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A steaming bowl of New England Clam Chowder with crackers.

Quick way to grow classic Clam Chowder (New England)

This recipe delivers the rich, creamy goodness of a classic New England Clam Chowder in a fraction of the usual time, perfect for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 slices thick-cut bacon
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery ribs, chopped
  • 1/4 cup all-purpose flour
  • 2 cups clam juice
  • 2 medium potatoes, peeled and diced
  • 2 cups half-and-half
  • 2 6.5-ounce cans canned chopped clams, drained
  • 2 tbsp fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste

Equipment

  • large pot
  • Dutch oven

Method
 

Preparation
  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
Cooking
  1. Remove bacon, leaving rendered fat, then add butter, onion, and celery and cook until softened.
  2. Stir in flour and cook for 1 minute, then gradually whisk in clam juice.
  3. Add potatoes, bring to a simmer, and cook until tender.
  4. Stir in half-and-half and clams, heating through but not boiling.
  5. Season with salt and pepper, then stir in parsley before serving.

Notes

For extra flavor, reserve a tablespoon of bacon fat to drizzle over the chowder before serving. A dash of hot sauce can add a nice kick if desired.