Five Star New England Clam Chowder

The aroma of simmering bacon melded with fresh clams envelops your kitchen, inviting everyone to gather around the table. This Five Star New England Clam Chowder is a rich, creamy delight that comes together in about an hour, balancing savory flavors and a velvety texture. The secret to its success lies in the layering of fresh ingredients that create a robust taste experience.

This recipe is perfect for clam lovers and comfort food enthusiasts alike, making it an ideal choice for cozy family dinners or gatherings with friends. Plus, you can make it ahead of time, as it stores beautifully in the fridge for a couple of days.

Why You’ll Love This Recipe

• The combination of crispy bacon and tender clams creates a satisfying texture.
• Creamy consistency that coats perfectly with each spoonful.
• Simple techniques yield an upscale dish that impresses.
• Hearty and filling, it’s ideal for chilly evenings.

What You’ll Need

Get ready to gather these everyday ingredients for your chowder.

For the Base

• 4 strips no nitrate bacon
• 2 tablespoons unsalted butter
• 2 stalks celery, diced very small
• 1/2 cup onion, diced very small
• 1 clove garlic, minced
• 3 tablespoons flour

For the Soup

• 2 cups potatoes, diced in small cubes (Russet)
• 2 (10 oz.) cans clams, drained, juice reserved
• 1/2 cup chicken broth
• 2 cups cream (either all half and half or 1 cup whole milk and 1 cup heavy cream)
• 3 drops Tabasco sauce
• 1/4 teaspoon white pepper
• 1/4 teaspoon thyme (or 1 tablespoon fresh)
• 1 bay leaf
• 1 teaspoon sea salt
• freshly ground black pepper to taste
• Optional – oyster crackers

Use fresh thyme for better flavor.

Substitutions & Swaps

• No nitrate bacon can be replaced with turkey bacon.
• Chicken broth may be substituted with vegetable broth.
• Half and half can be replaced with whole milk.
• Fresh clams can be used in place of canned clams.

How to Make It

Combine rich flavors with these simple steps.

Cook bacon

Cook the bacon in a large saucepan or stockpot until crispy. Remove the cooked bacon, drain excess grease, but don’t wipe clean. Crumble the bacon and set aside.

Sauté vegetables

Add 2 tablespoons of butter to the pan, then add the onions and celery. Season with sea salt and pepper, cooking for approximately 4 minutes until translucent. Add the minced garlic and cook for an additional minute.

Add flour

Sprinkle the flour throughout the pan and stir to combine well.

Whisk in broth

Gradually whisk in 1/4 of the chicken broth to create a roux. Slowly add the remaining broth along with the reserved clam juice; add the Tabasco, white pepper, thyme, and bay leaf. Stir well and bring the soup to a boil.

Add potatoes

Incorporate the diced potatoes and reduce the heat to low. The starch from the potatoes and flour will continue to thicken the soup. Cook until the potatoes are tender, approximately 15 minutes. Be mindful not to overcook the potatoes.

Stir in clams and cream

Add the clams, crumbled bacon, and cream (or half and half).

Simmer together

Stir the chowder thoroughly, but do not let it come to a full boil. The soup should be thick and creamy now; if it’s too thick, simply add more stock or milk.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream dishes don’t freeze well.
Reheat: Warm on the stovetop over low heat for 10-15 minutes.

Tips for Best Results

• Cook bacon until crispy for added flavor and texture.
• Don’t rush the cooking of onions and celery; they enhance the overall taste.
• Stir gently when adding cream to avoid curdling.
• Keep an eye on the potatoes to avoid mushiness.

Serving Suggestions

• Serve with freshly baked bread for dipping.
• Pair with a crisp garden salad for a light meal.
• Top with oyster crackers for extra crunch.