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Creamy New England Clam Chowder: Best Easy 30-Minute Recipe

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A rich, velvety New England clam chowder made with smoked bacon, Yukon Gold potatoes, and a roux-thickened cream base. This comforting soup is ready in under 30 minutes and perfect for cold nights.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 6 slices smoked bacon, diced
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 celery stalks, finely diced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth (low-sodium)
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 (6.5-oz) cans canned clams, chopped, with reserved liquid
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon cold brew coffee or black tea (optional secret ingredient)
  • Salt and black pepper to taste

Instructions

  1. Dice the bacon, onions, celery, and potatoes. Mince the garlic. Drain the canned clams, reserving about 1/2 cup of the liquid, and chop the clams if large.
  2. Heat a large Dutch oven over medium heat. Add the diced bacon and cook until crispy and fat has rendered. Remove bacon with a slotted spoon, leaving the fat in the pot.
  3. Add butter to the bacon fat. Once melted, add onions, celery, and a pinch of salt. Cook for 5-7 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the vegetables. Stir constantly for 1-2 minutes until the flour turns slightly golden and smells nutty.
  5. Slowly whisk in the chicken broth and reserved clam juice. Whisk until smooth and bring to a gentle simmer.
  6. Add the cubed potatoes and bay leaf. Simmer for 10 minutes or until potatoes are fork-tender.
  7. Reduce heat to low. Stir in milk and heavy cream. Add chopped clams, thyme, and red pepper flakes. Simmer gently for 3-5 minutes. Do not boil.
  8. Remove the bay leaf. Stir in cold brew coffee or black tea if using. Taste and adjust salt and pepper.
  9. Ladle into bowls, top with reserved crispy bacon and fresh parsley. Serve immediately with crusty bread.

Notes

Do not boil the soup after adding dairy to prevent curdling. Use Yukon Gold potatoes as they hold their shape better than Russets. Reserve the clam juice for extra flavor. For a gluten-free version, swap flour for a 1:1 GF baking flour or cornstarch slurry. For dairy-free, use coconut milk and olive oil.

Nutrition

Keywords: New England Clam Chowder, creamy clam chowder, easy soup recipe, comfort food, seafood soup, 30 minute meals, bacon chowder, winter soup

Find it online: https://lirafood.com/creamy-new-england-clam-chowder-best-easy-30-minute-recipe/