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Creamy New England Clam Chowder with Smoky Bacon and Oyster Crackers

New England clam chowder - featured image
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A comforting and creamy New England clam chowder featuring smoky bacon, tender potatoes, and briny clams, perfect for cozy nights and quick weeknight dinners.

Ingredients

Scale
  • 2 (6.5 oz) cans minced clams with juice
  • 6 slices thick-cut smoky bacon, diced
  • 3 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken broth
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Oyster crackers for serving

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp and browned, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onions, celery, and garlic; cook gently until softened and translucent, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste and thicken the base.
  4. Slowly whisk in chicken broth to prevent lumps, then stir in the milk. Bring to a gentle simmer without boiling.
  5. Add diced potatoes and fresh thyme. Cover and simmer gently until potatoes are tender, about 15 minutes, stirring occasionally.
  6. Drain clams, reserving about ¼ cup of clam juice. Add clams, bacon, and clam juice to the pot. Cook gently for 5 minutes to meld flavors, avoiding overcooking the clams.
  7. Season with salt and freshly ground black pepper to taste. Adjust thickness with additional milk or broth if needed. Remove thyme sprigs if used whole.
  8. Ladle chowder into bowls and serve topped with oyster crackers. Optionally garnish with chopped fresh parsley or smoked paprika.

Notes

Cook the roux slowly to avoid raw flour taste and lumps. Keep heat medium-low when adding milk to prevent curdling. Do not overcook clams to maintain tender texture. For a creamier texture, partially blend the chowder with an immersion blender. Use Yukon Gold potatoes for best texture. Adjust thickness with milk or broth as needed.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy chowder, smoky bacon, oyster crackers, comfort food, quick dinner, seafood soup

Find it online: https://morselora.com/creamy-new-england-clam-chowder-recipe-easy-smoky-bacon-and-oyster-crackers/