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Creamy New England Clam Chowder Recipe with Crispy Bacon Crackers

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A rich and creamy New England clam chowder featuring tender clams, Yukon Gold potatoes, and topped with crispy bacon crackers for a perfect texture contrast. Ideal for cozy dinners and easy to prepare in under 45 minutes.

Ingredients

Scale
  • 2 cups chopped fresh clams or canned clams (with juice reserved)
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 small yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 6 slices thick-cut bacon, cooked until crispy and crumbled
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or clam broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme, chopped (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Cook the bacon: Heat skillet over medium heat and cook 6 slices of thick-cut bacon until crispy, about 8-10 minutes. Transfer to paper towel-lined plate to drain. Once cooled, crumble into small pieces for bacon crackers. Reserve 1 tablespoon bacon fat in pan.
  2. Sauté the vegetables: In a large pot or Dutch oven, melt 3 tablespoons unsalted butter with reserved bacon fat over medium heat. Add chopped onion and celery; cook about 5 minutes until softened and translucent. Stir in minced garlic and cook 1 minute until fragrant.
  3. Add flour: Sprinkle 3 tablespoons all-purpose flour evenly over vegetables, stirring constantly for 2 minutes to avoid lumps and cook flour.
  4. Pour in broth: Slowly whisk in 2 cups chicken or clam broth until smooth. Add diced Yukon Gold potatoes, 1 teaspoon chopped thyme, and 1 bay leaf. Bring to gentle boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
  5. Add clams and cream: Stir in 2 cups chopped clams including juice if canned (add gradually and taste). Pour in 1 cup heavy cream and stir gently. Heat through 5 minutes on low, do not boil.
  6. Season: Remove bay leaf. Season with salt and freshly ground black pepper to taste, considering saltiness from bacon and clams.
  7. Serve: Ladle chowder into bowls, sprinkle generously with crispy bacon crackers, and garnish with chopped fresh parsley. Serve immediately.

Notes

Cook bacon first and reserve fat for sautéing vegetables to add smoky depth. Cook flour for full 2 minutes before adding broth to avoid lumps. Add clam juice gradually to control saltiness. Crumble bacon crackers just before serving to keep them crispy. Warm bowls before serving to keep chowder hot longer. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, substitute heavy cream with coconut or cashew cream.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy chowder, bacon crackers, seafood soup, comfort food, easy chowder recipe

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