New England Clam Chowder Recipe - The Cookie Rookie® (2024)

4.75 from 8 votes

Author: Becky Hardin

• ▢ 3 russet potatoes peeled and cut into ½-inch cubes
• ▢ 2 cups half-and-half
• ▢ ¾ cup water
• ▢ 1 bay leaf
• ▢ 2 instant chicken bouillon cubes divided
• ▢ Freshly ground black pepper to taste
• ▢ ½ pound bacon cut into ¼-inch lardons
• ▢ 2 carrots peeled and diced
• ▢ 2 ribs celery diced
• ▢ 1 yellow onion diced
• ▢ 1 clove garlic diced
• ▢ 2 tablespoons all-purpose flour
• ▢ 4 ounces clam juice about ¼ cup (use more if desired)
• ▢ 10 ounces canned whole baby clams undrained (1 can)
• ▢ 6.5 ounces canned chopped clams undrained (1 can)
• ▢ 3 sprigs fresh thyme
• ▢ Kosher salt optional, to taste

For the Seasoned Oyster Crackers

• ▢ 4 tablespoons unsalted butter ½ stick
• ▢ 4 cups Oyster crackers
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon crushed red pepper flakes

For the Chowder

• Place the potatoes in a Dutch oven and cover with half-and-half and water. Add the bay leaf, one chicken bouillon cube, and black pepper. Bring the potatoes just to a boil, stir, cover, and reduce the heat to lowest temperature. Simmer for 15 minutes, or until a paring knife inserted into them still meets some resistance.

  3 russet potatoes, 2 cups half-and-half, ¾ cup water, 1 bay leaf, 2 instant chicken bouillon cubes, Freshly ground black pepper

• While the potatoes cook, crisp the bacon in a frying pan set over medium-high heat. When the bacon is ready, transfer it to a paper towel-lined plate. Set aside.

  ½ pound bacon

• Add the diced carrots, celery, and onions to the bacon drippings. (If necessary, add 1-2 tablespoons olive oil.) Sauté the vegetables until the onions are translucent and carrots and celery have softened, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds.

  2 carrots, 2 ribs celery, 1 yellow onion, 1 clove garlic

• Sprinkle the vegetables with the flour and stir until no dry flour is visible.

  2 tablespoons all-purpose flour

• Transfer the vegetables to a paper towel-lined plate; set aside.

• When the potatoes are ready, add the cooked vegetables to the potatoes and stir well.

• Add the clam juice, chopped and whole clams, thyme leaves, and more black pepper.

  4 ounces clam juice, 10 ounces canned whole baby clams, 6.5 ounces canned chopped clams, 3 sprigs fresh thyme

• Stir well and simmer for 5 minutes. Taste the soup and, if needed, add the second chicken bouillon cube. Simmer another 10 minutes and taste the soup again. If needed, season the soup with additional kosher salt and freshly ground black pepper.

  Kosher salt

For the Seasoned Oyster Crackers

• Adjust the oven rack to the middle position and preheat oven to 250°F.

• In a medium bowl, mix together the butter, crackers, salt, and crushed red pepper flakes until the crackers are fully coated by the butter.

  4 tablespoons unsalted butter, 4 cups Oyster crackers, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper flakes

• Pour the crackers onto a large, rimmed baking sheet and bake for 20-30 minutes, or until golden brown. Allow to cool before serving. Keep in an airtight container for up to 2 weeks.

• If you’d like to use fresh clams, use cherrystone, quahogs, or little necks.
  • If using fresh clams, be sure to scrub the shells, boil the clams until they pop open (discard any clams that do not open), clean the bellies, then chop the clams into bite-sized pieces.
  • Save the clam cooking liquid to reduce into a clam stock for the chowder.
• While I recommend using russet potatoes for this recipe, you can also use Yukon gold.
• Use heavy cream in place of the half-and-half for a richer chowder.
• If you prefer a thicker consistency, you can increase the amount of flour in the recipe by 1-2 tablespoons.
• If the soup thickens too much while simmering, add a little more half-and-half, milk, or cream. If it is too thin, cook longer to reduce to desired thickness.

Storage:Store New England clam chowder in an airtight container in the refrigerator for up to 3 days.

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