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New England Clam Chowder inspired by The Barnacle
Inspired by The Barnacle

New England Clam Chowder

Appetizer
This classic New England appetizer features tender clams and potatoes in a rich, creamy broth. The preparation balances traditional techniques with approachable home cooking methods. A touch of smoky bacon adds depth to this iconic seafood soup.
Prep Time 30 mins
Cook Time 45 mins
Total Time 75 mins
Servings 6

Ingredients

  • 2 cups Chopped clams (Fresh or canned, with juice reserved)
  • 1 cup Clam juice (Plus reserved juice from clams)
  • 4 slices Bacon (Diced)
  • 1 medium Yellow onion (Diced)
  • 2 stalks Celery (Finely diced)
  • 2 cloves Garlic (Minced)
  • 1/4 cup All-purpose flour
  • 2 medium Russet potatoes (Peeled and diced into 1/2-inch cubes)
  • 1 whole Bay leaf
  • 1 tsp Fresh thyme (Or 1/2 tsp dried)
  • 2 cups Half-and-half
  • 2 tbsp Butter
  • 1 tsp Kosher salt (Or to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 1 cup Oyster crackers (For serving)

Tools You'll Need

  • Dutch oven or large heavy-bottomed pot
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Chef's Tip

For the creamiest texture, add the half-and-half gradually and simmer gently without boiling, which prevents curdling and ensures a silky-smooth chowder.

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, cook diced bacon over medium heat until crisp, about 5-6 minutes.
  2. Add onion and celery to the bacon fat and cook until softened, about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Sprinkle flour over the vegetable mixture and stir continuously for 1-2 minutes to cook the flour.
  5. Gradually whisk in the clam juice (both reserved and additional) to prevent lumps from forming.
  6. Add diced potatoes, bay leaf, and thyme. Bring to a simmer.
  7. Reduce heat to medium-low, cover, and cook until potatoes are tender, about 15 minutes.
  8. Reduce heat to low and slowly stir in the half-and-half.
  9. Add the chopped clams and butter, simmer gently for 5 minutes. Do not boil.
  10. Season with salt and pepper to taste.
  11. Remove bay leaf before serving.
  12. Ladle into bowls, garnish with chopped parsley, and serve with oyster crackers on the side.

Plating

Serve in a warm bowl with a sprinkle of fresh parsley on top. Place a small dish of oyster crackers on the side. For a traditional New England presentation, accompany with a wedge of lemon and hot sauce on the side.

Storage & Reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally and adding a splash of milk or cream if needed to restore consistency. Do not boil when reheating. Not recommended for freezing as dairy may separate.

About This Recipe

This creamy New England clam chowder draws inspiration from The Barnacle's coastal tradition. The balance of clams, potatoes, and smoky bacon creates that authentic flavor profile that New England is known for. This home version maintains the richness while using techniques and ingredients accessible to the home cook.

How did it turn out?

We'd love to hear about your experience making this recipe!