This creamy and hearty chowder recipe is super easy, even with fresh clams. Between the fresh clams, bacon, and heavy cream, this clam chowder is full of flavor!

For the last couple of years, my husband has taken up the hobby of clamming here in New Jersey. Fresh clams are delicious and plentiful!

We’ve been making all sorts of delicious recipes with our Jersey fresh clams, but our favorite is this New England Clam Chowder recipe.

Of course, clam chowder is perfect for the cool winter months, but guess what? We love to enjoy it all year long because it’s just that delicious! 

Don’t be intimidated by using fresh clams. It is so much better, I promise. There’s so many levels of flavor in this chowder. From the saltiness of the clams to the bacon to the seasonings.

How to make New England Clam Chowder:

We use fresh, live clams. In a large stock pot, bring a cup of water to a boil. Add 2-3 bay leaves. You want to steam the clams and more water will dilute the delicious clam broth. 

Is there anything better than a bowl of  New England Clam Chowder? I love to serve them with some oyster crackers or some freshly baked bread, like some of this One hour bread recipe  or these cheddar baked biscuits. 

How to Make Clam Chowder without Fresh Clams:

Of course, it’s not always feasible to use fresh clams. And that’s ok! Here’s what you need:

Use 3 cans of canned clams. Reserve the clam broth in the clams, it is about 1 cup of broth. You will need 2 extra bottles of clam broth.

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New England Clam Chowder Recipe

Yield: 8

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

This creamy and hearty chowder recipe is super easy, even with fresh clams. Between the fresh clams, bacon, and heavy cream, this clam chowder is full of flavor!

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Ingredients

• 3 slices thick-cut bacon, diced 

• 2 tbsp butter
• 1/4 cup celery, chopped
• 1 cup onion, chopped
• 2 tbsp flour
• 5 lbs live cherrystone clams (Substitute for 3 cans of chopped clams)
• 3 cups clam juice
• 1 1/4 lb potatoes, peeled and diced
• 1 tsp fresh thyme
• 4 bay leaves
• salt & black pepper
• 1 pint heavy cream

Instructions

1. We use fresh, live clams. In a large stock pot, bring a cup of water to a boil. Add 2-3 bay leaves. You want to steam the clams and more water will dilute the delicious clam broth. 
2. Add the clams, cover and cook for 10 minutes, until the clams open up. You will want to reserve the broth. 
3. Run the broth through a sieve or cheesecloth. We use a coffee filter on top of a mason jar to do this. 
4. Clean your stock pot. Add diced bacon and cook, stirring occasionally until the bacon becomes crispy, about 4-5 minutes. 
5. Throw in 2 tablespoons of butter and cook onions, celery and half of the potatoes needed. Cook about 10 minutes, giving it an occasional stir. 
6. Stir in flour and coat ingredients. 
7. Pour in the clam juice, remaining potatoes, thyme, and bay leaf. Season with salt, pepper. Stir.
8. Bring chowder to a boil. Cook on low until potatoes are fork tender, about 15 minutes. 
9. Remove pot from heat. Add in clams and heavy cream
10. Serve with a tablespoon of butter on top.

Notes

Of course, it's not always feasible to use fresh clams. And that's ok! Here's what you need:

Use 3 cans of canned clams. Reserve the clam broth in the clams, it is about 1 cup of broth. You will need 2 extra bottles of clam broth.

Recommended Products

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  McCormick Culinary Whole Bay Leaves, 2 oz
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  OXO Good Grips Stainless Steel Ladle
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  Le Creuset Stockpot, 10 qt, Oyster

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