New England Clam Chowder

Nothing beats a warm, creamy bowl of New England clam chowder on a chilly day! This comforting soup is perfect for seafood lovers and anyone who wants a hearty meal that’s surprisingly good for you. You’ll love how this lighter version gives you all that rich, satisfying flavor without the heavy guilt.

Recipe Details

Timing & Servings: Cook Time: 45 minutes, Total Time: 45 minutes, Serves: 6 people with generous 1-cup portions.

Nutrition Profile: High-Calcium, Bone Health, Healthy Pregnancy, Healthy Aging.

Nutrition Facts (per serving): 255 Calories, 13g Fat, 20g Carbs, 16g Protein.

Ingredients You’ll Need

Neutral oil: You’ll need 2 teaspoons of canola or avocado oil to get things started. This helps prevent sticking and gives the bacon a nice base to cook in.

Bacon: 4 slices chopped up will give you that smoky flavor we all love. Don’t worry, we’re using just enough to make it taste amazing without going overboard!

Onion: One medium onion chopped will add sweetness and depth. Yellow or white onions work perfectly here.

Celery: 2 stalks chopped give you that classic chowder crunch and fresh flavor. I love how it brightens up the whole soup!

Fresh thyme: 2 teaspoons chopped fresh thyme (or 1 teaspoon dried) adds that earthy, aromatic touch. Fresh is best, but dried works great too.

Red potato: One medium potato diced up makes the chowder hearty and filling. Red potatoes hold their shape beautifully and don’t get mushy.

Clam juice: One 8-ounce bottle brings all that ocean flavor. Look for low-sodium brands like Bar Harbor to keep things healthy.

Bay leaf: Just 1 leaf adds subtle depth. Don’t forget to take it out before serving!

Low-fat milk: 3 cups give you creaminess without all the heavy calories. This is the secret to keeping it lighter but still rich.

Heavy cream: Just 1/2 cup adds that luxurious texture we’re after. A little goes a long way here!

All-purpose flour: 1/3 cup helps thicken everything up perfectly. No lumps, just smooth and creamy goodness.

Salt: 3/4 teaspoon brings out all the flavors. You can always adjust to taste at the end.

Fresh clam strips: 12 ounces chopped, or you can use 3 cans of chopped baby clams if fresh isn’t available. Either way, you’ll get that sweet clam flavor!

Scallions: 2 thinly sliced for a fresh, mild onion finish on top. They add such a nice pop of color and flavor.

How to Make New England Clam Chowder

Step 1: Heat your oil in a large saucepan over medium heat. Add the chopped bacon and cook until it’s nice and crispy, about 4 to 6 minutes. Use a slotted spoon to transfer half the bacon to a paper towel-lined plate and set aside. Add the onion, celery, and thyme to the pan with the remaining bacon. Cook everything together, stirring often, until the veggies start to soften, about 2 minutes.

Step 2: Add the diced potato, clam juice, and bay leaf to the pot. Bring everything to a gentle simmer, then cover and cook until the vegetables are just tender, about 8 to 10 minutes. You’ll know they’re ready when you can easily pierce the potatoes with a fork.

Step 3: In a medium bowl, whisk together the milk, cream, flour, and salt until smooth. Pour this mixture into the pan and bring everything back to a simmer over medium-high heat, stirring constantly. Keep stirring and cook until the mixture thickens up nicely, about 2 minutes. Add the clams and cook, stirring occasionally, until they’re just cooked through, about 3 minutes more.

Step 4: Remove the bay leaf and discard it. Ladle the chowder into bowls and top each serving with some of that reserved crispy bacon and the sliced scallions. Serve hot and enjoy!

Easy and Quick New England Clam Chowder Version

Want to make this even faster? You can use pre-cooked bacon bits instead of cooking your own bacon! Just use about 1/4 cup of store-bought bacon bits. Skip the first part of step 1 and start by heating the oil, then add your veggies directly. You’ll save about 10 minutes and still get great flavor. Also, if you have leftover cooked potatoes, dice them up and add them in the last 5 minutes instead of cooking them from raw.

Serving Ideas

This chowder is practically a complete meal on its own! Serve it with some crusty sourdough bread or buttery oyster crackers for dipping. A simple green salad with lemon vinaigrette makes a perfect light side. For extra comfort, try it with warm dinner rolls or cornbread.

Storage

Store leftover chowder in the fridge for up to 3 days in a covered container. To reheat, warm it gently on the stovetop over low heat, stirring often. You might need to add a splash of milk if it gets too thick. Don’t boil it when reheating or the dairy might curdle.

Substitutions

No fresh clams? Canned works perfectly fine, just rinse them first. You can swap the heavy cream for half-and-half if you want it even lighter. Turkey bacon works great instead of regular bacon. If you’re out of fresh thyme, dried oregano or parsley work nicely too.

Pro Tips

• Prevent curdling: Keep the heat at medium or lower once you add the dairy. High heat can make it separate!
• Perfect thickness: If your chowder gets too thick, just stir in a little extra milk. Too thin? Mix a tablespoon of flour with cold milk and stir it in.
• Fresh clam tip: Ask your seafood counter to chop fresh clam strips for you. They’re usually happy to help!
• Flavor boost: Let the chowder sit for 10 minutes before serving. The flavors really come together during this time.

FAQs

Can I make this chowder ahead of time?

You bet! This chowder actually tastes even better the next day. Just be gentle when reheating and add a splash of milk if needed. The flavors have time to meld together beautifully.

Can I freeze clam chowder?

I wouldn’t recommend freezing this one. Dairy-based soups can get grainy when frozen and thawed. It’s best enjoyed fresh or stored in the fridge for a few days.

What if I can’t find clam juice?

Sure! You can use chicken or vegetable broth instead. You’ll lose some of that ocean flavor, but it’ll still be delicious. If you’re using canned clams, save that liquid and use it too.

How do I know when the clams are cooked enough?

Fresh clams cook really quickly! They’re done when they’re just heated through and slightly firm. Overcooking makes them tough and chewy, so keep an eye on them.

Final Thoughts

I hope you love this lighter take on classic New England clam chowder as much as my family does! It’s become our go-to comfort food for cold evenings. Let me know how yours turns out and if you tried any fun variations!