New England Clam Chowder (Cream-Based)

This New England clam chowder is thick, creamy, and loaded with clams and potatoes. A timeless comfort food recipe.

Ingredients

• 4 slices bacon, chopped
• 1 tbsp butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced (Yukon Gold preferred)
• 1 cup clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 2 cans (6.5 oz each) chopped clams, with juice reserved
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tbsp all-purpose flour (optional, for thicker chowder)
• Fresh parsley or chives, for garnish

Directions

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving fat in the pot.
2. Add butter, then sauté onion until soft and translucent, about 4 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add potatoes, clam juice, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
5. If thicker chowder is desired, whisk flour with a small amount of milk, then stir into the pot.
6. Reduce heat to low. Add milk, cream, and chopped clams with reserved juice.
7. Simmer gently for 5–7 minutes. Do not boil.
8. Season with salt and black pepper. Remove bay leaf.
9. Garnish with crispy bacon and fresh herbs before serving.