Creamy New England Clam Chowder with Bacon and Thyme

Why You’ll Love This Recipe

• Classic New England flavor—silky, creamy broth packed with sweet clams and tender potatoes.
• Balanced richness: smoky bacon, fresh thyme, and a light splash of acidity to brighten.
• Foolproof method keeps clams tender and dairy smooth—no curdling, no toughness.
• Weeknight-friendly with canned clams, yet elegant enough for company.

Grocery List

• Produce: Yellow onion, celery, garlic, Yukon Gold potatoes, fresh thyme, fresh chives
• Dairy: Unsalted butter, heavy cream, whole milk
• Pantry: Thick-cut bacon, canned chopped clams, bottled clam juice, low-sodium chicken stock, all-purpose flour, bay leaf, kosher salt, black pepper, white wine vinegar (optional), oyster crackers

Full Ingredients

Base and Aromatics

• 6 slices thick-cut bacon (6 oz), diced
• 2 tbsp unsalted butter
• 1 medium yellow onion, small dice (about 1.5 cups / 200 g)
• 2 ribs celery, small dice (about 3/4 cup / 90 g)
• 2 cloves garlic, minced (about 2 tsp)
• 1 bay leaf
• 3 fresh thyme sprigs (plus more below)

Liquids and Thickeners

• 2 tbsp all-purpose flour
• 2 cups bottled clam juice
• Reserved juice from 3 cans clams (about 1.5 cups)
• 1 cup low-sodium chicken stock
• 1.5 lb Yukon Gold potatoes, peeled and 1/2-inch dice (about 4 cups)

Finish and Season

• 1.25 cups heavy cream
• 0.75 cup whole milk
• 3 cans (6.5 oz each) chopped clams, drained (reserve juice above)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp white wine vinegar or fresh lemon juice (optional, for brightness)
• 1 tsp fresh thyme leaves, chopped (to finish)

To Serve

• 2 tbsp finely snipped fresh chives
• Oyster crackers (about 2 cups, for passing at the table)

Step-by-Step Instructions

Step 1: Prep and organize

Dice the bacon, onion, and celery; mince the garlic; peel and dice the potatoes into 1/2-inch cubes. Open the canned clams and strain, reserving the juice in a measuring cup. Measure out the bottled clam juice, chicken stock, cream, and milk. Keep thyme sprigs and bay leaf handy.

Step 2: Render bacon

Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until browned and crisp, 7–9 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Leave 2 tbsp bacon fat in the pot; pour off any excess.

Step 3: Sweat aromatics with herbs

Add the butter to the pot. When melted and foaming subsides, stir in onion, celery, garlic, bay leaf, and thyme sprigs. Cook over medium heat, stirring, until vegetables are translucent and tender but not browned, 5–6 minutes.

Step 4: Make the roux

Sprinkle flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. The mixture should look glossy and slightly thickened.

Step 5: Build the broth and simmer potatoes

Gradually whisk in the bottled clam juice, reserved clam juice, and chicken stock. Bring to a gentle simmer over medium heat (avoid a hard boil). Add the diced potatoes. Simmer at a bare bubble until the potatoes are just tender, 12–15 minutes, stirring occasionally and skimming any foam. Adjust heat as needed to maintain a gentle simmer.

Step 6: Add dairy and clams

Reduce heat to low. Stir in the heavy cream and whole milk, then add the chopped clams. Warm gently, 3–5 minutes; do not let the chowder boil or the clams can toughen and the dairy may separate. Remove and discard the bay leaf and thyme stems. Stir in chopped fresh thyme leaves. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and the white wine vinegar if using; taste and adjust salt as needed.

Step 7: Rest, garnish, and serve

Turn off the heat and let the chowder rest 5 minutes to thicken slightly. Ladle into warm bowls. Top with the crisp bacon and a generous sprinkle of chives. Serve immediately with oyster crackers and extra black pepper.

Pro Tips

• Keep it gentle: a bare simmer prevents tough clams and keeps the dairy silky.
• Season at the end: clam juice varies in saltiness, so add most of the salt after the clams go in.
• Thicker chowder: lightly mash a few potato cubes against the pot or simmer 2–3 extra minutes.
• Make it extra clammy: swap the chicken stock for more clam juice if you like a brinier profile.
• Warm your bowls: a hot bowl keeps the chowder steamy from first spoonful to last.

Variations

• Fresh clam version: Steam 2 lb littleneck clams with 1 cup water until they open (6–8 minutes). Strain the cooking liquid through a fine filter and use it in place of the chicken stock. Chop the clam meat and add in Step 6.
• Gluten-free: Skip the flour and thicken with a slurry of 1.5 tbsp cornstarch mixed with 2 tbsp cold milk. Stir in after the potatoes are tender; simmer 1 minute before adding dairy and clams.
• Lighter dairy: Replace heavy cream and milk with 2 cups half-and-half; simmer very gently to avoid curdling.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring often; do not boil. Chowder does not freeze well due to the cream. For best make-ahead results, cook through Step 5 (without dairy and clams). Cool, refrigerate up to 2 days, then rewarm, add cream/milk and clams, and finish as directed.

Nutrition (per serving)

Approximate: 430 calories; 18 g protein; 31 g carbohydrates; 25 g fat; 2 g fiber; 980 mg sodium. Nutrition will vary based on exact brands and salt levels in clam juice.