New England
New England Clam Chowder with Bacon, Potatoes, and Thyme
This chowder keeps the texture lush but not gluey by rendering bacon first, simmering the potatoes until just tender, and adding the clams and cream only at the end. The result is briny, smoky, and spoon-coating without turning into a floury wall of dairy.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodOne PanMake AheadComfort Food
At a Glance
- Time
- 55 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- New England
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Cook the bacon in a soup pot over medium heat until crisp and the fat has rendered. Transfer the bacon to a plate, leaving about 2 tablespoons of fat in the pot. Add the butter, onion, and celery and cook until softened, about 5 minutes.
- Sprinkle in the flour and cook, stirring, for 1 minute so it loses its raw taste. Whisk in the clam juice, reserved clam liquid, and water, scraping up anything stuck to the bottom of the pot.
- Add the potatoes and thyme and simmer until the potatoes are tender but not falling apart, about 12 to 15 minutes.
- Stir in the clams, cream, and most of the bacon and warm gently for 3 to 4 minutes. Do not boil once the cream is in. Taste and season carefully with salt and plenty of black pepper, remembering the clams and clam juice already bring salinity.
- Serve with the remaining bacon and herbs over the top.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use a gluten-free flour blend or cornstarch to thicken if needed. For dairy-free, swap in unsweetened oat cream or full-fat coconut milk, though the flavor will be less classic.