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A steaming bowl of New England Clam Chowder with crackers.

Quick way to grow classic Clam Chowder (New England)

This recipe offers a quick and convenient method to prepare a classic New England clam chowder, delivering rich, creamy, and flavorful results in a short amount of time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Canned chopped clams, undrained
  • 2 cups Potatoes, peeled and diced
  • 4 slices Bacon, diced
  • 1 medium Onion, chopped
  • 1 stalk Celery, chopped
  • 1.5 cups Heavy cream
  • Fresh parsley, chopped for garnish optional

Equipment

  • Large pot
  • Slotted spoon
  • Cutting board and knife

Method
 

Preparation
  1. In a large pot, cook the diced bacon until crispy, then remove and set aside, reserving the bacon fat in the pot.
  2. Add the chopped onion and celery to the pot with the bacon fat, cooking until softened.
Cooking
  1. Stir in the diced potatoes and clam juice from the canned clams, bringing the mixture to a boil and then simmering until the potatoes are tender.
  2. Add the chopped clams and heavy cream, heating through without boiling to prevent curdling.
Serving
  1. Serve the chowder hot, garnishing with the reserved crispy bacon and fresh parsley, if desired.

Notes

For a thicker chowder, mash a small portion of the cooked potatoes before adding the cream. You can also add a tablespoon of flour or cornstarch mixed with a bit of cold water to thicken it, if needed. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.