Hearty & Easy One-Pot New England Clam Chowder with Crispy Bacon
There’s nothing quite like a warm bowl of clam chowder to bring comfort and a taste of the sea, no matter the season. If you’re searching for an incredibly delicious, yet surprisingly simple, seafood soup, look no further. This homemade clam chowder recipe is a true gem, delivering all the rich, creamy goodness you expect from a classic New England style chowder, but with the added convenience of being made in just one pot. And for an extra layer of irresistible flavor, we’re throwing in some savory bacon pieces that elevate this dish from great to unforgettable.
This isn’t just any clam chowder; it’s a time-tested favorite that has graced many tables over the years. It’s designed for ease without compromising on taste, relying on simple, accessible ingredients that come together harmoniously. The one-pot method ensures minimal cleanup, making it perfect for busy weeknights or a relaxed weekend meal. While traditionally enjoyed during cooler months, the fresh, briny flavor of clams makes this a delightful option for summer gatherings too. Prepare to impress your family and friends with this hearty, satisfying, and utterly delicious clam chowder!
Why This One-Pot Clam Chowder Recipe is a Must-Try
What makes this particular clam chowder stand out from the rest? It’s a combination of convenience, flavor, and a touch of ingenious simplicity. Many people shy away from making chowder from scratch, assuming it’s a complicated affair, but this recipe debunks that myth entirely. Here’s why it deserves a spot in your culinary rotation:
- Effortless One-Pot Cooking: The biggest draw of this recipe is that everything comes together in a single pot. This means less time scrubbing dishes and more time enjoying your delicious creation. From sautéing the aromatics to simmering the creamy broth, it all happens in one vessel.
- Rich & Creamy Texture: While many New England clam chowders rely heavily on heavy cream, this recipe achieves a beautiful creamy consistency using primarily milk, balanced with a simple flour-based roux. This results in a chowder that’s rich and satisfying without feeling overly heavy.
- Flavorful Bacon Twist: The addition of crispy bacon pieces is a game-changer. It introduces a smoky, salty depth that complements the briny clams and creamy base perfectly. If you’re a fan of bacon, you’ll love how it enhances every spoonful. Plus, the bacon fat can be used to sauté the onions, layering flavor from the very beginning.
- Simple, Wholesome Ingredients: You won’t find any obscure items on this ingredient list. Canned minced clams, potatoes, onions, milk, butter, flour, and basic seasonings are likely staples in your pantry, making this an accessible recipe for anyone.
- Speedy Prep & Cook Time: In less than an hour, you can have a steaming bowl of homemade clam chowder ready to serve. This makes it an ideal choice for a comforting weeknight dinner that feels gourmet but requires minimal effort.
Understanding Clam Chowder: New England vs. Other Styles
When you hear “clam chowder,” chances are you’re envisioning the thick, creamy, milk-based soup synonymous with New England. And for good reason! New England Clam Chowder is perhaps the most famous variation, characterized by its rich dairy base, tender potatoes, and succulent clams.
In contrast, Manhattan Clam Chowder is tomato-based, clear, and lighter, often featuring a medley of vegetables. There’s also Rhode Island Clam Chowder, which is a clear broth version, and Long Island Clam Chowder, a hybrid of New England and Manhattan styles. This recipe, with its focus on milk and a roux, firmly falls into the beloved New England tradition, offering that familiar comfort and satisfying creaminess that has delighted palates for centuries. Our addition of bacon pieces adds another layer of depth and smokiness, providing a modern and incredibly tasty twist to this timeless classic.
Key Ingredients for the Perfect Homemade Clam Chowder
Every great recipe starts with quality ingredients. For this easy one-pot clam chowder, a handful of simple components come together to create a symphony of flavors and textures:
- Canned Minced Clams: The star of the show! Using canned clams is a fantastic shortcut that doesn’t sacrifice flavor. Be sure to reserve all the clam juice – it’s crucial for the rich, briny base of your chowder. The clam juice adds an authentic seafood essence without needing fresh clams, making this recipe incredibly convenient.
- Potatoes: We recommend using medium potatoes, cubed. Waxy potatoes like Yukon Gold hold their shape well, while starchy potatoes like Russets will break down slightly, contributing to the chowder’s thickness. Any good all-purpose potato will work wonderfully here. Ensure they are cut into even cubes for consistent cooking.
- Bacon Strips: Cooked and crumbled, bacon adds a savory, smoky dimension that is absolutely essential for this particular variation. It provides a delightful contrast to the creamy broth and tender clams. If you’re looking for extra convenience, consider cooking a larger batch of bacon ahead of time and freezing it – it’s a fantastic time-saver for recipes like this!
- Onions: Diced onions create the aromatic foundation of the chowder. Sautéing them in butter (or even a little bacon fat for extra flavor) helps to release their sweetness and build a rich base.
- Butter & Flour: These two form the roux, a classic thickening agent that gives the chowder its luscious, creamy body. The flour absorbs the butter and then thickens the liquid, creating that signature New England chowder texture.
- Milk & Water: While some chowders use heavy cream, this recipe opts for milk combined with water (and clam juice) for a slightly lighter but still incredibly creamy and satisfying broth. Whole milk will yield the richest result, but 2% milk can also be used.
- Seasonings: Salt, black pepper, and dried thyme are all you need to perfectly season this chowder. Thyme pairs beautifully with seafood and potatoes, adding an earthy, aromatic note. Always taste and adjust seasonings at the end to suit your preference.
Easy One-Pot Clam Chowder Directions
Making this incredible clam chowder is simpler than you think. Follow these straightforward steps to create a truly memorable meal:
1. In a medium-sized pot, melt the butter over medium heat. Add the diced onions and fry them for about 5 minutes, or until they become soft and translucent. This step is crucial for building a flavorful base. Once the onions are softened, sprinkle in the flour and stir continuously for about 1-2 minutes to create a roux. This will prevent lumps and ensure your chowder thickens beautifully. Gradually pour in the water and the clam juice (from the canned clams), stirring constantly to incorporate the flour mixture smoothly. Make sure to reserve the actual minced clams for later. Bring the mixture to a gentle boil, stirring occasionally until it starts to thicken slightly.
2. Once the liquid is bubbly and slightly thickened, add the cubed potatoes, salt, black pepper, and dried thyme. Reduce the heat to medium-low, cover the pot, and let it simmer for 25 minutes. During this time, the potatoes will cook through and absorb the delicious flavors of the broth. Stir occasionally to prevent anything from sticking to the bottom of the pot and to ensure even cooking.
3. After the potatoes are tender, it’s time to add the reserved minced clams, the cooked and crumbled bacon, and the milk. Stir everything together gently and heat the chowder through over low heat for another 3-5 minutes, just until it’s hot but not boiling. Boiling after adding the milk can sometimes cause it to curdle, so a gentle simmer is key. Taste and adjust any seasonings if needed. Your delicious homemade clam chowder is now ready to be served!
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Clam Chowder Recipe
Ingredients
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2 TBSP flour
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2 TBSP butter
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1 cup onions diced
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2 6.5oz cans of minced clams
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1 cup water
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1/2 tsp salt & 1/8 tsp black pepper
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1/4 tsp dried thyme
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4 medium potatoes cubed
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2 cups milk
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2 bacon strips cooked
Instructions
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In a medium sized pot fry onion in butter for 5 minutes. Stir in the flour then pour in the water and the juice of the clams ONLY, reserving the clams for later. Bring to a boil.
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Once bubbly, add the potatoes & seasonings. Simmer over med-low heat for 25 minutes, stirring occasionally.
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Stir in the clams, bacon and milk and heat through. Serve.
Tips for the Best Homemade Clam Chowder
To ensure your clam chowder turns out absolutely perfect every time, keep these helpful tips in mind:
- Don’t Overcook the Clams: Canned minced clams are already cooked. Adding them too early or boiling them vigorously will make them tough and rubbery. Always stir them in at the very end and just heat through.
- Perfect Your Roux: The butter and flour mixture (roux) is key to a smooth, thick chowder. Cook it for a minute or two to remove the raw flour taste, but don’t brown it too much, as you want a light-colored chowder. Stir constantly as you add the liquids to prevent lumps.
- Potato Choice Matters: While most potatoes work, waxy varieties like Yukon Gold tend to hold their shape better, giving you distinct chunks in your chowder. Russets will break down more, adding to the creaminess. Choose based on your preference for texture.
- Taste and Adjust Seasoning: Always taste your chowder before serving. Clam juice and bacon can be salty, so start with the recommended amount of salt and add more gradually if needed. A pinch of white pepper can also enhance the flavor without adding visible specks.
- Garnish for Extra Flair: A sprinkle of fresh chopped parsley or chives adds a lovely pop of color and freshness. A few extra crumbled bacon bits on top or a side of oyster crackers are also fantastic additions.
- Prevent Curdling: When adding milk, ensure the chowder is not at a rolling boil. Keep the heat on low and just heat until steaming. If you prefer a richer chowder, you can swap out some of the milk for half-and-half or heavy cream in the final step.
Serving & Storage Suggestions
This easy one-pot clam chowder is a meal in itself, but it pairs wonderfully with a few simple accompaniments. Serve it hot with some crusty bread for dipping, a side salad for a fresh contrast, or a sprinkle of paprika for a hint of color and flavor. It’s perfect for a cozy family dinner or as a comforting dish for entertaining guests.
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally. Avoid bringing it to a rapid boil, especially if you used a higher fat milk or cream, as this can cause the dairy to separate. While you can freeze clam chowder, the potatoes can become mealy and the dairy may separate upon thawing, affecting the texture. For the best experience, it’s always recommended to enjoy this delicious chowder fresh!
This easy one-pot New England Clam Chowder recipe is more than just a meal; it’s an experience of warmth, comfort, and incredible flavor. With its straightforward steps and delightful bacon twist, it’s sure to become a cherished recipe in your home. Enjoy the rich, creamy goodness!
