About the Recipe
A rustic bowl of thick, creamy New England clam chowder, steam rising gently from the surface. The chowder is rich and ivory-colored, generously studded with tender potatoes, visible bits of carrot and celery, and plenty of clams throughout — not hidden, not shy. Crispy bacon pieces and fresh green onions are scattered over the top, adding texture and contrast. The soup looks hearty and comforting, spoon-standing but still silky, the kind of chowder that coats the spoon and promises warmth in every bite. Served simply, no frills — just honest, homemade comfort.
Ingredients
6 slices thick-cut bacon, sliced into ½-inch pieces
2 carrots, diced
2 celery stalks, diced
1 small sweet onion, diced
4 Tbsp all-purpose flour
2 cups low-sodium chicken broth
½ cup clam juice, divided
1 bay leaf
¼ tsp dried thyme leaves
¼ tsp white pepper
½ tsp salt, plus more to taste
½ tsp Tabasco sauce
1½ tsp Worcestershire sauce
24 oz frozen diced potatoes
2 cups whole milk
1 cup heavy whipping cream
2 (6.5 oz) cans minced clams, with juice
1 (6.5 oz) can chopped clams (or whole clams, roughly chopped)
2 Tbsp cornstarch
2 Tbsp green onions, sliced
Reserved cooked bacon, for topping
Serve in our Leaven Heaven San Francisco Bread Bowl for a full body flavor or a Leaven Heaven Sourdough Artesian Bread Bowl for a little lighter bite.
Preparation
Render the bacon
In a Dutch oven over medium heat, cook the bacon until crisp. Remove with a slotted spoon and set aside on paper towels. Leave the bacon fat in the pot.
Build the base
Add the carrots, celery, and onion to the bacon fat. Sauté over medium-high heat until softened and fragrant, about 8–10 minutes.
Make the roux
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Add liquids and seasonings
Slowly stir in the chicken broth and ¼ cup of the clam juice, scraping the bottom of the pot. Add the bay leaf, thyme, white pepper, salt, Tobasco, and Worcestershire. Bring to a gentle boil.
Add potatoes and dairy
Stir in the frozen potatoes, milk, and cream. Reduce heat and simmer until potatoes are hot and tender, about 10–15 minutes.
Add clams
Gently stir in all clams with their juices. Simmer just until heated through (do not boil).
Thicken (optional but classic)
In a small bowl, whisk the remaining ¼ cup clam juice with the cornstarch until smooth. Stir into the chowder and simmer 2–3 minutes until thickened to your liking.
Finish and adjust
Remove the bay leaf. Taste and adjust salt or thickness — thin with a splash of milk if needed.
Serve
Ladle into bowls and top with reserved bacon and sliced green onions.
Leaven Heaven Notes
Crew-Approved Version: Make exactly as written for a rich, classic New England chowder.
Soupier Version: Skip the cornstarch and add all the clam juice earlier with the broth.
Make-Ahead Friendly: This chowder reheats beautifully over low heat without breaking.