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New England clam chowder is more than just a dish; it’s a warm embrace in a bowl, a comforting classic that has graced tables throughout the Northeastern United States for centuries. With its rich, creamy base brimming with tender clams, hearty vegetables, and the savory goodness of bacon, this chowder is beloved by many for its nostalgic flavors and satisfying nature. The Ocean Breeze variation of this iconic recipe takes this classic to new heights, infusing it with unique flavors and textures while staying true to the essence of traditional clam chowder.

New England Clam Chowder - 2 Quarts

Experience the comforting delight of Ocean Breeze New England Clam Chowder, a classic dish that warms the soul. This creamy chowder features tender clams, savory bacon, and hearty vegetables, all coming together to create a nostalgic flavor that's simply irresistible. Perfect for any skill level in the kitchen, this recipe invites you to explore unique twists on a beloved favorite. Click through to discover how to make this delicious chowder today!
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Ingredients
  

2 cans (6.5 oz each) of chopped clams, drained, juice reserved

4 slices of thick-cut bacon, diced

1 medium onion, finely chopped

2 stalks celery, diced

2 medium potatoes, peeled and cubed (about 2 cups)

2 cups chicken broth

1 cup heavy cream

1 cup whole milk

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.

    Add the chopped onion and celery to the pot with the bacon fat. Sauté for about 5 minutes until the onion is translucent.

      Stir in the cubed potatoes, dried thyme, and the bay leaf, cooking for an additional 3 minutes.

        Pour in the reserved clam juice and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.

          Remove the bay leaf and stir in the heavy cream and whole milk. Allow the chowder to heat through, but do not boil.

            Add the drained clams, crispy bacon, salt, and pepper. Cook for another 5 minutes to heat the clams. Adjust seasoning to taste.

              Remove from heat and let the chowder rest for a few minutes before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                  - Presentation Tips: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve with crusty bread on the side for a delightful experience!