When it comes to comfort food, few dishes evoke warmth and nostalgia like a steaming bowl of New England clam chowder. But the idea of making it at home often feels daunting—long prep times and multiple steps can deter even the most enthusiastic cooks.
This one pot recipe changes the game by streamlining the process while preserving every bit of that classic creamy, briny flavor.
Whether you’re planning a cozy family dinner or a quick weekday meal, this recipe has you covered with rich flavors and minimal cleanup.
Why This Recipe Is Perfect for One Pot Cooking
This recipe capitalizes on the simplicity and convenience of one pot cooking. Everything—from sautéing the bacon to simmering the potatoes—happens in a single Dutch oven.
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This approach not only saves time but also allows the flavors to build and deepen with each step.
- No extra pans required: Avoid the hassle of juggling multiple pots and pans.
- Flavor layering: The bacon drippings form the base for a rich and savory chowder.
- Minimal cleanup: Less time washing dishes means more time enjoying your meal.
Tips for Making the Perfect Clam Chowder
Making clam chowder doesn’t have to be intimidating. These tips will ensure your dish is perfectly rich, creamy, and full of flavor every time.
- Don’t skip the bacon: The rendered fat not only adds flavor but also acts as the base for cooking the onions and herbs.
- Thickening the chowder: Sprinkle flour evenly into the bacon and onion mixture to avoid lumps when adding liquid.
- Use canned clams wisely: Save the juice for the broth—it’s the key to a briny, ocean-forward flavor.
- Control the cream: Add the heavy cream at the end of cooking to maintain its velvety texture without breaking.
Variations to Suit Every Palate
This recipe is versatile enough to accommodate different dietary needs or ingredient preferences. Here are a few simple modifications:
- Dairy-free: Substitute the heavy cream with coconut milk for a slightly lighter, subtly sweet version.
- Low-carb: Replace the potatoes with cauliflower florets to reduce carbs without compromising texture.
- Seafood lovers: Add shrimp or scallops for an extra layer of seafood goodness.
- Vegetarian option: Swap clams with mushrooms and clam juice with vegetable broth for a hearty, plant-based chowder.
Serving & Storing Tips
This clam chowder shines as a main course, but it’s also a versatile dish that pairs well with sides. Serve it with crusty bread, oyster crackers, or a simple green salad for a complete meal.
If you’re planning ahead, this dish stores beautifully:
- Storing: Keep leftovers in an airtight container in the refrigerator for up to three days.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally to maintain the creamy texture.
- Freezing: While the chowder is best fresh, it can be frozen without the cream added. Simply thaw, reheat, and stir in cream just before serving.
These tips ensure your chowder tastes just as good the next day, making it perfect for meal prep or leftovers.
Recipe
New England Clam Chowder One Pot Recipe
Equipment
- Dutch oven
Ingredients
- 4 slices thick-cut bacon cut into 1/4-inch pieces
- 1 large onion chopped fine
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 2 tablespoons all-purpose flour
- 4 6 1/2-ounce cans minced clams, drained with juice reserved
- 2 8-ounce bottles clam juice
- 1 cup water
- 1 1/2 pounds red potatoes unpeeled, cut into 1/2-inch pieces
- 2 bay leaves
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley
Instructions
- In a Dutch oven over medium heat, cook the bacon until rendered and crisp, about 5 to 7 minutes. Remove bacon pieces for garnishing, leaving the fat in the pot.
- Add onion to the pot and cook until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add flour and cook for 1 minute. Slowly whisk in reserved clam juice, bottled clam juice, and water, scraping up any browned bits and smoothing out lumps.
- Stir in potatoes and bay leaves. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
- Stir in cream and clams. Cook until heated through, about 3 minutes. Off the heat, stir in parsley. Season with salt and pepper to taste. Garnish with reserved bacon and serve warm.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.