bar harbor new england clam chowder recipe
An authentic Bar Harbor New England clam chowder that prioritizes oceanic flavor and a silky texture. This recipe uses Yukon Gold potatoes for natural thickness and heavy cream for a velvety mouthfeel, avoiding the pasty consistency of over-floured versions.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
20 oz Chopped Clams
8 oz Clam Juice
4 strips Thick-cut Baco
1 medium Yellow Onio
2 stalks Celery
1.5 lbs Yukon Gold Potatoes
1.5 cups Heavy Cream
1 cup Whole Milk
3 tbsp Unsalted Butter
3 tbsp All-purpose Flour
1 tsp Fresh Thyme
1 leaf Bay Leaf
To taste Salt and Pepper
Instructions
- Place a large Dutch oven over medium heat and cook the diced bacon until crispy. Use a slotted spoon to remove the bacon bits and set aside, leaving 2 tablespoons of fat in the pot
- Add the unsalted butter to the bacon fat. Once melted, sauté the diced onion and celery until translucent and fragrant, approximately 5 minutes
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste
- Slowly pour in the reserved liquid from the canned clams and the additional 8 oz bottle of clam juice while whisking vigorously
- Add the cubed potatoes, thyme leaves, and bay leaf. Bring to a gentle simmer, cover, and cook for 15 minutes or until potatoes are fork-tender
- Reduce the heat to low. Gently stir in the room-temperature heavy cream and whole milk, ensuring the liquid does not reach a boil
- Fold in the chopped clams and the reserved crispy bacon bits. Heat through for another 5 minutes
- Season with salt and freshly cracked black pepper to taste. Remove the bay leaf before serving
Notes
Always use room-temperature dairy to prevent the soup from seizing or curdling when added to the hot base.
Avoid boiling the soup after the cream and milk have been added to maintain a smooth texture.
For a thicker consistency, slightly mash a few potatoes against the side of the pot before adding the cream to release natural starches.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove over low heat.
Freezing is not recommended for this dairy-based soup as the texture may become grainy upon thawing.