New England Clam Chowder

Ingredients

• 1 cupchopped clams with juice$1.87
• 4 ozsalt pork or bacon, diced$3.31
• 1 lbYukon Gold potatoes, diced$3.09
• 1 eachyellow onion, diced$1.75
• 2 eachcelery stalks, diced$0.62
• 1 eachgarlic clove$0.08
• 0.25 cupall-purpose flour$0.13
• 2 cupclam juice$3.72
• 0.75 cupheavy cream$2.80
• 1 tspfresh thyme$0.23
• 1 eachbay leaf$0.12
• 0.5 tspsalt$0.01
• 0.5 tspblack pepper$0.12
• Total for 4 servings$17.85

Most of the cost is clam juice ($3.72) and salt pork or bacon, diced ($3.31). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Strip the fresh thyme leaves from their stems and finely mince the garlic clove.
2. In a heavy pot or Dutch oven over medium heat, cook the diced salt pork or bacon for 6 to 8 minutes, stirring occasionally, until browned and crispy. Transfer the crisp pork with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons of rendered fat in the pot.
3. Add the diced yellow onion and diced celery to the reserved fat over medium heat. Cook for 5 to 6 minutes, stirring frequently, until the vegetables are soft and translucent, then add the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste without browning.
5. Slowly pour in the clam juice while whisking steadily to prevent lumps. Add the diced Yukon Gold potatoes, bay leaf, chopped fresh thyme, salt, and black pepper, and bring the liquid to a boil over medium-high heat.
6. Reduce the heat to medium-low, cover the pot partially, and simmer gently for 12 to 15 minutes until the potatoes are easily pierced with a fork.
7. Stir in the chopped clams with their juice and the heavy cream. Simmer gently over low heat for 3 to 5 minutes until heated through without allowing the chowder to boil. Discard the bay leaf.
8. Ladle the hot chowder into bowls and top with the reserved crispy salt pork.