Why You’ll Love This Recipe

New England Clam Chowder is a creamy, comforting soup known for its rich texture and savory flavor. Made with tender clams, hearty potatoes, and smoky bacon, this chowder is a classic staple of coastal New England cuisine. Perfect for chilly days or when you’re craving something warm and satisfying, it pairs beautifully with crusty bread or oyster crackers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

clams (fresh or canned)
bacon
unsalted butter
onion
celery
garlic
all-purpose flour
potatoes
clam juice or broth
heavy cream
milk
bay leaf
thyme
salt
black pepper
parsley (optional for garnish)

directions

In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot.

Add butter, then sauté the chopped onion, celery, and garlic until soft and fragrant.

Stir in the flour to make a roux, cooking for 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in clam juice or broth, stirring constantly to avoid lumps.

Add diced potatoes, bay leaf, and thyme. Simmer until potatoes are tender, about 15-20 minutes.

Stir in the clams, cooked bacon, milk, and heavy cream. Simmer gently for another 5-10 minutes, ensuring not to boil.

Season with salt and pepper to taste. Remove bay leaf before serving.

Garnish with chopped parsley if desired, and serve hot with oyster crackers or bread.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use pancetta instead of bacon for a slightly different smoky flavor.
Add a splash of white wine to the broth for added depth.
Include corn or carrots for extra texture and sweetness.
Make it gluten-free by substituting flour with cornstarch or gluten-free flour.
Use half-and-half instead of heavy cream for a lighter version.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stove over low heat, stirring frequently.
Avoid boiling when reheating to prevent curdling of the cream.
Freezing is not recommended, as dairy-based soups may separate when thawed.

FAQs

Can I use canned clams?
Yes, canned clams work well and are convenient for this recipe.

Can I make it ahead of time?
Yes, but it’s best to add the clams and cream just before serving to maintain texture and flavor.

How do I thicken my chowder?
A roux (flour and butter) thickens the base, but you can also mash some potatoes into the soup.

Can I use seafood stock instead of clam juice?
Yes, seafood stock is a good substitute for added flavor.

Is this soup very heavy?
It’s rich and creamy, but you can lighten it with more milk and less cream.

What kind of potatoes should I use?
Yukon Gold or Russet potatoes are ideal due to their soft texture when cooked.

How do I prevent the cream from curdling?
Don’t let the chowder boil after adding cream—just simmer gently.

Can I add other seafood?
Yes, shrimp or scallops make great additions for a seafood chowder variation.

What bread goes best with this?
Sourdough or crusty French bread pairs wonderfully for dipping.

Do I have to use bacon?
No, but it adds a smoky depth—smoked paprika or a vegetarian alternative can be used instead.

Conclusion

New England Clam Chowder is a soul-warming dish with creamy richness and a blend of hearty ingredients that satisfy deeply. Whether served as a cozy weeknight meal or a starter at a gathering, this classic chowder brings the taste of the seaside to your table with every spoonful.