Why You’ll Love This Recipe

New England Clam Chowder is a creamy, comforting soup packed with tender clams, hearty potatoes, and savory aromatics. This classic dish is a staple in Northeastern cuisine and delivers rich, briny flavor in every spoonful. It’s perfect for chilly days, family dinners, or anytime you’re craving a warm, satisfying bowl of coastal tradition.

ingredients

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

chopped clams (fresh or canned)clam juice or reserved clam liquidrusset potatoesonionceleryunsalted butterall-purpose flourheavy creamwhole milkbay leafsalt and pepperbacon (optional, for garnish)fresh parsley (optional, for garnish)

directions

In a large pot, cook chopped bacon (if using) over medium heat until crispy. Remove and set aside, leaving the rendered fat.

Add butter to the pot and sauté the chopped onions and celery until soft and translucent.

Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden.

Gradually whisk in the clam juice and milk, stirring constantly to prevent lumps.

Add diced potatoes and the bay leaf. Bring to a simmer and cook for 15-20 minutes or until the potatoes are tender.

Add clams and heavy cream, stirring gently. Simmer for another 5 minutes, avoiding a rolling boil to prevent curdling.

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

Ladle into bowls and garnish with crispy bacon bits and fresh parsley if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use leeks instead of onions for a milder, sweeter flavor.

Add corn kernels for a touch of sweetness and texture.

Swap bacon for pancetta or smoked sausage for a different depth of flavor.

Use half-and-half instead of heavy cream for a lighter version.

Include a splash of dry white wine for extra richness.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove over low heat, stirring frequently to prevent separation.Avoid freezing, as the dairy may separate when thawed.

FAQs

What’s the difference between New England and Manhattan Clam Chowder?

New England is creamy and white, while Manhattan features a tomato-based broth.

Can I use canned clams?

Yes, canned clams work well and are convenient. Use the juice for added flavor.

How can I thicken my chowder?

Simmer longer or mash some of the potatoes in the soup. A flour-based roux also helps.

Is it gluten-free?

Not as written, but you can substitute gluten-free flour or cornstarch for thickening.

Do I have to use bacon?

No, it’s optional. It adds a smoky flavor but can be omitted for a pescatarian version.

What type of potatoes are best?

Russet potatoes are ideal for their starchy texture, but Yukon Golds can also work.

Can I make this ahead of time?

Yes, but it’s best served fresh. Reheat slowly to maintain creaminess.

Why avoid boiling after adding cream?

Boiling can cause the dairy to separate and affect the texture.

What’s a good side dish?

Serve with oyster crackers, crusty bread, or a light green salad.

Can I make it in a slow cooker?

Yes, but add the clams and cream at the end to avoid overcooking and curdling.

Conclusion

New England Clam Chowder is a rich, hearty soup that embodies coastal comfort. With its creamy base, tender clams, and savory vegetables, it’s a timeless classic that brings warmth and flavor to your table. Whether you’re hosting a dinner or craving a bowl of nostalgia, this chowder is sure to satisfy.