New England Clam Chowder Recipe
Looking for the best New England Clam Chowder recipe? This rich and creamy New England classic is loaded with tender clams, smoky bacon, hearty potatoes, celery, onions, and herbs in a velvety cream broth. Comforting, satisfying, and packed with coastal flavor, it’s the perfect soup for chilly days, family dinners, or a cozy seafood feast.
❤️ Why You’ll Love This Recipe
Thick, creamy, and comforting
Loaded with tender clams and potatoes
Smoky bacon adds incredible flavor
Classic New England favorite
Easy one-pot recipe
Perfect for lunch or dinner
⏱️ Recipe Details
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: Approximately 480 kcal per serving
Protein: 22 g per serving
🛒 Ingredients
For the Chowder
2 (6.5 oz / 184 g) cans chopped clams, with juice reserved
6 slices thick-cut bacon, diced
2 tablespoons unsalted butter
1 medium onion, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
3 medium Yukon Gold potatoes, peeled and diced
2 cups clam juice or seafood stock
1 cup whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves
1 bay leaf
½ teaspoon black pepper
Salt, to taste
Garnish
Fresh chopped parsley
Oyster crackers
Crispy bacon pieces
Freshly ground black pepper
👨🍳 Instructions
Step 1: Cook the Bacon
In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy.
Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
Step 2: Sauté the Vegetables
Add the butter to the pot.
Cook:
Onion
Celery
for 5–6 minutes, until softened.
Stir in the garlic and cook for 30 seconds.
Sprinkle in the flour and stir continuously for 1 minute.
Step 3: Build the Chowder
Gradually whisk in:
Clam juice (or seafood stock)
Reserved clam juice from the cans
Add:
Potatoes
Thyme
Bay leaf
Black pepper
Bring to a gentle simmer and cook for 15–18 minutes, or until the potatoes are tender.
Step 4: Finish the Chowder
Reduce the heat to low.
Stir in:
Whole milk
Heavy cream
Chopped clams
Simmer gently for 5–7 minutes. Do not boil, as this can make the clams tough.
Taste and season with salt if needed.
Remove the bay leaf.
Step 5: Serve
Ladle the chowder into warm bowls.
Top with:
Crispy bacon
Fresh parsley
Cracked black pepper
Serve with oyster crackers or warm crusty bread.
🍽️ Serving Suggestions
Enjoy this chowder with:
Oyster crackers
Sourdough bread bowls
Garlic bread
Caesar salad
Cornbread
Grilled cheese sandwiches
💡 Chef’s Tips
Yukon Gold potatoes hold their shape well while creating a naturally creamy texture.
Add the clams at the end to keep them tender.
For the richest flavor, use bottled clam juice instead of water.
Let the chowder rest for 10 minutes before serving to allow the flavors to meld.
🧊 Storage
Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Warm gently over low heat, stirring occasionally. Avoid boiling to prevent the dairy from separating.
Freezing: Not recommended, as the cream-based broth may separate when thawed.
🥗 Nutrition (Per Serving)
Calories: 480 kcal
Protein: 22 g
Carbohydrates: 28 g
Fat: 31 g
Saturated Fat: 15 g
Fiber: 3 g
Sugar: 5 g
Sodium: 890 mg
❓ Frequently Asked Questions
Can I use fresh clams?
Yes! Steam about 2 pounds (900 g) of fresh clams until they open, then chop the meat and reserve the flavorful cooking liquid for the chowder.
Why is my clam chowder too thin?
Let it simmer a little longer, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the chowder until thickened.
Can I make New England Clam Chowder ahead of time?
Absolutely. It often tastes even better the next day as the flavors continue to develop.
What goes well with New England Clam Chowder?
Crusty sourdough bread, oyster crackers, garlic bread, cornbread, Caesar salad, grilled cheese sandwiches, or a fresh green salad are excellent accompaniments.
