Why You’ll Love This Recipe

This chowder strikes the perfect balance of creamy and briny, blending the freshness of the sea with the richness of dairy and smoky bacon. It’s simple to prepare yet tastes like it came from a coastal New England kitchen. Serve it with oyster crackers or a slice of crusty bread, and you have a bowl of pure comfort.

Ingredients

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

• Canned chopped clams (or fresh, if available)
• Clam juice or bottled clam broth
• Bacon, diced
• Unsalted butter
• Onion, finely chopped
• Celery, diced
• Garlic, minced
• All-purpose flour (for thickening)
• Russet or Yukon Gold potatoes, peeled and cubed
• Bay leaf
• Dried thyme
• Heavy cream or half-and-half
• Salt and black pepper
• Fresh parsley or chives (for garnish)
• Oyster crackers or crusty bread, for serving

Directions

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave a bit of the rendered fat in the pot.
2. Add butter to the pot. Sauté onions and celery until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds.
3. Sprinkle in flour and stir constantly for 2 minutes to form a roux.
4. Slowly whisk in clam juice, scraping up any browned bits. Add potatoes, bay leaf, and thyme. Bring to a simmer.
5. Cook uncovered for about 15–20 minutes, or until the potatoes are tender.
6. Stir in chopped clams and any reserved clam juice. Add cream or half-and-half and let it heat through—do not boil.
7. Season with salt and pepper to taste. Remove bay leaf.
8. Serve hot, topped with crispy bacon and garnished with parsley or chives. Add oyster crackers or crusty bread on the side.

Servings and timing

This recipe serves 6 people and takes about 45 minutes total. Prep time is around 15 minutes, and cooking time is about 30 minutes.

Variations

• Fresh Clams: Use steamed fresh clams, chopped, and their cooking liquid instead of canned clams.
• Thicker Chowder: Use more flour or simmer longer uncovered to reduce and thicken the broth.
• Lighter Version: Use milk or a mix of milk and broth instead of heavy cream.
• Vegetarian Option: Omit bacon and clams; add mushrooms, corn, and use vegetable broth for a creamy veggie chowder.
• Add Corn: Stir in sweet corn kernels for a slight sweetness and pop of texture.
• Herb Twist: Use fresh thyme, bay, or a sprig of rosemary for added depth.
• Spicy Kick: Add a pinch of cayenne or a splash of hot sauce for subtle heat.
• No Flour: Skip the roux and use a cornstarch slurry for gluten-free thickening.
• Seafood Mix: Add shrimp, scallops, or chunks of white fish along with the clams.
• Low-Sodium: Use low-sodium broth and rinse clams to reduce saltiness.

Storage/Reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often. Avoid boiling to prevent the cream from curdling. Freezing is not recommended as the cream and potatoes may separate and become grainy when thawed.

FAQs

What’s the difference between New England and Manhattan clam chowder?

New England clam chowder is creamy and white, while Manhattan clam chowder has a tomato-based broth and no dairy.

Can I use fresh clams instead of canned?

Yes. Steam fresh clams, remove the meat, chop, and strain the cooking liquid to use as broth.

How do I thicken my chowder?

A flour-based roux thickens the chowder, but you can also mash a few potatoes or use a cornstarch slurry.

Is this chowder gluten-free?

Not as written, due to the flour. Use cornstarch or a gluten-free flour blend to make it gluten-free.

What kind of potatoes are best?

Russet or Yukon Gold potatoes hold their shape and have a great texture for chowder.

Can I make this ahead of time?

Yes, make the chowder and store it in the fridge. Reheat gently before serving.

Do I have to use bacon?

No, but it adds great flavor. You can substitute pancetta or omit it for a lighter version.

What’s the best dairy to use?

Heavy cream makes it richest, but half-and-half or a mix of milk and cream works well too.

Can I freeze clam chowder?

It’s not recommended—cream and potatoes often change texture when thawed.

What goes well with clam chowder?

Oyster crackers, crusty bread, garlic toast, or a light green salad are all great companions.

Conclusion

New England Clam Chowder is a comforting, coastal classic that blends the briny essence of clams with the richness of cream and the heartiness of potatoes. It’s a perfect balance of simplicity and flavor, easy to prepare and endlessly satisfying. Whether served as a starter or a main course, this chowder brings a taste of the sea straight to your table.

New England Clam Chowder

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New England Clam Chowder is a creamy, hearty soup made with tender clams, potatoes,  and aromatic vegetables in a rich, velvety broth. A coastal classic, it’s the perfect comfort food for chilly days or seaside cravings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American (New England)
• Diet: Halal

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups clam juice (or bottled clam broth)
• 2 cups chicken broth
• 2 large Russet or Yukon Gold potatoes, peeled and cubed
• 1 bay leaf
• 1/2 tsp dried thyme
• 2 (6.5 oz) cans chopped clams with juice (or fresh clams, chopped)
• 1 1/2 cups heavy cream or half-and-half
• Salt and black pepper, to taste
• 2 tbsp fresh parsley or chives, chopped (for garnish)
• Oyster crackers or crusty bread, for serving

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Instructions

1. In a large pot, over medium heat until crisp. Remove with a slotted spoon and set aside, leaving some rendered fat in the pot.
2. Add butter to the pot. Sauté onion and celery 5 minutes until softened. Stir in garlic and cook 30 seconds.
3. Sprinkle in flour and stir constantly for 2 minutes to form a roux.
4. Slowly whisk in clam juice and chicken broth, scraping up browned bits. Add potatoes, bay leaf, and thyme. Bring to a simmer.
5. Cook uncovered 15–20 minutes until potatoes are tender.
6. Stir in clams with their juice and cream. Heat gently—do not boil.
7. Season with salt and pepper. Remove bay leaf.
8. Serve hot, topped with crispy bacon and garnished with parsley or chives. Add oyster crackers or bread on the side.

Notes

• Do not boil after adding cream—gentle heat keeps the chowder smooth.
• For extra thickness, mash a few potato cubes into the broth.
• Fresh clams provide the best flavor; strain their cooking liquid for broth.
• A mix of heavy cream and milk creates a lighter but still creamy chowder.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390
• Sugar: 4g
• Sodium: 910mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 70mg