Indulge in a comforting bowl of our New England Clam Chowder — a creamy, satisfying soup that evokes the coastal flavors of New England. With a velvety base, tender clams, and hearty potatoes, this chowder is perfect for chilly days and simple enough for a weeknight meal.
This recipe relies on a few straightforward ingredients and classic techniques to create a thick, flavorful chowder. Canned clams keep the process easy, while bacon, onion, and celery build a savory base. If you prefer, fresh clams can be used with a brief steaming step — see the variations below.
Now living in New England, I appreciate the traditional creamy version of clam chowder, with large potato pieces and plump clams. While Manhattan-style (tomato-based) chowder has its fans, the classic New England style remains my favorite for its richness and comforting texture.
Ingredients in New England Clam Chowder
You only need a handful of easy-to-find ingredients to make this version of New England clam chowder.
- Bacon. Adds smoky salt and crisp texture. Cook the bacon first, use the rendered fat to sauté the vegetables, and crumble the cooked bacon as a garnish.
- Chopped clams. Canned chopped clams are convenient and tender; reserve the clam juice to add flavor to the broth. Fresh clams can be substituted — instructions are provided below.
- Celery and onion. Classic aromatics that lend flavor and texture to the chowder.
- All-purpose flour. A small amount thickens the soup into a true chowder. Omit or reduce it for a lighter broth-style soup.
- Chicken broth. Low-sodium chicken broth keeps the salt level balanced; homemade or store-bought both work.
- Potatoes. Russet (Idaho), Yukon Gold, or red potatoes all work well when diced into bite-sized pieces.
- Heavy cream. Provides a rich, silky finish. You can substitute half-and-half or whole milk for a lighter result, but avoid skim or low-fat milk for best texture.
- Bay leaf. Adds subtle depth while the chowder simmers; remove before serving.
See the recipe card below for precise quantities and full instructions.
Step By Step Instructions
1. Add the bacon to a Dutch oven and cook over medium heat until the fat renders and the bacon is crispy, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels; reserve the drippings in the pot.
2. Reduce heat to medium-low and add butter to the pot with the bacon drippings. When the butter melts, add the chopped celery and onion. Cook, stirring occasionally, until the onion is translucent, about 10 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.
3. Meanwhile, drain the canned clams, keeping the clam juice in a separate bowl. Stir the flour into the softened vegetables and cook for about 2 minutes to remove the raw flour taste.
4. Add the chicken broth, reserved clam juice, diced potatoes, heavy cream, and bay leaf. Simmer gently for about 20 minutes, or until the potatoes are tender and the chowder has thickened. Avoid boiling after the cream is added to prevent curdling.
5. Stir in the drained clams just to heat through, season with salt and pepper to taste, and sprinkle the crumbled bacon on top. Serve immediately with crusty bread or oyster crackers.
Tips For Making New England Clam Chowder
– Do not let the chowder boil after adding cream; a gentle simmer keeps the texture smooth.
– Adjust thickness by altering the flour: add more for a thicker chowder, or use less for a looser soup. For a gluten-free option, use a cornstarch slurry (see variations).
Variations
- Gluten-free. Replace the flour with a cornstarch slurry (¼ cup cornstarch mixed with ¼ cup cold water) and add it near the end of cooking, simmering 3–5 minutes to thicken.
- Different cured meats. Swap bacon for pancetta, salt pork, or smoked ham.
- Fresh clams. Rinse clams, add 2 inches of water to a large pot and bring to a boil. Add clams and cook 8–10 minutes until they open. Remove meat from shells, chop, and add to the chowder at the end.
- Alternate broths. Use vegetable, seafood, or clam stock for different flavor profiles.
- Extra vegetables. Add leeks or corn for a heartier chowder that leans into a corn-clam hybrid.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove until heated through — do not bring to a boil. Freezing is not recommended because the cream and potatoes can change texture when thawed.
What To Serve With New England Clam Chowder
- Top with chopped fresh parsley, oyster crackers, and the reserved crispy bacon.
- Serve in a sourdough or regular bread bowl for an indulgent presentation.
- Pair with warm dinner rolls or a crusty loaf for dipping.
- Add hot sauce to individual bowls if you like a spicy kick.
Recipe FAQs
Add clams at the end of cooking and heat them just until warmed through. Overcooking clams makes them tough and rubbery.
Taste and adjust seasoning while the chowder simmers. If using low-sodium broth, you may need to add a bit more salt. A squeeze of lemon or a dash of Worcestershire sauce can also brighten the flavors.
More Soup Recipes
- Roasted Broccoli and Cauliflower Soup
- Roasted Cherry Tomato Soup
- Italian Wedding Soup
- Cozy Instant Pot Ham and Potato Soup
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📖 Recipe
Thick and Creamy New England Clam Chowder
Equipment
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Knives
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Cutting Board
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Measuring Cups
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Dutch Oven
Ingredients
- 2 tablespoon Unsalted Butter
- 4 Slices Bacon (thick sliced)
- 4 Celery Stalks (chopped)
- 1 large Onion (chopped)
- ⅓ cup Flour
- 2 Medium Idaho Potatoes (diced)
- 2 cans Chopped Clams (drained, liquid reserved)
- 1 cup Heavy Cream (or half and half)
- 2 cups Chicken Broth (low sodium)
Instructions
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Add the bacon to a Dutch oven. Cook until the fat is rendered and the bacon is crispy, about 10 minutes. Remove the bacon and drain on paper towels.
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Lower heat to medium-low and add the butter to the bacon drippings. When the butter melts, add chopped celery and onion. Cook until the onion is translucent, about 10 minutes, scraping up browned bits.
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Drain the canned clams, reserving the clam juice. Stir the flour into the vegetables and cook for 2 minutes.
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Add the broth, reserved clam juice, potatoes, heavy cream, and bay leaf. Simmer gently.
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Cook about 20 minutes or until potatoes are tender and soup has thickened. Season with salt and pepper. Stir in drained clams just to heat through. Do not let the soup boil. Crumble bacon on top and serve.
The provided nutrition information is an estimate. The accuracy is not guaranteed.