Why You’ll Love This Recipe

New England Clam Chowder is a creamy, comforting soup packed with tender clams, hearty potatoes, and smoky bacon. Known for its rich and velvety texture, this classic dish brings the flavors of the Atlantic coast straight to your bowl. Perfect for chilly nights or when you crave a satisfying, savory meal, this chowder is a staple of American seafood cuisine.

ingredients

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

clams (fresh or canned)russet potatoesonioncelerygarlicbaconall-purpose flourbutterheavy creamwhole milkclam juice or brothbay leafthymeparsleyblack peppersalt

directions

If using fresh clams, scrub and steam them until they open. Remove from shells, chop, and reserve the clam juice. If using canned, drain and reserve the liquid.

In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving some fat in the pot.

Add butter to the bacon fat and sauté diced onion, celery, and garlic until softened.

Stir in the flour and cook for a minute to make a roux.

Gradually whisk in clam juice, milk, and cream, stirring constantly to avoid lumps.

Add diced potatoes, bay leaf, thyme, salt, and pepper. Simmer until potatoes are tender.

Stir in chopped clams and cooked bacon. Heat gently without boiling.

Adjust seasoning to taste and simmer for a few more minutes.

Serve hot, garnished with chopped parsley and oyster crackers if desired.

Servings and timing

This recipe serves 6.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes

Variations

Use pancetta instead of bacon for a slightly different depth of flavor.

Add corn kernels for a touch of sweetness and texture.

Use a mix of milk and evaporated milk for an even richer base.

Include leeks for a subtle, sweet onion flavor.

Top with a pat of butter and cracked pepper for extra richness.

storage/reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.*Reheat gently over low heat to avoid curdling the cream.*Freezing is not recommended as the texture may change upon thawing.

FAQs

Can I use canned clams?

Yes, canned clams work well and save time. Just be sure to use the reserved liquid for flavor.

Can I make this chowder ahead of time?

Yes, it’s even better the next day as the flavors meld. Reheat gently before serving.

How can I thicken my chowder?

A flour-based roux, or mashing some of the potatoes in the pot, will help thicken it naturally.

Is this gluten-free?

Use gluten-free flour or cornstarch to make a gluten-free version.

What can I serve with clam chowder?

It pairs well with crusty bread, oyster crackers, or a simple green salad.

Can I skip the bacon?

Yes, but you may want to add a bit of smoked paprika for depth of flavor.

What if I don’t have clam juice?

Use seafood or chicken broth as a substitute.

Can I use half-and-half instead of cream?

Yes, but it will be slightly less rich. Adjust to your taste.

Can I add other seafood?

Yes, shrimp or scallops can complement the clams nicely.

Why did my chowder separate?

Overheating or boiling after adding dairy can cause separation—always heat gently.

Conclusion

New England Clam Chowder is a comforting classic that’s perfect for showcasing the fresh flavors of the sea. Creamy, savory, and loaded with tender clams and hearty vegetables, it’s a must-try for soup lovers and seafood fans alike. Whether for a special dinner or a cozy weeknight meal, this chowder is sure to warm you up from the inside out.