New England Clam Chowder is thick and creamy and loaded with tender potatoes, sweet clams, and, smoky bacon classic comfort in every bite!
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Chilly winter weather means it is time to bring out all the soups and chowder recipes because it's soup season. If you want more thick, creamy, and rich recipes, you need to try my Loaded Potato Soup and this Sweet Corn Chowder.
Why this soup works
This creamy New England Clam Chowder is wonderful on a cold night and even better the next day. You'll love how simple this easy clam chowder recipe is and that it comes together in under an hour served with some crusty No Knead Artisan Bread or my Ciabatta Garlic Bread.
Ingredients needed
- Bacon: I like to use a thick smoky bacon.
- Clam juice:
- Celery Stalks: diced
- Onion: White or yellow.
- Garlic: Fresh minced is always best.
- Herbs and spices: Bay leaves, thyme, fresh parsley, salt and black pepper.
- All Purpose Flour: helps make thicker chowder.
- Dairy: heavy cream and whole milk or you can use half n half.
- Clams: use frozen clams or canned whole clams.
- Potatoes: red potatoes. But you could also use russet potatoes or Yukon golds.
How to make the best clam chowder recipe
- Step 1: Add diced bacon to a large pot and cook, remove to a paper towel to drain.
- Step 2: Add diced celery and onions to the pot with the bacon fat and cook until soft. Add minced garlic and cook.
- Step 3: Add flour to the pot, stir together and cook.
- Step 4: Add the clam juice, water and stir.
- Step 5: Toss in diced potatoes, bay leaf, and thyme. Bring to a boil and cook until potatoes are tender.
- Step 6: Pour in milk, cream and cans of clams to the pot. Simmer until it's nice and thick. Salt and pepper to taste, add garnish, and serve.
Recipe Tips
- I like to use smoky thick-cut bacon.
- Make this ahead of time to give your homemade clam chowder more time to meld the flavors.
- Next time, serve this creamy soup in a bread bowl with fresh chives and a little bit of hot sauce for a kick.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Recipe Faq's
Yes, I like to get the frozen clams but you can use canned clams
 if you prefer. You can substitute 2 cans of whole clams plus juice or 3 cans of chopped clams
 plus juice.
Fresh tender clams can be used in this creamy clam chowder recipe, but you'll need to steam them first.Â
New England Clam Chowder is known for its creamy and rich texture. It is made with a base of potatoes, onions, and clams, cooked in a combination of clam juice and milk or cream. Rhode Island Clam Chowder is a clear broth-based soup. It is lighter in texture and flavor compared to its New England counterpart. In Rhode Island Clam Chowder the clams are cooked in a clear broth made from clam juice vegetables, and doesn't usually use tomatoes. It typically does not contain milk or cream either.
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Thick and Creamy New England Clam Chowder
Ingredients
- 6 slices smoked bacon cut into pieces
- 3- 8 oz jars clam juice
- 3/4 cup water
- 3 celery stalks diced
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 cup flour
- 1 1/2 lb red potatoes about 4-5 peeled and diced
- 2 cups heavy cream
- 1 cup whole milk
- 1-10 ounce pkg frozen clams or 3 cans whole clams
- 2 bay leaves
- 1 teaspoon thyme
- salt and pepper to taste
- Fresh chopped parsley
Instructions
- In a large heavy bottom pot cook bacon and remove to a paper towel
- Discard all but 2 tablespoons bacon fat and add celery and onions and cook until softened about 5-6 minutes, add garlic cook another 30 seconds until fragrant.
- Add flour to veggies and cook a couple of minutes using a whisk to stir.
- Pour in clam juice and water, whisk until smooth. Add potatoes, bay leaf, and thyme and bring to a low boil and cook 15 minutes until potatoes are just getting tender
- Add milk, cream, and clams simmer another 15 minutes until thickened
- Sat and pepper to taste
- Garnish with bacon pieces and fresh parsley.
- Serve with oyster crackers or crusty bread.
Steven Krohn
This recipe is amazing! I used the juice in the canned whole clams in addition to the 3 bottles of clam juice and the flavor is amazing! Thanks for the recipe!
Wendie
I always use fresh unless specified. I'm sorry you misunderstood I'll make sure I say fresh in future recipes.
Cathy
Are you using fresh or dried thyme? I made this last night and used dried thyme and was very strong in thyme.
Wendie
Oh Yay Joe! I'm so glad you and your family loved it! Thank you for coming back here to share that with me, always makes my day 🙂
Joe Coriaci
Had the day off today and decided it was time to make my favorite soup from scratch for the first time. It turned out excellent! I followed the recipe and had a very nice meal for the family. Thanks.
Wendie
I've never made this in the crock-pot. But I'm sure it would work fine. I would cook all ingredients for 4 hours on high then add clams at the end.
Jamie
Can you make this in the crockpot? If so what temp and time would you recommend? Thanks
Wendie
Thank you Zoe for taking the time to come back here and letting me know. I am so glad you loved it! I just finished making a pot myself 🙂
Zoe
Made this last night and it was delicious, thanks for sharing!
Wendie
Oh I'm so glad Caitlin! I may have to try adding a little kick with some cajun seasoning next time 😉