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New England Clam Chowder

New England Clam Chowder is thick and creamy and loaded with tender potatoes, sweet clams, and, smoky bacon classic comfort in every bite!

Clam chowder in a bowl.


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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

All the ingredients needed for this clam chowder.
  • 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

Bacon being cooked in a pot then celery and onions added in.
  • 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.
Added flour into the pot followed bu the clam juice.
  • Step 3: Add flour to the pot, stir together and cook. 
  • Step 4: Add the clam juice, water and stir.
Diced potatoes and herbs added to the clam juice and then the cream and milk added in.
  • 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.
A ladle scooping up some clam chowder out of a pot.

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.
Clam chowder in a bowl with a spoon scooping some out.

Recipe Faq's

Can I use canned clams?

Yes, I like to get the frozen clams but you can useย canned clams
ย if you prefer. You can substitute 2 cans of whole clams plus juice or 3 cans ofย chopped clams
ย plus juice.

Can I use fresh clams?

Freshย tender clams can be used in thisย creamy clam chowder recipe, but you'll need to steam them first.ย 

What is the difference between New England clam chowder andย Rhode Island clam chowder?

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 ofย clam juice and milk or cream. Rhode Island Clam Chowder is aย clear broth-based soup. It is lighter in texture and flavor compared to its New England counterpart. Inย Rhode Island Clam Chowder the clams are cooked in aย clear broth made fromย clam juice vegetables, and doesn't usually use tomatoes. It typically does not contain milk or cream either.
ย 


.

Clam chowder in a bowl with a spoon scooping some out.

Thick and Creamy New England Clam Chowder

4.47 from 226 votes
Written By: Wendie
This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 634

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.

Video

Notes

*note you can substitute the 3 cans of whole clams for 3 cans chopped clams plus juice
You can freeze leftovers for up to 3 months. Red potatoes hold up best while freezing, but they may become softer after freezing.

Nutrition

Serving: 1.5cupsCalories: 634kcalCarbohydrates: 42gProtein: 35gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 169mgSodium: 637mgFiber: 3gSugar: 7g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine American
4.47 from 226 votes (218 ratings without comment)

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Recipe Rating




87 Comments

  1. Yes, you can freeze it, Patti. The potatoes may get a little soft during the freezing process though.

  2. You're welcome Angie! So happy to hear everybody loved it. Thanks for coming back here to share that with me ๐Ÿ™‚

  3. Oh my goodness!!! This was so good! And it was easy to make. My hubby and little brother LOVED it. This recipe is definitely a keeper. I will be making this again. Thank you so much for this.

  4. This was perfect! The only changes I made were: I didnโ€™t use bacon as I donโ€™t eat meat, just seafood. Instead of using three bottles of clam juice I used two and substituted vegetable stock for the third bottle to further develop flavor. And I increased the garlic to seven cloves. It was delicious. Thank you for this amazing recipe.