New England Clam Chowder

New England Clam Chowder is the ultimate comfort food! It’s creamy, loaded with delicious clams and potatoes, and has just the right amount of smoky bacon. This recipe is super easy to make and perfect for those cozy nights when you just want a big bowl of something warm and hearty. Every bite is so yummy, it turns this into a restaurant-worthy clam chowder!

Craving more ideas for this soup season? Try this Easy 30-minute Chicken Noodle Soup, Cowboy Soup, Lasagna Soup, or this amazing Chili Soup.

Don’t forget to serve this with my Easy garlic bread – it’s a match made for dipping!

I love soup recipes all year long, and this homemade clam chowder is the perfect comfort food with its rich flavor and creamy texture! It’s made with bacon drippings and chicken stock, giving it a great, savory flavor alongside tender clams, chopped onions, and a hint of bay leaf. The combo of whole milk and light cream creates that smooth, creamy broth you expect in a New England clam chowder recipe.

For a fun twist, serve it in bread bowls on a cold night, and top it off with some fresh parsley.  This rich and creamy Clam Chowder is just as good, if not better, than what you’d get at any seafood spot!

Recipe Ingredients

You’ll need the following ingredients to make this amazing New Englad Clam Chowder ​Recipe:

• Chopped Bacon
• Onion
• Celery ribs
• All-purpose flour
• Potatoes
• Water
• Chicken bouillon cubes- You can use chicken broth instead.
• Clam juice
• Heavy cream
• Minced clams (canned, undrained)
• Bay leaves
• Salt 
• Black pepper

INGREDIENT NOTES:

• Minced Clams: I used SNOW’S Bumble Bee Wild Caught Chopped Clams in Clam Juice.
• Clam Juice: I used SNOW’S Clam Juice.
• Potatoes: I used Russet potatoes, but any potato will work.
• Heavy Cream: If you prefer thinner chowder, you can use whole milk instead.

HOW TO MAKE NEW ENGLAND CLAM CHOWDER STEP-BY-STEP:

STEP 1:  In a Dutch Oven, or large heavy pot, cook chopped bacon until crispy. Remove bacon with a slotted spoon, set aside, and leave 1-2 tablespoons of grease in the pot.

STEP 2: In the same pot, sauté diced onion and chopped celery in the bacon grease until tender, about 5 minutes.

STEP 3: Sprinkle flour over vegetables, stirring well. Cook for 2-3 minutes.

STEP 4: Add diced potatoes, water, and crumbled chicken bouillon cubes to the pot. Stir well.

STEP 5: Add bay leaves, bring to a boil, then simmer covered on low heat until potatoes are tender, 15-20 minutes.

STEP 6: Pour in clam juice and heavy cream, stirring to combine.

STEP 7: Stir in undrained minced clams with their juices, heating the chowder on low without boiling.

STEP 8: Remove bay leaf, serve hot, garnished with cooked bacon and fresh parsley.

 Recipe Tips

• Bacon Fat: Don’t skip using the bacon grease for sautéing the vegetables. It adds a depth of flavor that enhances the overall taste of the chowder.
• Flour Coating: Ensure the vegetables are well-coated with flour before adding liquids. This step helps thicken the chowder.
• Potato Choice: Use starchy potatoes like Russets or Yukon Gold Potatoes, as they break down slightly and help thicken the chowder.

Storage and Reheating

Storage: Store leftovers in the refrigerator, in an airtight container. It can be kept for up to 3 days.

Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling to prevent the cream from curdling.

Freezing: While you can technically freeze homemade New England Clam Chowder, it’s not typically recommended. The texture might change a bit due to the cream and potatoes. When frozen, the creamy base may separate or become grainy, and the potatoes can become slightly mushy. So I don’t recommend freezing this chowder.

Additions & Substitutions

ADDITIONS:

• Extra Clams: Add more clams for an extra seafood punch.
• Herbs: Fresh thyme or parsley can add a light touch of extra flavor.
• Bacon: Extra crispy bacon on top because, well, bacon makes everything better!

SUBSTITUTIONS:

• Clam Juice: You can substitute clam juice with an equal amount of chicken broth if you prefer a milder flavor.
• Heavy Cream: Use half-and-half for a lighter version
• Bacon: Swap regular bacon with turkey bacon or omit it for a lighter option.

FAQs about this creamy clam chowder recipe:

Can I Use Fresh Clams Instead of Canned?

Yes, fresh clams can be used. Steam them until they open, then chop the meat and add it to the chowder. Remember to strain the clam broth and use it in the soup for added flavor.

How Can I Thicken My Clam Chowder?

If you prefer a thicker chowder, add an extra tablespoon of flour to the roux, or mash some of the potatoes into the soup.

What Are the Best Potatoes to Use?

Starchy potatoes like Russets break down slightly and help thicken the chowder, while waxy potatoes like Yukon Gold hold their shape well. Both types work, so it depends on your texture preference.

What Can I Serve with the Best Clam Chowder Recipe?

Serve this Clam Chowder Soup with a crusty chunk of sourdough bread, a thick slice of homemade white bread, inside bread bowls, or with the classic oyster crackers.

New England Clam Chowder

Vicky Hadley~Little Chef Within

New England Clam Chowder is the ultimate comfort food! It’s creamy, loaded with delicious clams and potatoes, and has just the right amount of crispy bacon. 

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course 30 minutes meals, dinner, Soup

Cuisine American

Servings 6 servings

Calories 1810 kcal

Equipment

• Dutch Oven or Large Stock Pot

Ingredients

  

1x2x3x

• 5 slices of bacon chopped
• 1/2 cup diced onion
• 2 celery stalks finely chopped
• 2 tablespoons all-purpose flour
• 3 cups peeled and diced potatoes
• 2 cups water
• 2 chicken bouillon cubes
• 1 cup clam juice
• 2 cups heavy cream
• 2 cans 6.5 ounces minced clams undrained
• 2 bay leaves
• Salt and pepper to taste

Instructions

 

• In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Leave about 1-2 tablespoons of bacon grease in the pot.
• In the same pot with the bacon grease, add the diced onion and chopped celery. Sauté them over medium heat until they become tender, which should take about 5 minutes.
• Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. Cook for an additional 2-3 minutes to remove the raw taste of the flour.
• Add the diced potatoes to the pot and pour in the water. Crumble the chicken bouillon cubes into the mixture. Stir well to combine.
• Drop in the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the potatoes are tender.
• Once the potatoes are cooked, pour in the clam juice and add the heavy cream. Stir to combine.
• Add the undrained minced clams (with their juices) to the pot. Heat the chowder over low heat until it’s heated through, but be careful not to let it boil.
• Season the chowder with salt and pepper to taste. Remember that the bacon and bouillon cubes can add saltiness, so taste before adding too much salt.
• Remove and discard the bay leaves. Serve hot, and garnish with crispy bacon.

Notes

Simmer, Don’t Boil: When adding the cream and clams, gently heat the chowder. Boiling can cause the dairy to separate and the clams to become tough.

Nutrition

Calories: 1810kcalCarbohydrates: 53gProtein: 18gFat: 174gSaturated Fat: 110gPolyunsaturated Fat: 8gMonounsaturated Fat: 44gCholesterol: 539mgSodium: 2925mgPotassium: 725mgFiber: 2gSugar: 23gVitamin A: 7398IUVitamin C: 15mgCalcium: 369mgIron: 2mg

Keyword chowder, Dinner, easy, one-pot meal, soup

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