Why You’ll Love This Recipe

New England Clam Chowder is a creamy, hearty soup packed with tender clams, potatoes, and aromatic vegetables. Its rich texture and savory flavor make it a beloved comfort food, perfect for cold days or anytime you crave a taste of the sea. Served with oyster crackers or crusty bread, this chowder is a classic staple of Northeastern coastal cuisine.

ingredients

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

clams (fresh or canned)unsalted butterbacon (optional but traditional)yellow onioncelerygarlicrusset potatoesall-purpose flourclam juice or reserved clam liquidwhole milkheavy creambay leavesfresh thyme (or dried)salt and black pepper

directions

Clean and chop the clams if using fresh, reserving their juice. If using canned clams, drain and reserve the liquid.

In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.

Add butter to the bacon fat, then sauté onions, celery, and garlic until softened and fragrant.

Stir in flour to form a roux and cook for 1-2 minutes to eliminate raw flour taste.

Gradually add clam juice and stir to combine, ensuring no lumps remain.

Add diced potatoes, bay leaves, and thyme. Simmer until the potatoes are tender, about 15-20 minutes.

Reduce heat and stir in milk and heavy cream. Let it warm through without boiling.

Add the chopped clams and cooked bacon. Simmer gently for 5 more minutes.

Season with salt and pepper to taste. Remove bay leaves before serving.

Serve hot with oyster crackers or crusty bread.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use corn instead of potatoes for a sweeter twist.

Add a dash of hot sauce or smoked paprika for a little heat.

Substitute half-and-half for the milk and cream if preferred.

Make it vegetarian by omitting bacon and using vegetable broth with mushrooms.

Add fresh parsley or chives on top for extra color and flavor.

storage/reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.Reheat gently over low heat, stirring frequently to avoid curdling the dairy.Avoid freezing, as the cream may separate upon thawing.

FAQs

What’s the difference between New England and Manhattan clam chowder?

New England is creamy and white, while Manhattan is tomato-based and red.

Can I use canned clams?

Yes, canned clams work well and are convenient; just drain and reserve the juice.

Do I need to use bacon?

No, but it adds a traditional smoky flavor. You can substitute with smoked paprika or omit entirely.

Can I thicken the chowder more?

Yes, mash some of the potatoes or add extra flour in the roux step.

Is this recipe gluten-free?

Not by default, but you can use a gluten-free flour or thickener.

What type of potatoes are best?

Russet potatoes are ideal for their starchy texture, but Yukon Gold also works.

Can I make it dairy-free?

It’s challenging, but you can experiment with unsweetened plant-based milk and cream.

How do I make it ahead?

Prepare up to the point before adding clams and cream; finish just before serving for best texture.

Is it okay to add seafood like shrimp?

Yes, add pre-cooked shrimp in the last few minutes of simmering for a seafood twist.

Why isn’t my chowder thick?

It may need more flour or longer simmering time to reduce and thicken.

Conclusion

New England Clam Chowder is a soul-warming soup rich in flavor and tradition. Whether you’re savoring it as a main dish or a starter, its creamy texture and briny depth offer a true taste of the coast. Make a pot and bring the charm of New England into your kitchen—comfort food at its finest.