Creamy New England Clam Chowder Recipe
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With deep roots in coastal Maine, I know what it takes to make a truly great New England Clam Chowder, and I’m going to show you exactly how to do it. I’ve eaten my way through countless bowls and tested every trick, so you don’t have to guess.
Here in Maine, you can’t visit any local restaurant without a clam chowder on the menu. Cozy and comforting, this soup is great for a starter or as a meal all its own.
When you picture iconic New England dishes, you can’t help but imagine a big ‘ol Lobster Roll, fried haddock, and a bowl of creamy clam chowder.
This recipe is thick, creamy, and packed with clams, just the way it should be. And it won’t take all day to make. Whether you’re a beginner or just want a no-fail method, I’ll walk you through each step, share simple swaps, and point you to my favorite brands so you can make the perfect chowder at home.
Why You’ll Love My Authentic Clam Chowder Recipe
- This is a modern and authentic New England Clam Chowder Recipe, perfect for busy families.
- A nice creamy and thick chowder that is super flavorful.
- Cozy and comforting. Clam chowder’s creamy texture and warming flavors make it the perfect comfort food for chilly days.
- Nostalgic recipe that brings the flavors of New England right to your kitchen!
- A one-pot recipe that’s simple to make in large batches, ideal for feeding a crowd or making ahead.
Homemade Clam Chowder Ingredients
Use the freshest ingredients possible for the best flavor to your chowder.
- Chopped clams – I use canned chopped clams and reserve the juice.
- Clam Juice – I use bottled clam juice, but if you can’t find it, use seafood stock or veggie stock.
- Bacon – diced and uncooked. Traditional clam chowder recipes use salt pork, but since bacon is way more accessible (and less salty) I prefer to use that. If you love salt pork, feel free to swap it for the bacon in this recipe!
- Large yellow onion – diced
- Celery stalks – diced
- All purpose flour
- Red or Yukon potatoes – scrubbed and unpeeled
- Heavy cream
- Kosher salt and Black pepper
- Fresh parsley – minced fine
How to Make Clam Chowder (New England Recipe)
Step 1
Drain the clams into a large measuring cup, reserving the juice. Add the two bottles of clam juice to the reserved clam juice and set aside.
In a 5-6 quart pot, cook the diced bacon over medium heat until the fat has released and the bacon is crisp.
Note: if there is not enough bacon fat to coat the bottom of the pot, add 1 tablespoon of olive oil or salted butter.
Step 2
While the bacon cooks, cut the potatoes into bite-sized cubes (about 1/2” to 3/4”) in size and set aside.
Step 3
Remove the cooked bacon with a slotted spoon and place on a paper towel lined plate.
Add the diced onion and celery to the bacon drippings.
Cook on medium heat until soft (4-5 minutes)
Sprinkle the cooked onions and celery with the flour and cook for one minute, stirring often to cook off the flour taste.
Step 4
Add the clam juices. Turn the heat to high, and bring to a boil.
Once boiling, add the potatoes and turn down to medium low (simmer).
Simmer the potatoes until just fork tender, about 10 to 15 minutes. You’ll know they’re ready when you pierce a potato with a fork, and there is a little resistance.
Add the chopped clams, ½ teaspoon of pepper, and the heavy cream.
Step 5
Simmer for another 10-15 minutes to slightly thicken the chowder and allow the flavors to blend. This will also finish tenderizing the potatoes.
Stir in the fresh parsley and bacon bits, and taste the chowder to check for seasonings. Add 1/2 tsp Kosher salt if desired.
Top with diced fresh chives or parsley
Tips & Tricks
- Wait until the end of cooking to salt the chowder. Depending on the brand, the clams and clam juice can be really salty. So taste at the end and add more salt if necessary.
- Don’t add the cream too early in the cooking process, it can break if it cooks too long.
- The potatoes will finish cooking while the soup is on its last simmer. Don’t overcook the potatoes at the beginning of the recipe, or they’ll turn mushy and break down during the cooking time.
Substitutions & Variations
- Vegetable broth or seafood stock can be used in place of the clam juice.
- Add a couple of bay leaves or fresh thyme to the soup as it simmers for extra flavor.
- Yukon gold potatoes work well in place of red potatoes. You can also use russet potatoes in a pinch.
- For a pescatarian version, you can omit the bacon and just add another can of clams. Use salted butter to saute the veggies.
- Swap the heavy cream for half and half for a lighter chowder, or use a combination of whole milk and heavy cream (I do this for my fish chowder recipe).
- Frozen, canned clams, or fresh clams can be used. You’ll need about 1-1 ½ cups of chopped clams. Thaw frozen clams before using.
What to Serve with Clam Chowder
Serve this easy clam chowder as a starter to a main meal, or make it a meal all on its own.
Bread – serve this creamy chowder with some Parker House Rolls, Garlic Crostini, or a crusty chunk of bread, or keep it simple with oyster crackers or saltines.
Salad – This chowder pairs so well with an Apple Walnut Salad or Cobb Salad on the side.
Roasted Veg – Maple Brussels Sprouts, Oven-Roasted Cauliflower, or even Homemade French Fries are all great options with this soup.
How to Store and Reheat Clam Chowder (New England Recipe)
Allow the chowder to cool completely before storing. Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
Reheat on low on the stovetop until heated through or in the microwave for 2-3 minutes until warmed.
FAQs
All purpose flour. The flour is added to the onions and celery and bacon fat to thicken the clam juice in the chowder by making a roux. The heavy cream added at the end will also help to thicken the chowder.
New England style clam chowder is a soup that is thickened with fat and flour, and has a dairy product such as milk or cream. This is a thick and hearty white seafood soup that’s creamy and full of chopped clams and diced potatoes.
New England chowder is a cream or milk-based chowder and has very few ingredients. Manhattan clam chowder is not creamy and has a more tomato base broth.
More Cozy Soup Recipes
More Classic New England Recipes
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Authentic New England Clam Chowder Recipe
Ingredients
- 2 cans 6.5 oz each chopped clams, with juice
- 2 bottles 8 ounces each clam juice or 2 cups of vegetable broth
- 4 slices of bacon diced
- 1 cup of diced yellow onion
- 1 cup of diced celery
- 3 tablespoons of all purpose flour
- 1 lb about 3-4 medium red or yukon gold potatoes, scrubbed and unpeeled
- 2 cups of heavy cream
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon of fresh parsley minced fine (optional)
- 1 tablespoon of fresh dill minced fine (optional)
Instructions
- Drain the clams over a large measuring cup, reserving the juice. Add the two bottles of clam juice to the reserved clam juice and set aside.
- In a 5-6 quart pot, cook the diced bacon over medium heat until the fat has released and the bacon is crisp. Note: if there is not enough bacon fat to coat the bottom of the pot, add 1 tablespoon of olive oil or salted butter.
- While the bacon cooks, cut the potatoes into bite-sized cubes (about 1/2” to 3/4”) in size. Set aside.
- Remove the bacon pieces with a slotted spoon and place them on a paper towel-lined plate. Add the diced onion and celery to the bacon fat. Cook on medium heat until soft (4-5 minutes).
- Sprinkle the cooked onions and celery with the flour and cook for one minute, stirring often to cook off the flour taste.
- Add the clam juices. Turn the heat to high, and bring to a boil. Once boiling, add the potatoes and turn the heat down to medium-low for simmering.
- Simmer the potatoes until just fork tender, about 10 to 15 minutes. You’ll know they’re ready when you pierce a potato with a fork, and there is little resistance.
- Add the chopped clams, ½ teaspoon of pepper, and the heavy cream.
- Finish simmering for another 10-15 minutes to slightly thicken the chowder and allow the flavors to blend. This will also finish cooking the potatoes.
- Stir in the bacon bits and fresh parsley. Taste the chowder to check for seasonings. Add a 1/2 teaspoon of Kosher salt (or more) and additional black pepper to taste. Serve and enjoy!
Video
Notes
- Do not cook the potatoes all the way on the first simmer. They should have a little bit of resistance when pierced with a fork. They'll finish cooking after the cream is added.
- Add the salt at the end of cooking. Depending on the brand of clam juice and bacon you use, the salt can vary. Taste the chowder and add coarse Kosher salt a little at a time to avoid over salting the chowder.
This is the perfect recipe for Clam Chowder. I doubled the recipe and the flavor and thickness were perfect. This is my favorite soup, I’m so excited to have an excellent recipe to follow to make it at home.
I’m so happy to hear this! I’m glad you enjoyed the recipe!
First, Thank you for sharing this recipe! I made it today and it’s amazing! I had one russet potato and peeled it without reading recipe correctly. I didn’t have bacon but had salt pork. I will make again!
Liz, from Texas