Authentic New England Clam Chowder Recipe
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Growing up in walking distance of the fishing docks, I know what it takes to make a truly great New England Clam Chowder Recipe. This chowder is made with crispy bacon and clams that stay tender without getting rubbery, and a chowder base that is thick, creamy, and never gloopy.
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 This Clam Chowder Recipe Works
- Salt pork is traditional in New England chowders, but I use bacon because it’s easier to find, I always have it on hand, and most importantly, it won’t leave little fat chunks in your chowder.
- Adding the clams towards the end of cooking keeps them from getting rubbery and shrinking down to unidentifiable bits. When you eat this chowder, you’ll get a clam in every bite.
- The texture of this chowder is thick, velvety, and not starchy or gloopy. Some chowders are so thick you can stand a spoon in it! Not this one. This one is creamy without being heavy, and just thick enough to top with oyster crackers.
- The potatoes matter. In this chowder I use red or yukon potatoes so I don’t have to peel them and so that they keep their shape during the cooking process and when you reheat them.
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. Don’t use minced clams and I don’t recommend whole clams (bellies are gross). Chopped clams keep you from having to cook fresh clams, and leave you with big enough pieces for a satisfying bite of chowder.
- Clam Juice – I use bottled clam juice, but if you can’t find it, use seafood stock or veggie stock works, the chowder will just have a lighter seafood flavor. You can use a 1:1 swap for stock and clam juice.
- Bacon – diced and uncooked. Traditional clam chowder recipes use salt pork, but since bacon is way easier to find (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 – the flour will thicken up the clam juice base and help with the consistency of the end chowder.
- Red or Yukon potatoes – I like a thin skinned, waxier potato for chowders and soups. They hold their shape during cooking and the skins are so thin that they don’t need to be peeled. I don’t recommend a russet potato, because those do have to be peeled, and they break down and turn to mashed potatoes in a chowder.
- Heavy cream – this is the last step to making this chowder thick and velvety smooth. And it can hold up to heat longer with out breaking, so it’s great for soups and chowders.
- Kosher salt and Black pepper – this is the most seasoning you’ll get out of a New England recipe.
- Fresh parsley – minced fine, to be fancy.
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 continuously 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.
Note: Your potatoes will finish cooking in the final simmer, so don’t overcook them now. The potatoes should have a little resistance when you poke them with a fork.
Add the chopped clams, ½ teaspoon of pepper, and the heavy cream.
Note: adding the clams at this stage will warm them through, give the chowder that distinct clam flavor, and won’t make the clams rubbery.
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, then taste the chowder to check for seasonings. Add 1/2 teaspoon of Kosher salt if desired.
Top with diced fresh parsley before serving.
Tips For Making The Best New England Clam Chowder
- 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 clams too early in the cooking process. They’re already cooked when you get them in the can, so you don’t want to overcook them and make them rubbery.
- 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. The flavor won’t be as briny, but you can swap the amounts 1:1.
- Add a couple of bay leaves or sprigs of fresh thyme to the soup as it simmers for extra flavor.
- For a pescatarian version, omit the bacon and add another can of clams. Use salted butter to sauté 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 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 and Crackers – Serve this creamy chowder with some homemade cornbread, 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 This Clam Chowder 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.
Reheating
Because this is a New England clam chowder recipe and made with cream, reheat it on low on the stovetop. Warm until just heated so that the chowder doesn’t break.
Single serve portions can be reheated covered in the microwave for 2-3 minutes or until warmed through.
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 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