New England Clam Chowder is one of those recipes that feels like a warm hug. Ours is inspired by the East Coast classic, but simplified for the home kitchen. No fresh clams or fancy tools needed. It's creamy, delicious, and easy to make at home.
Keith knows a thing or two about making great clam chowder. It's a skill he picked up while cooking in professional kitchens. This New England Clam Chowder recipe is one of his favorites, and it checks all the boxes: creamy broth, tender potatoes, crispy bacon, and perfectly seasoned chopped clams.
Like our Corn Chowder, it's hearty and satisfying, especially on a chilly day. And if you're a fan of Linguine alle Vongole, this soup brings that briny, comforting flavor by the spoonful.
No fresh clams? No problem. This recipe is designed to work with canned clams, which offer great flavor and convenience. We've tested it many times and we promise you won't miss a thing.
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Ingredients
- BACON: thick, center cut bacon works best
- CELERY: fresh celery, chopped
- CARROTS: fresh carrots, chopped
- ONION: white onion, Spanish onion, or Vidalia onion, chopped
- BUTTER: salted butter or unsalted butter
- FLOUR: AP Flour (all purpose flour)
- CLAMS: clams from can (canned clams), chopped
- CLAM JUICE: clam juice from the canned clams or bottled clam juice
- CHICKEN STOCK (chicken broth): 1 ½ cups
- HEAVY CREAM: heavy cream or whipping cream
- POTATOES: (chopped) we like russet potatoes or Yukon Gold potatoes
*see recipe card for quantities.
🔪Top tip
Use that clam juice! The liquid from the can is packed with briny flavor. It's the secret to a rich, seafood-forward chowder. No clam juice? Bottled works too.
Instructions
- Cook the base: melt butter in a large sauce pot over medium-high heat. Add chopped bacon, celery, onion, carrots. Cook for 7-8 minutes, until bacon is done and veggies are soft.
- Add flour: sprinkle in flour and stir to coat. Cook for 2 minutes.
- Pour in liquids: add broth and cream, then lower the heat to medium-low.
- Simmer the chowder: add potatoes, clams (with their juice). Simmer for about 10 minutes, until potatoes are tender. Add more broth if needed.
- Stir in parsley: remove from heat and mix in chopped parsley.
- Serve it up: ladle into bowls and top with chives and oyster crackers.
Substitutions and Variations
- Seafood chowder: add small shrimp, scallops, or chunks of white fish along with the clams for a hearty, coastal-style chowder.
- Extra clam flavor: want a restaurant style presentation? Drop in a few whole clams in the shell at the end. When they open, you're ready to serve.
- No bacon? try salt pork, pancetta, or diced ham for a similar salty, savory base.
- Dairy-free: use a plant-based cream (like oat or cashew) and unsweetened non dairy milk. Just be sure to avoid curdling by keeping the heat low.
- Gluten-free chowder: replace the flour with 1:1 gluten free flour blend, or use cornstarch as a thickener. Mix it with a little broth before stirring in.
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Serving Suggestions
- Traditional New England Clam Chowder is always served with oyster crackers. Saltines work in a pinch.
- A simple Radicchio Salad, Spinach Salad, or Lemon Kale Salad complements this chowder for a satisfying meal.
- A cup of clam chowder + a half Turkey Sandwich is a great lunch idea.
- A glass of Mer Soleil Chardonnay is the perfect pairing for this chowder.
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat in a saucepan over medium heat or in the microwave.
- We don't recommend freezing this chowder because the cream may separate.
FAQ
New England Clam Chowder is a a rich and creamy soup made with clams, potatoes, onion, and often bacon or salt pork. It's known for its thick texture and dairy-based broth, unlike tomato or broth-based chowders.
Unlike Manhattan clam chowder (which uses tomatoes) or Rhode Island clam chowder (which is clear), New England clam chowder is thick and creamy. The base is made with milk or heavy cream, giving it a signature richness.
Yes! This clam chowder recipe is developed to work perfectly with canned clams. They're easier to find, affordable, and provide great flavor. Just don't forget to use the clam juice for that briny depth.
This recipe uses a roux (butter and flour) to naturally thicken the soup. You can also mash some of the cooked potatoes into the broth to release starch and boost creaminess without extra flour.
We don't recommend freezing New England clam chowder, since soups with cream can separate and change texture when thawed. It's best to enjoy fresh or stored in the fridge.
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New England Clam Chowder recipe
Creamy, comforting New England Clam Chowder made easy at home. This flavorful recipe delivers restaurant-quality taste without the fuss.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 2 tbsp butter
- 8 slices bacon
- ½ C chopped celery
- ½ C chopped carrot
- ½ C chopped onion
- ⅓ C flour
- 1 ½ C chicken stock
- 2 C heavy cream
- 2 C chopped russet potatoes
- 2 (10 ounce) cans chopped clams
Instructions
- In a large sauce pot, melt butter. Add celery, onion and carrots. Chop bacon and add to pot. Cook over medium-high heat until bacon is cooked and vegetables are translucent (about 7-8 minutes)
- Add flour, stir to combine, and cook for 2 minutes.
- Pour in broth and cream. Reduce heat to medium-low. Add potatoes, clams (with clam juice from can) and continue to cook until potatoes are tender, about 10 minutes. Add more stock if soup gets too thick.
- Remove from heat. Add chopped parsley and stir.
- Serve with chopped chives and oyster crackers.
Notes
- Use that clam juice! The liquid from the can is packed with briny flavor. It's the secret to a rich, seafood-forward chowder. No clam juice? Bottled works too.
- Gluten-free chowder: replace the flour with 1:1 gluten free flour blend, or use cornstarch as a thickener. Mix it with a little broth before stirring in.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: soups
Nutrition
- Serving Size: 6 ounces
- Calories: 423
- Sugar: 4 g
- Sodium: 381.8 mg
- Fat: 34 g
- Carbohydrates: 20.6 g
- Protein: 9.5 g
- Cholesterol: 82.1 mg
Courtney L. says
This is my 2nd time making this recipe and it’s delicious!! I upped the recipe since I was making for my family so I used 8 cans of clams, 6 potato’s, extra clam juice and doubled the bacon, heavy cream and chicken stock. I cooked it for about an hour to make it super thick and creamy. I’ve already added it to my recipe book! 10/10
Jackie says
Hooray! We are so happy you like this recipe Courtney, and we understand why. It is one of our family favorites too!
Thank you SO MUCH for sharing your feedback. It means a lot to us!!
Barbara says
What a special treat this chowder is! Yummy!