New England Clam Chowder

Keith has been making clam chowder since his restaurant days, and this is the version he makes at home. Rich, creamy, and built around canned clams. No fresh clams or fancy tools needed.

A classic chowder, made easy

Keith spent years making chowder in professional kitchens, and the secret he always comes back to is simple. Use the clam juice. The liquid from the can is packed with briny depth that you simply can't replicate any other way. It's what separates a flat, one-note chowder from one that actually tastes like the sea.

This recipe is designed around canned clams, which means it's weeknight-friendly without sacrificing any of the flavor. Like our Corn Chowder and Linguine alle Vongole, this is the kind of coastal comfort food that earns a permanent spot in your fall rotation.

What you'll need

• Bacon: thick cut, center cut bacon works best. The rendered fat is the flavor foundation of the whole chowder.
• Canned clams: two 10 oz cans of chopped clams. Don't drain them. The clam juice goes in too.
• Clam juice: the liquid from the cans goes in. Don't drain it. This is the secret to a truly briny seafood-forward chowder.
• Potatoes: russet or Yukon Gold, both work well. Russet breaks down slightly for a thicker chowder, Yukon Gold holds its shape better.
• Heavy cream: don't substitute half and half here. Full cream is what gives New England chowder its signature richness.
• Chicken stock: the liquid base that balances the richness of the cream.

👉 See recipe card below for exact quantities.

How to make clam chowder

1. Build the base. Melt butter in a large pot over medium-high heat. Add the chopped bacon, celery, onion, and carrots. Cook for 7 to 8 minutes until the bacon is cooked through and the vegetables are softened. The bacon fat renders into the butter and becomes the flavor foundation of the whole chowder.
2. Make the roux. Sprinkle in the flour and stir to coat everything evenly. Cook for 2 minutes. This step cooks out the raw flour taste and is what gives the chowder its thick, velvety texture rather than a starchy one.
3. Add the liquids. Pour in the chicken stock and heavy cream. Reduce heat to medium-low and stir to combine.
4. Simmer until tender. Add the potatoes and both cans of clams with all their juice. Simmer for about 10 minutes until the potatoes are fork-tender. The clam juice is doing most of the flavor work here. Don't drain it.
5. Finish and serve. Remove from heat and stir in chopped parsley. Ladle into bowls and top with chopped chives and oyster crackers.

Make ahead and storage

• Make ahead: this chowder tastes even better the next day as the flavors deepen. Make it ahead and reheat gently before serving.
• Store: refrigerate in an airtight container for up to 5 days.
• Reheat: warm gently in a saucepan over medium low heat. Add a splash of chicken stock if it thickens too much overnight.
• Freeze: not recommended. The cream can separate and change texture when thawed.