Creamy, hearty, and loaded with tender clams, New England Clam Chowder is the ultimate comfort soup from the coast. With potatoes, onions, celery, and smoky bacon simmered in a rich cream base, this chowder is warming, filling, and unforgettable. Perfect for cozy family dinners or a special weekend meal, this recipe brings classic seaside flavor right to your kitchen — no trip to New England required.

Why You’ll Love This Clam Chowder

Restaurant-worthy at home – hearty, flavorful, and filling.
Comfort food classic – creamy base with bacon and potatoes.
Customizable – use canned clams or fresh, depending on what you have.
Crowd-pleaser – perfect for cozy dinners or impressing guests.

Tips for Success

Don’t overcook clams – they’ll get chewy if simmered too long.
Add cream slowly – prevents curdling.
Season at the end – clams and bacon add natural saltiness.
Use Yukon Gold potatoes – they hold their shape better than russets.

Variations & Add-Ins

Corn Chowder Twist: Add fresh or frozen corn for sweetness.
Seafood Chowder: Stir in shrimp, scallops, or white fish.
Herb Upgrade: Fresh dill or tarragon adds brightness.
Gluten-Free: Use cornstarch instead of flour to thicken.

Serving Ideas & Pairings

Serve with oyster crackers or crusty sourdough bread.
Pair with a green salad for balance.
Add a glass of white wine (like Chardonnay) for a special touch.
Top with extra bacon and parsley for flavor and color.

Frequently Asked Questions

1. Can I use canned clams for chowder?
Yes — they’re convenient and add great flavor. Use the juice, too.

2. How do I thicken clam chowder?
Use flour and cream, or mash some potatoes into the soup.

3. Can I freeze clam chowder?
It’s best fresh. Cream soups can separate when frozen, but you can freeze the base (without cream) and add cream when reheating.

4. How long does clam chowder last in the fridge?
3–4 days in an airtight container.

5. What’s the difference between New England and Manhattan chowder?
New England is cream-based (white), Manhattan is tomato-based (red).

Jana Rae

New England Clam Chowder

Creamy New England Clam Chowder made with tender clams, potatoes, celery, and smoky bacon in a rich cream base. A cozy, comforting soup recipe perfect for family dinners.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6

Course: Main Course, Soup

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

4 slices bacon chopped
2 tablespoons butter
1 medium onion diced
2 celery stalks diced
2 carrots diced (optional)
3 cloves garlic minced
3 medium potatoes peeled and cubed
2 cans 6.5 oz each chopped clams, juice reserved
2 cups clam juice or seafood stock
2 cups chicken broth
1 teaspoon dried thyme
2 bay leaves
1 ½ cups heavy cream or half-and-half for lighter chowder
2 tablespoons all-purpose flour for thickening
Salt and black pepper to taste
Fresh parsley chopped (for garnish)

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Method

Cook bacon – In a large pot, cook bacon until crispy. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
Sauté vegetables – Add butter, onion, celery, carrots, and garlic to the pot. Cook 5 minutes until softened.
Build the base – Stir in potatoes, reserved clam juice, clam broth, chicken broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to simmer 20 minutes until potatoes are tender.
Make it creamy – In a small bowl, whisk flour into cream. Slowly stir into soup, simmering 5–7 minutes until thickened.
Add clams – Stir in chopped clams and half of the bacon. Cook another 2 minutes (don’t overcook clams).
Serve – Ladle into bowls, top with extra bacon and parsley, and serve hot with oyster crackers or crusty bread.

Notes

Fresh clams option: Use fresh littleneck clams, steamed and chopped, for authentic flavor.
Thicker chowder: Mash a few potatoes in the pot or add extra flour slurry.
Lighter chowder: Use half-and-half or whole milk instead of heavy cream.
Make-ahead: Chowder reheats well, but add clams just before serving for best texture.