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Bowl of creamy New England clam chowder with potatoes, celery, and clams in a white broth
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 minutes
Cook Time 40 minutes
Total Time 55 minutes
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)

Method
 

  1. Cook bacon – In a large pot, cook bacon until crispy. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
  2. Sauté vegetables – Add butter, onion, celery, carrots, and garlic to the pot. Cook 5 minutes until softened.
  3. 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.
  4. Make it creamy – In a small bowl, whisk flour into cream. Slowly stir into soup, simmering 5–7 minutes until thickened.
  5. Add clams – Stir in chopped clams and half of the bacon. Cook another 2 minutes (don’t overcook clams).
  6. 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.