Introduction
There’s something incredibly comforting about a warm bowl of New England Clam Chowder, especially when it’s made from scratch. This creamy, hearty soup has been a staple of Northeast American cuisine for generations, and I’m excited to share my fool-proof version with you. What makes this recipe special is its perfect balance of tender clams, creamy broth, and perfectly cooked potatoes. Whether you’re looking to warm up on a cold day or craving a taste of New England, this chowder delivers restaurant-quality results right in your home kitchen.
Ingredients
- 4 slices bacon, diced
- 2 tablespoons butter
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 (6.5 oz) cans of chopped clams with juice
- 1 (8 oz) bottle of clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Optional: oyster crackers for serving
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add butter to the bacon fat. Once melted, add onions and celery. Cook until vegetables are soft but not browned (about 5 minutes).
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly add clam juice while stirring continuously to prevent lumps from forming.
- Add potatoes, bay leaves, and thyme. Bring to a simmer and cook until potatoes are just tender (about 12-15 minutes).
- Pour in milk and cream, stirring gently. Add chopped clams with their juice.
- Simmer for an additional 5 minutes until heated through (don’t boil, or the clams will become tough).
- Season with salt and pepper to taste, and stir in the reserved bacon.
- Remove bay leaves before serving. Top with extra bacon bits and oyster crackers if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 bowls
Recipe Notes
- For the best texture, avoid boiling the chowder after adding the milk and cream – gentle simmering is key.
- If the chowder is too thick, thin it with a little more milk or clam juice.
- Fresh clams can be substituted for canned: steam 4 dozen littleneck clams and use the strained cooking liquid in place of bottled clam juice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the dairy from separating.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the chowder won’t be quite as rich.
- Yukon Gold potatoes work best in this recipe as they hold their shape well while becoming creamy.
New England Clam Chowder
A creamy, hearty soup with tender clams, creamy broth, and perfectly cooked potatoes.
Ingredients
- 4 slices bacon diced
- 2 tablespoons butter
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 3 medium potatoes peeled and cut into 1/2-inch cubes
- 2 6.5 oz cans of chopped clams with juice
- 1 8 oz bottle of clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Optional: oyster crackers for serving
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add butter to the bacon fat. Once melted, add onions and celery. Cook until vegetables are soft but not browned (about 5 minutes).
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly add clam juice while stirring continuously to prevent lumps from forming.
- Add potatoes, bay leaves, and thyme. Bring to a simmer and cook until potatoes are just tender (about 12-15 minutes).
- Pour in milk and cream, stirring gently. Add chopped clams with their juice.
- Simmer for an additional 5 minutes until heated through (don't boil, or the clams will become tough).
- Season with salt and pepper to taste, and stir in the reserved bacon.
- Remove bay leaves before serving. Top with extra bacon bits and oyster crackers if desired.
