If you’re craving comfort in a bowl, this New England Clam Chowder Recipe brings the classic coastal flavors straight to your kitchen. Made with tender clams, chunky potatoes, and smoky bacon in a rich creamy base, this traditional recipe is perfect for chilly nights or seafood lovers year-round.
Understanding the historical roots of this dish enhances the cooking experience. For example, the Smithsonian’s history of clam chowder highlights how New England clam chowder has evolved from a regional necessity to a national comfort food.
If you’re new to soup-making or want to enhance your flavor layering skills, check out the Serious Eats guide on soup flavor building. It pairs perfectly with this guide to help you make a chowder that’s both authentic and memorable.
Why You’ll Love This New England Clam Chowder Recipe
- Creamy and rich without being too heavy
- Packed with real clams for bold flavor
- Uses simple pantry staples and easy techniques
- Perfect for meal prep and tastes better the next day
Key Ingredients for Traditional New England Clam Chowder
Clams and Base
- 2 cups chopped clams (fresh or canned)
- 1 cup clam juice (reserved from clams or store-bought)
Savory Flavor Base
- 4 oz diced bacon or salt pork
- 1 diced onion
- 2 celery ribs, diced
- 2 cloves garlic, minced
Hearty Veggies & Cream
- 2 russet potatoes, peeled and cubed
- 2 cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour (to thicken)
- Fresh thyme, bay leaf, salt, and pepper
Want to try another creamy dish like this? Our internal recipe for creamy garlic parmesan sauce is perfect for pasta or seafood sides.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon and whisk
- Strainer for clams
- Ladle for serving
How to Make New England Clam Chowder Step by Step
- Cook the bacon or salt pork in your Dutch oven until crisp. Remove and set aside.
- Sauté onions, celery, and garlic in the fat until soft (5 minutes).
- Sprinkle in the flour and stir constantly for 2 minutes to create a roux.
- Slowly pour in the clam juice while whisking to avoid lumps.
- Add diced potatoes, bay leaf, and thyme. Bring to a simmer.
- Simmer 12–15 minutes, or until potatoes are tender.
- Stir in clams and cream. Simmer gently for 5 more minutes.
- Add back the cooked bacon. Adjust seasoning with salt and pepper.
- Serve hot with crusty bread or oyster crackers.
Looking for another hearty bowl? Our split pea soup is loaded with smoky flavor and slow-cooked comfort.
Tips for Perfect New England Clam Chowder
- Use russet potatoes for ideal texture—they break down slightly to help thicken.
- Don’t let the soup boil after adding cream—low and slow is best.
- For deeper flavor, add a splash of white wine after sautéing the vegetables.
- Make ahead: Chowder often tastes even better the next day.
Variations of New England Clam Chowder
Gluten-Free and Dairy-Free Options
- Use gluten-free flour or cornstarch to thicken
- Swap cream with cashew cream or coconut milk
Flavor Variations
- Add corn or leeks for sweetness
- Stir in a bit of hot sauce for kick
- Make it pescatarian by skipping the bacon
What to Serve with This Chowder
- Sourdough bread bowls
- Oyster crackers
- A light green salad or coleslaw
Craving a full meal idea? Pair this soup with our homemade turkey pot pie for the ultimate comfort combo.
Storage and Reheating Tips
- Store in airtight containers in the fridge for 3 days
- Reheat on low heat; avoid boiling
- Not freezer-friendly due to cream content
Nutrition & Allergen Info
- ~380 calories per serving
- Contains shellfish, dairy, and gluten
- Easily adapted for dietary needs with substitutions
Common Mistakes to Avoid
- Overcooking the clams—add them near the end
- Using waxy potatoes that don’t break down
- Letting the soup boil after adding cream
Frequently Asked Questions
What makes this a true New England Clam Chowder Recipe?
The cream-based broth, tender clams, and simple aromatics define the authentic New England version.
Can I use canned clams?
Absolutely! They’re convenient and flavorful—just drain them and reserve the juice.
How do I thicken the chowder?
Use a flour-based roux or mash some of the potatoes into the broth.
Can I prepare this ahead of time?
Yes, and it actually tastes better the next day.
Is this recipe freezer-safe?
Not recommended—the cream may separate when thawed.
Final Thoughts:
New England clam chowder is the ultimate comfort food, packed with rich, briny flavors and a creamy, velvety texture. Whether you’re making it for a cozy night in or a seafood feast, this classic recipe will never disappoint.
Try this delicious New England clam chowder recipe today and let us know how it turns out!
New England Clam Chowder Recipe – Creamy, Hearty, and Authentic
Ingredients
Clams and Broth:
- 2 cups chopped clams fresh or canned
- 1 cup clam juice from canned clams or bottled
Flavor Base:
- 4 oz bacon or salt pork diced
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
Vegetables and Liquids:
- 2 russet potatoes peeled and cubed
- 2 tbsp all-purpose flour
- 2 cups half-and-half or heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Cook bacon or salt pork in a large Dutch oven until browned and crisp. Remove and set aside.Sauté onion, celery, and garlic in the rendered fat for about 5 minutes until soft.Stir in flour and cook for 1–2 minutes to form a light roux.Add clam juice gradually, whisking to combine.Add potatoes, thyme, and bay leaf. Simmer uncovered for 12–15 minutes until potatoes are tender.Add clams and cream. Reduce heat and simmer gently for 5 minutes. Do not boil.Return bacon to the pot, season with salt and pepper.Serve hot with crusty bread or oyster crackers.
Notes
- Use russet potatoes for a naturally thicker chowder.
- For gluten-free, substitute cornstarch for flour.
- For dairy-free, use unsweetened cashew cream or full-fat coconut milk.
- Store in the refrigerator for up to 3 days.
- Avoid freezing—cream-based chowders may separate when reheated.
