New England Clam Chowder Recipe – Creamy, Hearty, and Authentic
A classic New England Clam Chowder Recipe made with tender clams, hearty potatoes, crispy bacon, and a rich, creamy broth. This authentic chowder is easy to prepare, perfect for cozy dinners, and even better the next day. Serve with crusty bread or oyster crackers for the ultimate comfort food experience.
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.