Save This rich New England clam chowder is the ultimate creamy comfort soup packed with briny clams, smoky bacon, and tender potatoes. Its velvety texture and flavorful depth make it a staple along the Northeast coast — a recipe I turn to every time winter rolls in and I want something deliciously soothing.
I first made this clam chowder to impress my New England-born in-laws and it quickly became a family tradition. There is nothing quite like the aroma when everything simmers together on a chilly night.
Ingredients
- Chopped clams: Fresh if you can find them for the best taste but canned works perfectly for convenience Always reserve the clam juice for extra flavor
- Clam juice: Bottled is fine but the reserved juice from your clams will give deeper briny notes
- Yukon Gold or Russet potatoes: These varieties stay creamy and tender Pick potatoes that feel firm and free from blemishes
- Chopped onion: Sweet or yellow onions are best for balance and richness Choose ones with papery skin and no soft spots
- Chopped celery: This adds a crisp, savory depth to the chowder Use celery with tight stalks and bright leaves
- Garlic: One clove is enough for gentle aromatic warmth Freshly minced will taste best
- Thick-cut bacon: Opt for smoked bacon for a touch of complexity Thick cut gives hearty bites as garnish
- Unsalted butter: Controls the salt level and creates a luxuriously creamy base Look for butter that is pale and fresh
- All-purpose flour: Essential for making a roux that thickens the soup Use a trusted brand for consistent texture
- Whole milk: Creamy but not too heavy It melds all the flavors
- Heavy cream: Brings richness and makes the soup silky Use fresh cream for the best finish
- Bay leaf: Lends herbaceous undertones Remove before serving
- Dried thyme: Offers classic New England flavor Use an aromatic variety that smells sweet and piney
- Salt and black pepper: Freshly cracked black pepper wakes up the dish
- Fresh parsley: Adds a pop of color and freshness to finish
Instructions
- Prepare the Bacon:
- Chop the bacon and add it to a large pot set over medium heat Cook until the fat is rendered and the bacon is crisp This takes about 6 minutes Remove the bacon with a slotted spoon for garnish and leave the drippings in the pot as they will add major flavor
- Sauté the Vegetables:
- Add chopped onion celery and garlic to the bacon fat Cook gently for 3 to 4 minutes stirring often You want the vegetables soft and fragrant but not browned This step builds your flavor base
- Create the Roux:
- Add unsalted butter to the pot Let it melt completely then sprinkle in the flour Stir constantly for about 2 minutes until the mixture thickens and turns pale golden This is what will make your chowder creamy and luscious
- Add Liquid and Seasonings:
- Slowly pour in the clam juice while whisking to avoid lumps Add the diced potatoes bay leaf dried thyme a generous pinch of salt and freshly ground pepper Bring everything to a light boil then reduce to a simmer This is where the potatoes start to soften and soak up all those wonderful tastes
- Cook the Potatoes:
- Let the mixture cook uncovered for 10 to 12 minutes until the potatoes can be easily pierced with a fork They should be tender but not falling apart
- Stir In Dairy and Clams:
- Reduce the heat to low before adding milk heavy cream and chopped clams Stir gently and let simmer for another 5 to 7 minutes so everything is heated through Never allow the soup to boil at this point which can make the dairy separate and the clams rubbery
- Finish and Serve:
- Discard the bay leaf Taste the chowder and add more salt or pepper if needed Spoon into bowls top with crispy bacon and a sprinkle of parsley For a true clam chowder experience serve with oyster crackers or crusty bread
Save The smoky bacon in this soup is always a crowd-pleaser in my house It reminds me of chilly days at the beach when the family gathers in the kitchen My kids love sprinkling the bacon and parsley over their bowls and calling it their favorite soup topping ever
Storage Tips
Store leftover clam chowder in an airtight container in the refrigerator for up to two days Always reheat gently over low heat to prevent the dairy from curdling Do not freeze as the texture tends to become grainy and separate
Ingredient Substitutions
If you need a gluten-free chowder swap the flour for a cornstarch slurry or a gluten-free blend For a dairy-free option use plant-based milk and non-dairy cream but the soup will taste milder Smoked ham can be used instead of bacon for a twist
Serving Suggestions
Classic chowder pairs perfectly with oyster crackers or slices of buttered sourdough bread Add a small green salad to round out the meal For something fun offer Tabasco or hot sauce at the table for diners who want extra kick
Save This chowder is sure to warm you up no matter the season Enjoy it with your favorite toppings for ultimate cozy comfort.
Recipe FAQs
- → What type of clams should I use?
Both fresh and canned chopped clams work well. Fresh clams give the best taste, but canned are convenient.
- → Can I make this chowder gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend or cornstarch as the thickener.
- → How can I avoid tough clams?
Add clams toward the end and avoid prolonged boiling after dairy is added to keep clams tender.
- → What are the best toppings for serving?
Top with crisp bacon, chopped fresh parsley, and serve with oyster crackers or crusty bread.
- → Can I store leftovers?
Refrigerate leftovers for up to two days. Reheat gently on the stove to maintain the creamy texture.