New England Clam Chowder is the classic bowl of creamy comfort you didn’t know you needed until you try it. It’s packed with tender clams, chunky potatoes, and soft bits of onion all swimming in a thick, milky broth that’s rich and warming. This chowder has that perfect balance of mild sea flavor and hearty goodness that feels like a big cozy hug on a chilly day.
I always think of this chowder as a go-to for a simple, satisfying meal that’s super easy to make but feels special. I like to simmer the clams gently so they stay tender, and I never skip adding a little bacon or salt pork for a touch of smoky depth. The best part is how those potatoes soak up all the flavors and get just soft enough to melt in your mouth without falling apart.
When I serve New England Clam Chowder, I love pairing it with warm, crusty bread or oyster crackers so you can scoop up every last bit of the creamy broth. It’s one of those meals that everyone seems to enjoy, whether you grew up near the ocean or just enjoy a good hearty soup. It quickly became a favorite at my house for cozy nights and makes me think of seaside trips and family gatherings each time I make it.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, salty depth to the chowder. If you want a lighter version, try using salt pork or smoked turkey bacon. For a vegetarian option, skip the bacon and use smoked paprika for a similar smoky note.
Clams: Fresh littleneck or cherrystone clams are traditional for their tender texture. If you can’t get fresh clams, bottled clam juice and canned clams work well. Just add canned clams later to avoid overcooking.
Potatoes: Yukon Gold or Russet potatoes are great because they hold shape but become soft. If you prefer a creamier texture, Yukon Gold is my favorite. Avoid waxy potatoes which can stay too firm.
Cream & Milk: Heavy cream creates the rich base, with milk to lighten it slightly. You can substitute half-and-half for a middle ground or use plant-based cream for dairy-free chowder, though it may be less thick.
How Do I Get the Chowder Thick and Creamy Without Lumps?
The key to creamy chowder is making a good roux and mixing it smoothly with the liquids. Here’s my step-by-step tip:
- Melt butter over medium heat, then whisk in flour. Stir constantly for 1–2 minutes but don’t let it brown — this cooks out the raw flour taste.
- Slowly add cream and milk while whisking to avoid lumps. A steady hand and patience here make a smooth, thick base.
- Once smooth, add the mixture back into the pot with potatoes and clam broth. Stir well and gently simmer to thicken further.
By preparing the roux separately and combining carefully, you get that perfect velvety texture that clings nicely to every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s big enough for all ingredients and evenly heats the chowder.
- Slotted spoon – helps lift clams out of the broth without excess liquid.
- Small saucepan – perfect for making the roux and thickening the cream mixture.
- Cutting board and knife – for chopping bacon, vegetables, and clams.
- Measuring cups and spoons – to keep everything precise and easy.
- Stirring spoon or whisk – essential for blending ingredients smoothly.
Flavor Variations & Add-Ins
- Sprinkle a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick. It’s great if you like a little heat or extra depth.
- Stir in chopped fresh herbs like thyme, parsley, or dill at the end for bright, fresh flavor.
- Add diced carrots or celery with the onions to include more vegetables and texture.
- Use chopped cooked pancetta or ham instead of bacon for a different smoky flavor.
New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups fresh clams with juice (littleneck or cherrystone), cleaned
- 1 cup bottled clam juice (or clam broth)
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
- Oyster crackers or toasted bread, for serving
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare and cook, with about 25 to 30 minutes total simmering time. You’ll spend a few minutes frying the bacon and sautéing the vegetables, cooking the clams until they open, and simmering everything together until the chowder is creamy and flavorful. It’s a great cozy meal ready in under an hour!
Step-by-Step Instructions:
1. Cook the Bacon:
Place the chopped bacon in a large pot or Dutch oven over medium heat. Cook until the bacon is crisp, then use a slotted spoon to remove the bacon pieces and set them aside. Leave the bacon fat in the pot – it will add great flavor to the chowder.
2. Sauté Onion and Garlic:
Add the finely chopped onion to the bacon fat and cook over medium heat until soft and translucent, about 5 minutes. Stir often to prevent burning. Add the minced garlic and cook for another minute, until fragrant.
3. Add Potatoes and Seasoning:
Put the diced potatoes into the pot along with the dried thyme, salt, and pepper. Cook for about 2 minutes, stirring here and there to combine the flavors.
4. Cook the Clams:
Pour in the cleaned clams, the bottled clam juice, and enough water (about 1 cup) to partly cover the potatoes. Cover the pot and bring it to a simmer. Cook until the clams open, about 5 to 7 minutes. Discard any clams that remain closed.
5. Prepare Clams and Set Aside:
Use a slotted spoon to remove the clams. Carefully shell the clams and roughly chop the meat. Keep them aside for adding back later.
6. Make the Roux:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook while stirring constantly for 1 to 2 minutes, making sure it doesn’t brown. This roux will thicken your chowder.
7. Add Cream and Milk:
Slowly whisk the heavy cream and whole milk into the roux until smooth and just slightly thickened.
8. Combine & Simmer:
Pour the creamy mixture into your pot with the potatoes and clam broth. Stir well and warm the chowder gently, bringing it back to a simmer.
9. Finish the Chowder:
Add the chopped clam meat and cooked bacon back into the pot. Taste and adjust with salt and pepper if needed. Let the chowder simmer for another 3 to 5 minutes so all the flavors come together.
10. Serve!
Scoop the chowder into bowls and sprinkle with fresh chopped parsley. Serve it with oyster crackers or warm toasted bread for a perfect comforting meal.
Can I Use Frozen Clams Instead of Fresh Clams?
Yes! If using frozen clams, thaw them completely in the fridge overnight. Add them toward the end of cooking just to heat through, as they don’t need simmering like fresh clams.
How Can I Make This Chowder Dairy-Free?
You can substitute the heavy cream and milk with coconut milk or a creamy plant-based milk like cashew or oat milk. Use a dairy-free butter substitute for the roux. The texture might be slightly different but still delicious.
What’s the Best Way to Store Leftovers?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating.
Can I Prepare This Chowder Ahead of Time?
Absolutely! Make the chowder a day ahead to let the flavors meld. Reheat slowly on the stove before serving, adding a splash of milk or cream if it’s too thick.
