New England Clam Chowder is a creamy, comforting bowl full of tender clams, diced potatoes, and onions, all simmered together in a rich, milky broth. It’s a classic soup that feels like a warm hug on a chilly day, with just the right balance of briny seafood flavor and smooth, hearty texture.
I’ve always loved how this chowder manages to be both filling and light at the same time. The clams give it a bit of the ocean’s freshness, while the potatoes make it feel homey and satisfying. I like to use fresh clams if I can find them, but canned clams work great too when you’re in a hurry.
My favorite way to enjoy New England Clam Chowder is with a big slice of crusty bread or oyster crackers on the side — perfect for soaking up every last drop. It’s one of those dishes that brings friends together around the table, and I always find myself wanting seconds and maybe even thirds!
Key Ingredients & Substitutions
Clams: Fresh clams add the best flavor, but canned chopped clams with their juice also work well. If you use fresh, save the broth from steaming for added taste.
Clam Juice/Broth: Bottled clam broth is great if you don’t have fresh clam juice. It’s important for the authentic seafood flavor.
Bacon: Bacon adds smoky depth. You can swap with smoked turkey bacon for a lighter option, or omit for a vegetarian chowder but add smoked paprika for a hint of smokiness.
Potatoes: Yukon Gold potatoes hold their shape nicely and create a creamy texture. Russets also work well if peeled well.
Dairy: Whole milk and cream give the chowder its smooth richness. Half-and-half works too. For a dairy-free version, try canned coconut milk for a subtle sweetness.
How Do You Get Thick and Creamy Chowder Without It Becoming Lumpy?
The key is making a smooth roux and adding your liquids slowly. Here’s how:
- Cook the flour with butter and veggies for about 2 minutes to form the roux. This helps thicken the chowder without clumps.
- Whisk in clam juice and milk bit by bit, keeping the heat medium-low to avoid lumps.
- Simmer gently to let potatoes soften and the broth to thicken naturally.
- Avoid boiling after adding cream to keep the texture silky.
Taking your time with these steps ensures a chowder that’s creamy and smooth every time!
Equipment You’ll Need
- Large pot or Dutch oven – I use this to cook the chowder evenly and hold all the ingredients comfortably.
- Steamer basket or a large pot with a lid – perfect for steaming fresh clams if you’re using them.
- Fine sieve or strainer – helps strain the clam broth if you’re using fresh clams, for extra flavor.
- Wooden spoon – great for stirring the roux and vegetables without scratching the pot.
- Measuring cups and spoons – for precise ingredient amounts, making the process easier.
- Knife and cutting board – for chopping vegetables and bacon.
- Optional: Ladle – for serving the rich chowder into bowls.
Flavor Variations & Add-Ins
- Seafood swap: Add cooked shrimp or scallops instead of or with clams for more variety.
- Cheese twist: Stir in a handful of shredded cheddar or Gruyère for extra richness and flavor.
- Veggie boost: Mix in cooked corn kernels or chopped leeks to add sweetness and texture.
- Spice it up: Add a pinch of smoked paprika, cayenne, or black pepper for a spicy kick.
New England Clam Chowder
Ingredients You’ll Need:
- 4 cups fresh clams with shells (or 2 cans [6.5 oz each] chopped clams with juice)
- 4 cups clam juice or bottled clam broth
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 medium potatoes, peeled and diced
- 3 cups whole milk or half-and-half
- 1 cup heavy cream
- 3 tbsp all-purpose flour
- 3 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh chopped chives or parsley, for garnish
- Oyster crackers or toasted bread slices (optional, for serving)
Time Needed
This chowder takes about 10 minutes to prepare, 20 minutes to cook, and another 5 minutes to finish up, so about 35 minutes total. You’ll have a delicious, warm meal ready in no time!
Step-by-Step Instructions:
1. Preparing Fresh Clams
If you’re using fresh clams, scrub and rinse them well to clean off any sand. Put them in a large pot with 2 cups of water, cover, and steam until they open (usually 5 to 7 minutes). Remove the clams from their shells and keep the clam meat aside. Don’t forget to strain the cooking liquid through a fine sieve to get a clear clam broth. Set both aside for now.
2. Cooking Bacon and Veggies
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, and place it on paper towels to drain the fat. Keep the bacon fat in the pot—it’s full of flavor! Next, add the butter to the bacon fat and melt it over medium heat. Stir in the chopped onion and celery and cook gently until they’re soft and translucent, about 5 to 7 minutes.
3. Making the Base
Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes—this forms a roux that will thicken the chowder. Slowly whisk in the clam juice or broth along with the milk, stirring until smooth. Add the diced potatoes, bring everything to a simmer, and let it cook until the potatoes are tender, about 15 minutes.
4. Adding Clams, Bacon & Cream
Stir in the clam meat, cooked bacon, and heavy cream. Warm the chowder gently, keeping it just below boiling. This keeps the creamy texture perfect without curdling. Taste and add salt and freshly ground black pepper as you like.
5. Serve and Enjoy
Ladle the chowder into bowls and sprinkle fresh chopped chives or parsley on top. Serve it hot with oyster crackers or your favorite toasted bread slices on the side. Enjoy a delicious, cozy bowl of classic New England Clam Chowder!
Can I Use Canned Clams Instead of Fresh Clams?
Yes, canned clams work perfectly and save time. Use both the clams and their juice for good flavor. Just add them later in the cooking process to prevent overcooking.
How Do I Store Leftover Clam Chowder?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it smooth. Avoid boiling to prevent curdling.
Can I Make This Chowder Ahead of Time?
Absolutely! Prepare the chowder in advance and refrigerate. It often tastes even better the next day once the flavors meld. Reheat slowly and add a splash of milk or cream if it thickens too much.
What Can I Use If I Don’t Have Bacon?
If you don’t have bacon, smoked turkey bacon or a pinch of smoked paprika will add a nice smoky depth. You can also omit it for a milder flavor and add extra herbs for seasoning.