Rich and creamy chowder loaded with tender clams and potatoes
Classic New England Clam Chowder
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
About 8 cups
Difficulty
Medium
Cost
Moderate
$$
Classic New England Clam Chowder
Rich and creamy chowder loaded with tender clams and potatoes
★4.5(21)
Thick, creamy New England-style clam chowder with tender clams, diced potatoes, smoky bacon, and aromatic vegetables in a velvety broth.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Few soups are as comforting and soul-warming as a properly made New England clam chowder. This thick, creamy masterpiece is loaded with briny clams, tender chunks of potato, and smoky bits of bacon, all swimming in a rich, velvety broth. It is the kind of bowl that makes everything feel right in the world.
While canned versions have their place, homemade clam chowder is in a different league entirely. Using fresh clams (or quality canned ones) and building the base with rendered bacon fat gives you layers of flavor that no shortcut can replicate. Serve it in a bread bowl for the full New England experience or alongside oyster crackers for a classic pairing.
Ingredients
- 4 cans (6.5 oz each) chopped clams, juice reserved
- 6 slices thick-cut bacon, diced
- 1 large onion, diced
- 3 stalks celery, diced
- 3 medium Yukon Gold potatoes, peeled and diced
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- Kosher salt and black pepper to taste
Instructions
- 1
Cook diced bacon in a large Dutch oven over medium heat until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Add butter, onion, and celery to the bacon fat. Cook until softened, about 5 minutes. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- 3
Gradually pour in the reserved clam juice and 2 cups of water, stirring constantly to prevent lumps. Add the diced potatoes and thyme.
- 4
Bring to a simmer and cook until potatoes are fork-tender, about 15-18 minutes. Stir occasionally to prevent sticking.
- 5
Reduce heat to low and stir in the heavy cream. Add the chopped clams and half the reserved bacon. Heat gently for 3-4 minutes without boiling.
- 6
Season with salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and extra thyme.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Heavy creamHalf-and-half
Results in a lighter chowder with less richness but still creamy
BaconSalt pork or pancetta
Salt pork is the traditional choice and gives a more subtle pork flavor
Yukon Gold potatoesRed potatoes
Red potatoes hold their shape well and have a similar waxy texture
Tips & Storage
Pro Tips
Never let the chowder boil after adding cream — it can curdle and break the smooth texture.
For a thicker chowder, mash some of the potatoes against the side of the pot with a wooden spoon.
Fresh littleneck clams can replace canned — steam them open first, chop the meat, and use the steaming liquid as your broth.
A splash of dry sherry stirred in at the end adds wonderful depth.
Storage
Refrigerate in an airtight container for up to 3 days. The chowder thickens as it cools, which is normal.
Reheating
Reheat gently over medium-low heat, stirring frequently. Add a splash of cream or milk to loosen the consistency if needed. Do not boil.
Nutrition Facts
Per serving (1 1/3 cups) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates26g
Fat28g
Fiber2g
Sugar3g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between New England and Manhattan clam chowder?
- New England is cream-based and white, while Manhattan is tomato-based and red. They share the clam and potato foundation but have very different flavor profiles.
- Can I make this ahead of time?
- Yes, the flavors actually improve overnight. The chowder will thicken considerably when chilled — just thin it with a bit of cream or milk when reheating.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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