New England Clam Chowder is a creamy, comforting soup filled with tender clams, soft potatoes, and sweet onions. This classic dish has a rich, velvety texture with the perfect balance of flavors from salty clams and smooth cream. It feels like a warm hug on a chilly day, perfect for when you want something simple but special.
I love making New England Clam Chowder because it’s one of those recipes that brings back memories of cozy seaside trips and family dinners. I usually start by cooking the clams gently to get that fresh ocean taste, then add in the potatoes and cream to create that thick, irresistible texture. It’s easy to make but tastes like you’ve spent hours perfecting it.
My favorite way to enjoy this chowder is with some crispy oyster crackers or a slice of crusty bread on the side—you can scoop up every bit of the creamy soup that way. It’s a crowd-pleaser that always makes everyone at the table smile, no matter the season.
Key Ingredients & Simple Swaps
Clams: Fresh littleneck clams give the best flavor and texture. If fresh aren’t available, canned clams with juice work well, but fresh brings a brighter, fresher taste.
Bacon: Bacon adds a smoky depth. For a lighter version, try smoked turkey bacon or omit it for a vegetarian option—just add a touch of smoked paprika for that smoky note.
Potatoes: Yukon Gold or Russet are perfect for their creamy texture. You can also try red potatoes for a firmer bite later in the soup.
Cream & Milk: Whole milk and cream create that classic chowder creaminess. Half-and-half is a lighter choice, but avoid skim milk—it won’t give you the same rich texture.
How Do You Make the Perfect Creamy Base Without Lumps?
The secret to a smooth, creamy chowder lies in making a good roux and whisking carefully. Here’s how I do it:
- Cook the flour with butter over medium heat for about 2 minutes. This cooks out the raw flour taste.
- Slowly whisk in the clam juice, adding it bit by bit to avoid lumps.
- Keep stirring as you add the liquid until it’s smooth and begins to thicken.
- Lower the heat when adding milk and cream to avoid boiling and curdling.
Taking these steps ensures your chowder stays silky and rich, making it satisfyingly smooth in every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it gives plenty of space for steaming clams and simmering the chowder.
- Strainer or slotted spoon – helps remove grit from clam juice and handle cooked clams.
- Sharp knife and cutting board – for chopping vegetables and bacon.
- Whisk – to make a smooth roux and prevent lumps.
- Measuring cups and spoons – so your ingredients are just right.
- Serving bowls – for a cozy presentation of your chowder.
Flavor Variations & Add-Ins
- Use smoked salmon instead of clams for a different seafood flavor.
- Mix in sautéed leeks or carrots to add sweetness and extra veggies.
- Add a splash of hot sauce or cayenne pepper for a spicy kick.
- Finish with a sprinkle of grated cheddar or Parmesan for a cheesy twist.
New England Clam Chowder
Ingredients You’ll Need:
Main Ingredients:
- 3 dozen fresh littleneck clams (or canned clams with juice as a substitute)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 3 cups clam juice (reserved from cooking clams or bottled)
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Fresh thyme sprigs (for garnish)
Optional:
- Oyster crackers or toasted bread for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 30 minutes to cook. Most of the time is spent steaming clams, simmering potatoes, and gently cooking the chowder to perfection.
Step-by-Step Instructions:
1. Steam & Prepare Clams:
Rinse fresh clams under cold water to clean off any sand. In a large pot, add 2 cups of water and steam the clams over medium heat until they open (about 5-7 minutes). Discard any clams that remain closed. Remove the cooked clams from their shells and chop them finely. Carefully strain the cooking liquid through a fine sieve to remove any grit and reserve the clam juice. If you’re using canned clams, simply drain and reserve the juice.
2. Cook Bacon & Sauté Veggies:
Cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Use a slotted spoon to remove the bacon and leave the rendered fat in the pot. Add butter, then sauté the onion, celery, and garlic until soft and translucent, roughly 5 minutes.
3. Make Roux & Add Liquids:
Sprinkle the flour over the veggies and cook, stirring constantly, for 2 minutes to form a roux (this helps thicken the chowder). Slowly whisk in the reserved clam juice, making sure the mixture stays smooth. Let it simmer gently.
4. Cook Potatoes & Combine:
Add the diced potatoes to the pot. Simmer until tender, about 15 minutes. Stir in milk and cream, then add the chopped clams and crispy bacon back into the pot. Warm everything gently, being careful not to boil to avoid curdling the cream.
5. Season & Serve:
Season with salt and pepper to your taste. Ladle the chowder into bowls and garnish with fresh parsley and thyme sprigs. Serve with oyster crackers or toasted bread for a full experience.
Can I Use Canned Clams Instead of Fresh Clams?
Yes! Canned clams are a convenient substitute and will still give you great flavor. Just be sure to include the clam juice from the can for that authentic taste.
How Should 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 prevent curdling.
Can I Make This Chowder Ahead of Time?
Absolutely! Prepare the chowder and refrigerate it overnight. When reheating, warm it slowly on the stovetop, adding a splash of milk or cream if it seems too thick.
What Can I Use Instead of Bacon?
If you want to skip bacon, try smoked turkey bacon or add a dash of smoked paprika to keep that smoky flavor without the meat.