Amazing New England Clam Chowder Recipe

September 26, 2025

New England Clam Chowder has a way of instantly transporting me back to crisp autumn days by the coast, the salty air mingling with the rich, savory aroma drifting from a cozy seaside restaurant. There’s something incredibly comforting about a bowl of thick, creamy chowder, studded with tender clams and smoky bacon. This recipe is my go-to for capturing that authentic taste right in my own kitchen. It’s a taste of tradition, a hug in a bowl, and I can’t wait to share it with you. Let’s get cooking!

Why You’ll Love This New England Clam Chowder

This isn’t just any chowder; it’s an experience! Here’s why this recipe will become a favorite:

Incredibly Rich and Creamy: You’ll adore the luxuriously smooth texture, making it the ultimate comfort food.
Packed with Flavor: The combination of tender clams, smoky bacon, and aromatic vegetables creates a depth of taste that’s simply divine.
Surprisingly Easy to Make: This easy New England clam chowder recipe simplifies the process, so you can enjoy homemade goodness without the fuss.
Perfect for Cozy Nights: Nothing beats a warm bowl of this chowder on a chilly evening.
Authentic Taste: It delivers that classic, traditional flavor you crave from a seafood chowder New England style.
Versatile and Customizable: Easily adapt the seasonings or add other seafood for your perfect bowl.
Guaranteed Crowd-Pleaser: Everyone raves about this creamy New England clam chowder – it’s a guaranteed hit!

Ingredients for Authentic New England Clam Chowder

Gathering the right New England clam chowder ingredients is key to achieving that classic, comforting flavor. This recipe calls for a few pantry staples and some fresh components to build a truly delicious soup.

2 cans (6.5 oz each) chopped clams – drained, reserving the juice for extra clam flavor.
2 ½ cups clam juice – a mix of the canned juice and bottled juice gives a double dose of the sea.
6 slices thick-cut bacon – diced; this adds a wonderful smoky depth and crispy topping.
2 tablespoons butter – for sautéing the aromatics and creating a richer base.
2 stalks celery, finely chopped – adds a subtle crunch and fresh herbal note.
1 large onion, finely chopped – about 1 ½ cups; essential for building the flavor profile.
2 medium Russet potatoes, peeled and diced – about 3 cups; these starchy potatoes thicken the chowder beautifully.
3 cloves garlic, minced – for that pungent, savory foundation.
¼ cup all-purpose flour – this forms our roux, which is crucial for thickening the chowder.
4 cups reduced-sodium chicken broth – provides a savory liquid base without overpowering the clams.
1 chicken bouillon cube – adds an extra layer of umami; adjust to your taste preference.
2 bay leaves – for a subtle, aromatic herbaceousness during simmering.
1 tablespoon dried parsley – adds a touch of freshness.
1 teaspoon dried oregano – complements the other herbs.
1 teaspoon salt – adjust as needed, especially after tasting.
1 teaspoon dried thyme – a classic pairing with seafood.
½ teaspoon black pepper – for a little warmth.
1 cup heavy whipping cream – or half-and-half for a slightly lighter, yet still luxurious, texture.
Optional Garnishes: Oyster Crackers, Fresh Parsley – for that perfect finishing touch.

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How to Make New England Clam Chowder

Follow these simple steps to create a comforting bowl of classic New England clam chowder that will warm you from the inside out. This recipe makes it easy to achieve that authentic, rich flavor at home.

Step 1: Start by draining the canned clams, reserving the juice. In a large Dutch oven or heavy-bottomed pot, cook the diced thick-cut bacon over medium heat until it’s nice and crispy, about 5-7 minutes. This renders out the delicious fat. Once crispy, remove about half of the bacon with a slotted spoon and set it aside for garnishing later. Leave the remaining bacon and its rendered fat in the pot.
Step 2: Add the 2 tablespoons of butter to the bacon drippings. Toss in the finely chopped celery and onion. Sauté these aromatics until they’re softened and fragrant, which usually takes about 5-7 minutes. You’ll start to smell that wonderful savory base developing.
Step 3: Now, add the diced Russet potatoes and minced garlic to the pot. Stir and cook for another 30 seconds until the garlic is fragrant.
Step 4: Sprinkle the ¼ cup of all-purpose flour evenly over the vegetable and bacon mixture. Stir it in well to coat everything, forming a roux. Cook for 1 minute, stirring constantly, to toast the flour slightly and remove any raw flour taste.
Step 5: Gradually pour in the 4 cups of reduced-sodium chicken broth, the reserved clam juice (making sure you have 2 ½ cups total), and the chicken bouillon cube. Stir everything together, scraping up any browned bits from the bottom of the pot. Add the bay leaves, dried parsley, oregano, salt, dried thyme, and black pepper. This is how to make New England clam chowder truly flavorful.
Step 6: Bring the mixture to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 7: Once the potatoes are tender, stir in the 1 cup of heavy whipping cream. Allow the chowder to simmer gently just to heat the cream through – don’t let it boil vigorously after adding the cream.
Step 8: Gently fold in the drained clams. You want to heat them through but avoid overcooking, which can make them tough. Taste and adjust the salt and pepper as needed.
Step 9: Ladle your beautiful, homemade New England clam chowder into warm bowls. Top each serving with the reserved crispy bacon, a sprinkle of fresh parsley, and a handful of oyster crackers for that perfect seafood chowder New England style finish.

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Pro Tips for the Best New England Clam Chowder

Elevating your chowder game is all about a few smart tricks. These tips will help you achieve a truly outstanding bowl of this classic comfort food.

Always use good quality canned clams and their juice; it’s the backbone of your flavor.
Don’t skip the bacon! Rendering the fat and using it to sauté the vegetables adds an irreplaceable smoky depth.
For an extra thick New England clam chowder, use Russet potatoes as they break down slightly and help thicken the base naturally.
Gently fold in the clams at the very end. Overcooking them makes them rubbery, and you want them tender.

What’s the secret to perfect New England Clam Chowder?

The real secret to a perfect, classic New England clam chowder lies in building layers of flavor. Start with crispy bacon, use its rendered fat for sautéing, and don’t skimp on good clam juice. That’s the foundation! For more culinary inspiration, explore our collection of recipes.

Can I make New England Clam Chowder ahead of time?

Absolutely! This homemade New England clam chowder is even better the next day. Prepare it completely, let it cool, then store it in an airtight container in the refrigerator for up to 3 days before reheating. For more information on food safety and storage, consult resources like the FDA’s food safety guidelines.

How do I avoid common mistakes with New England Clam Chowder?

A common pitfall is overcooking the clams, making them tough. Also, ensure you cook the flour for at least a minute to avoid a raw flour taste in your chowder. Lastly, don’t boil after adding cream; simmer gently.

Best Ways to Serve New England Clam Chowder

Serving up a hearty bowl of this New England clam chowder is an event in itself! It’s perfect on its own, but I love pairing it with a few simple sides to make it a complete meal. Think of it as a rustic, comforting dish that sings with coastal flavors.

Classic Pairing: Crusty Bread or Crackers – A warm, crusty baguette for dipping or a generous handful of oyster crackers is almost mandatory. They soak up that delicious creamy broth beautifully.
Complementary Sides: Simple Green Salad – To balance the richness, a light, crisp green salad with a zesty vinaigrette is a fantastic contrast. It cuts through the creaminess and adds a refreshing element.
Elevated Seafood Meal: Serve Alongside Baked Fish – For a true seafood feast, consider this chowder as a starter or a side to a simply baked white fish. It enhances the overall seafood chowder New England style experience without being overwhelming.

Nutrition Facts for New England Clam Chowder

A bowl of this rich and satisfying New England clam chowder is a hearty meal. Here’s a breakdown of the estimated nutritional content per serving:

Calories: 350 kcal
Fat: 16 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Protein: 20 g
Carbohydrates: 30 g
Fiber: 2 g
Sugar: 2 g
Sodium: 800 mg
Cholesterol: 60 mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat New England Clam Chowder

Properly storing and reheating your homemade New England clam chowder ensures you can enjoy its deliciousness for days to come. Once your chowder has cooled slightly (about 1-2 hours at room temperature), transfer it to airtight containers. For the refrigerator, it will keep well for 3 to 4 days. If you want to save it for longer, freezing is an excellent option. Ensure it’s in freezer-safe containers or heavy-duty freezer bags, and it can be stored for up to 3 months.

When you’re ready to reheat, thaw frozen chowder overnight in the refrigerator. Gently reheat on the stovetop over low to medium-low heat, stirring occasionally, until heated through. Avoid bringing it to a rapid boil, especially after adding cream. You can also reheat individual portions in the microwave, stirring halfway through for even heating. This method ensures your leftover chowder tastes almost as good as when it was freshly made.

Frequently Asked Questions About New England Clam Chowder

What is the difference between New England and Manhattan clam chowder?

The biggest difference is the base! New England clam chowder is creamy and milk-based, often featuring bacon and potatoes. Manhattan clam chowder, on the other hand, is tomato-based and brothier, with a brighter, more acidic flavor profile. They’re both delicious but offer very different taste experiences.

Can I use fresh clams instead of canned for my New England clam chowder?

Absolutely! Using fresh, shucked clams will give your chowder an even more vibrant sea flavor. You’ll need about 2 pounds of fresh clams. Steam them open with a little water or white wine, then remove them from their shells, chop them, and reserve the steaming liquid to use as part of your clam juice. This is a wonderful way to make a truly traditional New England clam chowder.

How do I make my chowder thicker if it’s too thin?

If your chowder isn’t as thick as you’d like, don’t worry! You can create a slurry by mixing 1-2 tablespoons of cornstarch or flour with an equal amount of cold water until smooth. Stir this slurry into your simmering chowder and cook for a few more minutes until it thickens. Alternatively, you can mash some of the cooked potatoes against the side of the pot.

What are the essential ingredients for an authentic New England clam chowder?

For an authentic taste, you’ll want good quality clams, clam juice, bacon for smoky depth, potatoes for heartiness, onions and celery for aromatics, and a creamy base usually made with milk or heavy cream. These core New England clam chowder ingredients are what give it its signature rich and comforting character.

Variations of New England Clam Chowder You Can Try

While this classic recipe is fantastic, there are so many delicious ways to customize your New England clam chowder! Whether you’re looking for a different cooking method or a slight flavor tweak, you can adapt this base to suit your preferences. Think of these as fun twists on a beloved dish.

Seafood Lover’s Dream: Add other seafood like shrimp, scallops, or chunks of haddock to create a richer, more complex seafood chowder New England style.
Smoky Chipotle Twist: For a hint of heat and smokiness, add a diced chipotle pepper in adobo sauce along with the garlic. It creates a wonderfully unique flavor profile.
Slow Cooker Simplicity: You can adapt this into an easy slow cooker New England clam chowder. Sauté the bacon, onions, and celery first, then add all ingredients except the cream and clams to the slow cooker. Cook on low for 4-6 hours, then stir in cream and clams during the last 30 minutes. This results in a wonderfully thick New England clam chowder with minimal effort.
Boston Clam Chowder Recipe Upgrade: For a variation on a classic Boston clam chowder recipe, consider using fresh, locally sourced clams if available. This can add an unparalleled freshness to your soup.