New England Clam Chowder is a classic creamy soup that’s both hearty and comforting. It’s packed with tender clams, diced potatoes, onions, and celery, all swirled in a rich, creamy broth that’s slightly thick and full of flavor. The smooth texture combined with bits of clam and soft potatoes makes every spoonful a satisfying experience.
I always think of chilly days when I make this chowder because it feels like a warm hug in a bowl. One tip I love is to add a little fresh thyme or a sprinkle of crispy bacon on top to give it an extra boost of flavor. It’s the kind of soup you can make ahead of time, and the flavors just get better as it sits.
The best way I enjoy New England Clam Chowder is with some crusty bread on the side, perfect for dipping. Whether I’m having it for lunch or a cozy dinner, it’s a dish that never fails to bring comfort and a bit of the coast to my kitchen. It’s simple, tasty, and always a crowd-pleaser in my house.
Key Ingredients & Substitutions for New England Clam Chowder
Bacon: Bacon adds smoky depth. If you prefer, substitute with smoked turkey bacon or omit for a vegetarian option and use a bit of smoked paprika for flavor.
Clams & Clam Juice: Fresh clams give the best flavor, but canned minced clams and bottled clam juice work well and save time. If clam juice is unavailable, use seafood or vegetable broth plus a splash of lemon juice for brightness.
Potatoes: Yukon Gold or Russets are great here; they hold shape and soften nicely. Sweet potatoes change the flavor but can be an interesting twist.
Cream: Heavy cream makes it rich and smooth. For lighter chowder, use half-and-half or whole milk, but avoid boiling afterward to prevent curdling.
Herbs: Fresh thyme is classic. Dried thyme works fine too. Fresh parsley or thyme as garnish brightens up the chowder at the end.
How Can I Make the Chowder Creamy Without Lumps or Burning?
Here’s how to get a smooth, creamy chowder:
- Cook the flour with veggies to make a roux; this thickens the chowder and removes raw flour taste.
- Whisk in clam juice gradually, stirring well to avoid lumps.
- Simmer potatoes gently—avoid high heat to keep them tender but not falling apart.
- Add cream at the end and warm gently—don’t boil to keep it from curdling.
- Stir often and use low to medium heat throughout cooking.
- Remove bay leaves before serving so they don’t affect the texture or taste.
Equipment You’ll Need
- Large pot or Dutch oven – I like using this because it holds all the ingredients and makes simmering easy.
- Slotted spoon – helps you remove the crispy bacon without a mess.
- Whisk – for smoothly mixing the flour into the broth and preventing lumps.
- Measuring cups and spoons – keep the ingredients accurate and simple.
- Knife and chopping board – for prepping onions, celery, garlic, and potatoes.
- Serving mugs or bowls – perfect for enjoying the chowder directly from the pot.
Flavor Variations & Add-Ins
- Swap bacon with smoked sausage for a different smoky flavor and added meatiness.
- Add diced carrots or corn to bring extra sweetness and color to the chowder.
- Include a splash of hot sauce or cayenne pepper if you like some heat.
- Use fresh herbs like parsley or thyme sprinkled over the top for a fresh touch right before serving.
How to Make New England Clam Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 cups clam juice (bottled or reserved from fresh clams)
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 (6.5 ounces) cans minced clams, with juice
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
To Garnish and Serve:
- Fresh parsley or thyme (optional)
- Croutons or oyster crackers (optional)
Time Needed
This chowder takes about 10 minutes to prepare and 30 minutes to cook, so you’re looking at roughly 40 minutes total. It’s a quick and comforting meal that warms you up fast!
Step-by-Step Instructions:
1. Cook the Bacon and Vegetables:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the flavorful bacon fat in the pot. Add the chopped onion and celery to the pot and sauté about 5 minutes, until soft. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Make the Base and Add Potatoes:
Sprinkle the flour over the veggies and stir well to coat. Cook for 2 minutes, stirring constantly, to get rid of the raw flour taste. Gradually whisk in the clam juice until the mixture is smooth and starts to thicken. Add the diced potatoes, thyme, bay leaves, and a pinch of salt and pepper. Bring the pot to a boil, then lower the heat and let it simmer uncovered for 15-20 minutes, or until the potatoes are tender.
3. Finish with Clams and Cream:
Stir in the minced clams with their juice along with the heavy cream. Heat gently to warm everything through but avoid boiling so your cream stays smooth. Take out the bay leaves and taste to adjust salt and pepper. Serve your chowder hot, sprinkled with the crispy bacon you set aside, fresh herbs if you like, and croutons or oyster crackers on the side for dipping.
Can I Use Frozen Clams for This Chowder?
Yes! Just make sure to thaw them completely in the refrigerator overnight and drain any excess liquid before adding to the chowder. This helps keep the texture and flavor just right.
Can I Make This Chowder Ahead of Time?
Absolutely! The flavors actually deepen when it sits in the fridge for a day. Store in an airtight container for up to 2 days and reheat gently over low heat, stirring occasionally to prevent sticking.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring well to ensure even warming.
Can I Substitute Heavy Cream with Something Lighter?
Yes, you can use half-and-half or whole milk for a lighter version, but add it at the end of cooking and warm gently to avoid curdling. The chowder won’t be quite as rich but will still taste delicious.