Our real, authentic New England Clam Chowder is incredibly flavorful thanks to a bottle of clam juice that livens up the broth without making it overly fishy. You’ll only need 15 minutes of actual work to prep a big pot of clam chowder for a comforting and satisfying dinner on a chilly night!
Table of Contents
- Homemade Clam Chowder is the perfect comfort food
- What is Clam Chowder?
- Clam Chowder Recipe ingredients
- How to make Clam Chowder
- New England Clam Chowder Recipe variations
- Clam Chowder Recipe tips
- How to serve this recipe for Clam Chowder
- Storing this Clam Chowder Recipe
- New England Clam Chowder FAQs
- More delicious soup recipes
- Homemade Clam Chowder Recipe
- More States I Have Visited in my American Eats Series
Homemade Clam Chowder is the perfect comfort food
I have had too many bland, overly thickened bowls of clam chowder that are sadly lacking in the amount of clams and loaded with way too many potatoes. So I decided to remedy that by making my perfect version of the best clam chowder I have ever tasted that has a silky, creamy (but not too thick) texture with just the right amount of potatoes and plenty of delicious clams thanks to twice the amount of clams compared to other recipes I have seen.
If you’re anything like us, we eat soup year-round and chowder is always a win! Some of our other favorite chowder dishes are this super simple Corn Chowder, this satisfying Fish Chowder, and the indulgent Smoked Salmon Chowder.
What is Clam Chowder?
Clam chowder is a creamy soup made with clams, potatoes, onions, and often includes bacon (like my version), all simmered together in a flavorful broth typically thickened with milk or cream. It’s a comforting, hearty dish that’s beloved for its rich flavors and creamy texture.
Clam Chowder Recipe ingredients
- Bacon: Any kind of bacon you have will work great, although we tend to be partial to thick cut bacon. It adds wonderful flavor and texture to a bowl of chowder.
- Butter: I like to use salted butter for this recipe.
- Onion and Celery: Some diced onions and chopped celery create a flavorful base and depth for the chowder.
- Garlic: I like to use fresh whole garlic cloves and mince them by hand or with a garlic press, but you can also use pre-minced garlic.
- Flour: All-purpose flour is used judiciously to help thicken your chowder just enough without making it overly thick.
- Chicken Stock and Clam Juice: Many clam chowder recipes only use chicken stock with the clam juice from the small cans of clams. But we like our clam chowder with even more of the flavor of the ocean which you can get with the additional clam juice that comes bottled and can be found on the same aisle as the canned clams, usually just above them.
- Clams: Look for wild caught canned clams. Be sure to keep the juices they are packed in to help create the broth.
- Potatoes: Russet or Yukon Gold potatoes will work for clam chowder, just keep in mind that russets will break down a bit more than the waxier yukon gold variety. You will want to peel the russets before dicing, although the thin skins of the yukon golds don’t need to be peeled first.
- Seasoning: I use a variety of simple, pantry staple seasonings in my recipe. All you need is a bay leaf, dried thyme, salt, pepper, and fresh parsley to season this chowder.
- Milk and Heavy Cream: To help give you that nice creaminess in your chowder.
How to make Clam Chowder
- Cook the bacon. In a large heavy-bottomed pot or dutch oven, cook the bacon until crispy, then remove with a slotted spoon and drain most of the grease so only about 2 tablespoons remain. I like to chop the bacon first so all I can just stir it around to cook it rather than flipping individual pieces one-by-one.
- Cook celery and onion. Add a little butter to the pot with the reserved bacon grease. When the butter has melted, add the onion and celery and season with a little salt and pepper. Cook until the onions have softened, then add the garlic for the last 30 seconds so they don’t burn.
- Add the flour. Sprinkle the flour over the cooked onions and celery and cook, stirring frequently until absorbed and the raw taste of the flour is cooked out.
- Add the liquid and season. Stir in the chicken stock, clam juice from both the bottle of clam juice and the clams with their additional juice, along with the bay leaf and dried thyme.
- Add the chopped potatoes. Then bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
- Add the cream and half of the reserved bacon. Stir to combine. Cook another 2-3 minutes until heated all the way through. Taste and adjust the seasoning as needed.
- Serve and enjoy! Serve with the cooked bacon and freshly chopped parsley sprinkled over the top.
New England Clam Chowder Recipe variations
- Smoked Bacon and Corn Chowder: Incorporate smoked bacon along with sweet corn kernels for a smoky-sweet twist to the classic recipe.
- Spicy Clam Chowder: Add some heat by including diced jalapeños or a pinch of cayenne pepper to the chowder for a spicy kick.
- Herb-Infused Chowder: Infuse the soup with fresh herbs like thyme, parsley, or dill to enhance the flavor profile and add a fragrant twist.
- Seafood Medley Chowder: Expand the seafood element by adding shrimp, scallops, or chunks of white fish to create a mixed seafood chowder.
- Roasted Garlic and Potato Chowder: Roast garlic cloves and incorporate them into the chowder for a deeper, slightly sweet garlic flavor that pairs beautifully with potatoes.
Clam Chowder Recipe tips
- Use Fresh Ingredients: If fresh clams aren’t available, high-quality canned or frozen clams are a good substitute.
- Add Clam Juice for Flavor: Incorporate bottled clam juice along with the clams themselves. This enhances the clam flavor in the chowder base.
- Thicken Wisely: Control the thickness of the chowder by adjusting the amount of roux (butter and flour mixture) or using cornstarch slurry. Add it gradually to achieve the desired consistency without making the chowder too thick.
- Don’t Boil After Adding Dairy: Once you’ve added milk, cream, or any dairy component, avoid boiling the chowder to prevent curdling. Simmer gently over low heat to blend flavors without causing separation.
How to serve this recipe for Clam Chowder
Ladle the clam chowder into individual serving bowls. For a fun presentation, consider serving the chowder in hollowed-out bread bowls, which can be eaten along with the soup. Offer toppings or garnishes on the side, such as chopped fresh parsley, crispy bacon bits, oyster crackers, or a sprinkle of paprika. These allow people to customize their chowder to taste.
Storing this Clam Chowder Recipe
Once cooled, transfer the chowder to an airtight container and promptly place it in the refrigerator for up to 3 to 4 days. If you need to store it for longer, freezing is a great option. Use airtight containers or freezer bags to store the chowder in the freezer, where it can maintain its quality for approximately 2 to 3 months. When reheating, thaw the frozen chowder overnight in the refrigerator or gently warm it on the stove, starting at low heat to prevent scorching, and stir frequently to ensure even heating.
New England Clam Chowder FAQs
If you’d like your chowder even thicker, try adding a couple additional tablespoons of flour before adding the cooking liquid. Or if you have already made the recipe and feel like isn’t thick enough for your tastes, you can stir equal parts cornstarch with cold water (I would start with 1-2 tablespoons of each) and mix well. Stir the slurry into your chowder at a simmer and it will thicken up a bit more.
This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve. It will thicken more as it cools, so you might want to add a little extra milk, broth, or even just water to thin it back out to the consistency you like best.
If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative to fish stock that I have much better access to all the time.
New England clam chowder stands out for its creamy base, typically made with milk or cream, giving it a rich and velvety texture. It prominently features clams, potatoes, onions, and often includes bacon or salt pork, offering a comforting, hearty soup known for its creamy consistency and savory flavors.
Authentic New England clam chowder shouldn’t taste overly fishy. Instead, it should have a balanced flavor with a creamy base complemented by the mild brininess of the clams. The focus is on the combination of ingredients like clams, potatoes, onions, and sometimes bacon, which contribute to its savory, creamy, and slightly briny taste.
More delicious soup recipes
- Cioppino Seafood Stew
- Shrimp Étouffée
- Chicken Noodle and Dumpling Soup
- Tortellini Soup with Italian Sausage
- Cheeseburger Soup with Bacon
- Chicken, White Bean, & Kale Soup
Soup Recipes
Better Than Panera Broccoli Cheddar Soup
Soup Recipes
Creamy Chicken Tortellini Soup
Soup Recipes
Homemade Italian Wedding Soup
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Clam Chowder
Ingredients
- 6 slices bacon, diced
- 2 Tablespoons salted butter
- 1 onion, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 8 ounces clam juice
- 13 ounces chopped clams, juices reserved (2 cans)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 pounds russet potatoes, peeled and diced (about 6 medium)
- 1 cup whole milk
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons chopped fresh parsley leaves
Instructions
- In a large heavy bottomed pot or dutch oven, cook the bacon until crispy, the remove with a slotted spoon and drain most of the grease so only about 2 tablespoons remain.
- Add butter to the pot. When the butter has melted, add the onion and celery and season with a little salt and pepper. Cook for about 5-7 minutes, until onions have softened, then add the garlic for the last 30 seconds.
- Sprinkle the flour over the cooked onions and celery and cook, stirring frequently for 1-2 minutes until absorbed and the raw taste of the flour is cooked out.
- Stir in the chicken stock, clam juice from both the bottle of clam juice and the clams with their additional juice, along with the bay leaf and dried thyme.
- Add the chopped potatoes, then bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
- Add the milk, cream and half of the reserved bacon and stir to combine. Cook another 2-3 minutes until heated all the way through. Taste and adjust the seasoning as needed.
- Serve with the remaining cooked bacon and freshly chopped parsley sprinkled over the top.
Notes
- Make ahead: This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve.
- Fish stock: If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative that I have much better access to all the time.
Nutrition
More States I Have Visited in my American Eats Series
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Add the milk at the same time as the cream?
Yes.
Yum. Wonderful soup. We devoured it!
Awesome soup, my son even ate it!!! Def I’m my recipe book.
Glad it was a hit!
I made this twice only I did different is use fresh clam and juice from them . It was amazing