New England Clam Chowder is a creamy, comforting soup that feels like a big hug on a chilly day. It’s thick with tender clams, diced potatoes, onions, and celery, all simmered in a rich, buttery broth with a touch of milk or cream. The flavors blend together perfectly to give you that classic, cozy taste that the coast is famous for.
I’ve always loved how simple this chowder is, but how satisfying every spoonful can be. One of my favorite things to do is to add a little extra bacon on top for a smoky crunch, or just dip a warm slice of crusty bread right into the chowder for an extra bit of comfort. It’s one of those dishes that’s easy to make but always feels special, especially when you want something soothing and filling.
Whenever I make New England Clam Chowder, it brings back memories of visits to seaside towns and fresh seafood markets. There’s something so nice about sitting down with a bowl of this soup, knowing you’re enjoying a classic recipe that’s been loved for generations. It’s perfect for cozy nights at home or sharing with friends who appreciate a good, hearty meal.
Key Ingredients & Substitutions
Bacon: This adds a smoky depth to the chowder. If you prefer a milder or vegetarian option, try smoked paprika or coconut bacon for a similar flavor. I like using thick-cut bacon for a nice bite.
Clams & Clam Juice: Fresh clams are great if you have access, but canned clams with their juice work perfectly and save time. If clam juice is hard to find, bottled clam juice or seafood broth are good substitutes.
Potatoes: Yukon Gold potatoes hold their shape well and add creaminess. Russets work too but can break down more. Avoid waxy potatoes like red potatoes if you want the classic chowder texture.
Milk or Cream: Whole milk gives a lighter option, while heavy cream makes the chowder extra rich. Half-and-half is a good middle ground. Non-dairy milks can work if unsweetened and mild, like oat milk.
Flour: It’s used to thicken the chowder. For gluten-free needs, try cornstarch or arrowroot powder, but add it at the end mixed in cold water to prevent lumps.
How Can I Get a Creamy Chowder Without Clumps?
Getting a smooth, creamy chowder means careful mixing and adding liquids gradually to avoid lumps from the flour.
- After sautéing the veggies, sprinkle flour evenly over them and stir well so it coats everything.
- Cook the flour for a couple of minutes to take away the raw taste—it also helps it dissolve better.
- Slowly pour in clam juice and broth while stirring continuously with a whisk or wooden spoon to keep lumps from forming.
- Keep the heat at medium-low during this step; too high heat can cause clumps or burning.
- If lumps appear, you can strain the chowder or whisk vigorously to smooth it out before adding milk and clams.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend it because it gives enough room to cook everything evenly and makes cleanup easier.
- Slotted spoon – handy for removing cooked bacon without draining all the fat.
- Wooden spoon or spatula – perfect for stirring the ingredients and coating the veggies with flour.
- Measuring cups and spoons – to keep your ingredients just right and make the process simple.
- Knife and cutting board – for chopping vegetables and bacon, and I like a sharp knife for quick prep.
- Optional: immersion blender – if you like a smoother chowder, this helps blend part of it without dirtying a blender.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or pancetta for a different smoky flavor that adds heartiness.
- Add a dash of hot sauce or cayenne pepper if you like a little heat with your chowder.
- Mix in chopped fresh herbs like parsley or dill for brightness and freshness.
- Try different cheeses, like sharp cheddar or Gruyère, stirred in at the end for richer flavor.
New England Clam Chowder
Ingredients You’ll Need:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 3 cups peeled and diced Yukon Gold potatoes
- 1 cup clam juice (reserve from canned clams or bottled)
- 2 cups bottled water or low-sodium chicken broth
- 2 (6.5-ounce) cans chopped clams, with juice reserved
- 1 1/2 cups whole milk or heavy cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh thyme or chives, for garnish (optional)
How Much Time Will You Need?
This hearty chowder takes about 10 minutes to prepare and around 25 minutes to cook, making for a total of about 35 minutes from start to finish. It’s a quick way to enjoy a warm, comforting meal on cooler days.
Step-by-Step Instructions:
1. Cook the Bacon and Vegetables:
Start by cooking the diced bacon in a large pot or Dutch oven over medium heat until it’s nice and crisp. Take the bacon out with a slotted spoon and set it aside, leaving the flavorful bacon fat in the pot. Next, toss in the chopped onion and celery and sauté them until they become soft and translucent, about 5 to 7 minutes. Stir in the minced garlic, cooking for just another minute to bring out its aroma.
2. Make the Base with Flour and Liquid:
Sprinkle the flour evenly over the vegetables and mix well so they’re all coated. Cook this for about 2 minutes to remove the raw flour taste. Then, slowly pour in the clam juice, reserved clam liquid, and either water or broth, stirring constantly to keep the mixture smooth and avoid lumps. Add the diced potatoes and bring everything to a gentle simmer.
3. Finish the Chowder:
Cover the pot and let it simmer until the potatoes are tender, which usually takes about 15 minutes. Turn the heat down to low and stir in the milk or cream. Add the chopped clams and the cooked bacon back to the pot. Warm the chowder carefully, making sure it doesn’t boil, just until everything is heated through, about 5 minutes. Finally, season with salt and pepper to taste.
4. Serve and Garnish:
Ladle the chowder into your favorite bowls. You can add a sprinkle of fresh thyme or chopped chives on top for some extra color and flavor. Serve it hot, ideally with some crusty bread or oyster crackers to soak up the delicious broth.
Can I Use Fresh Clams Instead of Canned?
Yes! If you have fresh clams, steam them until they open, then chop and reserve their juice to use in place of the canned versions. Just be sure to strain the juice to remove any sand or grit before adding it to the chowder.
Is There a Dairy-Free Alternative?
Absolutely! Swap the milk or heavy cream for unsweetened almond, oat, or coconut milk. Use a full-fat version to keep the chowder creamy, and add a bit more flour or a gluten-free thickener if needed to maintain the texture.
How Long Can I Store Leftover Chowder?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid boiling to keep the clams tender and the cream from curdling.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the chowder a day in advance. Just store it chilled and reheat gently before serving. The flavors often deepen overnight, making it an even tastier meal the next day.