As the wife of a New Englander, I know clam chowder is serious business! This simple yet flavorful New England Clam Chowder captures the essence of coastal comfort food. Featuring tender clams, smoky bacon, and potatoes in a rich, creamy broth, it’s the perfect remedy for chilly evenings—or anytime you’re craving a taste of the Northeast!
Why You’ll Love This Homemade Clam Chowder
My husband, a true New Englander from New Hampshire, is what I’d call a chowdah-head—a playful term for someone who loves clam chowder (and all things New England… except maybe the winters!).
I didn’t grow up with clam chowder—honestly, I’m mildly allergic to shellfish—but I was determined to make the perfect bowl for Mr. Fresh Cooky. He swears my version is just the right balance of creamy, thick (but not too thick), and packed with clam flavor.
I asked if it was “clammy” enough during one of my test batches. He paused—ever the gentleman—but I knew that pause meant no. After some coaxing, he admitted it needed more, so I poured in the entire jar of clam juice. No more pauses after that!
What is Clam Chowder Soup?
Clam chowder is a hearty New England classic, loaded with tender clams, potatoes, onions, and celery in a rich, flavorful base. The New England (or Boston) version is creamy, thanks to milk or cream, often with a touch of smoky bacon—because bacon makes everything better!
Manhattan chowder swaps the cream for a tangy tomato broth, while Rhode Island keeps it light with a clear, briny base. But let’s be real—nothing beats a warm, creamy bowl of New England clam chowder!
- Prep: 10 minutes | Cook: 50 minutes | Total: 1 hour
- Cuisine Inspiration: Classic New England comfort food with rich, creamy flavors.
- Cooking Method: Stovetop (Dutch oven or large pot)
- Dietary Info: Hearty, adaptable to be gluten-free
- Key Flavor: Savory, briny, “clammy” (in the best way!)—with smoky bacon and tender clams.
- Skill Level: Easy-Intermediate – you can do this!
Why This Recipe is the Best!
- One-Pot Wonder – Made in one pot for easy prep and cleanup. Smoky bacon adds richness, while clams and potatoes create a hearty, satisfying meal.
- Rich & Creamy – A golden roux, heavy cream, chicken broth, and clam juice give this chowder its signature creamy texture—without being heavy or gloppy.
- Quick Comfort – In about an hour, you’ll have a bowl of creamy, cozy chowder—perfect for chilly days or a comforting dinner at home.
Being married to a New England-raised, chowdah-loving husband, I knew this recipe had to be spot on. And trust me, he doesn’t hold back when it comes to real clam chowder! This version is loaded with real clams and real clam flavor and gets his full approval.
New England Clam Chowder Recipe Ingredients
- Bacon – Adds a savory depth and pairs perfectly with seafood. Save the drippings for extra flavor! I love uncured bacon!
- Butter – Use if needed, especially if your bacon is lean.
- Onion & Celery – Classic aromatics that build the flavor base.
- Garlic – Adds rich, savory depth.
- Flour – Thickens the chowder for that signature creamy texture.
- Spices – Old Bay, thyme, kosher salt, and pepper season it perfectly.
- Chicken Broth – Combines with other liquids for a flavorful base.
- Heavy Cream – Creates a rich, silky texture.
- Clam Juice – Brings briny, seafood flavor; use more for more “clammy” flavor.
- Potatoes – Russet or Yukon Gold work great.
- Chopped Clams – Canned or fresh steamed clams; stir them in at the end to avoid overcooking.
- Oyster Crackers – A must for classic clam chowder!
Get the full recipe in the recipe card below.
Are Fresh or Canned Clams Better for Clam Chowder Soup?
Both work well! Canned clams are convenient, pre-chopped, and packed in flavorful juices—great for easy cooking. Fresh clams bring a rich, authentic taste but require extra prep (cleaning, steaming, chopping). For special occasions, fresh is worth it! My recipe includes instructions for both.
Video
Equipment
Ingredients
- 6 slices thick-cut bacon chopped (or salt pork), plus reserved bacon drippings
- 1-2 tablespoons butter
- 1 large onion diced (about 1 cup)
- 2 stalks celery diced (about 1 cup)
- 4 cloves garlic minced
- ½ cup all-purpose flour
- 1 teaspoon Old Bay seasoning see Note 1 for substitute
- 1 teaspoon dried thyme
- ½ teaspoon Kosher Salt to taste
- ¼ teaspoon black pepper to taste
- 2 – 3 cups chicken broth more for thinner soup
- 1 cup heavy cream
- 8 ounces clam juice for less "clammy" taste, reduce to ½ cup
- 2-3 medium Russet potatoes peeled and cubed (about 2 cups) or use Yukon gold
- 2 bay leaves
- 2 – 3 6.5 oz cans chopped clams with juice (see Note 2)
- Optional Oyster Crackers
Instructions
- In a Dutch oven or large pot, cook your bacon over medium-high heat until the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. Reserve 1-2 tablespoons bacon drippings in the pot.6 slices thick-cut bacon
- Add 1 tablespoon butter to the bacon grease, saute onion and celery in the pot and cook until softened, about 5 to 10 minutes. Add in the garlic and cook for an additional 30 seconds. *Note: if your bacon was really lean, then additional 1-2 tablespoons of butter.1-2 tablespoons butter, 1 large onion, 2 stalks celery, 4 cloves garlic
- Stir the flour, old bay seasoning, thyme, salt, and pepper into the onion mixture. Allow your roux to cook for 1-2 minutes until golden brown.½ cup all-purpose flour, 1 teaspoon Old Bay seasoning, 1 teaspoon dried thyme, ½ teaspoon Kosher Salt, ¼ teaspoon black pepper
- Slowly stir the chicken broth, heavy cream, and clam juice into the roux. Add in the cubed potatoes and bay leaf. Bring the mixture up to a simmer. Allow the soup to simmer for 20 minutes until potatoes are tender.2 – 3 cups chicken broth, 1 cup heavy cream, 8 ounces clam juice, 2-3 medium Russet potatoes, 2 bay leaves
- Mix in the chopped clams and their juice and allow the mixture to cook for 10 minutes. Stir in a portion of the bacon. Serve with some oyster crackers and a little resreved bacon bits. Adjust salt and pepper to taste.2 – 3 6.5 oz cans chopped clams with juice (see Note 2)
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Notes
- Homemade Old Bay Substitute: Stir together ¼ teaspoon celery salt (or a mix of celery seed and regular salt), ¼ teaspoon paprika (for color and warmth), ¼ teaspoon ground mustard (adds a tangy bite), ⅛ teaspoon black pepper, ⅛ teaspoon cayenne pepper (or red pepper flakes for a little heat), Pinch of ground nutmeg (optional, but adds depth)
- How to Use Fresh Clams:
- Clean & Soak – Rinse and scrub clams, then soak in cold, salted water for 30–60 minutes to remove grit. Discard any that are cracked or don’t close when tapped.
- Steam – Add ½ inch of water to a pot, bring to a boil, and steam clams 5–10 minutes until they open. Strain the leftover liquid through a fine mesh sieve—you’ll get 2–3 cups of flavorful clam broth for your chowder!
- Chop – Remove clams from shells and rough chop (aim for 1½–2 cups).
Nutrition
How to Make New England Clam Chowder
Step 1 – Crisp the Bacon & Sauté Veggies
In a Dutch oven or large pot, cook your bacon over medium-high heat until the bacon is crispy. Transfer the bacon to a plate lined with a paper towel.
Add 1 tablespoon butter to the bacon grease. Sauté the onion and celery in the pot until softened, about 5 to 10 minutes. Add the garlic and cook for an additional 30 seconds.
Step 2 – Make the Roux
Stir the flour, old bay seasoning, thyme, salt, and pepper into the onion mixture. Allow your roux to cook for 1-2 minutes until golden brown.
Step 3 – Add Liquids & Simmer
Slowly stir the chicken broth, heavy cream, and clam juice into the roux. Add in the cubed potatoes and bay leaf. Bring the mixture up to a simmer. Allow the soup to simmer for 20 minutes until potatoes are tender.
Step 4 – Add Clams, Simmer & Enjoy
Mix in the chopped clams and their juice and allow the mixture to cook for 10 minutes.
Serve with some oyster crackers, reserved bacon, and a little fresh chopped parsley, and enjoy.
New England Clam Chowder Recipe Tips
- Don’t overcook the clams. Add them toward the end of cooking to prevent them from becoming tough and rubbery.
- Russet potatoes will break down slightly and help thicken your chowder, while Yukon golds will hold their shape better. For a thicker chowder, use russet potatoes!
- Take your time with the roux (flour and fat mixture), cooking it until it’s golden but not brown. This develops flavor and ensures your chowder won’t taste floury.
- Cook low and slow. Once you add the dairy, keep the heat low and avoid boiling to prevent curdling.
- If your chowder is too thick, thin it with a splash of clam juice, chicken broth, or milk. Let it simmer longer to reduce or mash some of the potatoes against the pot’s side.
What to Serve With Clam Chowder Soup
Top your chowder with oyster crackers or saltines for a crunchy bite. For a heartier meal, serve it in a sourdough bread bowl or with crusty French bread for dipping.
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For the full New England experience, pair it with a lobster roll (aka lob-stah roll), my New England Steak Bomb sandwich, and don’t forget Whoopie pies for dessert!
How to Store New England Clam Chowder
Store completely cooled Clam Chowder in an airtight container in the refrigerator for 4-5 days.
To reheat, preferred, place desired amount in a small saucepan and heat on low heat adding a splash of milk or cream if it’s too thick. Or microwave for 30-60 seconds at a time, stirring between heatings until heated through.
Can You Freeze Clam Chowder?
Freezing isn’t ideal since the cream can separate and the potatoes may turn mushy. But if it’s freeze or toss, go ahead! Store in single servings (I love Souper Cubes).
To reheat, warm slowly in a saucepan over low heat, stirring gently, and add a splash of cream to help restore texture.
Popular Variations & Substitutions
- Old Bay Substitute – Use Cajun seasoning for a spicier kick or mix celery salt, paprika, and a pinch of red pepper flakes for a DIY version.
- Chicken Broth Swap – Use vegetable broth, Better-than-Bouillon, or clam cooking water for a more authentic seafood flavor.
- Fresh Clams – Swap three cans for one heaping cup of chopped fresh clams (clean, steam, and chop before using).
- Potato Options – Russets make a classic chowder, Yukon Golds add a creamy texture, and red potatoes work well if you prefer to leave the skin on.
- Boosting Clam Flavor – Replace chicken broth with clam broth or do a mix for balance.
- Dairy-Free Chowder – Swap heavy cream for full-fat coconut milk or plant-based heavy cream (unsweetened). Adjust seasonings as needed to balance flavors.
Frequently Asked Questions
Clam chowder gets its creamy thickness from flour and potato starch as they cook. The recipe’s flour amount should create the perfect texture, but if you want it thicker, mash some potatoes against the pot to help thicken the broth even more!
For a little heat, add up to ½ teaspoon of cayenne or some hot sauce while cooking. For spice in individual servings, sprinkle on red pepper flakes or a dash of hot sauce to taste!
Yes, they are the same dish. “Boston Clam Chowder” is simply another name for New England clam chowder, referring to the iconic city where this version is particularly beloved!
A chowder is traditionally defined as a thick soup or stew typically containing seafood or vegetables, often made with milk or cream, and usually including potatoes.
Using Fresh Clams for Your Chowder (Fresh is Best—When You Can Get Them!)
If you’re using fresh clams, it’s an extra step—but totally worth it!
- Clean & Soak – Rinse and scrub clams, then soak in cold, salted water for 30–60 minutes to remove grit. Discard any that are cracked or don’t close when tapped.
- Steam – Add ½ inch of water to a pot, bring to a boil, and steam clams 5–10 minutes until they open. Strain the leftover liquid through a fine mesh sieve—you’ll get 2–3 cups of flavorful clam broth for your chowder!
- Chop – Remove clams from shells and rough chop (aim for 1½–2 cups).
Best clams for chowder? Quahogs are meaty and perfect for chowder, while littlenecks are tender and sweet.
But let’s be real—fresh clams aren’t always easy to find (especially in landlocked states like Colorado, where my husband refuses to buy fresh seafood!). I usually use high-quality canned clams—they’re easy, convenient, and still deliver great flavor. Plus, you can use the clam juice from the cans to get that briny goodness. Trust me, this shortcut still makes a rich, flavorful chowder!
If you’re craving a hearty, comforting meal, this one’s a no-brainer. Tender clams, smoky bacon, creamy potatoes, and a velvety broth—all made in one pot and ready in about an hour. Less time cooking, more time enjoying!
Whether it’s a cozy family dinner or just a taste of New England, this chowder hits the spot. But fair warning—once you try this homemade version, there’s no going back to canned! So grab a spoon, don’t forget the oyster crackers (my hubby insists on a big bowl of them), and get cooking!
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Susan Smith
Made this tonight for my clam chowder fans and when I say fans, they are pretty much clam chowder snobs. Everyone loved this recipe!! Perfect balance of spices/clams/potatoes with the saltiness and smokiness from the bacon. Perfect consistency. Paired it with good sourdough bread and everyone was super happy (and full 🙂 Another keeper, Kathleen 😋😋
Thank you so much, Susan! What a sweet comment to wake up to!