This hearty New England Clam Chowder recipe is rich, comforting, and full of flavor — loaded with clams, creamy potatoes and smoky bacon. It’s easier to make at home than you might think and quickly becomes a family favorite.
If you enjoy chowders, try a potato and corn chowder next for another cozy, satisfying bowl.
This homemade clam chowder is a satisfying seafood stew with a silky, luxurious texture. Creamy, savory and warming, it’s an ideal comfort-food recipe for cool evenings.
🔎 What Is New England Clam Chowder?
New England Clam Chowder is a classic creamy stew featuring clams, tender potatoes, aromatic vegetables and salty bacon. It’s thick, comforting, and simple to prepare at home — the very definition of comfort food.
✔️ Ingredients For Clam Chowder Recipe
The ingredient list looks long but uses common pantry items. Exact measurements and the printable recipe card are included in the recipe block below.
-
Clams: Canned clams work very well and are convenient. Fresh clams can be used if available, but canned clams are commonly used in restaurants and avoid shucking.
-
Bacon: Regular or thick-cut bacon adds smoky depth.
-
Butter: Unsalted is preferred, but salted works too.
-
Vegetables: Garlic, onion, celery and potatoes. Starchy potatoes like Russet, Idaho or Yukon Gold give the chowder its creamy body.
-
Flour: All-purpose flour to form a light roux and thicken the soup slightly.
-
White Wine: A dry white like Sauvignon Blanc, Chardonnay or Pinot Grigio adds brightness. Substitute additional broth if you skip wine.
-
Clam Juice: Key for clam flavor. If you can’t find it, use seafood or chicken broth.
-
Broth: Chicken or vegetable broth both work.
-
Herbs: Fresh thyme and a bay leaf while simmering; chopped parsley for garnish.
-
Seasonings: Salt and freshly ground black pepper to taste.
🔎 How To Make Clam Chowder From Scratch
Below is a clear, step-by-step method to make this chowder from scratch. For the printable recipe card, see the recipe section.
-
In a large stockpot or Dutch oven, cook the bacon over medium-high heat until crispy. Transfer the bacon to a paper towel-lined plate and reserve about 1 tablespoon of the rendered fat in the pot.
-
Reduce the heat to medium, add the butter to the pot along with the bacon fat. Sauté the garlic, onion and celery until the onions are soft and translucent, but not browned.
-
Whisk in the flour and cook for about a minute to eliminate raw flour taste, stirring to avoid lumps.
-
Gradually add the white wine and allow it to reduce for about a minute.
-
Add the diced potatoes, clam juice, the reserved liquid from the canned clams and the broth. Toss in the thyme sprigs and bay leaf.
-
Bring to a boil, then lower the heat and simmer until the potatoes are tender, about 10–15 minutes depending on potato size.
-
Stir in the half-and-half and the clams, then season with salt and freshly ground pepper. Bring the chowder to a gentle simmer — do not boil once dairy has been added — and simmer for about 2 minutes to heat through.
-
Remove the thyme sprigs and bay leaf. If the chowder is thicker than you like, thin it with additional half-and-half or broth until you reach the desired consistency. Serve immediately topped with chopped parsley and the reserved crispy bacon.
What to Serve with Clam Chowder?
This chowder is hearty enough to be a full meal. Classic accompaniments include oyster crackers or saltine crackers and a light green salad for balance.
Can Clam Chowder Be Frozen?
Chowders made with cream or half-and-half do not freeze well. Dairy can separate or become grainy when reheated. While it is possible, the texture often suffers, so freezing is not recommended.
🔎 What Are The Different Types Of Clam Chowder?
Clam chowder varies regionally. The most commonly recognized varieties are:
-
New England Clam Chowder: A rich, creamy white chowder with potatoes, celery, bacon and dairy.
-
Manhattan Clam Chowder: A tomato-based, brothier red chowder with a lighter, brighter flavor.
-
Rhode Island Clam Chowder: A clear-broth chowder that highlights the pure flavor of the clams.
-
Long Island Clam Chowder: A fusion of New England and Manhattan styles, often pink from the mix of cream and tomato.
🔎 Which Clam Chowder Is Best?
“Best” is a matter of personal taste. If you like thick, creamy chowders, New England (Boston) style will likely be your favorite. If you prefer lighter, tangy soups, Manhattan style may suit you better. Each style has its own appeal.
🔎 Is Clam Chowder Healthy?
Clam chowder is not low in calories, but clams are a lean protein rich in minerals and vitamins, including iron and vitamin B12, and contain beneficial omega-3 fatty acids. Balancing a bowl of chowder with a salad and lighter sides helps round out the meal.
Pro Tips For Authentic New England Clam Chowder
-
After adding the half-and-half, keep the heat low and avoid boiling to prevent curdling.
-
Serve the chowder in a bread bowl for a classic presentation.
-
Canned clams are convenient, but fresh or frozen clams can be used if you prefer. If using fresh clams, reserve the cooking liquid as a substitute for clam juice.
-
To reduce calories, use milk instead of half-and-half, or mash a portion of the cooked potatoes and stir them back in to create creaminess without as much dairy.
-
The soup will thicken as it cools; thin with additional broth or half-and-half when reheating if needed.
-
If you avoid pork, replace bacon with finely chopped mushrooms sautéed with the onions for savory umami flavor.
More favorite seafood recipes:
-
Shrimp Ceviche
-
Shrimp Alfredo
-
Maryland Crab Cakes
-
Hot and Cheesy Crab Dip
-
Simple Baked Salmon
Clam Chowder Recipe
Kathy McDaniel
Pin
Ingredients
- 4 slices bacon, cut into medium dice
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 small onion, diced
- 3 stalks celery, diced
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- 3 Yukon gold potatoes, peeled and diced
- 2 8-oz bottles clam juice
- 1 10-oz can baby clams, drained and liquid reserved
- 1 cup chicken or vegetable broth
- 3 sprigs thyme
- 1 bay leaf
- 2 cups half-and-half
- 2 teaspoons salt, or more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons parsley, chopped
- Oyster crackers, for serving (optional)
Instructions
-
Heat a large stockpot or Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate and reserve 1 tablespoon of the rendered fat in the pot.
-
Reduce heat to medium and melt the butter in the reserved bacon fat. Add garlic, onion and celery; cook, stirring frequently, until the onions are soft but not browned, about 5–6 minutes.
-
Whisk in the flour and stir about 1 minute to remove lumps. Gradually add the white wine and cook until slightly reduced, about 1 minute.
-
Add the potatoes, clam juice, reserved clam liquid and broth. Add the thyme sprigs and bay leaf, then bring to a boil. Reduce heat and simmer until potatoes are tender, about 10–15 minutes.
-
Stir in the half-and-half and clams, and season with salt and pepper. Heat gently — do not boil — and simmer about 2 minutes. Remove thyme and bay leaf. Thin with additional half-and-half or broth if needed. Serve garnished with parsley and the reserved bacon.
Notes
- Cooking time will vary with the size of the potato pieces; cut evenly for consistent cooking.
- If using fresh clams, steam them in a large pot with about 3 cups water until they open, 10–15 minutes, then reserve 2 cups of the cooking liquid (strained) to use in place of packaged clam juice.