This hearty New England clam chowder is rich, comforting, and full of briny clams, tender potatoes, and smoky bacon. Easy to prepare at home, this creamy chowder becomes a family favorite with its classic flavors and simple technique.
If you enjoy chowders, also try a potato and corn chowder variation for a slightly sweeter, vegetarian-friendly take.
This homemade clam chowder is a satisfying seafood stew: silky, rich, and surprisingly straightforward to make. Serve it as a main course with crackers or in a bread bowl for an indulgent meal.
🔎 What Is New England Clam Chowder?
New England clam chowder is a creamy, thick soup made with clams, potatoes, onions, celery, and often bacon. The chowder’s base uses dairy—typically cream, milk, or half-and-half—combined with a roux to achieve a velvety texture. It’s a coastal classic known for its comforting, savory profile.
✔️ Ingredients For Clam Chowder
The ingredients are straightforward and easy to find. For quantities and exact measurements, see the recipe section further below.
- Clams: Canned clams and their liquid make this recipe simple and consistent. Fresh clams can be used if preferred.
- Bacon: Adds smoky, savory flavor; use regular or thick-cut.
- Butter: Unsalted is preferred, but salted works as well.
- Vegetables: Garlic, onion, celery, and starchy potatoes (Russet, Idaho, or Yukon Gold) for body and creaminess.
- Flour: All-purpose flour to create a roux and thicken the chowder.
- White wine: Optional—use a dry wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio). Replace with broth if preferred.
- Clam juice: Enhances seafood flavor; substitute with seafood or chicken broth if needed.
- Broth: Chicken or vegetable broth works well.
- Herbs and seasonings: Fresh thyme sprigs, a bay leaf, salt, and black pepper. Chopped parsley for garnish.
🔎 How To Make Clam Chowder From Scratch
Below is a clear, step-by-step method to make a classic New England clam chowder from scratch.
- Heat a large stockpot or Dutch oven over medium-high heat. Cook diced bacon until crisp, then transfer to a paper towel-lined plate and reserve 1 tablespoon of the rendered fat.
- Lower the heat to medium. Add butter to the pot with the reserved bacon fat. Sauté minced garlic, diced onion, and diced celery until the onion is softened but not browned, about 5–6 minutes.
- Whisk in the all-purpose flour and cook for about one minute to eliminate the raw flour taste and avoid lumps.
- Slowly stir in the white wine, allowing it to reduce for about one minute so the alcohol cooks off and the flavors concentrate.
- Add the diced potatoes, clam juice, the reserved liquid from the canned clams, and the broth. Nestle in thyme sprigs and a bay leaf. Bring the mixture to a boil, then reduce to a simmer until potatoes are tender, about 10–15 minutes depending on potato size.
- Once the potatoes are tender, stir in the half-and-half and the drained clams. Season with salt and fresh ground black pepper. Heat gently until just warm and slightly thickened—do not boil after adding dairy to prevent curdling—about 1–2 minutes.
- Remove the thyme sprigs and bay leaf. Adjust consistency with additional half-and-half or broth if desired. Serve immediately garnished with chopped parsley and the reserved bacon.
What to Serve with Clam Chowder?
This hearty chowder is substantial on its own. Common accompaniments include oyster crackers or saltine crackers, a light green salad, or crusty bread. For a rustic presentation, serve in a hollowed-out bread bowl.
Can Clam Chowder Be Frozen?
Chowders made with dairy such as cream or half-and-half often separate and develop an undesirable texture when frozen and reheated. For best results, consume fresh. If you must freeze, omit the dairy, freeze the base, and add cream or milk when reheating.
🔎 What Are The Different Types Of Clam Chowder?
Clam chowder has regional variations that change its base and flavor profile. The four most recognized types are:
- New England Clam Chowder: A thick, creamy white chowder with potatoes, celery, bacon, and dairy.
- Manhattan Clam Chowder: A clear, tomato-based red chowder with vegetables like potatoes, carrots, and celery. It’s lighter and brighter in flavor.
- Rhode Island Clam Chowder: A clear-broth chowder that highlights the pure flavor of the clams without dairy or tomatoes.
- Long Island Clam Chowder: A pink chowder that combines tomato and dairy for a hybrid, mildly tangy and creamy bowl.
🔎 Which Clam Chowder Is Best?
“Best” comes down to personal taste. New England clam chowder is ideal if you prefer rich, creamy soups. Manhattan is better if you like a lighter, tomato-forward broth. Each regional version has its own charm and loyal fans.
🔎 Is Clam Chowder Healthy?
Clam chowder is not low in calories, particularly when made with cream or half-and-half. However, clams are a nutritious seafood: they’re a good source of lean protein, vitamin B12, iron, and omega-3 fatty acids. To reduce calories, substitute milk for some or all of the cream and use less bacon, or mash a portion of the cooked potatoes into the soup to thicken without extra dairy.
Pro Tips For Authentic New England Clam Chowder
- After adding half-and-half or cream, heat gently and avoid boiling to prevent curdling.
- Serve in a warmed bowl or bread bowl for a cozy presentation.
- Canned clams are convenient and commonly used in restaurants; fresh clams work too—steam them and reserve the cooking liquid as the clam juice substitute.
- For a lighter chowder, use milk or mash some of the cooked potatoes into the soup to thicken without as much dairy.
- The chowder will thicken as it cools; thin with additional broth or dairy when reheating if needed.
- For a vegetarian alternative to bacon, sauté finely chopped mushrooms for an umami boost.
Other favorite seafood recipes:
- Shrimp Ceviche
- Shrimp Alfredo
- Maryland Crab Cakes
- Hot and Cheesy Crab Dip
- Simple Baked Salmon
Clam Chowder Recipe
Ingredients (serves 6)
- 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
- 1/4 cup white wine (optional)
- 3 Yukon Gold or Russet potatoes, peeled and diced
- 2 (8-oz) bottles clam juice
- 1 (10-oz) can baby clams, drained (reserve liquid)
- 1 cup chicken or vegetable broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 cups half-and-half
- 2 teaspoons salt, or to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped parsley, for garnish
- Oyster crackers, for serving (optional)
Instructions
- In a large stockpot or Dutch oven, cook the bacon over medium-high heat until crisp, about 6–8 minutes. Transfer bacon to a plate lined with paper towels, reserving 1 tablespoon of the rendered fat in the pot.
- Reduce heat to medium and add butter to the pot. Sauté garlic, onion, and celery until the onion is soft but not browned, about 5–6 minutes.
- Stir in the flour and cook about one minute, whisking to prevent lumps. Gradually add the white wine, if using, and reduce for about one minute.
- Add the diced potatoes, clam juice, the reserved clam liquid, and broth. Add thyme sprigs and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–15 minutes.
- When potatoes are tender, stir in the half-and-half and clams. Season with salt and pepper. Warm gently until heated through—do not boil. Remove thyme and bay leaf. Adjust consistency with additional half-and-half or broth if needed. Serve garnished with parsley and the reserved bacon.
Notes
- Cooking times vary with potato size—cut potatoes uniformly for even cooking.
- If using fresh clams, steam them in water until they open, discard any that do not open, reserve and strain the cooking liquid, and use it as your clam juice substitute.
Nutrition (per serving)
Calories: 298 kcal; Carbohydrates: 24 g; Protein: 7 g; Fat: 19 g; Saturated Fat: 10 g; Cholesterol: 50 mg; Sodium: 1122 mg; Potassium: 585 mg; Fiber: 3 g; Sugar: 2 g; Vitamin A: 711 IU; Vitamin C: 22 mg; Calcium: 113 mg; Iron: 1 mg.
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