New England Clam Chowder is a creamy, comforting soup packed with tender clams, diced potatoes, and a rich broth that’s both hearty and smooth. It’s the kind of dish that feels like a warm hug on a chilly day, with its perfect blend of briny seafood and velvety creaminess.
I love making this chowder when I want something filling but simple. The best part is that the flavors come together so well with just a few ingredients like fresh clams, onions, and thyme. I always add a little extra black pepper for a subtle kick, and it never fails to make the whole kitchen smell amazing as it simmers.
My favorite way to enjoy New England Clam Chowder is with a side of crusty bread for dunking. It’s a classic meal that brings back memories of cozy dinners by the coast, and it’s always a hit whenever I serve it to friends or family. If you haven’t tried this chowder yet, it’s definitely worth making at home!
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, savory flavor that really lifts the chowder. You can substitute it with pancetta or smoked turkey bacon if you want a different twist or a lighter option.
Clams & Clam Juice: Fresh clams are great if available, but canned chopped clams and clam juice work wonderfully and save time. If clams are hard to find, you could try using chopped cooked shrimp or scallops for a seafood variation.
Potatoes: Russet potatoes are best because they break down slightly and thicken the chowder. Yukon Golds also work and hold their shape well, giving a nice texture.
Milk & Cream: Whole milk and heavy cream make the soup rich and creamy. For a lighter chowder, use half-and-half or evaporated milk, but avoid skim milk as it might make the chowder thin.
Flour & Butter: This combo helps thicken the chowder into a smooth, velvety texture. If gluten-free is needed, try a gluten-free flour blend or cornstarch, but add cornstarch carefully to avoid lumps.
How Do You Keep the Cream from Curdling in Clam Chowder?
Preventing your chowder from separating is key for a smooth, creamy texture.
- Warm the milk and cream before adding. Cold dairy can shock the hot soup and curdle.
- Add milk mixture slowly while stirring constantly.
- Simmer gently, not boiling. High heat breaks down the milk proteins.
- Stir often to distribute heat evenly.
These simple steps helped me keep the chowder silky and perfect every time.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even heating and plenty of space to simmer everything together.
- Slotted spoon – perfect for removing crispy bacon without draining all the fat.
- Whisk – helps blend the flour into the vegetables smoothly and incorporate the clam juice effortlessly.
- Measuring cups and spoons – keep things straightforward and accurate.
- Cutting board and knife – for chopping bacon, onions, celery, and garlic.
- Soup bowls and spoons – for serving and enjoying the chowder.
Flavor Variations & Add-Ins
- Use cooked shrimp or scallops instead of clams for a different seafood flavor.
- Try adding diced carrots or corn for extra sweetness and texture.
- Substitute fresh herbs like thyme or add a pinch of paprika for a smoky note.
- Make it dairy-free by using coconut milk and olive oil—still creamy and comforting.
New England Clam Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3 cups clam juice (from canned clams or bottled)
- 2 cups peeled and diced potatoes (such as Russet)
- 2 (6.5 oz) cans chopped clams, with liquid reserved
- 1 cup heavy cream
- 1 cup whole milk
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh chopped chives or parsley, for garnish
- Optional: crusty bread, for serving
Time Needed
This chowder takes about 10 minutes of preparation and around 30 minutes of cooking. So, you’ll have a delicious, creamy chowder ready in about 40 minutes total. Perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to take out the bacon and place it on paper towels to drain. Keep the bacon fat in the pot – it adds lots of flavor!
2. Sauté the Vegetables:
Add the chopped onion and celery to the bacon fat. Cook them over medium heat for 5 to 7 minutes, stirring occasionally, until they become soft and translucent. Toss in the minced garlic and cook for another minute until fragrant.
3. Make the Base:
Sprinkle the flour over the vegetables and stir well so everything is coated. Cook for about 2 minutes to get rid of the raw flour taste. Slowly whisk in the clam juice, making sure to avoid lumps.
4. Cook the Potatoes:
Add the diced potatoes and dried thyme to the pot. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are soft, about 15 minutes.
5. Add Clams and Dairy:
Stir in the clams with their reserved liquid (you can strain the liquid if you want it clearer). In a separate saucepan, warm the butter, heavy cream, and milk together until hot but not boiling. Slowly whisk this warm dairy mixture into the chowder pot.
6. Finish Cooking and Season:
Let the chowder simmer gently for another 5 to 10 minutes until it thickens a bit. Avoid boiling here to keep the cream from curdling. Season with salt and freshly ground black pepper to your taste. Finally, stir in the crispy cooked bacon.
7. Serve and Enjoy:
Ladle the chowder into bowls and sprinkle with fresh chives or parsley. Serve with crusty bread if you like — it’s perfect for dipping!
Can I Use Frozen Clams for New England Clam Chowder?
Yes, you can use frozen clams! Just be sure to thaw them completely in the refrigerator overnight before adding them to the chowder. Drain any excess liquid and pat the clams dry to avoid watery soup.
How Can I Thicken My Chowder Without Flour?
If you prefer not to use flour, you can mash some of the cooked potatoes right in the pot to naturally thicken the chowder. Another option is to use cornstarch mixed with a little cold water, added slowly to the simmering soup.
Can I Make This Chowder Ahead of Time?
Absolutely! The flavors actually improve after sitting overnight. Store the chowder in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, stirring occasionally and adding a splash of cream or milk if it’s too thick.
What Is the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, you can freeze the chowder, but be aware the texture may change slightly. Reheat slowly over low heat, stirring well to combine.
