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New England Clam Chowder is the ultimate comfort food, born from the rocky shores of the Northeast. This creamy, hearty soup has been a coastal staple for generations, featuring tender clams, chunks of potato, and smoky bacon in a rich broth.
why you’ll love this New England Clam Chowder Recipe
Homemade New England clam chowder might sound like a weekend project, but it’s surprisingly simple—and so worth it. I’ve always loved ordering it at restaurants, but making it at home lets me load up the clams, get the broth just right, and fine-tune every flavor. Honestly, now that I’ve nailed the balance, I think this version beats what you get dining out.
It’s one of my go-to recipes during the colder months when we’re craving something warm and comforting. I’ve even made it extra easy by using canned clams—they’re budget-friendly and come packed in a flavorful brine that gives the broth so much depth. Add a slice of crusty bread on the side, and you’ve got the ultimate cold-weather meal that never disappoints.
What makes this soup crave-worthy?
❥ Cozy and comforting: A warm, hearty soup that hits the spot on cold nights.
❥ Easy to make: Pantry staples like canned clams make it weeknight-friendly.
❥ Packed with flavor: Creamy, briny, and perfectly seasoned with the right balance of clams and potatoes.
NikkiIngredients Needed for New England Clam Chowder
- Bacon: Thick-cut bacon provides a smoky depth that enhances the entire dish! We will save some of the bacon drippings for added flavor.
- Butter: Some butter will help to cook the vegetables and flour to create a rich, thick broth.
- Onion & Celery: Diced, these two vegetables add a lovely flavor and aroma!
- Garlic: For an added depth of savory flavor.
- Ground Pepper & Kosher Salt: To taste!
- Paprika: For a warm, slightly sweet flavor.
- Flour: Flour will help to thicken up the clam chowder!
- Canned Clams & Clam Juice: This clam chowder is made with canned clams to make things super easy. We will also add the clam juice from the cans into the soup! It adds loads of flavor!
- Whole Milk & Heavy Cream: To make things super creamy!
- Herbs: I used fresh parsley and fresh oregano here. You can opt to use dried if you have that on hand, though!
- Tabasco Sauce: For just a little kick!
- Bay Leaves: To infuse some additional flavor into the broth.
- Russet Potatoes: Russet potatoes are great here since they have a high starch content and will help thicken up the chowder. You can also opt for Yukon gold potatoes.
- Oyster Crackers: Top off each bowl of clam chowder with some oyster crackers and a sprinkle of fresh parsley if desired!
Recommended Equipment:
- Large Dutch oven Dutch Oven 6 Quart or soup pot – A heavy-bottomed pot helps the chowder cook evenly and keeps the creamy base from scorching.
- Wooden spoon or silicone spatula – Great for stirring the roux and scraping the bottom of the pot as the soup simmers.
- Sharp knife and cutting board – For prepping the potatoes, onions, and celery.
- Measuring cups and spoons – To get the broth and seasonings just right.
How To Make The Best New England Clam Chowder
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Cook the Bacon
Open the cans of clams and drain the juice into a liquid measuring cup. You should get about 2 cups. If you don’t have 2 cups, you can add more clam juice from a jar or add a few tablespoons of water or chicken broth to make 2 cups.
Cook the bacon in a 4 ½ quart soup pot or Dutch oven over medium-low heat. Cook until crisp. Remove to a paper towel-lined plate and pour out all bacon grease except 3 tablespoons.
Add the butter to the pot and use a wooden spoon to scrape the bacon remnants from the pan. This will help get lots of flavor into your soup.
Step 2 | Sauté the Vegetables
Add the onions and celery. Increase the temperature to medium and cook until soft, about 4-5 minutes.
Add the flour and whisk to coat everything evenly, then add the garlic, pepper, and paprika and cook for an additional 2 minutes.
Step 3 | Add the Liquids
Slowly stir in the clam juice, whole milk, and heavy cream while whisking.
Sprinkle in the parsley, oregano, tabasco sauce, kosher salt, bay leaves, and half the crumbled bacon.
Bring the soup to a simmer, then reduce the heat to keep a gentle simmer. Simmer for 20 minutes, stirring occasionally.
Step 4 | Add Potatoes & Clams
Add the potatoes and simmer until the potatoes are cooked through about 20-30 minutes.
Stir in the clams when the potatoes are almost cooked through.
Step 5 | Serve
Remove the bay leaves and serve garnished with the remaining crumbled bacon, oyster crackers, and chopped parsley, if desired.
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New England Clam Chowder Recipe Variations & Substitutions
- Bacon-Free: Skip the bacon and use extra butter plus a dash of smoked paprika to maintain that smoky element.
- Gluten-Free: Instead of flour, you can use a cornstarch slurry by combining about 2 tablespoons of cornstarch with 2 tablespoons of water and then adding it to the soup after the potatoes are tender. You can add more if you want it thicker, but it is important to mix the cornstarch with a liquid before adding it to the soup to avoid chunks.
- Dairy-Free: Replace the dairy with unsweetened cashew cream or full-fat coconut milk (though this will add a subtle coconut flavor).
Recipe Tips for the Best New England Clam Chowder
- Don’t rush the bacon-cooking process. Rendering the fat slowly over medium-low heat ensures you get crispy bacon and flavorful drippings!
- Make sure to let it simmer before adding the potatoes! The 20-minute simmer before adding potatoes is crucial for developing flavor and achieving the right consistency.
- Add the clams after the potatoes are tender so that they can warm up without getting overcooked!
What to Serve with New England Clam Chowder
I love to serve my bowl of New England clam chowder with a side of crusty bread to soak up the creamy broth! Serving a crowd? Here are a few of my personal favorite sides to serve:
- Butter Swim Biscuits
- Homemade Dinner Rolls
- Texas Toast Garlic Bread
- Air Fryer Green Beans
- Instant Pot Corn on the Cob
If you love hearty soups and chowders, try my Mexican Street Corn Chicken Chili, No-Bean Chili (low carb and keto friendly too), Copycat Olive Garden Pasta Fagioli Soup, Wild Salmon Chowder, or this Bayou Crab Chowder.
What is New England Clam Chowder?
New England Clam Chowder is a creamy, filling soup that’s been around since the 1700s, when settlers from places like France, Britain, and Nova Scotia brought chowder-style recipes to the Northeast. Since clams were easy to find along the coast, they naturally became the star of the dish.
It’s made with simple ingredients—clams, potatoes, onions, and sometimes a bit of salt pork or bacon—all simmered in a milk or cream-based broth. The result is thick, rich, and full of briny flavor. It’s been a go-to in coastal New England, especially in places like Massachusetts and Rhode Island, for generations.
New England Clam Chowder vs. Manhattan Clam Chowder
The big difference between the two is the broth. New England-style is creamy and hearty, while Manhattan clam chowder skips the cream and goes with a tomato-based broth that’s thinner and has more of a tang.
And here’s a fun little fact: in 1939, a Maine lawmaker actually proposed a bill to ban tomatoes from clam chowder. It never became law, but it shows just how strong opinions can be when it comes to chowder!
New England Clam Chowder Recipe FAQs
Yes! Fresh clams can be used in place of canned. Just use about 3-4 cups of chopped fresh clams and supplement with bottled clam juice to reach the 2 cups of liquid needed. Since fresh clams take longer to cook than canned, give them a few extra minutes of simmering time until they’re tender.
There are typically two types of clam chowder. One is New England clam chowder, which is creamy, thick, and white in color. The other is a Manhattan clam chowder, which is brothy and tomato-based.
This chowder is naturally thickened with a flour-based roux, which gives it that classic creamy texture. If you prefer it even thicker, you can let it simmer uncovered a bit longer, or mash a few of the potatoes right in the pot for a little extra body.
Yes! This chowder is a great make-ahead meal. Prepare it as directed, let it cool, then store it in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious the next day. When reheating, do so gently over low heat to keep the creamy texture smooth.
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Ingredients
- ½ pound thick cut bacon - cut in half
- 3 tablespoons reserved bacon drippings - see note
- 2 tablespoons butter
- 1 medium yellow onion - diced
- 3 ribs celery - diced
- 5 cloves garlic
- ¼ teaspoon coarse ground pepper
- ¼ teaspoon paprika
- ⅓ cup flour
- 2 cups clam juice - see note (comes from the canned clams)
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 3 tablepsoons chopped fresh parsley - or 2 teaspoons dried
- 1 tablespoon chopped fresh oregano - or 1 teaspoon dried
- ½ teaspoon kosher salt
- ½ teaspoon tabasco sauce
- 2 bay leaves
- 1 ½ pounds russet potatoes - about 3-4, peeled and diced into small bite-sized pieces
- 4 6.5 ounce cans chopped clams - reserve the juices
- oyster crackers - for topping
- parsley - for topping
Instructions
- Open the cans of clams and drain the juice into a liquid measuring cup. You should get about 2 cups. If you don’t have 2 cups you can add more clam juice from a jar or add a few tablespoons of water or chicken broth to make 2 cups.
- Cook the bacon in a 4 ½ quart soup pot or dutch oven over medium low heat. Cook until crisp. Remove to a paper towel lined plate and pour out all bacon grease except 3 tablespoons.
- Add the butter to the pot and use a wooden spoon to scrape the bacon remnants from the pan. This will help get lots of flavor into your soup.
- Add the onions and celery. Increase the temperature to medium and cook until soft, about 4-5 minutes.
- Add the flour and whisk to coat everything evenly then add the garlic, pepper, and paprika and cook an additional 2 minutes.
- Slowly stir in the clam juice, whole milk, and heavy cream while whisking.
- Sprinkle in the parsley, oregano, tabasco sauce, kosher salt, bay leaves and half the crumbled bacon.
- Bring the soup to a simmer then reduce the heat to keep a gentle simmer. Simmer for 20 minutes, stirring occasionally.
- Add the potatoes and simmer until the potatoes are cooked through, about 20-30 minutes. Stir in the clams when the potatoes are almost cooked through.
- Remove the bay leaves and serve garnished with the remaining crumbled bacon, oyster crackers, and chopped parsley, if desired.
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Notes
- You get about ½ cup clam juice from each can of clams. If you still need more clam juice to make 2 cups you can use water or chicken broth.
- If you don’t use kosher salt, use ½ the amount.
- You can leave out the bacon if you’d rather a purely clam taste for the chowder. Add 3 tablespoons extra butter in place of the bacon grease
- In place of milk and cream you can use 3 cups of half and half instead.
- Make sure you simmer for 20 minutes before adding the potatoes or the chowder won’t be thick enough when the potatoes are cooked through.
Looks Great. I would Add a handful of Green Onions for Taste.
Thank you! You can’t go wrong with some sliced green onion!