Clam Chowder Recipe New England Recipe

When it comes to comfort food, few dishes warm the soul quite like a classic New England Clam Chowder.

Creamy, hearty, and brimming with tender clams and potatoes, this chowder has been a coastal favorite for centuries.

Unlike its tomato-based Manhattan cousin, New England clam chowder is all about that rich cream base—a velvety soup that’s perfect for cold nights, holiday gatherings, or anytime you’re craving a taste of New England tradition.

In this post, we’ll walk you through the history, ingredients, and step-by-step instructions so you can make the best New England Clam Chowder recipe right in your own kitchen.

Why You’ll Love This Clam Chowder Recipe

• Authentic Flavor: Creamy broth, smoky bacon, and briny clams bring that true New England taste.

• Hearty & Filling: Loaded with potatoes and clams, this dish is a full meal on its own.

• Simple Ingredients: Most items are pantry staples or easy to find at your local grocery store.

• Perfect Year-Round: Cozy enough for winter, but light enough for a seaside summer dinner.

Read More: Easy Ways to Make Creamy Pesto Sauce

Ingredients

Here’s what you’ll need to make this New England clam chowder recipe:

• 4 cups fresh clams (or 3 cans chopped clams with juice)

• 4 slices bacon, chopped

• 2 tablespoons butter

• 1 medium onion, finely diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 3 medium potatoes, peeled and diced

• 2 cups clam juice (from fresh clams or bottled)

• 2 cups heavy cream (or half-and-half for a lighter version)

• 1 bay leaf

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• Salt and black pepper to taste

• Fresh parsley for garnish

Read More: How to Make Garlic Butter Sauce

Instructions

Follow these easy steps to create a delicious homemade clam chowder:

1. Cook the bacon in a large pot until crisp. Remove and set aside, leaving the drippings in the pot.

2. Sauté aromatics: Add butter, onion, celery, and garlic to the pot. Cook until softened and fragrant.

3. Add potatoes and clam juice: Stir in diced potatoes, clam juice, bay leaf, and thyme. Simmer until potatoes are tender (about 15 minutes).

4. Stir in clams and cream: Add the clams and heavy cream, then reduce the heat. Cook gently for 5–7 minutes—do not let it boil, as this can make the cream curdle.

5. Season and finish: Stir in the cooked bacon, season with salt and black pepper to taste. Remove the bay leaf before serving.

6. Serve hot with oyster crackers or crusty bread, and garnish with fresh parsley.

Tips for the Best New England Clam Chowder

• Use fresh clams if possible: Fresh adds more flavor, but canned clams work well too.

• Don’t skip the bacon: It adds a smoky depth that balances the creaminess.

• Thicker chowder? Mash a few potatoes in the pot to naturally thicken the soup.

• Make ahead: Chowder tastes even better the next day after the flavors meld together.

What to Serve with Clam Chowder

Pair your clam chowder with:

• Oyster crackers or sourdough bread

• A crisp green salad

• A glass of chilled white wine or sparkling water with lemon

Read More: Homemade clam chowder recipe

This Clam Chowder Recipe New England style is a timeless dish that brings comfort and coastal flavor to your table.

Whether you’re enjoying it on a chilly evening or serving it at a family gathering, this chowder is sure to become a household favorite.

Try this recipe at home and let every spoonful remind you of New England’s rich culinary tradition.

Clam Chowder Recipe New England Recipe

A creamy, hearty, and authentic New England Clam Chowder made with tender clams, potatoes, smoky bacon, and cream—perfect comfort food for any season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 4 cups fresh clams or 3 cans chopped clams with juice
• 4 slices bacon chopped
• 2 tablespoons butter
• 1 medium onion finely diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 3 medium potatoes peeled and diced
• 2 cups clam juice from fresh clams or bottled
• 2 cups heavy cream or half-and-half for lighter version
• 1 bay leaf
• 1 teaspoon fresh thyme or ½ teaspoon dried
• Salt and black pepper to taste
• Fresh parsley chopped (for garnish)

Method

 

1. In a large pot, cook bacon until crispy. Remove and set aside, leaving drippings.
2. Add butter, onion, celery, and garlic; sauté until softened and fragrant.
3. Stir in potatoes, clam juice, bay leaf, and thyme. Simmer 15 minutes until potatoes are tender.
4. Add clams and cream; cook gently for 5–7 minutes (do not boil).
5. Return bacon to pot, season with salt and pepper, then remove bay leaf.
6. Garnish with fresh parsley and serve hot with oyster crackers or crusty bread.