When the weather turns cold, few things are more comforting than a steaming bowl of New England Clam Chowder. Creamy, hearty, and packed with tender clams, potatoes, and savory bacon, this classic soup is the kind of meal that makes you want to grab a piece of crusty bread and settle in for dinner. It’s rich enough to feel special but simple enough to make at home.
This homemade clam chowder starts with the flavors that make a traditional New England-style chowder so satisfying. Bacon adds a smoky, savory foundation, while tender potatoes make the soup hearty enough to serve as a main course. Clams bring a wonderful briny flavor from the sea, and the creamy broth ties everything together without overpowering the seafood.
One of the best things about making New England clam chowder at home is that you can control the texture and richness. The potatoes should be tender but still hold their shape, giving every spoonful some substance. The creamy broth should be thick enough to coat the spoon but still have the consistency of a soup rather than a heavy sauce.
This creamy clam chowder is perfect for a cozy weeknight dinner, a weekend lunch, or whenever you’re craving a taste of New England. Serve it with oyster crackers, crusty French bread, or a simple green salad for a complete meal.
While clam chowder is often associated with seaside restaurants and summer trips to the coast, there’s no reason to wait for a special occasion to enjoy it. A pot of homemade New England clam chowder brings that classic coastal comfort right into your own kitchen.
If you’re looking for a satisfying seafood soup that’s creamy, savory, and filled with tender potatoes and clams, this classic New England Clam Chowder is a recipe you’ll want to make whenever you need a warm and comforting meal.
Serve this Clam Chowder with some crusty French Bread, English Muffin Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.
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New England Clam Chowder
- Total Time: :45
- Yield: 6 1x
Ingredients
- 4 (6 1/2-ounce) cans chopped clams, undrained
- 2 (8-ounce) bottles clam juice
- 4 bacon slices
- 1 cup chopped onion
- 1 cup chopped celery
- 1 garlic clove, minced
- 3 cups cubed red potato
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon black pepper
- 3 parsley sprigs
- 1 bay leaf
- 2 cups 2% reduced-fat milk
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- Thyme sprigs (optional)
Instructions
- Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
- Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
- Prep Time: :20
- Cook Time: :25
- Category: Soup
- Method: Stove Top