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New England Clam Chowder

This rich and creamy New England Clam Chowder is loaded with tender clams, crispy bacon, perfectly cooked potatoes, and a silky broth that tastes like it came straight from a seaside restaurant. With simple ingredients and easy-to-follow steps, you can enjoy this classic comfort food right at home — no trip to the coast required!

Pair it with a warm slice of No Knead Bread or a drizzle of Olive Oil Bread Dip for the ultimate cozy meal.

🥣 Why You’ll Love This Chowder

As a New England native, I take clam chowder seriously — and this recipe captures everything that makes it so special. The creamy base, briny clams, and smoky bacon create a perfectly balanced flavor that’s both hearty and elegant. You can use fresh or canned clams, and the texture is totally customizable — simmer it longer for a thicker chowder or keep it light and velvety.

🦪 Ingredients That Make It Amazing

  • Clams: Fresh or canned — both work beautifully.
  • Bacon: Adds a smoky, savory base.
  • Potatoes: Yukon Golds give a creamy texture; red potatoes hold their shape best.
  • Celery & Onion: Build aromatic flavor.
  • Garlic, Thyme & Parsley: Bring freshness and depth.
  • Half & Half: Creates the signature creamy broth.
  • Clam Juice & Chicken Broth: Layer in oceanic and savory notes.

👩‍🍳 How to Make It

  1. Cook the Bacon:
    Slowly render bacon until crisp, then set aside. Keep a couple of tablespoons of drippings in the pot for extra flavor.
  2. Build the Base:
    Sauté onions and celery in butter and bacon drippings until tender. Stir in garlic, hot sauce, Worcestershire, and herbs. Add flour to form a roux and cook briefly to eliminate the raw flour taste.
  3. Add the Liquids:
    Gradually pour in the chicken broth and half and half, stirring constantly for a smooth consistency. Mix in clam juice, chicken bouillon, and a bay leaf. Simmer gently for 20 minutes to let the flavors meld.
  4. Add the Potatoes:
    Stir in diced potatoes and cook until fork-tender, about 20–25 minutes.
  5. Add the Clams:
    Stir in the chopped clams and heat through for a few minutes. Remove the bay leaf and season to taste.
  6. Serve:
    Top each bowl with crispy bacon, fresh parsley, and cracked black pepper.

🧂 Pro Tips

  • Clam Choice: Canned clams are affordable and convenient. Fresh clams add extra depth if you have them.
  • Consistency: The longer you simmer, the thicker the chowder becomes.
  • Potatoes: Don’t overcook if you plan to freeze the soup — they’ll hold their shape better.
  • Flavor Enhancers: Hot sauce and Worcestershire add subtle depth (they won’t make it spicy).
  • Bacon Substitute: Salt pork can be used instead for a traditional touch.

🥄 Storage

  • Refrigerate: Store in an airtight container for up to 3–5 days.
  • Freeze: Can be frozen for up to 3 months, though the texture may change slightly due to the dairy. Thaw in the fridge before reheating gently on the stove.

🍲 Serving Ideas

Serve this chowder with:

  • Crusty No Knead Bread
  • Garlic Butter Biscuits
  • A crisp green salad
  • Or classic oyster crackers on top!

💛 The Cozy Comfort of New England

This New England Clam Chowder is the definition of cozy — a steaming bowl of creamy seafood goodness that brings a touch of the seaside to your table. Whether you’re making it for a family dinner or a weekend treat, it’s pure comfort in every spoonful.

🧂 Ingredients

Chowder Base

  • 6 strips thick-cut bacon (or sub salt pork)
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce (or ½ tsp Tabasco)
  • 1 teaspoon Worcestershire sauce
  • ⅓ cup flour
  • 1 cup chicken broth
  • 3 cups half and half
  • 8 oz. clam juice
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 1¼ lbs. potatoes, peeled and diced (Yukon gold or red recommended)
  • 3 (6.5 oz.) cans chopped clams, juices reserved

Seasonings

  • ½ teaspoon each: dried oregano, dried parsley
  • ¼ teaspoon each: dried thyme, salt
  • ⅛ teaspoon each: smoked paprika, pepper

For Serving

  • Fresh parsley, chopped
  • Freshly cracked black pepper
  • Chopped bacon (reserved from cooking)

👩‍🍳 Instructions

  1. Cook the Bacon
    • In a 4.5-quart soup pot, cook bacon slowly over low heat until crisp.
    • Remove and set on a paper towel–lined plate. Once cooled, chop and set aside.
    • Reserve 2 tablespoons of bacon drippings in the pot.
  2. Sauté Vegetables
    • Add butter to the pot with bacon drippings over medium heat.
    • Stir in onions and celery; cook for 5–6 minutes until softened.
    • Add garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
  3. Build the Base
    • Stir in flour and cook for 2 minutes, stirring constantly.
    • Slowly whisk in chicken broth in small splashes, scraping the bottom of the pot.
    • Add half and half gradually, stirring until smooth.
  4. Simmer
    • Stir in chicken bouillon, bay leaf, reserved clam juice, and additional clam juice (8 oz).
    • Bring to a gentle boil, then reduce to a low simmer for 20 minutes, partially covered.
  5. Add Potatoes
    • Add diced potatoes and simmer another 20–25 minutes until fork tender.
  6. Finish and Serve
    • Stir in chopped clams and cook 5 more minutes. Remove bay leaf.
    • Ladle into bowls and top with parsley, black pepper, and chopped bacon.

💡 Pro Tips

  • Clams: Use fresh or canned—both work beautifully! Canned clams make it easy to pack in flavor without breaking the bank.
  • Potatoes: Yukon Golds yield a creamy texture; red potatoes hold up best.
  • Thickness: Simmer longer for a thicker, more concentrated chowder.
  • Flavor Boost: A dash of hot sauce and Worcestershire adds depth without heat.
  • Freezing: Dairy soups may separate slightly after freezing, but this chowder reheats well with gentle stirring.