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This thick and creamy New England Clam Chowder is hearty, and will stick to your ribs! Perfect for cooler temperatures, and super easy to make.
Gorgeously thick and hearty, with a delicious creamy texture and served with some crusty bread, or some crackers. This easy clam chowder recipe is decadent, rich and thick.
It’s a simple blend of tender potatoes, onions and celery, combined with a creamy broth, clam meat and cooked bacon.
I made this for the first time one afternoon ready for when the husband walked in the door. I had to rush out and run an errand when he got home, and 5 minutes later I got a text saying “that bowl is mine, right?”.
Haha. It’s a good thing it was, because when I got back 20 minutes later, that bowl and half of the recipe that I stashed in the fridge was gone.
It was such a big hit, I’ve been making it ever since!
Need more delicious chowder? Check out my Corn Chowder!
Why you’ll love this recipe
- This is so easy to make. Just chop your veggies, simmer them in the juice you drain from the tender clams (I don’t live near the sea, fresh ones are out of the question for us), and make the creamy soup base. Combine it all together, and top with bacon.
- I MEAN, BACON, people! The smoky flavor of it amps up the flavor of this chowder, I promise.
Frequently Asked Questions
This soup actually freezes better than I would expect from a cream soup. If you plan to freeze yours, do a little first, and test it a week or so later, and ensure that it still tastes good to you. It works great for us, and I’ve heard no complaints – but everyone is different!
It’s all about that base, ’bout that base… no. Oh. Sorry. New England style is thick, creamy and white. Manhattan is made from a tomato and clear broth base.
What to serve with Clam Chowder
Some oyster crackers or bread go very well with this! Try Oatmeal Bread, or 30 Minute Dinner Rolls.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Clams. You can vary the amount of clams to your tastes. Either fresh clams or canned clams works. whatever you have available to you!
If using cans of clams, you will need to keep the juice when you drain them and maybe grab some bottled clam juice.
If you can’t find clam juice at your grocery store, no worries. You’ll just need to use enough water or stock to cover the veggies as they cook. - Onion & Celery
- Potatoes. These form the flavor and base of the chowder. I use Russet potatoes.
- Butter. I use salted butter.
- Flour. Plain all-purpose flour.
- Half & Half. Half and half is just a blend of milk and heavy cream. You can easily use milk in this instance.
- Salt & Pepper. I use kosher salt and black pepper.
- Bacon. Cooked and crumbled. Some recipes use salt pork, but I have bacon available to me, so that is what I use. Cook then drain the crispy bacon on paper towels.
How to make Clam Chowder (step by step)
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Drain clams, reserving the clam juice. Peel the potatoes, chop the onions and celery. Cook the bacon, drain on paper towels.
Cook the vegetables
In a large pot or Dutch oven, add onions, celery and potatoes, and the clam juice – add a bit of water or chicken broth if you have to, to cover them. Heat over medium-high heat – bring to a boil, then reduce heat and simmer while you complete the creamy mixture (next).
Make the cream base
In another pot – over medium heat – melt butter then whisk in the flour, salt and pepper. Let cook for 20 seconds.
Add the milk to the butter and flour, stirring constantly so there are no lumps.
Add the cream base into the veggies and broth
Add the milk and flour/butter mixture to the vegetables and broth.
Add the chopped clams, simmer for 10 minutes, until the potatoes are tender.
Garnish and devour
Sprinkle bacon and extra green onions (scallions) on top.
Devour.
Kylee’s Notes
If serving as a first course, serve each person a small bowl. If the chowder is the main course, give everyone a large bowl!
Add 1-2 bay leaves while simmering – for a lovely savory flavor. Remove bay leaf at Step 5.
Fresh thyme is a great addition to this recipe.
What to do with leftovers
Store in an airtight container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Freezing instructions
To freeze: Cool completely, mix in the bacon. Freeze.
To reheat: Thaw and heat gently in the microwave or saucepan.
Love soup recipes? Here are some of my favorites:
- Broccoli Cheddar Soup – perfect for feeding the family, and your soul! Enjoy this delicious, rich and flavorful version of a classic.
- Lentil Soup – great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Butternut Squash Soup (with apple) – my all-time favorite soup, it’s healthy AND low-fat!
- Creamy Chicken Tortilla Soup – hearty and warming with just the right amount of spice, blended with cheese, topped off with jalapenos, cilantro, and crispy tortilla strips.
- Avgolemono Soup (from Country Living)
- ALL SOUP RECIPES
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Thick and Creamy New England Clam Chowder
Ingredients
- 12 Oz clams
- 1 cup onion (chopped)
- 1 cup celery (chopped)
- 2 cups potatoes (peeled, diced very small)
- 3/4 cup butter
- 3/4 cup all purpose flour
- 4 cups half and half (or milk)
- 2 tsp salt
- 1/2 tsp cracked pepper
- cooked bacon (crumbled)
Instructions
- Drain the clams, reserving the clam juice.
- In a large saucepan or dutch oven, add onions, celery and potatoes, and the clam juice – add a bit of water or chicken broth if you have to, to cover them. Heat over medium-high heat – bring to a boil, then reduce heat and simmer while you complete the creamy mixture (next).
- In another pot – over medium heat – melt the butter then whisk in the flour until smooth. Let cook for 20 seconds, season with salt and pepper.
- Add the half and half to the butter and flour, stirring constantly so there are no lumps.
- Add the half and half mixture to the vegetables and broth.
- Add the chopped clams, simmer for 10 minutes, until the potatoes are tender.
- Sprinkle bacon and extra green onions (scallions) on top.
- Devour.
Notes
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in 2016, and has been updated to improve reader experience.
Janis Wyatt says
Made last night. Excellent! Have been looking for a thick clam chowder for years. You’re right hubby also said best we’ve ever had. Used fresh razor clams from the northwest that were hand dug. Used 1 bottle of clam juice plus water to have enough liquid.
Kimberly Dulick says
Best clam chowder ever!
Only problem is it didn’t last long
We couldn’t stop eating it!
better than chowder from top seafood restaurants, absolutely fantastic!
Sherry says
By far, THE PERFECT clam chowder! This is creamy and filling. Such great comfort food.
Ellen says
I’ve tried many chowder recipes i per the years and this one is my favorite. I’m done looking. I’ve found THE chowder. Thank you!
Suz Ruhr says
Does the bacon get soft in the soup? Can you use bacon bits. I hate soft bacon.
Kylee says
Hi Suz
Yes, it will if you leave it in the soup – if you sprinkle on top, you should be fine!
Linda Pearce says
How much bacon do you usually use…we love bacon
Kylee says
Hey, Linda – that’s the great thing about bacon – you can add as much or as little as you like!
I typically cook an entire lb of bacon and crumble it, then eat most of it as I cook…
But some of yours might make it on top, right?
Ben Sharp says
I used a double boiler to warm it up frozen after thawing overnight in the regrigerator. It tasted a tad different, but everything frozen does. Ben
Debbie says
Made this last night and my family LOVED IT!!! I modified it a little.
1. I added a few dashes of Old Bay and Garlic salt to the veggies and the soup.
2. I also smashed the potatoes slightly so the potatoes were smaller and my soul was even thicker!!
3. I used 4 small cans of clams and 2 cans of baby clams.
4. I also added approx 1/4 cup diced carrots. I used baby carrots because it’s what I had and they were already peeled! 😉
5. I know EVERYTHING is better with bacon but ommited it because the soup just didn’t need it! LOL
4. Garnished with oyster crackers.
I cooked the veggies in the clam juice like the recipe called for, for about 20 minutes and made sure the potatoes were tender, then I did a little smashing of the potatoes.
Whole thing with potatoes peeling took just under 45 minutes!!!
My 6 year old devoured this 16 year old asked for seconds and my husband said it’s the best soup I’ve ever made yet and soup is one of my specialties!
Shelli Blazar says
How many does this serve? I would like to make it fo 25 or more.
Kylee says
It makes about 2 quarts, so about 4 decent sized bowls.
Cindy Lambourn says
Do you bring the veggies to a boil & simmer and for how long?
Kylee says
Hi Cindy – no, I don’t. The veggies cook down while I make the cream mixture, then I let it all simmer when I add that to the veggies.
Platter Talk says
Wish I had some for dinner! Lovely.
Jackie Garvin says
Oh, boy! My family who recently relocated to New England would love this. They’ve become quite fond of clam chowdah. Your’s look divine!
Suz Ruhr says
I lived 7 years on Cape Cod, New England and the seafood is great. But the Maine Lobster is completely better than any other lobster. Clam bakes you make a pit and fill all kinds of seafood and vegetables and cover with tarps and cook until it’s all done. It is the best. I miss them.
Amy says
So funny about your husband. Same thing happens around here. I don’t know if I would have had the self-restraint to send the text because that chowder really does look delicious.
Kylee says
Well, he knows better. He lives with a food blogger 😉
Kate says
I always get texts when I leave food for my husband. “The bagels are up for grabs, right? “