Thick and Creamy New England Clam Chowder

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!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

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.

Need more delicious comforting soup? Check out my Corn Chowder, or my Potato Cheese Soup!

Can you freeze Clam Chowder?

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!

What is the difference between New England Clam Chowder and Manhattan Clam Chowder?

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.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• 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)

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.

More recipes to love

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.
• ALL SOUP RECIPES

4.41 from 35 votes

Thick and Creamy New England Clam Chowder

Author Kylee Ayotte

Servings 4

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Print

Pin

Rate

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.

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 12 ounces 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 teaspoons salt
• ▢ 1/2 teaspoon cracked pepper
• ▢ cooked bacon crumbled
• ▢ scallions optional

Instructions

• Drain the clams, reserving the clam juice.
  12 ounces clams
• 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).
  1 cup onion, 1 cup celery, 2 cups potatoes
• 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.
  3/4 cup butter, 3/4 cup all-purpose flour, 4 cups half and half, 2 teaspoons salt, 1/2 teaspoon cracked 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.
  cooked bacon
• Devour.

Notes

TO FREEZE – Cool completely, mix in the bacon. Freeze.

TO REHEAT – Thaw and heat gently in the microwave or saucepan.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Nutrition

Calories: 787kcal | Carbohydrates: 46g | Protein: 13g | Fat: 62g | Saturated Fat: 39g | Cholesterol: 181mg | Sodium: 1601mg | Potassium: 907mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2035IU | Vitamin C: 17.9mg | Calcium: 319mg | Iron: 4.8mg

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.

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Update: This was originally posted in 2016, and has been updated to improve reader experience.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee