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Home » Blog » Soup and Stew Recipes » New England Clam Chowder

New England Clam Chowder

Cathy Roma Published: Mar 1, 2019

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This New England clam chowder is stick-to-your-ribs, creamy satisfaction in a bowl! Loaded with bacon, clams, potatoes, you’ll want to dive in and not come up for air.

New England Clam Chowder

Is there anything more satisfying than a cup of chowder? And no, Manhattan clam chowder does not count. My cup runneth over with love for the island of Manhattan, but Manhattan clam chowder is simply a travesty. That silly red soup should be stripped of the word chowder and called vegetable soup with clams.

But New England clam chowder…so rich and creamy, chock full of potatoes and clams, flavored with the smokiness of pork…. now that is a chowder.

New England Clam Chowder

My recipe for New England clam chowder starts with bacon. It’s cooked until crispy and those tasty drippings are left right in the pan to sauté the onion. Next we layer the flavors with onions and celery, cooked until soft and golden.

I stir in a little flour for thickening and take a shortcut by using canned clams and broth. (Bonus points to you if you go the extra mile and make your own clam stock using fresh clams). I use half and half, with an extra splash of heavy cream and several cups of diced Yukon Golds for a hearty texture. Fresh herbs and a splash of Tabasco round out our chowder and a handful of oyster crackers sprinkled over the top for serving make it a meal.

New England Clam Chowder

Let’s Make New England Clam Chowder

Step by step photos showing how to make New England Clam Chowder. Gather ingredients (1), brown the bacon (2), saute the celery and onion (3), stir in the flour (4).

  1. Gather the ingredients for the chowder. 
  2. Cook the bacon until brown and crisp. Remove to a paper towel-lined late to drain. 
  3. Add the butter to the bacon drippings and saute the celery and onion until softened and golden. 
  4. Stir in  the flour.

Step by step photos showing how to make New England Clam Chowder. Whisk in the clam juice (5), add the hot sauce, potatoes, and herbs (6), and the cream, clams, and bacon (7), simmer until thickened and creamy (8).

  1. Stir in the clam juice Bring to a boil and reduce to a simmer.
  2. Add the potatoes, hot sauce, herbs, and seasonings. Simmer until the potatoes are tender.
  3. Stir in the cream, half n half, clams, and crumbled bacon. 
  4. Simmer over low heat, stirring consistently until thick and creamy. Ladle into bowls and serve.

Tips for success

  • Soup or chowders shouldn’t be so thick that you spoon will stay upright if you let go. A soup is a soup, it’s not a pudding and shouldn’t be the consistency of mashed potatoes. Creamy and satisfying…yes. Gloppy and floury….no.
  • Cut your potatoes to the same size so they cook evenly. 
  • Don’t bring your chowder to a boil after adding the cream and half n half. Allow it to simmer on low until thick and creamy.
  • Reserve a little of the crumbled bacon to garnish your chowder for serving.

New England Clam Chowder

More soups to try…

  • Carrot Ginger Soup
  • Matzo Ball Soup
  • Roasted Fennel and Cauliflower Soup
  • Broccoli Cheese Soup
  • French Onion and Leek Soup
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Two crocks of New England Clam Chowder on a tray with bread, oyster crackers and herbs scattered around.
Print
New England Clam Chowder
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

This New England clam chowder is stick-to-your-ribs, creamy satisfaction in a bowl! Loaded with bacon, clams, potatoes, you'll want to dive in and not come up for air.

Course: Soup/Stew
Cuisine: American
Keyword: clam chowder
Servings: 6 Servings
Calories: 410 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 5 slices bacon, chopped
  • 2 Tbsp unsalted butter
  • 1 large onion, diced
  • 5 celery stalks, thinly sliced
  • 1/4 cup all purpose flour
  • 19.5 oz canned clams, chopped, drain and reserve juice (3 - 6.5 oz cans)
  • 3 cups clam juice (+reserved juice)
  • 3 large yukon gold potatoes, peeled and cut into a 1/2 inch dice (about 4 cups)
  • dash of hot sauce (Tabasco)
  • 2 tsp fresh thyme, minced
  • 1 Tbsp fresh parsley, minced
  • 1/4 tsp celery salt
  • 2 bay leaves
  • Kosher salt
  • 2 cups half and half
  • 1/2 cup heavy cream
Instructions
  1. Set a dutch oven or heavy bottomed pot over med/high heat and cook the bacon until brown and crisp. Remove to drain on a paper towel-lined plate.

  2. Add the butter to the bacon grease in the pot (don't drain) and lower the heat to medium. Add the onion and celery and cook until soft and golden, about 5-7 mins.

  3. Stir in the flour and cook for 2 mins. Slowly stir in the clam juice (you should have about 4 1/2 cups in total including the reserved juice). Cover and bring to a boil.

  4. Reduce to a simmer and add the potatoes, hot sauce, herbs, and seasonings. Season generously with kosher salt.

  5. Cover and cook over low heat, stirring occasionally, until the potatoes are cooked though, about 15 mins.
  6. Stir in the half and half, heavy cream, clams, and bacon (crumbled). Cover and simmer over very low heat, about 10 mins.

  7. Spoon into bowls or cups and serve with oyster crackers if desired.
Recipe Notes
  • Soup or chowders shouldn't be so thick that you spoon will stay upright if you let go. A soup is a soup, it’s not a pudding and shouldn’t be the consistency of mashed potatoes. Creamy and satisfying…yes. Gloppy and floury….no.
  • Cut your potatoes to the same size so they cook evenly. 
  • Don't bring your chowder to a boil after adding the cream and half n half. Allow it to simmer on low until thick and creamy.
  • Reserve a little of the crumbled bacon to garnish your chowder for serving.
Nutrition Facts
New England Clam Chowder
Amount Per Serving
Calories 410 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 81mg27%
Sodium 636mg28%
Potassium 694mg20%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 4g4%
Protein 9g18%
Vitamin A 1055IU21%
Vitamin C 18.2mg22%
Calcium 150mg15%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2018 but was republished with tips and step by step photos in March 2019.

New England Clam Chowder
3

Recipe, Soup and Stew Recipes cream, cream soup, soup, stew, hearty, chowder, New England, clam chowder, clams

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

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