New England Clam Chowder Recipe (Rich & Creamy)

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Growing up in Maine, I thought clam chowder was just something that existed in every household, like air or running water. It wasn’t until I moved away that I realized how special a truly authentic New England Clam Chowder Recipe really is.

My grandmother used to make this every Friday night, rain or shine, and the aroma would fill her tiny kitchen until it spilled out onto the porch. I’d watch her crack open fresh clams, their briny scent mixing with butter and cream, and I thought that was just how everyone lived. When I tried my first bowl of clam chowder outside New England, I nearly cried at how wrong it was.

After years of trial and error, I’ve finally nailed down a recipe that tastes just like Gram’s. The secret isn’t just in the ingredients. It’s in the technique, the patience, and knowing exactly when to add each element so nothing gets rubbery or bland.

This isn’t one of those recipes you throw together mindlessly while scrolling your phone. This New England Clam Chowder Recipe demands your attention, but I promise it’s worth every minute.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6 bowls
Difficulty Level	Moderate

If you love hearty soups with incredible depth, this seafood stew might become another favorite in your rotation.

Table of Contents

Why You’ll Love This New England Clam Chowder Recipe

This recipe has converted more skeptics than I can count. My husband used to think clam chowder was “weird seafood soup” until he tried this version, and now he requests it at least twice a month.

The texture is what sets it apart. You get tender chunks of potato, perfectly cooked clams that aren’t rubbery, and a broth that’s creamy without being heavy or flour-pasty. It coats your spoon but doesn’t leave you feeling weighed down.

Here’s what makes this recipe special:

Authentic New England flavor without shortcuts or canned cream soups
Fresh clams that stay tender because you add them at exactly the right moment
Perfectly balanced creaminess that lets the clam flavor shine through
Simple ingredients that you can find at any decent grocery store
Makes amazing leftovers that somehow taste even better the next day
Impressive enough for guests but easy enough for a weeknight dinner

Another favorite: Oyster Stew

Ingredients

The ingredient list looks deceptively simple, but each one plays a crucial role. I learned this the hard way when I tried to substitute half-and-half for heavy cream and ended up with a thin, disappointing broth that made me want to throw the whole pot out.

For the Clam Base:

4 dozen littleneck clams (about 3 pounds / 1.4 kg), scrubbed clean
2 cups (480ml) water
1 cup (240ml) dry white wine
3 sprigs fresh thyme
2 bay leaves

For the Chowder:

6 slices thick-cut bacon (about 6 oz / 170g), diced
3 tablespoons (42g) unsalted butter
1 large yellow onion (about 2 cups / 320g), finely diced
3 celery stalks (about 1 cup / 150g), finely diced
4 garlic cloves, minced
⅓ cup (42g) all-purpose flour
4 cups (960ml) clam juice
2 pounds (900g) Yukon gold potatoes, peeled and cut into ½-inch cubes
2 cups (480ml) heavy cream
2 teaspoons fresh thyme leaves
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, but recommended)
2 tablespoons (8g) fresh parsley, chopped
Oyster crackers for serving

Kitchen Equipment Needed

Don’t skimp on the pot here. I once tried making this in a flimsy pot and the bottom scorched while the top stayed lukewarm. You need something that distributes heat evenly and can handle a decent volume.

Large stockpot or Dutch oven (at least 6-quart / 5.7-liter capacity)
Large skillet with lid for steaming clams
Fine-mesh strainer or cheesecloth
Sharp chef’s knife
Cutting board
Large mixing bowl
Wooden spoon or heat-resistant spatula
Ladle
Measuring cups and spoons
Potato peeler

For a similar comforting soup, try: Potato Leek Soup

Recommended Products for This Recipe

After making countless batches of chowder, I’ve found a few products that genuinely make a difference. These aren’t just random recommendations but tools and ingredients I actually use every time I make this recipe.

1. Le Creuset Enameled Cast Iron Dutch Oven

I resisted buying one of these for years because of the price tag, but it’s been a total revolution for my soup-making. The heavy bottom prevents scorching while the enamel coating makes cleanup ridiculously easy, even when cream has baked onto the sides. It holds heat so evenly that my chowder simmers perfectly without any hot spots that might overcook the clams.

Get it on Amazon

2. Bar Harbor Clam Juice

When fresh clam liquor isn’t enough, Bar Harbor’s clam juice is the only brand I trust. It tastes clean and briny without that tinny, overly fishy flavor some brands have. I always keep a few bottles in my pantry for last-minute chowder cravings or when I need to stretch the seafood flavor without opening another dozen clams.

Get it on Amazon

3. Microplane Premium Zester Grater

This might seem random for chowder, but hear me out. I use this to grate garlic directly into the pot instead of mincing it, which releases more oils and flavor without the risk of burnt garlic bits. It’s also perfect for zesting lemon over the finished chowder if you want a bright finish.

Get it on Amazon

4. OXO Good Grips Swivel Peeler

Peeling two pounds of potatoes used to leave my hands cramped and aching. This peeler glides through potato skins so smoothly that I can prep all the potatoes in under five minutes. The swivel head follows the contours perfectly, wasting barely any potato flesh.

Get it on Amazon

Another warming soup option: Cheeseburger Soup

Step-by-Step Instructions: How to Make New England Clam Chowder

This is where most people mess up, so I’m going to walk you through every detail. Don’t rush these steps. The first time I made this, I added the cream too early and it curdled. The second time, I overcooked the clams and they turned into little rubber erasers. Learn from my mistakes.

1. Prepare and Steam the Clams

The clams are the star of this show, so treat them with respect. If they’re rubbery or gritty, the whole bowl suffers.

Scrub each clam under cold running water using a stiff brush to remove any sand or debris from the shells.
Discard any clams with cracked shells or any that remain open when you tap them (they’re dead and will make you sick).
In your large skillet, combine the 2 cups of water, 1 cup of white wine, thyme sprigs, and bay leaves.
Bring the liquid to a rolling boil over high heat.
Add all the clams to the skillet in a single layer if possible, though some overlapping is fine.
Cover the skillet tightly with a lid and steam for 6 to 8 minutes, shaking the pan occasionally to help the clams cook evenly.
The clams are done when they’ve all opened wide (discard any that stubbornly stay closed after 10 minutes).
Using a slotted spoon, transfer the clams to a large bowl and let them cool until you can handle them comfortably.
Pour the steaming liquid through a fine-mesh strainer lined with cheesecloth into a clean bowl, being careful not to pour in any sandy bits from the bottom of the pan.
Reserve this precious clam liquor (you should have about 2 to 2½ cups).
Once the clams are cool enough to touch, remove the meat from the shells and roughly chop it into bite-sized pieces.
Set the chopped clams aside in a small bowl.

2. Cook the Bacon and Create the Flavor Base

The bacon fat becomes the foundation of flavor here. Don’t drain it all off or you’ll lose that subtle smokiness that makes this chowder so addictive.

In your large stockpot or Dutch oven, cook the diced bacon over medium heat until it’s crispy and has rendered most of its fat (about 8 to 10 minutes).
Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
Add the 3 tablespoons of butter to the bacon fat and let it melt completely over medium heat.
Add the diced onion and celery to the pot and cook, stirring occasionally, until the vegetables are soft and translucent but not browned (about 8 minutes).
This is crucial: you want them sweet and tender, not caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant but not burnt (burnt garlic is bitter and will ruin everything).

3. Build the Chowder Base with Flour and Liquids

This is where you create that signature creamy texture. The flour needs to cook properly or your chowder will taste pasty.

Sprinkle the ⅓ cup of flour over the vegetables and stir constantly for 2 to 3 minutes to cook out the raw flour taste.
The mixture will look dry and clumpy at first, but that’s normal.
Slowly pour in the reserved clam liquor while whisking constantly to prevent lumps from forming.
Add the 4 cups of clam juice and whisk until the mixture is smooth and well combined.
Bring the liquid to a simmer over medium-high heat, stirring occasionally to prevent sticking.

4. Add Potatoes and Simmer Until Tender

The potatoes need to be cooked perfectly: tender enough to eat but firm enough to hold their shape when you ladle them into bowls.

Add the cubed Yukon gold potatoes to the pot and stir to combine.
Bring the mixture back to a gentle simmer, then reduce the heat to medium-low.
Cook uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart.
If you notice the bottom starting to stick, lower the heat a bit more and stir more frequently.

5. Finish with Cream, Clams, and Seasonings

This is the moment of truth. Add things in the right order at the right temperature, or you’ll end up with split cream or rubbery clams.

Reduce the heat to low and stir in the 2 cups of heavy cream slowly.
Add the fresh thyme leaves, salt, black pepper, and cayenne pepper if using.
Add the chopped clam meat and the reserved crispy bacon (save a little bacon for garnish if you want).
Let the chowder heat through gently for 3 to 5 minutes, stirring occasionally, but do not let it boil or the cream will curdle and the clams will toughen.
Taste and adjust seasoning as needed (I usually add a bit more salt and pepper at this point).
Stir in the chopped fresh parsley just before serving.

6. Serve and Garnish

The presentation matters more than you think. A beautiful bowl of chowder makes people excited to eat it.

Ladle the hot chowder into warmed bowls (I warm mine in a low oven for 5 minutes).
Top each bowl with a sprinkle of the reserved crispy bacon and a small handful of fresh parsley.
Serve immediately with oyster crackers on the side and maybe an extra pat of butter on top if you’re feeling indulgent.
Some people like a dash of hot sauce on top, which I think is heresy, but you do you.

For another comforting dinner option: Italian Wedding Soup

Tips for The Best New England Clam Chowder

I’ve made this recipe at least fifty times, and every batch taught me something new. Here are the tricks that consistently produce a perfect chowder.

Use fresh clams if at all possible because canned clams just don’t have the same sweet, briny flavor or tender texture.
Don’t skip the wine in the steaming liquid as it adds acidity and depth that water alone can’t provide.
Cut your potatoes evenly so they cook at the same rate and you don’t end up with some mushy and some crunchy.
Keep the heat low once you add the cream to prevent curdling and maintain that silky texture.
Add the clams at the very end and don’t let them boil or they’ll turn rubbery and tough.
Taste before serving because the salt level can vary wildly depending on how briny your clams and clam juice are.
Use Yukon gold potatoes instead of russets because they hold their shape better and add a subtle sweetness.
Let it rest for 10 minutes after cooking if you have time, as the flavors meld together beautifully.
Strain your clam liquor carefully to avoid any gritty sand that settled at the bottom of the steaming pan.
Make it a day ahead because chowder always tastes better after the flavors have had time to marry in the fridge overnight.

What to Serve with New England Clam Chowder

This chowder is hearty enough to be a meal on its own, but adding a few sides turns it into a proper feast. My family always requests these pairings when I make a big batch.

A crusty bread is non-negotiable. You need something to sop up every last drop of that creamy broth. My go-to is a warm sourdough boule, but any artisan bread with a good crust works beautifully.

Here are my favorite pairings:

Warm, crusty Sourdough Focaccia slathered with butter
Simple Coleslaw for a crunchy, acidic contrast
Homemade Biscuits that are perfect for dunking
Green Bean Casserole for a vegetable side
Crispy Onion Rings for something fun and indulgent
A light, fresh Broccoli Salad to balance the richness
Classic oyster crackers (the traditional choice)
Dinner Rolls if you want something softer than crusty bread
Lobster Rolls for an over-the-top New England seafood feast

Another favorite: Chicken Gnocchi Soup

Variations of New England Clam Chowder

Once you’ve mastered the classic version, it’s fun to experiment with different takes on this New England staple. I’ve tried all of these variations, and each one brings something special to the table.

Rhode Island Style: Skip the cream and use a clear broth instead for a lighter, more broth-forward chowder that lets the clam flavor really shine.
Corn Chowder Hybrid: Add 2 cups of fresh or frozen corn kernels along with the potatoes for extra sweetness and texture that complements the clams beautifully.
Smoked Fish Addition: Stir in 8 ounces of flaked smoked haddock or smoked salmon with the clams for a deeper, smokier flavor profile.
Manhattan Crossover: Add a 14-ounce can of diced tomatoes and skip half the cream for a pink chowder that combines the best of both worlds.
Spicy Version: Double the cayenne and add a diced jalapeño with the onions for a chowder with serious heat.
Lobster Chowder Upgrade: Replace half the clams with chunks of cooked lobster meat for a luxurious twist that’s perfect for special occasions.
Mushroom Addition: Sauté 8 ounces of sliced cremini mushrooms with the bacon for an earthy depth that pairs surprisingly well with the seafood.
Leek Swap: Replace the onion with 2 large leeks (white and light green parts only) for a more delicate, sweet flavor.

For a different take on seafood soup: Avgolemono Soup

Storage and Reheating

This chowder actually improves overnight as the flavors meld together, so don’t be afraid to make it ahead. Just follow these guidelines to keep it tasting fresh.

Refrigerator Storage:

Let the chowder cool to room temperature before storing (don’t leave it out for more than 2 hours).
Transfer to an airtight container and refrigerate for up to 3 days.
The potatoes will absorb some liquid as it sits, so you may need to thin it with a bit of milk or clam juice when reheating.

Freezing (Not Recommended but Possible):

Cream-based soups don’t freeze perfectly because the dairy can separate and become grainy when thawed.
If you must freeze it, let it cool completely and freeze in airtight containers for up to 1 month.
Thaw overnight in the refrigerator before reheating.
Whisk vigorously while reheating to re-emulsify the separated cream.

Reheating Instructions:

Reheat gently over low heat on the stovetop, stirring frequently to prevent sticking and scorching.
Add a splash of milk, cream, or clam juice if the chowder has thickened too much.
Never microwave on high power as it will make the clams rubbery; use 50% power instead and stir every minute.
Heat only until warmed through (about 165°F / 74°C); do not boil.

Another soup that reheats beautifully: Taco Soup

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings). Keep in mind this is a rich, indulgent chowder, so it’s not exactly diet food, but it’s worth every calorie.

Calories: 485 per serving
Total Fat: 32g (41% DV)
Saturated Fat: 17g (85% DV)
Cholesterol: 125mg (42% DV)
Sodium: 890mg (39% DV)
Total Carbohydrates: 28g (10% DV)
Dietary Fiber: 2g (7% DV)
Sugars: 4g
Protein: 22g (44% DV)
Vitamin A: 18% DV
Vitamin C: 25% DV
Calcium: 12% DV
Iron: 85% DV

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

For a lighter soup option, try: Easy Chicken Noodle Soup

Health Benefits of Key Ingredients

While this chowder is definitely a comfort food splurge, it’s not without its nutritional merits. The ingredients actually pack some serious health benefits that might make you feel a little less guilty about that second bowl.

Clams are one of the most nutrient-dense foods you can eat. They’re absolutely loaded with vitamin B12 (one serving provides over 1,400% of your daily needs), which is crucial for nerve function and red blood cell formation. They’re also an excellent source of iron, selenium, and omega-3 fatty acids that support heart health and reduce inflammation.

Here are more benefits from the ingredients:

Potatoes: Provide resistant starch that feeds beneficial gut bacteria, plus vitamin C and potassium for heart health.
Onions and Garlic: Contain powerful antioxidants and sulfur compounds that may reduce inflammation and support immune function.
Celery: Offers antioxidants and anti-inflammatory properties while being extremely low in calories.
Thyme: Contains thymol, a compound with antimicrobial properties, and is rich in vitamin C and vitamin A.
Bacon: Provides B vitamins and protein (though moderation is key due to sodium and saturated fat content).
Heavy Cream: Offers fat-soluble vitamins A, D, E, and K, plus calcium for bone health.

Another nutritious soup: Matzo Ball Soup

FAQs About New England Clam Chowder

1. Can I Use Canned Clams Instead of Fresh?

Yes, you absolutely can, though the texture won’t be quite as tender and the flavor won’t be as sweet. If using canned clams, you’ll need about 3 to 4 cans (6.5 ounces each) of chopped clams with their juice.

Drain the clams and reserve all the juice to use in place of some of the bottled clam juice. Add the canned clam meat at the very end with the cream, just like you would with fresh clams.

2. Why Did My Chowder Curdle?

Curdling happens when the cream gets too hot too quickly or when acid is added to hot cream. The most common culprit is letting the chowder boil after adding the cream.

Always add cream when the heat is turned down to low, and never let it come to a full boil. If it does curdle, try whisking vigorously or blending a small portion smooth to help re-emulsify it.

3. How Do I Make This Chowder Thicker or Thinner?

If your chowder is too thin, make a slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the simmering chowder and cook for a few minutes until it thickens.

If it’s too thick, simply thin it out with additional clam juice, chicken stock, or even milk stirred in gradually until you reach your desired consistency.

4. Can I Make This in a Slow Cooker?

You can, though you’ll lose some control over texture. Cook the bacon, sauté the vegetables, and make the roux on the stovetop first, then transfer everything (except the cream and clams) to your slow cooker with the potatoes and liquids.

Cook on low for 4 to 5 hours until the potatoes are tender. Add the cream and chopped clams in the last 15 minutes of cooking with the lid off.

5. What’s the Difference Between New England and Manhattan Clam Chowder?

New England clam chowder is cream-based and white, featuring a rich, velvety texture with potatoes, clams, and often bacon. Manhattan clam chowder has a tomato-based broth that’s red, no cream, and often includes vegetables like carrots and celery.

New England style is richer and more indulgent, while Manhattan style is lighter and tangier with a brothier consistency.

You might also enjoy: French Onion Beef Short Rib Soup

Final Thoughts

This New England Clam Chowder Recipe has become my cold-weather comfort food default. There’s something deeply satisfying about ladling out a bowl of steaming, creamy chowder while the wind howls outside.

The first spoonful always takes me right back to my grandmother’s kitchen, to Friday nights crowded around her small table, to the feeling that everything would be okay as long as there was chowder in the pot. I hope this recipe brings that same warmth to your home.

Give it a try this weekend and let me know how it turns out in the comments below. I’d love to hear about any tweaks you made or what you served alongside it.

Recommended:

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New England Clam Chowder Recipe

Why You’ll Love This New England Clam Chowder Recipe

Ingredients

Kitchen Equipment Needed

Recommended Products for This Recipe