Creamy New England Clam Chowder
Updated: 13 minutes ago
There’s something about a pot of clam chowder simmering on the stove that makes you want to grab your coziest sweater and tear into a loaf of crusty bread. Even here in Florida, where “soup weather” sometimes means the temperature finally drops below 80, I’m always ready for a bowl.
This New England Clam Chowder has everything I want in a comfort-food classic: tender potatoes, chopped clams, smoky bacon, and a creamy broth that deserves every last oyster cracker. It’s hearty enough for dinner, simple enough to make at home, and exactly the kind of recipe I love bringing to Soup Sunday.
When I first made clam chowder, I looked through plenty of recipes before putting together this version. The little trick I love most? Mashing some of the potatoes right in the pot. It gives the chowder extra body while leaving plenty of tender potato pieces in every spoonful.
And we’re using canned clams, which means you can make a cozy pot of chowder without a trip to the seafood counter. Save that juice, too. It brings so much flavor to the broth!
Why You’ll Love This Recipe
Big comfort-food flavor: Smoky bacon, savory clams, and creamy potatoes make such a good combination.
Made with canned clams: A convenient shortcut that keeps this recipe approachable.
A creamy, hearty texture: A little flour and partially mashed potatoes help thicken the chowder.
Everything cooks in one pot: All those flavorful bacon drippings become the start of the soup.
Perfect for Soup Sunday: Add bread, crackers, or a simple salad, and dinner is ready.
What Is New England Clam Chowder?
New England clam chowder is the creamy style of clam chowder, typically made with clams, potatoes, onions, and milk or cream. Unlike tomato-based Manhattan clam chowder, this version has a pale, creamy broth.
My recipe uses both heavy whipping cream and half-and-half, with bacon for smoky flavor, celery for the aromatic base, and a little thyme to bring everything together.
Building This Chowder with My Soup-Making Method
If you’ve followed my Soup Sunday series, you know I build soup in layers: Base → Seasoning → Body → Broth → Finish → Garnish.
Here’s how that looks in this pot:
Base: Bacon drippings, onion, celery, and garlic.
Seasoning: Dried thyme, salt, and freshly ground black pepper.
Body: Russet potatoes, with some mashed to help thicken the soup.
Broth: Chicken broth, bottled clam juice, and the reserved juice from the canned clams.
Finish: A flour-and-half-and-half mixture for thickening, followed by the clams and heavy cream.
Garnish: Crispy bacon, fresh parsley, and oyster crackers.
You don’t need a long ingredient list to make a flavorful soup. Giving each layer a little attention makes all the difference.
Ingredients
4 slices bacon, diced
1 large onion, diced
2 stalks celery, diced
1 clove garlic, minced
¼ teaspoon dried thyme
3 medium russet potatoes, peeled and cut into ½-inch cubes
1 cup chicken broth
1 bottle (8 ounces) clam juice
1 cup heavy whipping cream
1 cup half-and-half
⅓ cup all-purpose flour
2 cans (6.5 ounces each) chopped clams, with their juice reserved
Up to 1 teaspoon salt, to taste
½ teaspoon freshly ground black pepper, or to taste
For serving: Reserved crispy bacon, fresh chopped parsley, and oyster crackers.
A Few Ingredient Notes
Russet potatoes: Their starch helps give the chowder body, especially when you mash a portion of them. Cut the pieces evenly so they finish cooking at about the same time.
Canned clams: Drain them over a bowl and reserve the juice. The clams go in near the end so they only need to warm through.
Clam juice: The bottled clam juice cooks with the potatoes, while the reserved canned clam juice is added with the clams.
Half-and-half and heavy cream: The half-and-half is whisked with flour to create a smooth thickener. The heavy cream goes in at the end for richness.
Salt: Bacon, broth, and clam juice can all contribute salt. Treat the listed teaspoon as a guide, taste the finished chowder first, and add only what it needs.
How to Make New England Clam Chowder
1. Cook the Bacon
In a Dutch oven or heavy-bottomed pot, cook the diced bacon over medium-high heat until browned and crisp. Transfer it to a paper towel-lined plate and set aside for serving, leaving the rendered bacon fat in the pot.
2. Soften the Aromatics
Add the onion and celery to the pot. Cook for about 5 minutes, stirring occasionally, until softened. Lower the heat if they begin to brown too quickly.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Simmer the Potatoes
Add the thyme, cubed potatoes, chicken broth, and bottled clam juice. Bring to a boil, then reduce the heat and gently simmer for about 20 minutes, or until the potatoes are fork-tender.
Stir occasionally. If the liquid reduces too much before the potatoes soften, add a small splash of broth or water as needed.
4. Mash Some of the Potatoes
Use a potato masher or the back of a spoon to mash about one-quarter of the potatoes directly in the pot.
This is one of my favorite little chowder tricks. You get a thicker base while keeping plenty of potato chunks for texture.
5. Thicken the Chowder
In a small bowl, whisk the half-and-half and flour together until completely smooth. Slowly stir the mixture into the soup.
Return to a gentle simmer and cook for 2–3 minutes, stirring frequently, until thickened. If needed, let it cook a little longer over gentle heat until the flour no longer tastes raw.
6. Add the Clams and Cream
Stir in the chopped clams, their reserved juice, and the heavy whipping cream. Warm gently for about 1–2 minutes, or until heated through. Avoid a rolling boil.
Taste, then season with salt and freshly ground black pepper as needed.
7. Garnish and Serve
Ladle into bowls and top with the crispy bacon, chopped parsley, and oyster crackers.
Creamy chowder, smoky bacon, and those little crackers soaking up the broth? Delishhhhh!
My Tips for the Best Clam Chowder
Save the clam juice. Both the bottled juice and the liquid from the cans contribute to the flavor.
Wait until the potatoes are tender before adding the thickener. It’s easier to cook them evenly before the broth thickens.
Whisk the flour mixture thoroughly. A smooth mixture helps prevent flour lumps.
Add the clams at the end. Canned clams are already cooked; prolonged cooking can make them chewy.
Keep the heat gentle after adding dairy. A hard boil can affect the creamy texture.
Adjust the consistency at the end. Let the chowder rest briefly before deciding whether it needs thinning.
Substitutions and Variations
Potatoes
Yukon Gold potatoes can replace the russets. They hold their shape well and have a buttery texture, though they may give the broth a slightly different consistency. Mash a few extra pieces if needed.
Broth
Use seafood stock or vegetable broth in place of the chicken broth. Choose a lower-sodium option when possible so you have more control over the seasoning.
Cream and Half-and-Half
For a slightly lighter version, replace the cup of heavy cream with another cup of half-and-half. The finished chowder will be less rich. Keep the heat gentle.
Bacon
To skip the bacon, sauté the onion and celery in about 2 tablespoons of butter or olive oil. You’ll lose the smoky flavor, but the chowder will still have its creamy clam-and-potato base.
Gluten-Free Option
Replace the all-purpose flour with a gluten-free all-purpose flour blend intended for thickening sauces. Check the remaining ingredients for gluten and serve with gluten-free crackers.
Extra Vegetables
Add a handful of corn for a little sweetness. It’s a variation on the original, but corn pairs nicely with the bacon and clams.
These variations may change the thickness and flavor, so adjust the liquid and seasoning as you go.
What to Serve with Clam Chowder
Oyster crackers are a classic, but a bowl of this chowder also pairs beautifully with:
Crusty sourdough or a warm baguette
A homemade sourdough bread bowl
A simple green salad with a bright vinaigrette
Roasted vegetables
If you’re serving it in a bread bowl, fill it right before eating so the bread holds up.
Storage and Reheating
Refrigerating
Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Store covered in the refrigerator for up to 3–4 days.
Reheating
Reheat only the portion you need in a saucepan over low to medium-low heat, stirring frequently. Add a splash of broth, half-and-half, or water if the chowder has thickened.
Heat leftovers to 165°F, using gentle heat and frequent stirring to avoid scorching the bottom or boiling the chowder hard.
Freezing
This chowder is best enjoyed fresh or refrigerated. You can freeze it, but the dairy may separate and the potatoes can become grainy after thawing.
If you choose to freeze leftovers, use freezer-safe containers with room for expansion and aim to enjoy within 2–3 months for best quality. Thaw overnight in the refrigerator, then reheat gently, stirring well. The texture may be less smooth than when freshly made.
Frequently Asked Questions
Can I use canned clams for clam chowder?
Absolutely! That’s what this recipe uses. They’re convenient, and the liquid in the cans adds flavor to the soup. Add the clams near the end to keep them tender.
Do I drain the canned clams?
Drain them into a bowl so you can save the juice. Both the clams and that reserved juice go into the chowder with the heavy cream.
How do I make my chowder thicker?
Start by mashing a few more cooked potatoes directly in the pot. The flour mixture will also thicken as it gently simmers, and the chowder will thicken further as it stands.
Avoid sprinkling dry flour directly into the finished soup, which can leave lumps.
Why is my chowder too thick?
Potatoes and flour continue to absorb liquid as the chowder sits. Stir in a little broth, half-and-half, or water until it reaches your preferred consistency, then taste and adjust the seasoning.
Why are my clams chewy?
Clams can become tough with prolonged cooking. Since canned clams are already cooked, add them at the end and warm them just until heated through.
Can I make this chowder ahead of time?
Yes. Make it a day ahead, refrigerate promptly, and reheat gently before serving. You may need extra liquid to loosen it. Keep the bacon and crackers separate until serving.
Can I use milk instead of heavy cream?
You can, but the chowder will be thinner and less rich. For a closer substitute, use half-and-half. If using milk, choose whole milk and avoid boiling the chowder after adding it.
Can I leave out the bacon?
Yes! Use butter or olive oil to soften the vegetables instead. The flavor will be less smoky, but you’ll still have a comforting clam chowder.
More Cozy Recipes to Try
If you love a creamy bowl of soup, try my Creamy Tomato Bisque with Homemade Croutons or Butternut Squash Bisque with Parmesan, Chili Crisp & Crispy Shallots next. And if you want to make this meal extra cozy, pair your chowder with my Homemade Sourdough Bread Bowls.
Bring a Little Soup Sunday to Your Kitchen
Some soups call for a little experimenting, and some remind you why the classics are classics. This New England Clam Chowder is firmly in the second category: simple ingredients, a few thoughtful steps, and a warm bowl worth settling in for.
If you make it, leave a comment below and tell me how you served yours. Oyster crackers, crusty bread, or a bread bowl?
Follow along on Instagram @491westmainst for more Soup Sunday recipes, from-scratch kitchen favorites, and a little everyday comfort from my kitchen to yours.
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