New England Clam Chowder

This traditional New England Clam Chowder is thick, creamy, and full of flavor. Bacon, potatoes, and clams come together in a simple recipe that’s perfect for a cozy meal.

Homemade clam chowder

There’s something timeless about a bowl of clam chowder. Creamy broth, tender potatoes, and flavorful clams make this a filling and comforting soup that’s easy to love.

What I love about this version is that it stays true to a traditional New England style. The flavor is built step by step, starting with bacon, cooking the onions until tender, and letting the potatoes simmer until perfectly soft. A portion of the potatoes is mashed right in the pot, which helps create a thick, creamy texture without making the chowder too heavy.

We’ve even had the chance to dig for clams ourselves. There’s something special about heading out at low tide, digging in the sand, and bringing home a bucket of fresh clams. It gives you a whole new appreciation for this simple chowder and the ingredients that go into it.

Ingredients for clam chowder

• Bacon – Adds a smoky flavor and provides the fat used to cook the vegetables.
• Onion – Gives the chowder a savory base and depth of flavor.
• Celery – Adds flavor and a subtle texture that complements the potatoes and clams.
• Flour – Helps thicken the broth and gives the chowder its creamy consistency.
• Chicken broth – Adds richness and helps create a flavorful base for the chowder.
• Clam juice – Enhances the clam flavor and forms the foundation of the broth.
• Bay leaf – Adds a subtle background flavor as the chowder simmers.
• Thyme – Provides a mild herbal flavor that pairs well with seafood.
• Salt and pepper – Used to season and bring all the flavors together.
• Potatoes – Make the chowder hearty and help naturally thicken the broth when some are mashed.
• Clams – The star of the chowder, adding briny flavor and tender texture.
• Milk – Helps create a creamy broth while keeping the chowder lighter than using all cream.
• Half and half – Gives the chowder its creamy texture without making it too heavy.

Making clam chowder

Tips for making clam chowder

• Cook the bacon slowly. Let the bacon render over medium to medium-low heat so you get plenty of flavorful fat to cook the vegetables.
• Don’t brown the onions. Cook them just until soft and translucent. Browning changes the flavor and color of the chowder.
• Cut the potatoes evenly. Keeping the pieces the same size helps them cook at the same rate and gives the chowder a better texture.
• Add clams at the end. Clams only need a few minutes to heat through. Overcooking can make them tough.
• Heat gently after adding cream. Keep the chowder at a low simmer and avoid boiling, which can cause the dairy to separate.

Be certain to check out all my delicious soup recipes!