New England clam chowder is the ultimate comfort soup – creamy, hearty, and made with simple, honest ingredients. This classic clam chowder recipe features tender clams, soft potatoes, and a rich, savory broth built from a traditional soup base, creating a bowl that’s cozy, satisfying, and perfect for everything from casual weeknight dinners to slow weekend meals.
If you’re in the mood for more cozy, comforting soups, you might also enjoy my Beef and Barley Soup or Beef Stew with Dumplings. The barley adds a wonderfully chewy, hearty texture, while the dumplings are a family favorite – soft, comforting, and impossible to resist.
What’s the Difference Between New England and Manhattan Clam Chowder?
When someone says clam chowder, what do you picture – a creamy, comforting bowl or a lighter, tomato-based soup? For most people, it’s the former: the rich, creamy version known as New England clam chowder. The difference between the two styles comes down to the base. New England clam chowder is thick and hearty, made with milk and/or cream, potatoes, and tender clams for a truly comforting texture. Manhattan clam chowder, on the other hand, skips the dairy entirely and uses a tomato-based broth with vegetables, resulting in a lighter, more brothy soup with a brighter, slightly acidic flavor. While both styles showcase clams, New England chowder is known for its smooth, cozy richness, while Manhattan chowder leans fresh and savory.
I myself am a fan of both the Manhattan and New England styles, but today’s post is all about thick and creamy!
Why You’ll Love This Clam Chowder Recipe
- Classic New England Flavor – This recipe stays true to traditional New England clam chowder – creamy, savory, and comforting without being overly heavy.
- Simple Pantry-Friendly Ingredients – No hard-to-find seafood or specialty items here. Everything is easy to source, making this chowder approachable and practical.
- Rich and Creamy Without Being Fussy – The broth is smooth and satisfying, with just the right balance of creaminess and texture.
- Perfect for Make-Ahead Meals – This chowder reheats beautifully, making it ideal for leftovers, meal prep, or stress-free entertaining.
- Comfort Food That Feels Special – It’s cozy enough for a weeknight dinner, yet classic and impressive enough to serve to guests.
Equipment Needed
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Ingredients You’ll Need for New England Clam Chowder
- Bacon
- Onion
- Celery
- Carrots
- Leeks (optional)
- All-purpose flour
- Chicken broth
- Clam juice
- Bay leaf
- Cracked black pepper
- Dried thyme
- Dried tarragon
- Potatoes – Yukon Gold
- Baby clams (Frozen, fresh, or canned)
- Milk
- Heavy cream
Bacon
Starts the base of the soup flavor. All the aromatics are sauteed in the bacon grease, and the cooked bacon adds salt and texture to the chowder.
Onion, Celery, Carrots, and Leeks
These veggies are the aromatics which add flavor and depth to the chowder. Onions and celery form the traditional base of chowders. Carrots and leeks are added to help boost the flavor from the very beginning.
All-purpose flour
Is a thickening agent used to give the chowder its traditional thickness.
Chicken broth
Part of the liquid portion of the chowder, it adds flavor without being overpowering.
Clam juice
Adds more briney clam favor to the base.
Bay leaf, Dried Thyme and Tarragon
Herbs which add the traditional flavors of New England Clam Chowder
Cracked black pepper and Salt
Added to taste
Potatoes – Yukon Gold
Increases the heartiness of the chowder
Baby clams (Frozen, fresh, or canned)
The star of the show! I prefer frozen clams for their better flavor and texture compared to canned, while still being easier to work with than fresh. Use what’s available to you.
Milk and Heavy Cream
Adds creaminess to the chowder. It wouldn’t be New England Style without the dairy.
How to Make this New England Clam Chowder Recipe
Cut bacon into bite sized pieces about 1″. Cook bacon in a Dutch oven over medium heat.
Once crispy, remove bacon to a paper towel to let the excess grease drain off. Set bacon aside.
Wash clams under cold water to remove any sediment. Drain and set aside.
Into the Dutch oven add in chopped onions, carrots, celery, and leeks. Sauté vegetables in the bacon fat on medium heat until soft. About 7 minutes. Try to scrape up the brown bits left behind by the bacon on the bottom of the pan.
Sprinkle the flour in and cook for about 1-2 minutes in order to cook the raw flavor out.
Slowly add in the chicken broth with constant stirring. Adding a little bit at a time helps to prevent lumps. Add in the clam juice, bay leaf, black pepper, thyme, and tarragon. Put about 3/4 of the bacon back in. Bring to a gentle boil.
Slowly add in the milk and heavy cream. Bring back to a boil.
Add in the potatoes. Simmer with the lid on until the potatoes are soft and tender, about 15-20 minutes.
Remove the bay leaf, and add in the clams. Heat the clams through about 5 minutes,
Taste and adjust the salt and pepper as needed.
Serve in bowls with Oyster crackers or thick rustic bread. Enjoy!
What to Serve With Clam Chowder
Classic Clam Chowder Toppings
Classic chowder toppings are designed to add crunch, freshness, or a contrast to the creamy thick base. Most traditional toppings are crispy bacon bits, fresh herbs like thyme, tarragon, and parsley, or crackers such as oyster crackers or saltine crackers. I enjoy chunks of rustic bread too.
Side Dishes That Pair Well with this Clam Chowder Recipe
What should you serve with your clam chowder? A light salad pairs well, like my quinoa arugula salad, or a side of truffle fries is nice.
Storage Reheating and Freezing of New England Clam Chowder
How To Store Leftover Clam Chowder
Leftover clam chowder should be stored in an airtight container in the fridge for up to 5 days. Reheat the chowder on the stove top over low to medium heat with frequent stirring.
Can You Freeze Clam Chowder?
I find New England Clam Chowder doesn’t freeze well. Milk and cream run the risk of curdling which is unpleasant, and the potatoes can become more like mush instead of chunks.
Pro Tips
- You can remove some of the bacon fat, if you want, before adding the veggies. If they need more oil, just add some of the bacon fat back in.
- Scraping up the bacon brown bits stuck to the bottom of the pan adds a lot of flavor into the broth. It also makes cleaning up of the pot at the end easier.
- The time needed to simmer the potatoes will depend on how big the potato chunks are. Mine took about 15 minutes.
FAQs
Can I use whole milk instead of cream? Yes, you can. It will lower the calories in the soup, but it will also not be as rich and thick.
Can I make clam chowder ahead of time? Yes, this New England Clam Chowder can be made up to two days ahead. Store it in the fridge in an airtight container. Reheat in a pot on the stove top until heated through.
Why is my clam chowder not creamy white? Because we cook the bacon in the same pan as the chowder, the brown bacon fond that is on the bottom of the pan gets incorporated into the chowder. This adds amazing bacon flavor, but it also makes the chowder go from creamy white to a creamy faint yellow. If you want that pure white color, cook your bacon in a different pan, and just add the bacon fat to the Dutch oven and sauté veggies from that point.
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New England Clam Chowder
Equipment
- Dutch Oven
- Measuring Cups
- Measuring Spoons
Ingredients
- 6 pieces of bacon, chopped divided
- 1 heaping cup onion, chopped
- 1 heaping cup celery, chopped
- 1 heaping cup carrots, chopped
- 1 cup leeks, chopped optional
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ¾ cup Clam juice
- 1 bay leaf
- 1.5 tsp cracked black pepper
- 2 tsp dried thyme
- 2 tsp dried tarragon
- 1 ½ cups milk
- 1 ½ cups heavy cream
- 1 lb Potatoes, cut into bite sized cubes Yukon gold
- 3 cups baby clams frozen or 2-3 cans rinsed
Instructions
- Cut bacon into 1-inch pieces. Cook in a Dutch oven over medium heat until crispy. Remove to a paper towel and set aside.6 pieces of bacon, chopped
- Rinse clams under cold water, drain, and set aside.
- Add onions, carrots, celery, and leeks to the Dutch oven. Sauté in bacon fat over medium heat until soft, about 7 minutes.1 heaping cup onion, chopped, 1 heaping cup celery, chopped, 1 heaping cup carrots, chopped, 1 cup leeks, chopped
- Sprinkle in flour and cook for 2 minutes.¼ cup all-purpose flour
- Slowly whisk in chicken broth, then add clam juice, bay leaf, black pepper, thyme, and tarragon. Stir in ¾ of the bacon and bring to a gentle boil.2 cups chicken broth, ¾ cup Clam juice, 1 bay leaf, 1.5 tsp cracked black pepper, 2 tsp dried thyme, 2 tsp dried tarragon
- Slowly add milk and cream. Return to a gentle boil.1 ½ cups milk, 1 ½ cups heavy cream
- Add potatoes, cover, and simmer until tender, 15–20 minutes.1 lb Potatoes, cut into bite sized cubes
- Remove bay leaf and add clams. Cook until heated through, about 5 minutes.3 cups baby clams
- Season with salt and pepper to taste. Serve with oyster crackers or crusty bread.
Notes
- You can remove some of the bacon fat, if you want, before adding the veggies. If they need more oil, just add some of the bacon fat back in.
- Scraping up the bacon brown bits stuck to the bottom of the pan adds a lot of flavor into the broth. It also makes cleaning up of the pot at the end easier.
- The time needed to simmer the potatoes will depend on how big the potato chunks are. Mine took about 15 minutes.
I was just looking for a chowder recipe to make during this cold weather, and I found yours. It looks so creamy and filling, I’m going to try it this weekend.
As a former resident of Boston, Clam Chowder is one of my absolute favorite soups. I loved your recipe. It was creamy and delicious, just like the soups I had when we lived on the East Coast. Thanks for sharing a great recipe!
This my dad’s favorite, I am saving this for Father’s Day for him! It might be a little non-traditional but he won’t care.