This Creamy New England Clam Chowder is made with canned clams, potatoes, carrots, celery, and onion in a rich and creamy broth, then topped with crisp bacon. It rivals your favorite restaurant version, prepared in your own kitchen in less than an hour!
We recently had a historic snowstorm here on the coast of NC (over a foot of snow!), and what else is there to do when being stuck inside than cook and eat delicious food?! I made this clam chowder, and it hit the spot – it’s comforting, satisfying, and easy to prepare.
Whether you make this for a cozy dinner, game day, or as an appetizer for a special occasion feast, this chowder is always a welcome comfort food classic.
Ingredients Notes
- Canned chopped clams: Be sure to reserve the juices for added flavor.
- Clam juice: Typically found in the same area of the grocery store where the canned clams are located.
- Potatoes: I use gold potatoes because they hold their shape well when cooking. Red potatoes or russet potatoes can also be used.
- Butter: I use unsalted butter to better control the saltiness.
- Carrots: While traditional New England clam chowder does not include carrots, I like to add them for extra flavor.
- Aromatics: Onion, celery, garlic, and a bay leaf.
- Herbs and seasonings: Thyme, dill, salt, and black pepper.
- Chicken broth: I use low sodium broth to have better control of the saltiness.
- Flour: All-purpose flour helps to thicken the broth.
- Heavy cream
- Fresh parsley: Optional garnish.
How to Make New England Clam Chowder
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
- Cook the bacon until crisp and transfer to a plate lined with paper towels.
- Sauté the veggies and garlic.
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Pour in chicken broth and clam juice. Add dill, thyme, bay leaf, and potatoes.
- Simmer until potatoes and carrots are tender.
- Stir in the chopped clams and heavy cream. Cook until heated through, then season with salt and pepper. Serve topped with the reserved bacon.
Helpful Tips
- Have all of your ingredients prepped and ready to go before cooking.
- Place your bacon in the freezer for 20 to 30 minutes before cutting. This helps to firm the meat, making it easier to cut.
- Cut your vegetables into uniform sizes. Cut the potatoes, carrots, and celery into the same size pieces so that they cook evenly.
Number of Servings
This recipe yields approximately 12 cups of chowder.
Storage and Reheating
- Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently on the stovetop or in a microwave-safe bowl in the microwave.
More Cozy Soups
Creamy New England Clam Chowder
Ingredients
- 4 slices thick cut bacon chopped
- 1 tablespoon butter unsalted
- 1 ½ cups chopped yellow onion
- 1 ½ cups peeled and thinly sliced carrots
- 1 cup sliced celery
- 1 tablespoon minced fresh garlic
- 6 tablespoons all-purpose flour
- 2 ½ cups chicken broth low sodium
- 1 (8 ounce) bottle clam juice
- ¼ teaspoon dried dill
- ½ teaspoon dried thyme
- 1 large bay leaf
- 3 cups gold potatoes peeled and cut into ½ inch cubes
- 3 (6 ½ ounce) cans chopped clams undrained
- 2 cups heavy cream
- ½ teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- chopped fresh parsley optional garnish
Instructions
- In a 5 to 6 quart Dutch oven or soup pot, cook bacon until crisp over medium heat. Line a plate with paper towels while the bacon is cooking.
- Remove bacon from pot using a slotted spoon and transfer to the plate lined with paper towels to drain. Leave bacon drippings in pot.
- In the same pot with the drippings, melt the butter. Increase heat to medium high and add onions, carrots, and celery. Cook, stirring frequently, until onions are softened (about 4 to 5 minutes). Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- Sprinkle the flour over the vegetables and stir to coat evenly. Pour in chicken broth and clam juice. Add dill, thyme, bay leaf, and potatoes. Stir to combine.
- Bring to a simmer and cook for 12 to 15 minutes, or until potatoes and carrots are tender, stirring occasionally. Reduce heat as necessary to maintain a strong simmer.
- Stir in the chopped clams (with their juices) and heavy cream. Cook just until heated through, while stirring occasionally. Season with salt and pepper. Remove and discard bay leaf.
- Serve topped with bacon and chopped parsley.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
This post was originally published September 2017. It has been updated with new photos, new text, and recipe revised.
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