Homemade Clam Chowder | Creamy New England Classic
1. Introduction
There’s a certain warmth that only a bowl of Clam Chowder can bring — creamy, savory, and packed with the unmistakable flavor of the sea. This classic New England dish captures coastal comfort in every spoonful: soft potatoes, smoky bacon, tender clams, and a velvety broth that’s both rich and balanced.
What makes this homemade version so rewarding is the depth of flavor you can achieve with simple ingredients. Forget the canned versions — this chowder is built layer by layer, starting with sautéed bacon and onions, a creamy roux base, and fresh or canned clams for that briny bite.
In this recipe, you’ll learn how to get that perfect creamy texture without it turning heavy, the best types of clams to use, and how to balance the richness with fresh herbs and seasoning. It’s comfort food with character — ideal for chilly evenings, casual gatherings, or when you’re craving something hearty and coastal.
2. Ingredients Breakdown
- Clams (2 cups chopped or 2 cans, drained and juice reserved) – Fresh or canned clams both work; fresh adds sweetness, canned adds convenience.
- Bacon (4–5 strips, chopped) – Renders flavor and a smoky base for the chowder.
- Butter (2 tbsp) – Builds richness and helps with the roux.
- Onion (1 medium, diced) – Brings natural sweetness and depth.
- Celery (2 ribs, diced) – Adds crispness and classic chowder aroma.
- Garlic (3 cloves, minced) – Enhances the savory notes.
- Flour (3 tbsp) – Thickens the broth into a creamy consistency.
- Potatoes (2 cups, diced) – Russet or Yukon Gold potatoes hold up best.
- Clam Juice (1 ½ cups) – Essential for that ocean-kissed flavor.
- Chicken Broth (1 ½ cups) – Balances and lightens the richness.
- Heavy Cream (1 cup) – Gives the chowder its signature velvety texture.
- Bay Leaf (1) – Adds subtle background flavor.
- Thyme (½ tsp) – Fresh or dried, it complements seafood perfectly.
- Salt and Black Pepper (to taste) – Adjust to balance saltiness from clams and bacon.
- Parsley (for garnish) – Adds color and freshness.
Substitutions:
- Dairy-Free: Replace butter and cream with olive oil and full-fat coconut milk.
- Gluten-Free: Substitute flour with cornstarch slurry (1 ½ tbsp cornstarch + 3 tbsp cold water).
- Low-Sodium: Use unsalted broth and low-sodium bacon.
3. Step-by-Step Instructions
Step 1: Render the Bacon
In a large heavy-bottomed pot, cook chopped bacon over medium heat until crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and set aside, leaving 1–2 tablespoons of fat in the pot.
Tip: Drain excess grease if there’s too much — you only need enough to flavor the base.
Step 2: Sauté the Aromatics
Add butter, onion, celery, and garlic to the pot. Cook for about 5 minutes, until the vegetables soften and turn fragrant.
Step 3: Make the Roux
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and forms the base of the chowder’s creamy texture.
Step 4: Add Liquids and Potatoes
Gradually whisk in clam juice and chicken broth, stirring to avoid lumps. Add bay leaf, thyme, and diced potatoes. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
Step 5: Add Clams and Cream
Once potatoes are soft, stir in the clams, their reserved juice, and heavy cream. Simmer gently for 5 minutes to blend flavors — don’t boil or the cream may separate.
Step 6: Season and Serve
Remove the bay leaf. Taste and adjust with salt and pepper. Ladle into bowls and top with crispy bacon bits and fresh parsley. Serve hot with oyster crackers or crusty bread.
4. Tips and Variations
- Don’t overcook the clams: Add them at the end so they stay tender.
- For a thicker chowder: Simmer longer uncovered or mash some potatoes with a fork.
- Add corn: For a slightly sweet New England–style twist.
- Herb options: Try dill or chives for brightness.
- Smokier flavor: Use smoked paprika or smoked sea salt.
- Lighter version: Swap heavy cream for half-and-half.
5. Serving Suggestions
- Sides: Pair with crusty sourdough, garlic toast, or buttered biscuits.
- Toppings: Garnish with crisp bacon, fresh parsley, or cracked pepper.
- Drinks: A glass of chilled white wine, lager, or even sparkling water with lemon complements it beautifully.
- Meal Idea: Serve alongside a simple green salad or grilled shrimp skewers for a bistro-style dinner.
6. Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not ideal, as dairy can separate — but if needed, freeze before adding cream and stir it in after reheating.
- Reheating (Stovetop): Warm over low heat until hot. Stir occasionally.
- Reheating (Microwave): Heat in short 45-second bursts, stirring in between.
Tip: If reheated chowder seems too thick, add a splash of broth or milk to restore its creamy texture.
7. Recipe Notes
- Can be made ahead and gently reheated before serving.
- Avoid high heat once cream is added to prevent curdling.
- Yukon Gold potatoes maintain texture better than russets.
- A heavy-bottomed pot ensures even cooking and prevents scorching.
- Best served fresh — the flavors meld beautifully after resting 30 minutes.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 23 g |
| Sugar | 3 g |
| Fiber | 2 g |
| Protein | 16 g |
| Sodium | 890 mg |
| Cholesterol | 75 mg |
| Calcium | 85 mg |
| Iron | 2.3 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Soup
Cuisine: American (New England)
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 2 cups chopped clams (fresh or canned, juice reserved)
- 4–5 strips bacon, chopped
- 2 tbsp butter
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 3 tbsp flour
- 2 cups diced potatoes
- 1 ½ cups clam juice
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- ½ tsp thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Cook bacon until crisp; set aside.
- Sauté onion, celery, and garlic in butter and bacon fat.
- Stir in flour; cook 2 minutes.
- Add broth, clam juice, thyme, bay leaf, and potatoes. Simmer until tender.
- Stir in clams, reserved juice, and cream. Heat gently.
- Remove bay leaf, season, and serve garnished with bacon and parsley.
Notes
- Add cream last and heat gently.
- Use Yukon Gold potatoes for texture.
- Can be made ahead for richer flavor.
Nutrition
See table above.
🏷️ Diet Tags:
- Pescatarian (if bacon omitted)
- Gluten-Free Option
- Comfort Food
🌿 Health Benefits:
- Clams provide lean protein and vitamin B12.
- Potatoes add potassium and fiber.
- Homemade version allows control over sodium and fat content.
10. FAQs
1. Can I use canned clams?
Yes, canned clams are convenient and flavorful. Reserve their juice for the broth.
2. What type of potatoes work best?
Yukon Gold or russet potatoes — they hold their shape and absorb flavor beautifully.
3. Can I make this chowder ahead of time?
Absolutely. It tastes even better the next day, just reheat gently.
4. Is this the same as Manhattan clam chowder?
No — Manhattan style is tomato-based, while New England chowder is creamy.
5. How can I make it less rich?
Use half-and-half instead of heavy cream or add extra broth for a lighter soup.
11. Final Thoughts
Clam Chowder is one of those dishes that feels like home — rich yet comforting, indulgent yet simple. With smoky bacon, tender clams, and creamy potatoes, it delivers pure seaside flavor in every spoonful.
Whether you’re serving it at a family dinner, a weekend gathering, or a quiet night in, this recipe captures that timeless New England charm.
Give it a try and let me know how it turns out — I’d love to hear your twist or favorite way to serve it.