Clam Chowder Recipe | Creamy, Classic New England Style
1. Introduction
Clam chowder is an iconic coastal dish that embodies comfort, richness, and the briny essence of fresh seafood. Creamy, hearty, and packed with tender clams and potatoes, this chowder is a perfect winter warmer or a show-stopping appetizer. Unlike thinner, broth-based seafood soups, New England clam chowder is thick, creamy, and satisfying without being heavy.
This recipe gives you a reliable, restaurant-quality chowder that balances the sweet brininess of clams with buttery potatoes, smoky bacon, and a touch of aromatics. You’ll learn how to cook the clams perfectly, build a flavorful base, and finish with a smooth, luscious texture that’s ideal for serving in bread bowls or rustic bowls with oyster crackers.
Whether you’re hosting a dinner or enjoying a quiet night at home, this chowder is sure to impress.
2. Ingredients Breakdown
Fresh or Canned Clams
Fresh clams offer the best flavor, but canned clams work well in a pinch. Reserve the juice for the broth.
Potatoes
Russet or Yukon Gold potatoes provide body and creaminess.
Onion and Celery
Classic aromatics for the base of the soup.
Bacon
Adds smoky depth; optional but recommended for authenticity.
Butter and Flour
Used to make a roux for thickening the chowder.
Heavy Cream and Milk
Create the rich, creamy texture. You can adjust the ratio for desired richness.
Salt, Pepper, and Thyme
Essential seasoning to balance flavors.
Bay Leaf
Adds subtle aromatic depth.
Optional Garnishes
Fresh parsley, chopped chives, or oyster crackers.
Substitutions
- Use turkey bacon or omit bacon for vegetarian-friendly version.
- Half-and-half can replace heavy cream for a lighter chowder.
- Gluten-free: use a cornstarch slurry instead of flour for thickening.
- Dairy-free: coconut milk or oat cream can replace cream.
3. Step-by-Step Instructions
1. Cook the Bacon and Aromatics
In a heavy pot over medium heat, cook diced bacon until crispy. Remove and set aside. In the same pot, sauté onions and celery in the bacon fat (or butter) until translucent.
2. Make the Roux
Add butter and flour to the pot and whisk to form a roux. Cook for 2–3 minutes to remove the raw flour taste.
3. Add Potatoes and Broth
Pour in clam juice (from canned or cooked fresh clams) and/or seafood stock. Add diced potatoes and bay leaf. Simmer until potatoes are tender, about 15–20 minutes.
4. Add Clams
Stir in clams and cook for 3–5 minutes. If using fresh clams, add them towards the end to avoid overcooking.
5. Add Milk and Cream
Reduce heat to low and stir in milk and heavy cream. Heat gently until warmed through—do not boil to prevent curdling.
6. Season and Finish
Add salt, pepper, and thyme to taste. Remove the bay leaf. Stir in cooked bacon for smoky flavor.
7. Serve
Ladle into bowls and garnish with fresh parsley, chives, or oyster crackers.
4. Tips and Variations
Use Fresh Clams for Best Flavor
Fresh littleneck or cherrystone clams give a sweet, briny taste.
Control Thickness
Use less cream for a thinner chowder, or mash a few potatoes for extra creaminess.
Smoky Bacon Optional
For a vegetarian version, omit bacon and use olive oil or butter.
Add Corn
A handful of corn kernels adds natural sweetness and color.
Herb Variations
Thyme, parsley, or dill work beautifully.
Gluten-Free Option
Use a cornstarch slurry in place of the flour-based roux.
5. Serving Suggestions
Best Sides
- Crusty bread or bread bowls
- Oyster crackers
- Simple side salad
- Roasted vegetables
Toppings
- Fresh parsley or chives
- Extra crispy bacon bits
- Cracked black pepper
- Shredded cheese (optional)
Drink Pairings
- Chardonnay or Sauvignon Blanc
- Pale ale or lager
- Sparkling water
Meal Theme Ideas
- Coastal seafood dinner
- Comfort food night
- Winter warmers menu
6. Storage and Reheating Instructions
Refrigerator
Store in an airtight container for 3–4 days.
Freezer
Can be frozen in portions for up to 2 months. Thaw overnight in the fridge.
Reheating
- Stovetop: Heat on low, stirring frequently.
- Microwave: Heat in intervals, stirring each time.
Avoid boiling once cream is added.
7. Recipe Notes
- Avoid overcooking clams to prevent toughness.
- Reserve clam juice for maximum flavor.
- Use a heavy-bottomed pot to prevent scorching.
- Add cream at the end for smoothness.
- Can be prepped ahead; add clams just before serving.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Fat | 24g |
| Saturated Fat | 12g |
| Carbohydrates | 26g |
| Sugar | 4g |
| Fiber | 3g |
| Protein | 14g |
| Sodium | 920mg |
| Cholesterol | 70mg |
| Calcium | 90mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Soup
Cuisine: American / Coastal
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- Fresh or canned clams
- Bacon
- Onion and celery
- Butter and flour
- Potatoes
- Clam juice or seafood stock
- Milk and heavy cream
- Salt, pepper, thyme, bay leaf
- Optional garnish: parsley, chives, oyster crackers
Instructions
- Cook bacon and sauté aromatics.
- Make roux with butter and flour.
- Add potatoes and broth; simmer.
- Stir in clams and cook until tender.
- Add milk and cream; heat gently.
- Season and add cooked bacon.
- Serve with garnishes.
Notes
Avoid overcooking clams; add cream at the end.
Nutrition
See table above.
Diet Tags
- Pescatarian
- Gluten-free adaptable
- High protein
- Low carb optional
Health Benefits
- Good source of lean protein
- Contains omega-3 fatty acids
- Vitamins and minerals from clams and vegetables
- Satisfying and nutrient-dense
FAQs
1. Can I make this chowder ahead of time?
Yes, prepare the base and add clams before serving.
2. Can I use canned clams?
Yes, reserve the juice to use as part of the broth.
3. How do I make it gluten-free?
Use cornstarch or a gluten-free flour blend instead of a roux.
4. Can I make it dairy-free?
Yes, substitute cream and milk with coconut milk or oat milk.
5. Why add bacon?
It adds smoky depth, but it’s optional for vegetarian or pescatarian diets.
Final Thoughts
Clam chowder is a classic, comforting soup that never goes out of style. Its creamy texture, tender clams, and subtle smoky undertones make it ideal for both casual meals and elegant dinner parties. Serve it with crusty bread or oyster crackers, and savor the rich, coastal flavors in every spoonful.
It’s a recipe you’ll return to again and again, perfect for cozy nights and seafood celebrations alike.