New England Clam Chowder

A wafting aroma of savory seafood and cream fills your kitchen as you prepare the ultimate comfort food—New England Clam Chowder. This hearty chowder is packed with tender clams, smoky bacon, and creamy potatoes, coming together in about 30 minutes. It works beautifully because the combination of ingredients melds together to create a rich and satisfying blend of flavors.

This recipe is perfect for seafood lovers and can be a cozy option for chilly evenings or casual gatherings with friends. If you’re planning ahead, you can easily make it a day in advance; the flavors deepen when stored overnight in the fridge.

Why You’ll Love This Recipe

• It’s a quick and satisfying meal ready in 30 minutes.
• The creamy texture balances perfectly with tender clams and crisp bacon.
• One pot means easy cleanup after enjoying this delicious dish.
• It’s a classic recipe that brings warmth and nostalgia with every bite.

What You’ll Need

Gather these ingredients to start cooking your chowder.

For the Base

• 4 oz bacon, chopped
• 1 medium onion, diced
• 2 ribs celery, diced
• 2 cups potatoes, peeled and diced
• 2 cups clam juice

For the Creaminess

• 1 cup heavy cream
• 1 cup milk
• 1 tbsp all-purpose flour

For the Seasoning

• 2 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

For Serving

• 1 cup canned clams, drained (reserve juice)
• Fresh parsley, chopped for garnish

Use low-sodium clam juice for less salt.

Substitutions & Swaps

• Replace bacon with pancetta for a different flavor.
• Use half-and-half instead of heavy cream for a lighter option.
• Swap fresh parsley with chives for a unique garnish.
• Use vegetable broth for a non-seafood version.

How to Make It

Here’s how to create this delicious chowder in just a few steps.

Cook the bacon

In a large pot over medium heat, cook the bacon until crispy, around 5-7 minutes. Remove the bacon and set it aside, leaving the drippings in the pot for flavor.

Sauté the vegetables

Add the onion and celery to the pot and sauté for about 4 minutes until softened.

Add the potatoes and broth

Stir in the diced potatoes and clam juice. Bring to a boil, then reduce the heat and simmer for 10 minutes until the potatoes are tender.

Thicken the chowder

In a separate bowl, whisk together the heavy cream, milk, and flour until smooth. Slowly add the mixture to the pot, stirring constantly to avoid lumps, and simmer for another 5 minutes until thickened.

Stir in clams and seasonings

Add the drained clams, thyme, bay leaf, salt, and pepper to the pot. Cook for an additional 2-3 minutes until heated through.

Serve

Ladle the chowder into bowls and garnish with crispy bacon and fresh parsley before serving.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, cream can separate upon thawing.
Reheat: Gentle stove heat for 10 minutes, stirring occasionally.

Tips for Best Results

• Sauté vegetables in the bacon drippings for enhanced flavor.
• Stir frequently when adding cream to prevent curdling.
• Adjust the thickness by controlling the flour in the cream mixture.
• Use fresh clams if available for superior flavor freshness.

Serving Suggestions

• Pair with crusty bread for a delightful meal.
• Serve alongside a light green salad for balance.
• Great for casual dinner parties or festive gatherings.