New England Clam Chowder is a rich, creamy, and comforting soup that has become an American classic—especially beloved along the Northeastern coast. This hearty chowder features tender clams, diced potatoes, smoky bacon, onions, and celery simmered in a velvety milk-and-cream base. Traditionally served with crisp oyster crackers, it’s a soul-warming dish perfect for cold weather or anytime you crave coastal comfort.
Originating from New England’s seaside towns, this chowder captures the essence of maritime cuisine—simple, fresh, and satisfying. Its creamy texture and briny flavor balance beautifully, making it one of the most cherished seafood soups in the world.
Why I Love This Recipe
I love this recipe because it perfectly blends oceanic freshness with home-style comfort. The creamy base, infused with the briny essence of clams and the smokiness of bacon, creates a deeply flavorful, nostalgic bowl that feels like a hug in food form. Every spoonful is luxurious yet wholesome—the diced potatoes add heartiness, while the tender clams bring that unmistakable seafood taste.
It’s also versatile: whether enjoyed as a main meal with crusty bread or a starter to a seafood feast, it never fails to impress. It’s the kind of dish that turns an ordinary evening into a cozy New England experience.
Why It’s a Must-Try Dish
This chowder is a must-try for anyone who loves creamy soups or classic coastal cuisine. It’s one of those rare recipes that are both comforting and elegant—rich enough for a dinner party yet simple enough for a weeknight dinner.
The combination of creamy broth, soft potatoes, and briny clams is pure magic. Once you’ve tasted homemade clam chowder, you’ll never settle for the canned version again!
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Servings and Calories
- Servings: 6
- Calories: Approximately 390 kcal per serving
Cuisine and Course
- Cuisine: American (New England)
- Course: Soup / Main Course
Ingredients
For the Chowder:
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced (Yukon Gold or russet)
- 1 ½ cups clam juice (from canned clams or bottled)
- 1 cup water
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 2 (6.5 oz) cans chopped clams (reserve the juice)
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 2 tablespoons all-purpose flour (for thickening, optional)
- 1 tablespoon fresh parsley, chopped
For Serving:
- Oyster crackers or crusty bread
- Fresh parsley or chives (for garnish)
Simple Cooking Directions
- Cook bacon until crispy, then set aside.
- Sauté onion, celery, and garlic in butter and bacon drippings.
- Add flour (if using) to make a roux, then pour in clam juice and water.
- Add diced potatoes, thyme, bay leaf, and simmer until tender.
- Stir in milk, cream, and clams. Heat gently (do not boil).
- Season, garnish, and serve with oyster crackers.
Step-by-Step Recipe Preparation Method
Step 1: Cook the Bacon
- In a large heavy-bottomed pot or Dutch oven, cook diced bacon over medium heat until crisp.
- Remove bacon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the pot.
Step 2: Sauté Aromatics
- Add butter to the bacon fat. Sauté onions and celery for 5 minutes until softened.
- Add garlic and cook for another 30 seconds, just until fragrant.
Step 3: Make the Base
- Sprinkle flour over the mixture and stir well to form a light roux (this thickens the chowder).
- Slowly add clam juice and water while stirring constantly to avoid lumps.
Step 4: Add Potatoes and Herbs
- Stir in diced potatoes, bay leaf, thyme, black pepper, and a pinch of salt.
- Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, until potatoes are fork-tender.
Step 5: Add Cream and Clams
- Stir in milk, heavy cream, and the clams along with their reserved juice.
- Simmer gently for another 5 minutes. Do not boil, as boiling can curdle the cream and make clams tough.
Step 6: Finish and Serve
- Remove bay leaf and taste for seasoning. Adjust salt and pepper as needed.
- Stir in crispy bacon pieces and fresh parsley.
- Ladle into bowls and serve hot with oyster crackers.
How to Serve
Serve New England Clam Chowder hot in deep soup bowls, topped with a sprinkle of chopped parsley or chives for color.
Pair it with:
- Oyster crackers (classic)
- Crusty sourdough bread
- A side salad with lemon vinaigrette
- A glass of crisp white wine (optional for dinner settings)
Additional Recipe Tips
- Avoid boiling once the dairy is added; gentle simmering keeps it creamy.
- Use fresh clams if available—they’ll elevate the flavor dramatically.
- For a thicker chowder, mash some of the potatoes with a spoon before adding the cream.
- Add a splash of white wine while sautéing onions for added depth.
- Always season at the end, as bacon and clam juice can be salty.
Variations
- Manhattan Clam Chowder: Skip the cream and use crushed tomatoes instead.
- Smoky Bacon Chowder: Add extra bacon and a dash of smoked paprika.
- Seafood Chowder: Include shrimp, scallops, or crab meat for a seafood medley.
- Dairy-Free Option: Use coconut milk and olive oil instead of cream and butter.
Freezing and Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Cream-based soups don’t freeze perfectly, but you can freeze the base (without dairy) for up to 2 months, then add milk and cream when reheating.
- Reheating: Warm gently on the stove over low heat; avoid boiling to prevent curdling.
Special Equipment Needed
- Large soup pot or Dutch oven
- Ladle
- Wooden spoon or silicone spatula
- Chef’s knife and chopping board
Conclusion
New England Clam Chowder with Oyster Crackers is a timeless classic—creamy, hearty, and full of oceanic flavor. It’s the ultimate comfort soup, combining simple ingredients into something truly special. Whether served as a cozy winter meal or a seaside-inspired dinner, this chowder delivers warmth and satisfaction in every spoonful.
New England Clam Chowder with Oyster Crackers
Description
New England Clam Chowder is a rich, creamy, and comforting soup that has become an American classic—especially beloved along the Northeastern coast. This hearty chowder features tender clams, diced potatoes, smoky bacon, onions, and celery simmered in a velvety milk-and-cream base. Traditionally served with crisp oyster crackers, it’s a soul-warming dish perfect for cold weather or anytime you crave coastal comfort.
Ingredients
For the Chowder:
For Serving:
Instructions
-
Step 1: Cook the Bacon : In a large heavy-bottomed pot or Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the pot.
-
Step 2: Sauté Aromatics : Add butter to the bacon fat. Sauté onions and celery for 5 minutes until softened. Add garlic and cook for another 30 seconds, just until fragrant.
-
Step 3: Make the Base : Sprinkle flour over the mixture and stir well to form a light roux (this thickens the chowder). Slowly add clam juice and water while stirring constantly to avoid lumps.
-
Step 4: Add Potatoes and Herbs : Stir in diced potatoes, bay leaf, thyme, black pepper, and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, until potatoes are fork-tender.
-
Step 5: Add Cream and Clams : Stir in milk, heavy cream, and the clams along with their reserved juice. Simmer gently for another 5 minutes. Do not boil, as boiling can curdle the cream and make clams tough.
-
Step 6: Finish and Serve : Remove bay leaf and taste for seasoning. Adjust salt and pepper as needed. Stir in crispy bacon pieces and fresh parsley. Ladle into bowls and serve hot with oyster crackers.
