This New England clam chowder recipe is a classic creamy seafood soup made with tender clams, potatoes, and a rich, flavorful broth. It’s a comforting dish that highlights simple ingredients and traditional technique.
When you make this New England clam chowder recipe, it delivers a balance of creaminess, texture, and savory depth in every spoonful.
How to Make New England Clam Chowder
When you make New England clam chowder, start by building a flavorful base using aromatics like onion and celery. This step creates depth and supports the creamy broth that defines the dish.
As you build the creamy base, that is essential for authentic New England clam chowder. A combination of dairy and stock creates a smooth, rich texture without overpowering the clams. As a result, the soup stays balanced and comforting.
Finally, add the clams and cook gently to preserve their tenderness. Overcooking can make them tough, so timing is important. Serve the chowder warm with crackers or crusty bread for the classic experience.
New England Clam Chowder
Ingredients
- 8 slices bacon diced
- 2 cups chopped onion
- 2 cups chopped celery diced
- 4 cups peeled and cubed potatoes
- 2 cups clam juice reserved from can of clams
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper to taste
- 4 cups half-and-half
- 1 can Chopped Ocean Clams (51oz) available on Amazon or Instacart
Instructions
- Gather all ingredients.
- Drain clams, reserving clam liquid;
- Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Remove and reserve crispy bacon bits. Add onion & Celery; cook and stir until tender, about 5 minutes. then add diced potatoes
- Stir in potatoes and reserved clam juice; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
- Pour in half-and-half
- stir clams and return bacon bits into the soup. Cook until heated through, without boiling, about 5 minutes. Serve and enjoy!
You can best enjoy New England clam chowder fresh, but it also develops deeper flavor after resting. This makes it a great make-ahead soup for gatherings or cozy meals at home.
Explore more comforting soup recipes.
Learn more about traditional New England clam chowder origins and variations.
Clam chowder originated in the Northeastern United States, but is now commonly served in restaurants throughout the country. Many regional variations exist, but the three most popular are New England or “white” clam chowder, which is made with milk or cream; Manhattan or “red” clam chowder, which includes tomatoes; and Rhode Island or “clear” clam chowder, which omits both.
When you serve New England clam chowder, you should serve hot and fresh, but it also reheats well without losing its creamy texture. For even more depth of flavor, you can let it rest for a short time before serving. You can pair it with simple sides like crackers, bread, or a light salad.
Leave a Reply