Name: New England Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 slices bacon (chopped); 2 tablespoons butter; ¾ cup chopped onion (about ½ large); ¾ cup chopped carrot (about 2 large); ¾ cup chopped celery (about 2 stalks); 2 cloves garlic (minced); 1 teaspoon fresh thyme (minced); ¼ cup all-purpose flour; 2 cups unsalted chicken stock; 2 cups diced potato; 1 bay leaf; ½ teaspoon kosher salt (or to taste); ½ teaspoon black pepper (or to taste); 13 ounces cans chopped clams (2- 6.5 ounce cans); 1 cup heavy cream; 2 tablespoon chopped fresh parsley (for garnish)

Better than any restaurant, this rich and creamy New England Clam Chowder is loaded with hearty veggies and tender clams, all simmered in a flavorful broth. I love to serve it with oyster crackers or some crusty bread to make the perfect, easy meal.

A hand serves New England Clam Chowder from a large pot with a ladle, on a table with kitchen items and a gray tablecloth.

New England Clam Chowder Recipe

I worked in a popular restaurant for my first job where one of the most popular appetizers was its New England Clam Chowder. I always loved getting a bowl of this soup after a long shift serving tourists on Sanibel Island. The flavor of this soup has stayed with me and I’ve come up with a great variation that I now make at home.

My version is ultra creamy and packed with amazing flavor. Tender clams, a variety of hearty vegetables, pillowy potatoes and savory bacon are all cooked to perfection in a flavorful broth. It’s the kind of meal perfect for family dinners or a cozy night at home.

And the best part is that whipping up a batch of this restaurant-quality clam chowder is easier than you might think. With simple ingredients and a few easy steps, you’ll have it simmering away on the stove in just 10 minutes. Feeding a crowd? This recipe is super easy to double, plus you can freeze leftovers for later.

If you’re looking for other recipes to add to your soup season lineup, you’ll want to check out this Homemade Chicken Noodle Soup and this White Chicken Chili.

Why This is The Best Clam Chowder

Bursting with flavor – From tender potatoes and clams to smoky bacon and hearty vegetables, each spoonful is packed with delicious flavors.
Easy to make – With simple ingredients and easy instructions, even beginners can whip up a batch of this chowder.
Fast – You can be sitting down with a bowl of clam chowder in just 10 minutes!
Creamy and rich – This chowder is so creamy and incredibly satisfying that all you need to serve with it are crackers or crusty bread.

Easy Clam Chowder Recipe Ingredients

An overhead view of various ingredients for cooking arranged on a light surface, including chopped vegetables, diced meat, and bowls of spices and liquids.

Bacon – Cooked and crumbled bacon adds smoky flavor and a little crunch to the creamy texture of the chowder.
Butter – Need to sauté the vegetables but also give the broth a rich flavor.
Onion, carrot, and celery – Classic mirepoix that adds delicious flavor and texture to the creamy broth.
Garlic and fresh thyme – Key ingredients needed to flavor the soup.
All-purpose flour – Helps thicken the soup to make a rich and creamy chowder.
Chicken stock – This is the base of the soup, but you can use seafood or vegetable stock if you prefer.
Diced potato – I am using russet potatoes, but Yukon gold potatoes or red potatoes also work.
Bay leaf, kosher salt, black pepper – Adds flavor to the chowder.
Canned clams – Fresh clams could be substituted in this recipe, however, I would also recommend adding ½ cup of bottled clam juice to replace the liquid from the canned clams.
Heavy cream – Creates a creamy consistency in the broth.
Fresh parsley – Chopped and added for color as a garnish

How to Make Clam Chowder

Step One: Cook the Bacon

A white enameled pot with browned bits and cooked, chopped bacon pieces on a light gray surface.

Heat a large Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring occasionally, until it is crisp. Remove the bacon with a slotted spoon and place it aside on a paper towel-lined plate.

Step Two: Sauté the Vegetables

Sautéed carrots, celery, and onions in a white pot on a light grey surface.

In the same pot, add the butter to the bacon grease and allow it to melt. When the butter has melted, add the onion, carrot, and celery. Cook for 5-7 minutes, or until vegetables are tender.
Add the garlic, thyme, and flour. Stir so that the flour coats the vegetables, and cook for an additional minute.

Step Three: Make the Broth

Top view of a creamy New England Clam Chowder in a white pot, featuring diced carrots, potatoes, and peas on a light background.

Deglaze the pan by adding 1 cup of chicken stock and scraping the bottom with a wooden spoon. Add the remaining chicken stock, potatoes, bay leaf, kosher or sea salt, and pepper.
Turn the temperature to medium-low, and bring the chowder to a simmer.
Pour in both cans of chopped clams, including the liquid, and stir them into the chowder. Stir in the heavy cream. Simmer on medium heat for 10 minutes or until the diced potatoes are fork-tender.

Step Four: Garnish and Serve

A pot of New England Clam Chowder garnished with herbs on a gray surface, accompanied by spoons and fresh parsley.

Garnish with chopped fresh parsley and cooked, chopped bacon pieces.
Enjoy immediately.

Suggestions and Alternatives

Seafood – Instead of or in addition to clams, you can add other seafood like shrimp, crab meat, or chunks of white fish like cod or halibut.
Vegetables – Feel free to add other veggies like corn kernels, diced bell peppers, or chopped spinach for extra color and nutrients.
Cheese – Sprinkle some shredded cheddar or Parmesan cheese on top of the chowder just before serving.
Spices – Experiment with different spices like smoked paprika, cayenne pepper, red pepper flakes, or Old Bay seasoning.
Herbs – Besides fresh thyme, you can try adding other herbs like dill, oregano, or fresh chives.
Garnish – Besides fresh parsley, you can garnish the chowder with crispy fried shallots, chopped green onions, or a drizzle of truffle oil.

A hand holding a ladle serves New England Clam Chowder with carrots and herbs from a white pot, with kitchen utensils nearby on a gray surface.

How Do You Store Clam Chowder?

Refrigerator: Store leftovers in an airtight container for up to three days in the fridge.

Freezer: You can also freeze it for up to a couple of months.

Tips to Make the Best New England Clam Chowder

Prep in advance – Chop all your vegetables and measure out your ingredients before you start cooking. This saves a little time, plus everything will be ready to add to the pot when you need it.
Quality clams – The best canned clams for this chowder are Bar Harbor Chopped Clams. They can be found in most grocery stores.
Watch the potatoes – You don’t want the potatoes to completely dissolve in the soup. Be sure to cook them just until they’re fork-tender.
Avoid over boiling – Once you’ve added the clams and cream, be careful not to let the chowder come to a rolling boil. A gentle simmer is what you’re looking for.
Taste test before serving – For best results, taste your chowder before serving and adjust the seasoning as needed. Everyone’s taste preferences are different, so feel free to add more salt, pepper, or other seasonings as needed.

What’s the Difference Between New England Clam Chowder and Manhattan Clam Chowder?

There are several types of chowder, each with different flavors and textures. NE clam chowder has a creamy base and a thicker consistency. Manhattan style has a thinner broth and uses tomatoes. It’s red in color. Rhode Island style has a thin broth as a base, but no tomatoes.

What Makes New England Clam Chowder Different?

The broth and ingredients used to make it are what set it apart from other chowders. Also known as Boston clam chowder, New England clam chowder is creamy and milky-white in color. It’s a rich, hearty, and thicker chowder made with fresh or canned clams, potatoes, onions, celery, salt pork, or bacon. Whole milk, heavy cream, or a mixture of both is added to chicken broth or stock.

Which is Healthier, Manhattan or New England Clam Chowder?

When it comes to being healthy, that depends on the ingredients used. Overall, Manhattan chowder has less fat and fewer calories, but it’s typically not quite as filling as New England-style chowder.