Best New England Clam Chowder recipe – packed with clams, tender potatoes, crispy bacon in a thick, creamy broth topped with homemade sourdough croutons. Easy restaurant quality at home in 30 minutes.
Sorry, Boston … but my New England Clam Chowder outshines Legal Sea Foods.
Thick, creamy, loaded with clams, crispy bacon and topped with homemade sourdough croutons (IYKYK). Easy, cozy, and confidently superior. Ready in just 30 minutes.
So until you can book that flight to Boston, make this easy recipe at home then do your own comparison.
Why you’ll love this recipe:
- Family favorite My family has been loving this recipe for 20+ years.
- Canned Clams instead of fresh clam just like many restaurants, this recipe uses canned clams – available in grocery stores, way less expensive, same great taste.
- Ready in 30 minutes because when I want chowder, I don’t want to be at the stove all day.
- Restaurant quality + quick enough for busy weeknights – gourmet level for entertaining.
What’s in New England Clam Chowder?
- bacon
- carrots
- celery
- onion
- salt and pepper
- fresh thyme
- garlic cloves
- potatoes (redskin, yukon gold potatoes or russet all work beautifully)
- bottled clam juice
- stock (chicken, vegetable or seafood)
- Old Bay seasoning
- flour
- half and half
- canned clams and their juices
- parsley
How to make the best New England Easy Clam Chowder:
Heat a large soup pot or Dutch oven over medium heat then add the bacon. Cook the bacon until it’s crisp then transfer to a paper towel lined plate, reserving one tablespoon of bacon drippings in the pot.
Add the diced carrots, celery and onion, lightly season with salt and pepper and cook 2-3 minutes or until the carrots have started to soften. Stir in the thyme and grated garlic and cook one more minute.
Drop in diced potatoes, bottled clam juice and chicken stock. Season with Old Bay then cover and bring to a boil. Once it’s boiling, reduce heat to low and simmer 5 minutes or until the potatoes and carrots are tender.
In a medium bowl, whisk the flour and half and half together then pour into the pot whisking constantly until blended. Simmer uncovered 5-7 minutes or until it thickened, stirring often.
Add the chopped clams and their juices and rough chopped bacon (optional: reserve some bacon for garnish). Cook over low heat 2-3 minutes then stir in the parsley, taste and adjust salt and pepper/
Serve hot with sourdough croutons, oyster crackers or fresh bread.
How long does Clam Chowder last in the fridge?
Cool completely, transfer to an airtight container and store in the refrigerator 3-4 days. Reheat to hot, not boiling.
What’s the difference between New England and Manhattan Clam Chowder?
New England Clam Chowder is the thick, creamy style you see in these photos. Manhattan Clam Chowder has similar ingredients – namely clams and clam juice – but has a tomato based broth and more vegetables.
More easy, popular seafood recipes:
Shrimp Scampi with Orzo (one pan meal)
Garlic Butter White Wine Seafood Pasta
Printable recipe card below. Enjoy!
Best New England Clam Chowder
Equipment
- soup pot or large dutch oven
Ingredients
- 4 slices thick cut bacon rough chopped
- 2 medium carrots diced
- 1 stalk celery diced
- 1/2 medium onion diced
- salt and pepper to taste
- 1 teaspoon fresh thyme removed from stems and minced
- 2 cloves garlic grated
- 1 1/2 cups diced potatoes redskins (skin on), optional: yukon or russet
- 1/2 cup chicken stock can swap vegetable or seafood stock
- 8 ounces clam juice bottled
- 1 1/4 teaspoons Old Bay seasoning
- 1/3 cup all purpose flour
- 2 cups half and half
- 2 6.5 ounce cans diced clams 6.5 ounce each
- 3 tablespoons fresh parsley chopped
Instructions
- Heat a large soup pot or Dutch oven over medium heat then add the bacon. Cook the bacon until it’s crisp then transfer to a paper towel lined plate, reserving one tablespoon of bacon drippings in the pot.
- Add the diced carrots, celery and onion, lightly season with salt and pepper and cook 2-3 minutes or until the carrots have started to soften. Stir in the thyme and grated garlic and cook one more minute.
- Drop in diced potatoes, bottled clam juice and chicken stock. Season with Old Bay then cover and bring to a boil. Once it’s boiling, reduce heat to low and simmer 5 minutes or until the potatoes and carrots are tender.
- In a medium bowl, whisk the flour and half and half together then pour into the pot whisking constantly until blended. Simmer uncovered 5-7 minutes or until it thickened, stirring often.
- Add the clams and their juices and rough chopped bacon (optional: reserve some bacon for garnish). Cook over low heat 2-3 minutes then stir in the parsley, taste and adjust salt and pepper/Serve hot with sourdough croutons, oyster crackers or fresh bread.
Damn good clam chowder! The Old Bay adds spark to my usual recipe. I didn’t have milk on hand, so I used half and half and added a russet potato to the mix for extra thickness. Thanks for posting this, it’s a definite keeper.
Hey Joan – I couldn’t agree more but it’s always great to hear!! 🙂 So glad you enjoyed the recipe!
Fabulous clam chowder. Great flavor. A meal by itself.
Thank you Remo! It’s always a hit in our house! 🙂
This was just what I’ve been looking for. It is absolutely delicious.
Thank you so much! It’s one of my favorites as well – so glad you enjoyed it. ~ Bernie