Best New England Clam Chowder

Best New England Clam Chowder packed with tender clams, perfectly cooked potatoes and crispy bacon in a thick, creamy broth topped with homemade sourdough croutons. Easy restaurant quality at home in 30 minutes.

Sorry, Boston … but my classic New England Clam Chowder outshines Legal Sea Foods and any other I’ve eaten on the east coast.

Thick, creamy, loaded with clams, crispy bacon and topped with homemade sourdough croutons (IYKYK). Easy, cozy, and confidently superior. Ready in just 30 minutes.

Why you’ll love this recipe:

• Family favorite My family has been loving this creamy Clam Chowder 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 potatoes 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:

1. Cook bacon to crisp in a large soup pot or Dutch oven. Transfer to a paper towel, serving 1 tablespoon of bacon fat in the pot.
2. Drop in carrots, celery and onion. Season with salt and black pepper. Cook 2-3 minutes until tender. Stir in thyme and grated garlic. Cook 1 more minute.
3. Add diced potatoes, clam juice and stock. Season with Old Bay, cover and bring to a boil. Reduce heat, simmer 5 minutes or until potatoes and carrots are tender.
4. Whisk flour and half and half in a bowl, pour into soup pot stirring constantly. Simmer 5-7 minutes until thickened (stir often!).
5. Blend in clams and their juice, half and half and rough chopped bacon. Simmer 2-3 minutes, add parsley, taste and adjust salt and black pepper. Serve hot with sourdough croutons, oyster cracks or fresh bread.

Storage and reheating:

Cool leftovers completely, transfer to an airtight container and store in the refrigerator 3-4 days. Reheat in the microwave or sauce pan on the stovetop over low heat just to hot, not boiling.

Subs, tips and variations:

For thicker chowder, simmer uncovered an additional minute.

Add a splash of cayenne pepper or Hot Sauce (I use Louisiana brand).

Avoid chewy clams or rubbery clams by adding near end of cooking so they aren’t overcooked.

Swap heavy cream for half and half for an even more indulgent chowder.

I use canned clams instead of fresh clams because they’re easily available in grocery stores, economical and give the soup great flavor.

Can use salt pork instead of bacon – less salt will be needed.

Add a bay leaf to the chowder when you add stock.

What to serve with Clam Chowder:

I make Clam Chowder so often I did a whole post on what to eat with it. Find the full link here.

Here’s the short list:

Sourdough croutons – cube sourdough bread, toss with olive oil, salt, black pepper and garlic powder. Bake, saute in a skillet or air fry until golden and crispy.

• Cheesy Garlic Breadsticks
• Breaded Fried Perch
• Focaccia Bread (from pizza dough)
• Bacon Lettuce Tomato Salad with homemade Ranch
• Kale Crunch Salad
• 5 Ingredient Homemade Coleslaw

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:

Teriyaki Salmon

Shrimp Scampi with Orzo (one pan meal)

Garlic Butter White Wine Seafood Pasta

Air Fryer Shrimp Wontons

Air Fryer Baja Fish Tacos

Printable recipe card below. Enjoy!