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black bowl of easy clam chowder, new england style
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5 from 3 votes

Easy Clam Chowder

Easy, creamy New England style Clam Chowder loaded with clams, bites of potato and crispy smoky, salty bacon.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Keyword: easy clam chowder, new england clam chowder,
Servings: 4
Author: A Gouda Life


  • 4 slices thick cut bacon cooked crisp/1 tablespoon drippings reserved
  • 2 medium carrots diced
  • 1 stalk celery diced
  • 1/2 medium onion diced
  • salt and pepper to taste
  • 1 teaspoon fresh thyme minced
  • 2 cloves garlic grated
  • 1 1/2 cups diced potatoes redskins (skin on), optional: yukon or russet
  • 1/2 cup chicken stock may use 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 cans diced clams 6.5 ounce each
  • 3 tablespoons fresh parsley


  • Heat a large soup pot or Dutch oven over medium heat then add the bacon. Cook until crisp then transfer to a paper towel lined plate, reserving one tablespoon of 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.
  • Fold in the diced potatoes, bottle of clam juice and chicken stock. Season with Old Bay then cover and bring to a boil.
  • Once it's boiling reduce the heat to low and simmer 5 minutes or until the potatoes and carrots are tender, stirring occasionally.
  • In a medium bowl, whisk the flour and half and half together then pour into the pot whisking to blend. Simmer uncovered 5-7 minutes or until it thickens, stirring frequently.
  • Add the clams and their juices then rough chop the bacon and fold it into the chowder (optional: reserve some of the bacon for garnish). Continue cooking over low heat 2-3 minutes then stir in the parsley. Taste and adjust salt and pepper. Serve hot.