Creamy New England Clam Chowder Recipe in 5 Steps

Name: Creamy New England Clam Chowder Recipe in 5 Steps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups fresh clams, chopped; 4 cups clam juice; 3 cups potatoes, diced; 1 onion, finely chopped; 2 cloves garlic, minced; 4 slices bacon, diced; 2 cups heavy cream; 2 tbsp butter; 1 tbsp flour; 1 tsp thyme; Salt and pepper to taste

By:

Christina R. Jones

August 11, 2025

This image was generated using artificial intelligence to illustrate the appearance of the recipe.

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I’ll never forget my first spoonful of real New England Clam Chowder—it was a freezing afternoon in Boston, and this creamy, dreamy soup warmed me right down to my toes. That rich broth packed with tender clams and chunks of potato? Pure comfort in a bowl. I’ve been obsessed ever since. Now, whenever the wind howls or the rain taps at my kitchen window, I whip up this exact recipe. The secret? Fresh clams (trust me, they make all the difference) and a splash of heavy cream that turns the broth into velvet. One bite and you’ll understand why this chowder’s been a cold-weather staple for generations.

Why You’ll Love This New England Clam Chowder

Let me tell you why this chowder will become your new cold-weather best friend:

Creamy dreaminess: That silky, velvety texture from the heavy cream makes each spoonful pure comfort
Heartiness you can count on: Between the tender clams and chunky potatoes, this soup eats like a meal
Surprisingly simple: Don’t let the fancy restaurant taste fool you – it comes together in under an hour
Fresh is best: Using fresh clams gives that authentic briny sweetness you just can’t get from cans

Honestly? One bite and you’ll be hooked – just like I was all those years ago in Boston.

Ingredients for New England Clam Chowder

Here’s what you’ll need to make chowder magic happen (and yes, I’ve included my favorite substitutions for when life gets in the way of fresh clams):

2 cups fresh clams, chopped (or two 6.5-oz cans of chopped clams in a pinch – just drain and reserve the juice!)
4 cups clam juice (use the liquid from canned clams first, then supplement with bottled if needed)
3 cups potatoes, diced – I like Yukon Golds for their buttery texture
1 onion, finely chopped (yellow or white both work beautifully)
2 cloves garlic, minced – don’t skimp, this adds depth
4 slices bacon, diced – for that smoky base flavor
2 cups heavy cream – the key to that signature silky texture
2 tbsp butter – because everything’s better with butter
1 tbsp flour – our thickening agent
1 tsp thyme – fresh or dried, your choice
Salt and pepper to taste – I always wait until the end to season

See? Nothing too fancy – just good, honest ingredients that transform into something extraordinary.

Equipment You’ll Need

Grab these kitchen essentials – I promise you probably already have everything:

Large pot (at least 4 quarts – this soup needs room to bubble happily)
Wooden spoon for stirring (metal can scratch your pot)
Sharp knife and cutting board for prepping veggies and bacon
Measuring cups and spoons – eyeballing the cream never ends well for me!

That’s it! No fancy gadgets required – just good old-fashioned soup-making tools.

How to Make New England Clam Chowder

Alright, let’s get cooking! This is where the magic happens—I’ll walk you through each step to create that perfect bowl of creamy, dreamy chowder. Don’t worry if you’re new to soup-making; I’ve got your back with all my best tricks.

Step 1: Cook the Bacon

First things first: that smoky bacon goodness. Toss your diced bacon into a cold pot (yes, cold—this renders the fat evenly). Turn the heat to medium and let it crisp up, stirring occasionally. This takes about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave that glorious bacon fat in the pot—that’s liquid gold for flavor!

Step 2: Sauté Aromatics

Now, add your butter to the bacon drippings—I know, I know, but trust me, it’s worth it. Toss in the chopped onions and minced garlic. Stir them around until they’re soft and fragrant, about 3-4 minutes. You’ll know they’re ready when the onions turn translucent and smell sweet. This is the flavor foundation of your chowder, so don’t rush it!

Step 3: Thicken the Base

Sprinkle in the flour and stir like your chowder depends on it (because it kinda does). Cook for about a minute—just until the raw flour smell disappears. This quick cook keeps your soup from tasting pasty. You’ll notice the mixture clumping a bit; that’s perfect. It’ll all come together when we add the liquid.

Step 4: Simmer Potatoes

Time for the good stuff! Pour in the clam juice and add your diced potatoes and thyme. Bring it to a gentle simmer—no boiling allowed!—and let the potatoes cook until they’re fork-tender, about 12-15 minutes. Stir occasionally to prevent sticking. You’ll know they’re done when you can easily pierce a piece with a fork but it still holds its shape.

Step 5: Add Clams and Cream

Here’s where things get luxurious. Stir in the chopped clams and heavy cream. Let the chowder warm through for about 5 minutes—just until the clams are cooked but still tender. Whatever you do, don’t let it boil now, or the cream might curdle (nobody wants that). Taste and season with salt and pepper, then sprinkle the crispy bacon on top. Grab a spoon and dive in—you’ve earned it!

New England Clam Chowder - detail 1

Tips for Perfect New England Clam Chowder

After making this chowder more times than I can count, here are my can’t-miss secrets:

Fresh clams or bust: If you can get them, fresh clams give that irreplaceable briny sweetness. But if using canned, add them at the very last minute—they turn rubbery if cooked too long!
Treat cream gently: Never let your chowder boil after adding the cream. Keep it at a happy simmer to prevent curdling.
Season last: Salt early and you’ll end up with overly salty soup as the liquid reduces. I always taste and adjust at the very end.

Follow these and you’ll have chowder worthy of any seaside shack!

Serving Suggestions

Oh, let’s talk presentation! My favorite way to serve this chowder is in big, cozy bowls with a handful of oyster crackers scattered on top – they add the perfect little crunch. A thick slice of crusty sourdough on the side for dipping is mandatory in my house. If you’re feeling fancy, a simple green salad cuts through the richness beautifully. Just don’t forget extra napkins – this is gloriously messy eating at its best!

Storage and Reheating

This chowder keeps like a dream! Let it cool completely, then stash it in an airtight container in the fridge for up to 3 days. When reheating, go low and slow—medium-low heat with frequent stirring prevents the cream from separating. If it thickens too much, just stir in a splash of milk or clam juice to loosen it up. Pro tip: The bacon stays crispier if you store it separately and sprinkle it on just before serving!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (but remember – nutrition varies based on your exact ingredients): Approximately 350 calories per serving with 20g fat (12g saturated), 25g carbs, and 15g protein. Not bad for a meal that tastes this indulgent! Of course, if you go lighter on the cream or bacon, you can tweak those numbers.

FAQs About New England Clam Chowder

Can I use canned clams? Absolutely! While fresh clams give the best flavor, canned clams work in a pinch. Just drain them (save that juice!) and add them at the very end – they only need 5 minutes to warm through. Pro tip: Look for chopped clams in the can for easy prep.

How do I prevent curdling? The key is gentle heat. Once you add the cream, keep the chowder at a lazy simmer – no boiling allowed! Stirring frequently helps too. If you’re really worried, temper the cream by whisking in a ladle of hot broth before adding it to the pot.

Is it freezer-friendly? Honestly? Not really. The dairy tends to separate when frozen and thawed. If you must freeze it, leave out the cream and add it fresh when reheting. But I recommend enjoying this chowder within 3 days for the best texture.

Final Thoughts

There you have it – my go-to New England Clam Chowder that’s saved me from many a chilly evening! I’d love to hear how yours turns out. Did you add any personal twists? Maybe an extra dash of hot sauce or some fresh herbs? Drop me a note – nothing makes me happier than hearing about your soup adventures. Now go warm up that kitchen!