Recipe

Earthy New England Clam Chowder

Creamy, savory, and built on a real clam base with bacon, potatoes, and thyme for that cozy coastal depth.

By Matt Campbell

•

4.8

New England clam chowder gets a reputation for being either too thick, too bland, or weirdly sweet. We are not doing that today. This version is creamy but not gluey, savory from bacon, and genuinely clam-forward because we use the clam juice from the cans as part of the broth. A lot of the briny ocean flavor lives right there.

The “earthy” part comes from a simple trick: letting the aromatics and herbs really hang out in the fat for a minute, then building the soup in calm layers. You get cozy potato softness, salty pops of clam, and a thyme and bay leaf backbone that tastes like a cold day by the water, in the best way.

Why It Works

Real clam flavor: We cook with reserved clam juice plus broth, so it tastes like chowder, not just cream soup with seafood vibes.
Creamy, not heavy: A modest roux thickens gently, then half-and-half finishes the job without turning the pot into paste.
Bright balance: A small splash of lemon at the end wakes everything up without making it taste like lemon chowder.
Potatoes that hold up: Yukon Golds give you creamy edges but still keep their shape.

Pairs Well With

Crusty sourdough
Simple green salad
Oyster crackers
Roasted asparagus

Storage Tips

Keep It Creamy Later

Cool fast: Get the chowder into shallow containers so it cools quickly, then refrigerate.
Fridge: Store airtight for up to 3 days.
Reheat gently: Warm over low heat, stirring often. If it looks extra thick (it will), loosen with a splash of broth, water, or milk.
Freezing: Cream-based chowders can separate after freezing. If you must freeze, do it for up to 1 month and reheat slowly while whisking. Expect a slightly different texture.

Tip: If you know you want freezer-friendly chowder, stop before adding half-and-half, freeze the base, then add dairy when reheating.

Common Questions

Can I use fresh clams instead of canned?

Absolutely. Steam about 3 to 4 pounds of littlenecks with a splash of water until they open, then chop the meat. Clam yield varies a lot, so think of this as aiming for roughly 1 to 1 1/2 cups chopped clam meat (similar to two 6.5-ounce cans once drained). Strain and reserve the steaming liquid and use it like the clam juice in the recipe. Fresh is great, but canned is weeknight-friendly and still delicious.

How do I keep chowder from getting gummy?

Do not over-thicken early. Cook the flour for a minute, then add liquid gradually. Also, simmer gently. A rolling boil can break dairy and make potatoes shed starch fast.

Is this supposed to be thick or brothy?

Somewhere in the middle. It should coat a spoon but still pour. This recipe uses a light roux on purpose, then lets the potatoes help with the body. If you prefer it thicker, increase the flour to 3 tablespoons (or 4 for a more classic thick chowder) and simmer 5 to 10 minutes longer before adding the half-and-half. If you want it lighter, add a little extra broth.

What is the best potato for chowder?

Yukon Gold is my favorite for a creamy texture without turning grainy. Russets work too, but they break down more and thicken the soup faster.

Can I make it without bacon?

Yes. Use 2 tablespoons butter or olive oil to start, and bump the seasoning with a little smoked paprika for that cozy depth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Small bowl for reserving clam juice
Ladle

I learned pretty quickly that chowder is a “pay attention” soup. Not because it is complicated, but because it punishes you when you rush. I have thickened it too hard, boiled it too aggressively, and ended up with something that ate like mashed potatoes in a bowl.

This version is the one I make when I want that calm, savory, New England vibe without babysitting a finicky recipe. Bacon first, aromatics next, potatoes until tender, clams at the end. Then I taste, adjust, and pretend I am not about to go back for seconds before the bowl is even empty.

Earthy New England Clam Chowder

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

4 slices bacon, chopped
1 tablespoon unsalted butter (optional, if bacon is lean)
1 medium yellow onion, diced
2 celery ribs, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour (use 3 for thicker chowder)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 bay leaf
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (6.5-ounce) cans chopped clams, with juice (reserve all the juice, then drain clams)
2 cups low-sodium chicken broth (or seafood stock)
1 cup bottled clam juice (optional for extra depth; if skipping, use 1 more cup broth)
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 cup half-and-half
1/2 cup heavy cream (optional for richer finish)
1/2 to 1 1/2 teaspoons kosher salt, to taste
1 teaspoon lemon juice, to finish (optional but recommended)
Chopped parsley, for serving
Oyster crackers, for serving

Instructions

Cook the bacon. In a large pot over medium heat, cook chopped bacon until crisp, 6 to 8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Leave the drippings in the pot. If the pot looks dry, add 1 tablespoon butter. If there is a lot of bacon fat (more than about 2 tablespoons), spoon off a little before moving on.
Build the base. Add onion and celery to the pot and cook until softened, 5 to 6 minutes. Add garlic and cook 30 seconds, stirring so it does not brown.
Make a quick roux. Sprinkle flour over the vegetables and stir constantly for 1 minute. You are not trying to darken it, just cook off the raw flour taste.
Add herbs and liquids. Stir in thyme, bay leaf, and black pepper. Pour in all the juice from the canned clams, then add chicken broth. If using bottled clam juice, add it now too. If you are skipping bottled clam juice, add 1 extra cup broth here so the liquid stays balanced.
Simmer the potatoes. Add diced potatoes. Bring to a gentle simmer, then lower heat to maintain a steady, small-bubble simmer. Cook 12 to 15 minutes, or until potatoes are tender but not falling apart. Keep the heat calm so the pot does not reduce too aggressively.
Add clams at the end. Stir in the drained chopped clams and warm gently for 2 to 3 minutes. Clams are already cooked, so they just need to heat through.
Finish with dairy. Reduce heat to low. Stir in half-and-half and, if using, heavy cream. Heat gently for 2 to 3 minutes. Do not boil.
Taste and tune. Remove bay leaf. Start with 1/2 teaspoon salt, then add more as needed (bacon, clams, and broth all bring their own salt). Add a small splash of lemon juice if you want the flavor to pop. If the chowder is too thick, loosen with a bit more broth or milk.
Serve. Ladle into bowls and top with crispy bacon and parsley. Oyster crackers are optional, but also not optional.

Nutrition information is estimated.

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