My creamy New England Clam Chowder is made with tender clams, chunks of russet potatoes, a mirepoix of vegetables, and smoky bacon. Making every bite of this delicious soup a culinary event.
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Bring the taste of New England to your home with this easy Clam Chowder recipe. This hearty soup is comfort food at its best.
Clams were abundant in the coastal New England area of the United States, and clam chowders and seafood stews could be found cooking on the stoves in many New Englanders’ households.
However, with the advent of canned soups, America stopped making homemade soups, and most seafood soups became a luxury we could only afford on special occasions when we dined out.
You might also enjoy my version of Manhattan chowder and my awesome corn chowder recipe.
What Kind of Clams should I buy?
Little Neck clams are most often the type of clams you’ll find in supermarkets. This size clam is generally used in pasta dishes such as clams and spaghetti. And that’s because the larger the clam gets, the tougher and chewier it will be.,
Many supermarkets also carry Middle Necks (pictured above), Top Necks, or Cherrystone clams.
- Pasta Necks (or Spaghetti Clams) – Smaller than Little Necks, they are tender and easy to digest. Their delicate flavor goes well in light sauces, pasta, or rice dishes.
- Little Neck – small and tender, they are usually steamed open or eaten on the half shell. Also good for pasta dishes.
- Middle Neck – rich, firm-textured meat has a salty and slightly sweet flavor. Great for steaming in a garlic sauce and for soups.
- Top Neck – typically eaten raw on the half shell, grilled open, or as a baked clam appetizer, such as clams casino or deviled clams.
- Cherrystone – eaten raw or most often used for baked clam appetizers such as clams casino or deviled clams.
- Chowder – the largest and toughest hard clams, usually winding up in chowders.
If you don’t see them, ask the seafood person if the larger clams are available for ordering.
Ingredients to make New England Clam Chowder
Gather the ingredients to prepare our creamy New England Clam Chowder recipe. Culinary professionals call this the “Mise en Place,” which means "everything in its Place."
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
I’m not a fan of using bay leaves in my chowder, but feel free to add one or two if you enjoy the flavor they impart.
Recipe Variations
- Corn Chowder Twist: Sweet corn adds bursts of sunshine-sweet flavor.
- Seafood Chowder: Add shrimp, scallops, or fish for a full-on dockside feast.
- Herb Boost: Dill or thyme brightens the creaminess.
- Cheesy Chowder: Add sharp cheddar cheese for extra richness and cheesy goodness.
What can I use as a substitute for fresh clams?
Many supermarkets carry frozen, chopped clam meat in 1-pound containers. This is a better choice than canned clams. Please note that most frozen chopped clams are sourced from China or Indonesia.
If using frozen clams, allow them to thaw completely before adding them to the soup. You’ll also need jarred clam juice if you use frozen clams.
Use 16-18 ounces of frozen or canned clams. You will also need 8-12 ounces of clam juice.
How to make New England Clam Chowder
Follow along with my simple step-by-step instructions to learn how to make New England Clam Chowder in your home kitchen.
The first step is steaming the clams you’ll be using for the soup.
- Add one cup of water to a large pot over medium heat.
- Add the whole, unopened clams to the pot and cover it.
- Steam the clams for 8-10 minutes or until they open.
**Don’t let the clams cook longer than it takes to steam open.
Once the clams have steamed open, remove them from the stove and allow them to cool until they are cool enough to handle safely.
When the clams have sufficiently cooled, remove the meat from the shells. Don’t remove the tiny mussel that holds the clam to the shell; it will be tough and chewy.
**Discard the shells, but make sure to save all the clam broth from the steamed clams. The natural flavor of the clam juice really enhances the overall flavor of the chowder.
Chop the clams into small pieces and refrigerate them until needed.
- In a 4- 6 quart soup pot (or dutch oven) cook the bacon over medium-high heat until it’s almost done.
- Add the onions, celery, and carrots, and continue cooking for 5-6 minutes.
*Authentic Clam Chowder would have used salt pork instead of bacon.
Reduce the heat to low and add the flour to the pot to make a roux. This will thicken the soup.
Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.
Heat the clam broth in a saucepan while the roux is cooking. Add the hot clam broth to the roux and mix well using a wire whisk.
When thoroughly mixed, add the potatoes and fresh thyme to the pot and stir until well combined.
Now add the whole milk and the heavy cream. Allow the soup to simmer over low heat for about an hour.
**If the soup gets too thick, add water to the pot. I wouldn’t add any more dairy at this point, just water.
Before serving the chowder, add the chopped clams and simmer for 5 additional minutes to bring the soup back to a simmer. Serve with crackers, oyster crackers, or fresh crusty bread and enjoy!
*Some folks enjoy hot sauce with their chowder.
Chef Tips
- Start with the bacon. Render it low and slow to build a flavorful base, then sauté your onions in the drippings. That smoky layer is what separates "good" chowder from restaurant-quality chowder.
- Clams come last. Add them at the end so they stay tender. Pull the pot off the heat and let residual warmth finish them perfectly.
- Use the juice. Don't toss the clam liquid, it's flavor gold and enhances the flavor.
- Balance the cream. Half-and-half for richness, whole milk to lighten, a splash of heavy cream for depth.
- Don't let it boil. A gentle simmer keeps the chowder creamy, not grainy.
A great clam chowder isn't just about filling you up; it's about slowing down, savoring, and letting the flavors transport you to the New England seacoast.
Serve it hot with oyster crackers or crusty bread, and suddenly your kitchen feels like a cozy dockside café. Make it once, and it'll become your go-to chowder recipe for years to come.
Storage & Reheating Tips
Store refrigerated in an airtight container or well covered with plastic wrap for 3-4 days. It will actually taste better the next day. It can be stored frozen for up to 3 months.
Reheat gently on the stovetop with a splash of milk/cream to revive the chowder to its silky perfection. You can also reheat with short bursts in the microwave.
Serving Suggestions
- Oyster Crackers: Tradition and crunch in every spoonful.
- Crusty Bread/Sourdough: So you can soak up every delicious drop.
- Simple Green Salad: A bright reset button between bites.
- Lobster Roll Combo: The dockside special: chowder + lobster roll = New England magic.
- Seasonal Pairings: Fresh corn in the summer, roasted root vegetables in winter.
Recipe FAQ’s
New England Clam Chowder (also referred to as "Boston-style" clam chowder), is made using milk and cream. This makes it a much thicker chowder than other regional types of clam chowder. The other two styles of clam chowder, Rhode Island Clam Chowder and Manhattan Clam Chowder, are both tomato-based broth-style soups.
Originally made in the Maine and Massachusetts areas, food historians believe that French or Nova Scotian settlers introduced the soup to the region, thus lending to the name New England Clam Chowder.
Start with a flour-butter roux for body, or simply mash a few potatoes right in the pot. Potatoes naturally thicken the broth without turning it gluey and adding a heavy flavor.
More Soup Recipes You’ll Love!
New England Clam Chowder
Ingredients
- 36 large clams (steamed and chopped)
- 2-3 cups clam juice (from steamed clams )
- 4 strips bacon
- 4 tablespoons unsalted butter
- 1 large onion small dice
- 4 stalks celery small dice
- 2 large carrots small dice
- 2 medium potatoes cut into ¼-inch cubes
- 1 teaspoon fresh thyme leaves chopped
- ½ cup all-purpose flour
- 3 cups milk
- ½ cup heavy cream
- ½ teaspoon black pepper
- sea salt to taste
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Instructions
- The first step in making New England Clam Chowder is steaming open the clams. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.
- When the clams have steamed open, remove from the heat and allow to cool. When the clams are cool, remove the clam meat from the shell (leaving the muscle that attaches the clam to the shell). Chops the clams into small pieces and refrigerate until needed.Discard the Shells but Save the Clam Broth in the bottom of the pot. You will heat this up and use it to make the soup.
- Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp. About 8 to 10 minutes.
- Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.
- Reduce the heat to low and add in the flour, making the roux that will thicken the soup. Allow the roux to cook over low heat for 5- 7 minutes, but don't let the roux get dark or burn.
- Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.
- Add the potatoes, and fresh thyme into the pot at this time stirring them into the soup.
- Add the milk and heavy cream to the soup and let the soup simmer over low heat for about an hour.**If the soup gets to thick, add water to pot. I wouldn't add any more dairy at this point, just water.
- Before serving the chowder, add in the chopped clams and simmer for 5 additional minutes to bring the soup back to temperature.
- Serve the Chowder with crackers, bread and a bottle of hot sauce.
Notes
- Corn Chowder Twist: Sweet corn adds bursts of sunshine-sweet flavor.
- Seafood Chowder: Add shrimp, scallops, or fish for a full-on dockside feast.
- Herb Boost: Dill or thyme brightens the creaminess.
- Cheesy Chowder: Add sharp cheddar cheese for extra richness and cheesy goodness.
- Start with the bacon. Render it low and slow to build a flavorful base, then sauté your onions in the drippings. That smoky layer is what separates "good" chowder from restaurant-quality chowder.
- Clams come last. Add them at the end so they stay tender. Pull the pot off the heat and let residual warmth finish them perfectly.
- Use the juice. Don't toss the clam liquid, it's flavor gold and enhances the flavor.
- Balance the cream. Half-and-half for richness, whole milk to lighten, a splash of heavy cream for depth.
- Don't let it boil. A gentle simmer keeps the chowder creamy, not grainy.
- Oyster Crackers: Tradition and crunch in every spoonful.
- Crusty Bread/Sourdough: So you can soak up every delicious drop.
- Simple Green Salad: A bright reset button between bites.
- Lobster Roll Combo: The dockside special: chowder + lobster roll = New England magic.
- Seasonal Pairings: Fresh corn in the summer, roasted root vegetables in winter.
Walter says
You indicate in the recipe to need 2 to 3 cups of clam juice yet you indicate to use only 1 cup of water to steam the clams
I’m confused
Chef Dennis Littley says
The clams make juice when they cook.