New England Clam Chowder is a creamy, briny, soul-warming classic. This version is rich yet balanced, with tender potatoes and sweet clams in every spoonful. It’s the ultimate comfort food that feels like a cozy hug in a bowl.
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Why You’ll Love This New England Clam Chowder
- Ultimate comfort food: Creamy, hearty, and wraps you in warmth.
- Deep, complex flavor: Savory salt pork base with briny clam juice and herbs.
- Surprisingly straightforward: No fancy techniques—just patient, honest cooking.
- Incredibly versatile: Perfect in a bread bowl, with crackers, or alongside a salad.
Ingredients & Tools
- 4 oz salt pork or thick-cut bacon, diced small
- 2 tbsp unsalted butter
- 1 large yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups clam juice (from the cans or bottled)
- 2 cups fish stock or chicken broth
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 bay leaves
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 3 (10 oz) cans whole baby clams, drained, juice reserved
- 2 cups heavy cream
- 1 cup whole milk
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Oyster crackers, for serving
Tools: A large, heavy-bottomed pot or Dutch oven (this is crucial for even heating), a wooden spoon, and a sharp knife.
Notes: Don’t skip the salt pork for authentic savory depth. Heavy cream and whole milk give richness without greasiness.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 24 g |
| Fat: | 32 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Salt Pork vs. Bacon. Salt pork is traditional and provides a subtler, porky savoriness without the smokiness of bacon. If you use bacon, that’s fine — it’ll still be delicious, just a different flavor profile.
- The Right Potato is Key. Waxy potatoes like Yukon Golds or red potatoes hold their shape beautifully and won’t turn to mush in the soup. Starchy potatoes like Russets will break down and thicken the chowder too much, making it gluey.
- Don’t Rush the Roux. When you add the flour to the fat and vegetables, you need to cook it for a full two minutes, stirring constantly. This gets rid of the raw flour taste and is the foundation for a properly thickened chowder.
- Reserve that Clam Juice! When you drain the canned clams, make sure to catch the juice. We’ll use it to build our broth — it’s packed with briny flavor that you just can’t replicate.
How to Make New England Clam Chowder
Step 1: Render the Salt Pork. Place your diced salt pork (or bacon) in a large, cold Dutch oven. Turn the heat to medium-low and cook, stirring occasionally, until the fat has rendered and the pieces are golden brown and crispy. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy pork bits to a paper towel-lined plate. You’ll leave the rendered fat in the pot — that’s your cooking gold!
Step 2: Sauté the Aromatics. Add the butter to the pork fat in the pot. Once melted, add the chopped onion and celery. Cook over medium heat, stirring often, until the vegetables have softened and become translucent, about 5-7 minutes. You’ll notice they should smell amazing and just be starting to take on a little color. Stir in the minced garlic and cook for one more minute until fragrant.
Step 3: Create the Roux. Sprinkle the flour over the vegetable mixture. Now, stir constantly for a full two minutes. You’re cooking the flour here, and the mixture will look like a thick, clumpy paste — that’s exactly what you want. This is the step that will prevent your chowder from tasting floury and will guarantee a silky, not gloopy, texture later on.
Step 4: Build the Broth. Gradually pour in the clam juice and fish stock, whisking constantly as you go. This will help prevent any lumps from forming. The mixture will look very thick at first, but it will thin out into a smooth, gravy-like consistency as you add all the liquid. Bring this to a gentle simmer.
Step 5: Cook the Potatoes. Add the cubed potatoes, bay leaves, and thyme to the pot. Give everything a good stir. Reduce the heat to maintain a low simmer, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are just fork-tender. You don’t want them falling apart, so check them at the 15-minute mark.
Step 6: Add the Clams and Dairy. Once the potatoes are tender, stir in the drained clams, heavy cream, and whole milk. Return the chowder to a very gentle heat — do not let it boil! Heating it too aggressively after adding the dairy can cause it to curdle. You just want to warm it through until it’s steaming hot, which should take about 5 minutes.
Step 7: Final Seasoning and Serve. Remove the pot from the heat. Take out the bay leaves and discard them. Stir in most of the reserved crispy salt pork bits, saving a few for garnish. Now, taste the chowder — this is crucial. Season generously with black pepper, but be careful with salt. The clam juice and salt pork can be quite salty, so taste first, then add salt if needed. Ladle into bowls, garnish with fresh parsley and the remaining pork cracklings, and serve immediately with oyster crackers on the side.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Not recommended—dairy can separate and potatoes turn mushy.
- Reviving: Reheat gently on the stovetop, stirring often; add a splash of cream if needed.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The sharp, acidic bite of a vinaigrette-dressed salad cuts through the richness of the chowder perfectly, balancing the meal.
- Buttery, toasted sourdough bread — There’s nothing better than a thick, crusty slice of bread for dipping and scooping up every last bit of creamy goodness from the bowl.
- Steamed mussels or littleneck clams — If you’re going for a full-on seafood feast, a platter of simply steamed shellfish with white wine and garlic makes for an impressive and thematic starter.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity and citrus notes in these wines cleanse the palate between bites of the rich, creamy chowder.
- A classic New England IPA — The hoppy, bitter character of an IPA stands up beautifully to the savory, fatty elements in the soup, making for a truly satisfying pairing.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm, spiced apples and cold ice cream are a classic, homey dessert that feels like a natural follow-up to a comforting bowl of chowder.
- A simple slice of blueberry pie — It doesn’t get more New England than this. The sweet-tart berry filling is a lovely, light finish.
- Maple panna cotta — This silky dessert echoes the creaminess of the chowder but in a sweet, elegant form, with the distinct, wonderful flavor of maple.
Top Mistakes to Avoid
- Mistake: Boiling the chowder after adding the dairy. This is the number one way to end up with a curdled, grainy soup. Once the cream and milk are in, keep the heat low and gentle, just until warmed through.
- Mistake: Using the wrong potatoes. As mentioned, starchy potatoes will disintegrate and turn your chowder into a thick, pasty potato soup. Stick with waxy varieties for the perfect texture.
- Mistake: Overcooking the clams. Canned clams are already cooked. You’re just heating them through. If you simmer them for too long, they’ll become tough and rubbery, which is a real shame.
- Mistake: Not tasting before salting. Between the salt pork and the naturally salty clam juice, your chowder might already be perfectly seasoned. Always do a final taste test and adjust with salt and a generous amount of black pepper at the very end.
Expert Tips
- Tip: For a super-silky texture, use an immersion blender… briefly. If you prefer a less chunky chowder, you can use an immersion blender to puree about one cup of the soup (make sure to avoid the clams!) right before adding the dairy. This will thicken the base beautifully and give it a more uniform, velvety body.
- Tip: Make it a day ahead. Chowder almost always tastes better the next day after the flavors have had time to meld. Just prepare it up until the point before adding the dairy. Let it cool, then refrigerate. The next day, reheat the base gently, then stir in the cream and milk and proceed.
- Tip: Add a splash of sherry at the end. A tablespoon or two of dry sherry stirred in right before serving adds a wonderful layer of nutty complexity that elevates the entire dish from great to exceptional.
- Tip: For a fresher clam flavor, use fresh clams. If you have access to fresh cherrystone or littleneck clams, steam about 2 pounds of them in a cup of white wine until they open. Use the resulting broth instead of the bottled clam juice and use the shucked clams in place of the canned.
FAQs
Can I make this chowder ahead of time?
Absolutely, and it often tastes even better! The key is to stop right before adding the cream and milk. Let the potato-and-broth base cool completely, then store it in the fridge for up to two days. When you’re ready to serve, gently reheat the base, then stir in the dairy and clams and warm through. This prevents the dairy from separating and ensures a perfect texture.
How can I make my chowder thicker or thinner?
If it’s too thin for your liking, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering chowder (before adding dairy) and it will thicken up in a minute or two. If it’s too thick, simply thin it out with a little extra clam juice, stock, or even just water until it reaches your desired consistency.
Can I freeze New England Clam Chowder?
I don’t recommend it, honestly. Dairy-based soups don’t freeze well — they tend to separate and become grainy when thawed. The potatoes can also become mushy and watery. This is truly a “make-and-eat” kind of dish, or one to keep in the fridge for a few days at most.
What’s the difference between New England and Manhattan Clam Chowder?
The difference is night and day! New England chowder is creamy and white, made with milk or cream. Manhattan chowder is clear and red, as it’s a tomato-based broth. They’re both delicious, but they’re completely different soups with distinct regional identities.
My chowder turned out a bit grainy. What happened?
This usually happens if the soup was boiled after the dairy was added, causing the proteins in the milk and cream to curdle. Another possibility is that the roux wasn’t cooked long enough, leaving a raw flour taste and texture. Next time, be sure to cook your roux for the full two minutes and keep the heat very low once the cream goes in.
New England Clam Chowder
Make the best New England Clam Chowder with this easy recipe. Creamy, rich, and packed with tender clams and potatoes. Get the authentic recipe now!
Ingredients
For the Ingredients
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4 oz salt pork or thick-cut bacon (diced small)
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2 tbsp unsalted butter
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1 large yellow onion (finely chopped)
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2 celery stalks (finely chopped)
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2 cloves garlic (minced)
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1/3 cup all-purpose flour
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2 cups clam juice (from the cans or bottled)
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2 cups fish stock or chicken broth
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1.5 lbs Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
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2 bay leaves
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1 tsp fresh thyme leaves (or 1/2 tsp dried)
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3 cans whole baby clams (10 oz each, drained, juice reserved)
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2 cups heavy cream
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1 cup whole milk
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Salt and freshly ground black pepper (to taste)
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2 tbsp fresh parsley (chopped, for garnish)
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Oyster crackers (for serving)
Instructions
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Place your diced salt pork (or bacon) in a large, cold Dutch oven. Turn the heat to medium-low and cook, stirring occasionally, until the fat has rendered and the pieces are golden brown and crispy. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy pork bits to a paper towel-lined plate. You’ll leave the rendered fat in the pot — that’s your cooking gold!01
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Add the butter to the pork fat in the pot. Once melted, add the chopped onion and celery. Cook over medium heat, stirring often, until the vegetables have softened and become translucent, about 5-7 minutes. You’ll notice they should smell amazing and just be starting to take on a little color. Stir in the minced garlic and cook for one more minute until fragrant.02
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Sprinkle the flour over the vegetable mixture. Now, stir constantly for a full two minutes. You’re cooking the flour here, and the mixture will look like a thick, clumpy paste — that’s exactly what you want. This is the step that will prevent your chowder from tasting floury and will guarantee a silky, not gloopy, texture later on.03
-
Gradually pour in the clam juice and fish stock, whisking constantly as you go. This will help prevent any lumps from forming. The mixture will look very thick at first, but it will thin out into a smooth, gravy-like consistency as you add all the liquid. Bring this to a gentle simmer.04
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Add the cubed potatoes, bay leaves, and thyme to the pot. Give everything a good stir. Reduce the heat to maintain a low simmer, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are just fork-tender. You don’t want them falling apart, so check them at the 15-minute mark.05
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Once the potatoes are tender, stir in the drained clams, heavy cream, and whole milk. Return the chowder to a very gentle heat — do not let it boil! Heating it too aggressively after adding the dairy can cause it to curdle. You just want to warm it through until it’s steaming hot, which should take about 5 minutes.06
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Remove the pot from the heat. Take out the bay leaves and discard them. Stir in most of the reserved crispy salt pork bits, saving a few for garnish. Now, taste the chowder — this is crucial. Season generously with black pepper, but be careful with salt. The clam juice and salt pork can be quite salty, so taste first, then add salt if needed. Ladle into bowls, garnish with fresh parsley and the remaining pork cracklings, and serve immediately with oyster crackers on the side.07
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