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Creamy New England Clam Chowder Recipe Easy Homemade Comfort Soup

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A rich and hearty creamy New England clam chowder that combines tender clams, potatoes, and a velvety broth for a comforting and authentic taste of the coast.

Ingredients

Scale
  • 3 cups chopped fresh clams or two 6.5-ounce cans of minced clams (reserve the juice)
  • 4 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 medium Yukon Gold or Russet potatoes, peeled and diced
  • 2 cups chicken broth
  • 1 cup clam juice (from canned clams or bottled)
  • 1 cup heavy cream
  • 1 cup whole or 2% milk
  • 1 bay leaf
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Place chopped bacon in a large heavy-bottomed pot over medium heat. Cook for 5-7 minutes, stirring occasionally until crisp but not burnt. Remove with a slotted spoon and set aside on paper towels. Leave the rendered fat in the pot.
  2. Add butter to the bacon fat. Once melted, add diced onion and celery. Cook over medium heat for 7-8 minutes, stirring often until softened and translucent. Add minced garlic and cook for another 1 minute without browning.
  3. Sprinkle flour over the vegetables. Stir constantly for 2-3 minutes until the mixture turns light golden and smells nutty.
  4. Slowly pour in chicken broth and clam juice while stirring to avoid lumps. Add diced potatoes and bay leaf. Increase heat to medium-high and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Stir in chopped clams, cooked bacon, heavy cream, and milk. Warm gently without boiling. Simmer for 5 more minutes to meld flavors.
  6. Remove bay leaf. Add thyme if using. Taste and season with salt and pepper as needed. Thin with a splash of milk or broth if too thick.
  7. Ladle chowder into bowls and garnish with fresh parsley. Serve with oyster crackers or crusty bread.

Notes

Keep heat low when adding cream and milk to prevent curdling. Use small-curd clams for tender texture. For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch. For dairy-free, substitute cream and milk with full-fat coconut milk or cashew cream. Uniform potato size ensures even cooking. Adjust salt carefully as clam saltiness varies.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, comfort soup, seafood soup, chowder recipe

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