New England Clam Chowder is quick and easy and so comforting! My recipe is full of tender veggies and clams in a simple broth that's creamy and silky, but not heavy. Topped with a little crispy bacon and served alongside some crusty bread, dinner is served!
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New England Clam Chowder is a true classic for a reason. It's beyond delicious, super simple to make, and is the perfect bowl of comfort when you need something to warm your belly!
In about 30 minutes, this glorious soup will be on the table ready for your people to dig in! This is seriously one of my favorite dishes on the planet. Once you make this recipe, it'll be yours, too!
Fresh Clams vs. Canned Clams
I use canned clams for this chowder recipe because I do not live an area with good quality fresh seafood. Canned clams are widely available, affordable, and are super delicious.
However, if you are lucky enough to have access to good quality fresh clams, then I would 100% use those!
Frequently Asked Questions
Can I make this recipe gluten-free?
My New England Clam Chowder can absolutely be made gluten-free. Simply use cornstarch instead of flour to make your slurry. The result will be fantastic!
Can clam chowder be made dairy-free?
To make this clam chowder recipe dairy-free, simply swap out the butter for avocado oil. For the heavy cream, I would recommend using coconut milk/cream. However, you could use any dairy-free milk/cream substitute you like.
What in the world is clam juice?
I get it. Clam juice doesn't necessarily sound that appetizing, but all it is, is clam broth. When clams are cooked, they release a liquid and it becomes clam juice. It's what give this clam chowder recipe so much flavor. I highly recommend getting some, however, chicken or veggie broth would be fine.
What do I serve with clam chowder?
Clam Chowder doesn't need much to improve it. I like to simply finished mine with a sprinkle of extra bacon and some red chili flakes. However, I think it's almost mandatory to serve it with crusty sourdough.
And, if you can find a sourdough bread bowl, even better!!!
Substitutions and Variations
If you don't like clams. Don't worry, boo! I got you. If you're not a clam lover, shrimp would be my first suggestion. In my opinion, it's one of the least seafoody tasting of the seafoods. I also think, poaching salmon in the chowder until its perfectly cooked would be amazing. Halibut would also be a lovely fish to use.
If seafood is still not your jam, throw in some shredded rotisserie chicken! That would make a phenomenal chowder that will appeal to even the pickiest of palates!
Tips and Tricks
- Don't skip out on the clam juice. It adds a wonderful flavor to this chowder. You can find in most grocery stores and on Amazon.
- Use the cream. It may sound like a lot, but it makes the soup wonderfully silky. If you use a whole milk, it won't be as good.
New England Clam Chowder Recipe
Equipment
Ingredients
- 8 slices bacon, diced
- 3 tablespoon salted butter
- 1 med onion, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup new red potatoes, diced
- 16 oz clam juice
- 4 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 2 tablespoon AP flour
- 2 cups heavy cream
- 3 10 oz cans whole baby clams, drained and rinsed
Instructions
- In a large dutch oven, over med-high heat, sauté the diced bacon with the butter.
- Add in the onion, carrot, celery, and potato. Continue to sauté for just a few minutes, until the veggies begin to soften.
- Add the clam juice, chicken broth, bay leaves, dried thyme. Simmer until the veggies are tender.
- Make a slurry with the flour and heavy cream. Add this to the chowder mixture and bring it back to a simmer.
- Add in the drained and rinsed clams. Cook until the clams are warmed through.
- Enjoy!
Notes
Nutrition
Storage and Reheating Instructions
- Store the leftover clam chowder in the fridge for up to 3 days.
- To reheat, do so in the microwave on low and in increments. Keep covered with a damp paper towel. Just in cast of explosion.
- For the stove top, reheat in a small sauce pan over medium-low heat, stirring often.
- This recipe will stay good in the freezer for up to 3 month. Freeze in an airtight container. When you're ready, allow chowder to thaw out in the fridge slowly. This is the trick to keep creamy soups from separating. Go slow.
Thank you!
I am so incredibly happy that you are here! I hope you try my Classic New England Clam Chowder recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
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Eloise says
This chowder is so good. Love that it’s not too thick, but still creamy. I made this on a cold day and had some crusty bread for dipping. We’ll use this recipe from now on!