New England Clam Chowder is a creamy, 30-minute soup with tender potatoes, savory bacon, and clams in a silky broth. It’s rich and comforting without being overly thick or heavy.
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This New England Clam Chowder is creamy and comforting without being overly thick or heavy. Bacon, tender potatoes, and clams simmer in a silky broth that comes together in about 30 minutes.
I use canned clams because they’re easy to keep on hand and give the soup plenty of clam flavor without making this a whole production.
Why You'll Love This New England Clam Chowder
- Ready in about 30 minutes: No long simmer required.
- Silky, creamy broth: Rich without being overly thick or floury.
- Easy-to-find ingredients: Canned clams make this practical no matter where you live.
- Classic combination: Bacon, potatoes, clams, and cream make a simple, savory chowder.
What You'll Need & Why
- Bacon: Adds smoky, savory flavor.
- Butter: For cooking the vegetables and building the base.
- Onion + carrots + celery: The aromatic base of the chowder.
- Red potatoes: Hold their shape while becoming tender and creamy.
- Clam juice + chicken broth: Create a savory, briny broth without overpowering the clams.
- Bay leaves + thyme: Add simple herb flavor.
- All-purpose flour: Lightly thickens the broth without making it heavy.
- Heavy cream: Gives the chowder its silky, creamy finish.
- Canned baby clams: Easy, accessible, and added near the end so they stay tender.
The Recipe Rundown
- Cook the bacon: Sauté the bacon with butter in a Dutch oven.
- Add the vegetables: Stir in the onion, carrots, celery, and potatoes and cook until they begin to soften.
- Simmer the soup: Add the clam juice, chicken broth, bay leaves, and thyme and simmer until the potatoes and vegetables are tender.
- Make it creamy: Whisk the flour and heavy cream together, stir it into the soup, and return to a simmer.
- Add the clams: Stir in the clams at the end and cook just until warmed through.
- Serve: Oyster crackers or a little crusty bread for dipping is non-negotiable.
Swaps & Variations
Keep the classic clam chowder flavor while making a few simple swaps based on what you have on hand.
- Bacon: Pancetta or salt pork can be used instead.
- Potatoes: Red potatoes are my preference, but Yukon Golds also work well. If using russets, peel them first.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Tips For The Best New England Clam Chowder
A few simple tips will give you a creamy chowder with tender clams every time.
- Add the clams at the end: Canned clams are already cooked, so add them just long enough to warm through and keep them tender.
- Don’t skip the clam juice: It gives the broth the briny clam flavor that chicken broth alone can't provide.
- Use heavy cream: It gives this chowder its silky texture without making the broth overly thick.
- Keep the heat gentle: Once the cream is added, simmer gently rather than boiling the chowder.
New England Clam Chowder Recipe
Equipment
- dutch oven
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 all-purpose 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!
Nutrition
Storage & Reheating
This New England clam chowder stores well with a little care.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. Avoid high heat to keep the chowder smooth and creamy.
- Freezing: Not recommended. Cream-based soups tend to separate once frozen and reheated.
REcipe Testing Notes
This chowder is intentionally silky, not super thick: The amount of flour in the recipe lightly thickens the broth while keeping it creamy and spoonable. If you prefer a thicker chowder, add an extra tablespoon of flour to the cream slurry.
More Cozy Soups You'll Love
If this easy New England clam chowder hits the spot, you’ll want to try these cozy favorites next:
- Loaded Baked Potato Soup: Thick, creamy, and packed with all the classic baked potato flavors everyone loves.
- Creamy White Lasagna Soup: Rich, comforting, and full of familiar lasagna flavor in soup form.
- Quick and Easy Pastina: A simple, nostalgic bowl of comfort that’s perfect when you want something soothing and easy.
- Greek Lemon Chicken Orzo Soup: Bright, cozy, and fresh with tender chicken and lemony broth.
- Hearty Vegetable Beef Soup: A classic, simmered comfort meal that never goes out of style.
- Seafood Chowder: Rich, silky, and full of seafood and tender potatoes.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
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!