Creamy and delicious, this creamy New England Clam Chowder recipe is loaded with clams, tender bits of potato and topped with crispy bacon. It's better than any canned chowder and will be a family favorite.
A loyal following exists for lovers of creamy New England clam chowder. Fans are a plenty for the brothy tomato-based counterpart known as Manhattan clam chowder. Thanks to my stepmom, I have a beloved recipe for Manhattan clam chowder. It is brimming with chopped clams, diced tender zucchini, chunks of red potatoes and fresh thyme.
Conversely, a quintessential velvety New England clam chowder recipe with just the few key ingredients of whole milk, chopped clams, russet potatoes and clam juice has eluded me.
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why I love this creamy New England clam chowder recipe
I tested and tweaked my recipe for New England clam chowder but, it was never quite right. At times the soup was too thick and pasty. This was from the addition of too much flour or an overabundance of potatoes. Other times it was too thin and watery as I added more clam juice then needed.
During a dreary and rainy spring day this year, I took another stab at making the perfect creamy New England chowder recipe. I struck upon the right balance of ingredients. The resulting was luscious and creamy chowder studded with delicate yet slightly chewy clams, tender chunks of potatoes, and flecked with fresh thyme and smoky bits of bacon.
ingredients
- bacon
- salted butter
- onion
- garlic
- all purpose flour
- light cream
- bottled clam juice
- Old Bay seasoning
- kosher salt and freshly ground pepper
- russet potatoes
- chopped cooked clams or canned clams
- fresh thyme
- oyster crackers
Canned clams are perfect for this recipe. They are readily available at the grocery store year-round. The fully cooked shellfish is easy to use. It comes packed in a broth which is a flavor booster for the chowder.
Also, many seafood counters at grocery stores stock clams that are cooked and shucked. My recipe also calls for bottled clam juice which adds the briny taste of the ocean to the seaside classic.
expert tips
- Butter and flour are used to make a roux that thickens the soup. After adding the flour, stir and cook it for 30 seconds to 1 minute. This removes the flour taste from the roux.
- Let the light cream come to room temperature before adding to the chowder. It will speed up the prep time as the chowder with heat up quicker.
- Add the clams at the very end of the cooking time. They are already cooked. In essence you are just reheating them. Also, overcooking clams will make the clams tough and chewy.
what to serve with clam chowder
Top a steaming hot bowl of chowder with a handful of crunchy oyster crackers and a sprinkle of fresh parsley. A simple side salad of mixed baby greens, a few sweet cherry tomatoes, a drizzle of balsamic vinegar and extra virgin olive oil, and a sprinkling of salt and pepper complete the meal.
more seafood recipes
- Blackened Tuna Bites with Sweet Pickle Dipping Sauce
- Pecan Crusted Honey Mustard Salmon
- Baked Cod with Crispy Garlic Panko
- Mussels Marinara
just one more thing
If you make this delicious and creamy chowder recipe, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.
Recipe
New England Clam Chowder Recipe
Ingredients
- 4 slices bacon
- 2 tablespoons salted butter
- 1 cup diced onion
- 3 cloves garlic minced
- 6 tablespoons all purpose flour
- 1 cup light cream
- 3 8 ounce bottles clam juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 medium russet potatoes small dice, about 2 cups
- 16 ounces chopped clams or 5 6.5 ounce cans
- 1 tablespoon fresh thyme leaves
- oyster crackers for serving
Instructions
- In a large pot over medium heat, add the bacon and cook until crisp. Remove the bacon from the pot. When cool, crumble into small pieces and set aside.
- Add the butter to the pot to along with the onion and garlic. Sauté the vegetables for 4 to 5 minutes or until the onions are translucent.
- Stir the flour into the pot along with the onions and garlic. Continue stirring and cooking the flour mixture for about 30 seconds.
- Slowly pour the light cream into the pot while stirring constantly. Slowly pour in the bottles of clam juice. Stir to combine. Cook for about 2 to 3 minutes or until the chowder is slightly thickened. Stir occasionally.
- Stir in the Old Bay seasoning, kosher salt and pepper.
- Add the potatoes to the pot and bring the chowder to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 12 to 15 minutes.
- Stir in the drained clams, fresh thyme, and the crumbled bacon. Continue cooking the chowder for about 2 minutes.
- Serve in large shallow bowls sprinkled with fresh parsley and a handful of oyster crackers.
Video
Notes
- Butter and flour are used to make a roux that thickens the soup. After adding the flour, stir and cook it for 30 seconds to 1 minute. This removes the flour taste from the roux.
- Let the light cream come to room temperature before adding to the chowder. It will speed up the prep time as the chowder with heat up quicker.
- Add the clams at the very end of the cooking time. They are already cooked. In essence you are just reheating them. Also, overcooking clams will make the clams tough and chewy.
Amy Casey says
This is a family favorite recipe in our house. The bacon adds a nice smoky flavor that compliments the clams.