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thick and creamy new england clam chowder

New England Clam Chowder

  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 5 1x


Testing and tweaking leads to a delicious, creamy and briny New England Clam Chowder recipe loaded with clams.



  • 4 slices bacon
  • 2 tbsp salted butter
  • 1 cup onion (diced)
  • 3 cloves garlic (minced)
  • 6 tbsp all purpose flour
  • 1 cup whole milk
  • 3 bottles clam juice (8 ounces each)
  • 1 tsp Old Bay seasoning
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 medium russet potatoes (small dice, about 2 cups)
  • 16 ounces chopped clams or 5 (6.5 ounce cans) (reserve liquid)
  • 1 tbsp fresh thyme leaves
  • oyster crackers


  1. 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.
  2. Add the butter to the pot along with the onion and garlic. Sauté the vegetables for 4 to 5 minutes or until the onions are translucent.
  3. Stir the flour into the pot along with the onions and garlic. Continue stirring and cooking the flour mixture for about 30 seconds.
  4. Slowly pour the milk into the pot while stirring constantly. Slowly pour in the bottles of clam juice and the reserved liquid from the clams. Stir to combine. Cook for about 2 to 3 minutes or until the chowder is slightly thickened. Stir occasionally.
  5. Stir in the Old Bay seasoning, kosher salt and pepper.
  6. 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.
  7. Stir in the drained clams, fresh thyme, and the crumbled bacon. Continue cooking the chowder for about 2 minutes.
  8. Serve in large shallow bowls sprinkled with fresh parsley and a handful of oyster crackers.


  • 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 milk 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.
  • Category: Entree
  • Method: Stove top
  • Cuisine: American


  • Serving Size: 1+ cup
  • Calories: 446
  • Sugar: 4.1 g
  • Sodium: 1295 mg
  • Fat: 16.1.g
  • Saturated Fat: 6.4.g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 26.5 g
  • Fiber: 2.1 g
  • Protein: 46.2 g
  • Cholesterol: 127 mg

Keywords: new england clam chowder recipe, new england clam chowder, chowder, soup, dinner ideas, clams

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