Name: Creamy New England Clam Chowder Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cans chopped clams (about 10 oz each); 4 cups clam juice or broth; 2 cups potatoes, peeled and diced; 1 onion, chopped; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup heavy cream or whole milk; Salt and black pepper, to taste; 4 slices bacon, chopped; 2 tbsp fresh parsley, chopped

Jump to Recipe·Print Recipe

If you are craving a cozy bowl of comfort food that feels like a warm hug on a chilly day, this Creamy New England Clam Chowder Recipe is exactly what you need. Rich, velvety, and bursting with tender clams and hearty potatoes, it’s a classic American seafood soup that never goes out of style. Each spoonful delivers a perfect balance of savory, smooth, and slightly briny flavors that will make you want to savor every last drop. Sharing this recipe is like inviting a piece of New England’s culinary heritage right into your kitchen, and once you try it, it’s sure to become one of your favorite go-to dishes.

Ingredients You’ll Need

A collection of raw cooking ingredients is arranged on a white marbled surface, including a whole onion with its papery skin, two unpeeled potatoes with rough brown skin, an ear of corn with green husk and silks, a pack of sliced bacon wrapped in black packaging, two small yellow cans labeled chopped clams stacked on top of each other, a white plastic bottle labeled half & half, a clear glass bottle with clam juice labeled in bright yellow and blue, and a clear plastic bag of shredded bright orange carrots. photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple, everyday ingredients, this chowder brings together layers of flavor that are both comforting and satisfying. Every component plays a vital role, from the briny clams adding that ocean-fresh punch to the creamy dairy giving the soup its luscious texture, and the potatoes lending a cozy heartiness you cannot resist.

2 cans chopped clams: These provide the star seafood flavor and tender bites throughout the chowder.
4 cups clam juice or broth: Essential for deep, authentic clam essence and the soup’s flavorful base.
2 cups potatoes, diced: Adds body and a soft texture that absorbs the chowder’s delicious liquid.
1 onion, chopped: Brings a mild sweetness and aromatic depth when sautéed.
2 tbsp butter: Adds richness and helps create a smooth roux for thickening.
2 tbsp flour: The thickening agent that turns your broth into creamy chowder.
1 cup heavy cream or milk: For that signature creamy texture that makes this dish irresistible.
Salt & pepper: A simple but crucial seasoning combo to enhance all flavors.
Optional: bacon and parsley: Bacon adds smoky depth while parsley offers a fresh, colorful garnish.

How to Make Creamy New England Clam Chowder Recipe

Step 1: Sauté the Aromatics

Begin by heating a pan over medium heat and sautéing the chopped onion in a little butter until translucent and fragrant. If you’re using bacon, cook it first until crispy, then add the onions to soak up those smoky flavors. This base sets the savory tone for your chowder.

Step 2: Make the Roux

Stir in the butter and flour to your sautéed onions, mixing well to create a roux. Cook the mixture for a couple of minutes to remove any raw flour taste while watching it turn a light golden color. This step is the magic behind thickening the chowder without clumping.

Step 3: Simmer Potatoes in Broth

Slowly add the clam juice or broth, whisking to combine thoroughly with the roux until smooth. Toss in the diced potatoes and bring to a gentle simmer. Cook until the potatoes are fork-tender, letting them soak up the flavorful broth while contributing thickness to the soup as they break down slightly.

Step 4: Add Clams and Cream

Once the potatoes are ready, stir in the chopped clams along with their juices and the heavy cream (or milk if you prefer a lighter version). Warm the chowder gently to meld all the flavors, but be sure not to boil after adding the cream to keep it silky and prevent curdling.

Step 5: Season and Serve

Finally, season the chowder generously with salt and freshly ground black pepper to taste. Give it one last gentle stir. Your Creamy New England Clam Chowder Recipe is now ready to enjoy—deliciously thick, flavorful, and comforting.

How to Serve Creamy New England Clam Chowder Recipe

A white bowl with a detailed dark floral rim holds creamy white soup with small chunks of orange carrot and pale potato inside. On top, there is a layer of round, light-brown crackers spread mostly in the center, sprinkled with black pepper and small green parsley leaves. Some crackers are scattered outside the bowl on a wooden table, which is replaced by a white marbled texture. The soup looks smooth with some yellow oil drops on the surface, and the photo is taken in warm natural light with soft shadows. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Though the chowder shines on its own, a sprinkle of fresh parsley not only adds a burst of color but also a hint of brightness to cut through the creaminess. Crispy bacon crumbles on top bring a smoky crunch, and a few oyster crackers or crusty bread rounds out the perfect bite.

Side Dishes

This chowder pairs beautifully with simple sides like a crisp green salad or roasted vegetables to add texture contrast. A warm baguette or garlic bread on the side invites dipping and soaking up every luscious spoonful, making the meal even more satisfying.

Creative Ways to Present

For an impressive and cozy presentation, ladle the chowder into rustic bread bowls that soak up the chowder’s goodness as you eat. You can also serve it in small cups or shot glasses as a lovely appetizer at gatherings to share your love for this classic recipe.

Make Ahead and Storage

Storing Leftovers

This chowder keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen overnight, making leftovers even tastier. Just be sure to cool it before refrigerating to keep its creamy texture intact.

Freezing

While you can freeze clam chowder, be cautious as the cream may separate when thawed. For best results, freeze the chowder without the cream and add fresh cream when reheating. Store in freezer-safe containers for up to 1 month.

Reheating

Gently reheat on the stovetop over low heat, stirring frequently to avoid scorching. If the chowder has thickened too much, add a little milk or broth to loosen it back to perfect serving consistency. Avoid boiling to preserve that smooth, creamy texture crucial to this Creamy New England Clam Chowder Recipe.

FAQs

Can I use fresh clams instead of canned clams?

Absolutely! Using fresh clams adds a wonderful freshness, but they require extra prep like cleaning and steaming. Just make sure to reserve the clam juice from steaming to use as your broth base.

Is it possible to make this chowder dairy-free?

Yes, substitute the cream with coconut milk or a plant-based heavy cream alternative. The texture may be slightly different, but it will still be delicious.

Can I add other seafood to the chowder?

Definitely. Shrimp, scallops, or even chunks of white fish make great additions, especially if you want a mixed seafood chowder twist on the classic.

Why should I avoid boiling the chowder after adding cream?

Boiling can cause the cream to curdle and separate, ruining the silky texture of the chowder. Gentle heating keeps it smooth and luscious.

What’s the best way to thicken the chowder if it’s too thin?

If your chowder isn’t as thick as you like, you can mash a few of the potatoes in the pot or add an extra roux made from butter and flour to thicken it up naturally.

Final Thoughts

Nothing beats the warmth and satisfaction of a bowl of this Creamy New England Clam Chowder Recipe when the weather turns chilly or when you simply want a taste of classic comfort. It’s straightforward to make, uses humble ingredients bursting with flavor, and feels like a special treat every time you savor it. So go ahead, dive into this chowder adventure, and let it become a beloved staple in your kitchen—it truly is love in a bowl.