New England Clam Chowder is a creamy, comforting soup made with clams, potatoes, bacon, and seasonings, for a deliciously rich flavor. Perfect for weeknight meals or cozying up on a chilly day.
Who doesn’t love a good bowl of clam chowder on a cold winter day? This New England-style clam chowder is perfect for those chilly days when you want something hearty and comforting.
It’s made with bacon, potatoes, onions, and clams, and it’s so creamy and delicious. Plus, it’s really easy to make and ready in just 30 minutes! Serve it with some crusty bread for a cozy meal that everyone will love.
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Clam chowder is a classic New England dish, and there are lots of ways to make it. Here we’ll share our favorite recipe for clam chowder with you.
We’ve tried lots of different recipes over the years, and this one is definitely our favorite. It’s creamy, flavorful, and very easy to make. We’re sure you’ll love it!
Clam Chowder
Here are some commonly asked questions
What is clam chowder?
Clam chowder is a creamy, hearty soup that has a unique flavor. The soup is made with clams, bacon, onions, sometimes celery, milk, and potatoes. The ingredients are simmered together and then the soup is finished with cream, half and half, or milk.
What are the different types of clam chowder?
- New England Clam Chowder: This recipe here, is a creamy, hearty soup with a unique flavor.
- Manhattan Clam Chowder: This one has a clear broth and is made with tomatoes.
- Long Island Clam Chowder: This one is a combination of New England Clam Chowder and Rhode Island Clam Chowder to create a delicious, creamy soup.
What is the history of clam chowder?
Clam chowder is a soup that has its origins in New England. The first mention of it was in 1751, when a traveler noted that it was being served at an inn in Rhode Island.
It is made with clams, potatoes, onion, and celery, and usually has milk or cream added to it. It can be served cold or hot, and is a popular dish at seafood restaurants.
Clam chowder became popular in the United States in the 19th century, and there are many regional variations of it. New England clam chowder is usually made with milk or cream, while Manhattan clam chowder is made with tomatoes.
There is also Rhode Island clam chowder, which is clear, and New York clam chowder, which is made with cheese. Clam chowder is often served with crackers or bread. It can also be garnished with parsley, bacon, or oysters.
Why You’ll Love this New England Clam Chowder Recipe
Its simplicity. This chowder recipe is easy to follow and yields a delicious and hearty soup that is perfect for a winter meal.
The key to a good New England clam chowder is using fresh or top-quality clams and keeping the flavors simple. This recipe does just that, and the result is a creamy and flavorful soup that will please even the most demanding chowder lover.
Clam Chowder Recipe
What’s so special about New England clam chowder?
New England clam chowder is a classic American soup. It is made with clams, potatoes, onions, salted pork (bacon), and milk or cream. What makes this soup so special is its unique flavor.
The key to making a great New England clam chowder is to use fresh or top-quality clams. If you can’t get your hands on fresh clams, you can use canned ones.
Another important ingredient in this soup is potatoes. They should be diced small so that they cook through properly. And finally, don’t forget to season the soup with salt and pepper to taste.
New England Clam Chowder Ingredients
- butter
- yellow onion – diced
- garlic – minced
- Old Bay seasoning
- salt
- black pepper
- dried basil
- dried thyme
- chicken broth
- clam juice*
- potatoes – medium-sized, peeled and diced
- milk
- heavy whipping cream
- chopped clams** drained with the juice reserved
- bacon – optional
NEW ENGLAND CLAM CHOWDER SUBSTITUTIONS
If you don’t have all the ingredients for New England clam chowder, don’t worry! There are plenty of substitutions you can make to still enjoy this delicious, hearty soup.
One of the most important ingredients in New England clam chowder is, of course, clams. If you don’t have fresh clams on hand, you can substitute canned or frozen clams. Just be sure to drain and rinse the canned clams before adding them to the soup.
Another key ingredient in New England clam chowder is dairy. This gives the soup its creamy, rich texture and flavor. If you don’t have milk on hand, you can substitute half-and-half or even cream. Just be aware that using a higher-fat dairy will make the soup even richer.
Finally, if you don’t have any potatoes on hand, no problem! You can substitute another type of starchy vegetables like corn or peas. Or, if you’re looking for a lower carb option, leave out the starch altogether and enjoy a lightened-up version of this classic soup. Many people omit potatoes and use cauliflower instead.
DO I HAVE TO USE BACON?
While is it not essential to add the bacon for this chowder to turn out delicious, it does add quite a bit of flavor to the chowder. I highly recommend adding it to the recipe.
How to Make New England Clam Chowder
- Melt the butter in a large stockpot.
- Saute the diced onion for 2-3 minutes in the melted butter; add the garlic and stir in the Old Bay seasoning, salt, pepper, basil, and thyme. Cook for 45 seconds, being careful not to burn the garlic.
- Gradually pour in the chicken broth, clam juice, and the reserved liquid from the chopped clams.
- Stir in the diced potatoes.
- Bring the mixture to a boil and then reduce the heat to low; simmer for 12-13 minutes, or until the potatoes are tender. DO NOT DRAIN.
- Stir in the milk, heavy whipping cream, and chopped clams. Cook until heated through, about 4 minutes. Do not boil!
- Optional: Top with chopped cooked bacon, serve with crackers, or bread.
CAN I USE REGULAR MILK INSTEAD OF HEAVY CREAM?
Yes, you can just use all milk instead of adding the heavy cream to this recipe. Alternatively, you can sub in half and half for the heavy cream or even evaporated milk. The chowder will be less creamy and rich, but still flavorful.
WHAT TO SERVE WITH CLAM CHOWDER
There are a few different types of oyster crackers that go well with New England clam chowder. The first type is the plain oyster cracker. These are simple and have a mild flavor that will not overpower the soup.
The second type is the seasoned oyster cracker. These have a bit more flavor and can add a nice depth of flavor to the soup. The last type is the garlic oyster cracker. These have a strong garlic flavor that can really stand up to the soup.
Bread is also a great option for dipping into New England clam chowder. A nice, crusty loaf of bread will soak up all of the delicious flavors of the soup and make for a satisfying meal.
The possibilities are endless when it comes to what to serve with this fabulous chowder. Here are some of our favorites.
Recipe New England Clam Chowder
Pro Tips
- If the chowder is too thick, add more milk to thin it out.
- Bacon grease may be substituted for the 1/4 cup butter in Step #1.
- Use Russet or Idaho potatoes for best results.
- You can substitute water for the chicken broth, the broth adds more flavor to the dish.
- Also, you can use an extra jar of clam juice in place of the chicken broth.
- Store leftovers in the refrigerator for up to 3 days.
Does New England Clam Chowder Have Meat in it?
New England clam chowder is a creamy, hearty soup with a unique flavor. The key ingredients in this soup are bacon, potatoes, and cream, which all contribute to its delicious taste. Clams are also a key ingredient and are cooked to perfection in this recipe. This soup is a great way to enjoy a warm and hearty meal on a cold day.
How Long Will Clam Chowder Last in the Refrigerator
Leftovers will keep in the fridge for up to 3 days if properly stored in an airtight container. If you plan to eat it for lunch, store it in single-serve storage containers.
How to Properly Freeze Clam Chowder
Clam chowder is a creamy, hearty soup with a unique flavor. If you properly freeze it, you can enjoy it for months to come. Here’s how:
Make sure to allow to it cool to almost room temperature. Then transfer leftovers to a shallow, airtight container. Lable with the date and freeze for up to 3 months.
When ready to serve, allow to thaw in the fridge for 24 hours. Reheat in a large pot on the stovetop, simmering until hot. Don’t bring it to a boil.
Clam Chowder Soup
Products I love when making New England Clam Chowder…
This 30-minute chowder recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade chowder before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple comfort food recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy New England Clam Chowder recipe, you’re going to love these other chowders and soups too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Clam Chowder as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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New England Clam Chowder
Ingredients
- ¼ cup butter 4 tablespoons
- ¾ cup yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons Old Bay seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 cup chicken broth
- 8 ounces clam juice*
- 4 potatoes medium-sized, peeled and diced
- 2 cups milk
- 1 cup heavy whipping cream
- 19.5 ounces chopped clams** drained with the juice reserved (3 cans – 6.5 ounces each)
- bacon optional
Instructions
- Melt the butter in large stockpot.
- Saute the diced onion for 2-3 minutes in the melted butter; add the garlic and stir in the Old Bay seasoning, salt, pepper, basil and thyme. Cook for 45 seconds, being careful not to burn the garlic.
- Gradually pour in the chicken broth, clam juice, and the reserved liquid from the chopped clams.
- Stir in the diced potatoes.
- Bring the mixture to a boil and then reduce the heat to low; simmer for 12-13 minutes, or until the potatoes are tender. DO NOT DRAIN.
- Stir in the milk, heavy whipping cream, and the chopped clams. Cook until heated through, about 4 minutes. Do not boil!
- Optional: Top with chopped cooked bacon, serve with crackers, or bread.
Notes
- If the chowder is too thick, add more milk to thin it out.
- Bacon grease may be substituted for the 1/4 cup butter in Step #1.
- Use Russet or Idaho potatoes for best results.
- You can substitute water for the chicken broth, the broth adds more flavor to the dish.
- Also, you can use an extra jar of clam juice in place of the chicken broth.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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