This New England clam chowder recipe creates a rich, creamy soup that tastes like it came straight from a coastal restaurant. With tender clams, crispy bacon, and perfectly cooked potatoes, this homemade chowder will become your go-to comfort food for cold days.
New England style chowder stands out from other variations with its signature white, cream-based broth. Unlike Manhattan clam chowder with its tomato base, this classic version delivers pure comfort in every spoonful.
Essential Ingredients for Perfect Clam Chowder
The best homemade clam chowder starts with quality ingredients that work together to create layers of flavor:
Main Components:
- 6 strips thick-cut bacon (or salt pork)
- 3 cans (6.5 oz each) chopped clams with juice
- 8 oz bottle clam juice
- 1¼ pounds potatoes (Yukon Gold preferred)
- 3 cups half and half
- 1 cup chicken broth
Aromatics and Seasonings:
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 tablespoons butter
- 1 chicken bouillon cube
- 1 bay leaf
Flavor Enhancers:
- 1 teaspoon hot sauce (Frank’s recommended)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon each: dried oregano, dried parsley
- ¼ teaspoon each: dried thyme, salt
- ⅛ teaspoon each: smoked paprika, black pepper
Step-by-Step Cooking Instructions
Creating restaurant-quality seafood chowder at home requires patience and proper technique. Follow these detailed steps for the best results:
Prepare the Base:
- Cook bacon slowly in a 4.5-quart soup pot over low heat
- Remove cooked bacon and set aside on paper towels
- Reserve 2 tablespoons of bacon drippings
- Chop cooled bacon into small pieces
Build the Flavor Foundation:
- Add bacon drippings and butter to the pot over medium heat
- Sauté diced onions and celery for 5-6 minutes until softened
- Add minced garlic, hot sauce, Worcestershire sauce, and all seasonings
- Cook for 1 minute until fragrant
Create the Creamy Base:
- Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly
- Gradually add chicken broth in small amounts, stirring continuously
- Slowly pour in half and half, maintaining constant stirring
- Add chicken bouillon cube and bay leaf
- Pour in reserved clam juice (save clams for later)
- Add additional 8 oz clam juice
Simmer and Thicken:
- Bring mixture to a gentle boil
- Reduce heat and simmer for 20 minutes, partially covered
- Stir occasionally to prevent sticking
- The longer simmering time concentrates flavors and thickens the chowder
Add Potatoes and Finish:
- Peel and dice potatoes into bite-sized pieces
- Add potatoes to the simmering chowder
- Cook for 20-25 minutes until potatoes are fork-tender
- Reduce heat to low
- Stir in chopped clams and heat through for 5 minutes
- Remove bay leaf before serving
Expert Tips for the Best Chowder
Professional techniques make the difference between good and exceptional clam chowder:
Potato Selection Matters:
- Yukon Gold potatoes provide creamy texture
- Red potatoes hold their shape well during cooking
- Avoid overcooking to prevent mushy texture
Clam Options:
- Canned clams work perfectly and save money
- Fresh clams need proper cleaning and steaming first
- Reserve all clam juices for maximum flavor
Consistency Control:
- Longer simmering creates thicker chowder
- Add extra broth or cream to thin if needed
- Flour helps maintain consistency when reheated
Secret Flavor Boosters:
- Hot sauce enhances taste without adding heat
- Worcestershire sauce adds umami depth
- Bacon drippings create rich, smoky foundation
Storage and Reheating Guidelines
Proper storage keeps your seafood soup fresh and safe to eat:
Refrigeration:
- Store in airtight containers for 3-5 days
- Cool completely before refrigerating
- Reheat gently to prevent curdling
Freezing Tips:
- Freezing is possible but may affect texture
- Thaw completely in refrigerator before reheating
- Don’t overcook potatoes if planning to freeze
Reheating Methods:
- Stovetop: Heat slowly over low heat, stirring frequently
- Microwave: Use 50% power and stir every 30 seconds
- Add splash of broth or cream if too thick
Perfect Serving Suggestions
Transform your bowl of chowder into a complete meal with these accompaniments:
- Crusty bread for dipping and soaking up every drop
- Oyster crackers for traditional New England style
- Fresh chopped parsley and cracked black pepper as garnish
- Crispy bacon pieces sprinkled on top
This authentic recipe delivers restaurant-quality results every time. The combination of smoky bacon, tender clams, and creamy broth creates the perfect comfort food that will warm you from the inside out.
New England Clam Chowder
This New England Clam Chowder recipe creates a rich, creamy soup with tender clams, crispy bacon, and perfectly cooked potatoes. With its signature white, cream-based broth, this homemade chowder delivers restaurant-quality comfort food that’s perfect for cold days.
Ingredients
Equipment
Method
- Prepare the Bacon: Cook bacon strips slowly in a 4.5-quart soup pot over low heat. Cut bacon in half for even cooking. Once cooked, transfer to paper towel-lined plate. Reserve 2 tablespoons of bacon drippings and chop cooled bacon into small pieces.
- Build the Base: Add reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot. Add diced onions and celery, toss to coat, and cook for 5-6 minutes until softened.
- Add Aromatics: Add minced garlic, hot sauce, Worcestershire sauce, and all seasonings (oregano, parsley, thyme, salt, smoked paprika, and black pepper). Cook for 1 minute until fragrant.
- Make the Roux: Sprinkle flour over the vegetables and cook for 2 minutes, stirring continuously, until the raw flour smell disappears.
- Add Liquids Gradually: Add chicken broth in small splashes, stirring continuously and wiping the pan clean as you go. Add half and half in the same manner, maintaining constant stirring to prevent lumps.
- Season and Simmer: Stir in chicken bouillon cube and add bay leaf. Add the juice from canned clams (reserve clams for later) and the additional 8 oz bottle of clam juice. Bring to a gentle boil, then reduce to a simmer.
- Concentrate Flavors: Simmer the chowder for 20 minutes, partially covered, stirring occasionally. This simmering time concentrates flavors and thickens the base.
- Add Potatoes: Peel and dice potatoes into bite-sized pieces. Add to the simmering chowder and bring back to a very gentle bubble. Cook for 20-25 minutes until potatoes are fork-tender.
- Finish the Chowder: Reduce heat to low. Stir in the reserved chopped clams and let them heat through for about 5 minutes. Remove bay leaf before serving.
- Serve: Ladle soup into serving bowls and garnish with chopped bacon, fresh parsley, and freshly cracked black pepper. Serve immediately with crusty bread or oyster crackers.
Notes
Potato Tips: Yukon Gold potatoes provide the best creamy texture, but red potatoes work well too as they hold their shape. Avoid overcooking potatoes to prevent mushiness.
Clam Options: Canned clams work perfectly and are cost-effective. If using fresh clams, use 1 heaping cup of chopped fresh clams with 1.5 cups of clam juice total.
Consistency Control: The longer you simmer, the thicker the chowder becomes. Add extra broth or cream if you prefer a thinner consistency.
Flavor Enhancers: The hot sauce and Worcestershire sauce enhance flavor without being detectable in the final dish.
Storage: Store in refrigerator for 3-5 days. Can be frozen but texture may change slightly. Reheat gently to prevent curdling.