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–+ servings

Creamy Clam Chowder Soup (New England Style)

A comforting New England–style clam chowder with crispy bacon, tender potatoes, and clams in a rich, creamy broth—ready in about 45 minutes.
Amanda
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 bowls

Equipment

  • Large heavy-bottomed pot or Dutch oven (5–6 quart)
  • sharp knife
  • cutting board
  • Wooden spoon or heat-proof spatula
  • Ladle
  • Measuring cups and spoons
  • Can opener
  • Potato peeler
  • Small bowl (for cornstarch slurry, optional)

Ingredients

  • 4 slices bacon diced; reserve drippings
  • 3 tbsp butter
  • 1 medium onion diced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cups clam juice
  • 2 cups water
  • 3 cups potatoes peeled if desired, diced (Yukon Gold or russet)
  • 3 cans chopped clams 6.5 oz each, with juice
  • 2 cups half-and-half
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 pinch cayenne pepper optional
  • 1/4 tsp dried thyme optional
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional thickener)
  • fresh parsley for garnish (optional)
  • oyster crackers for serving (optional)
  • crusty bread for serving (optional)

Instructions

  • In a large pot over medium heat, cook the diced bacon until crisp, about 5–7 minutes. Transfer bacon to a plate with a slotted spoon, leaving the drippings in the pot.
  • Add butter to the pot. Stir in the onion and celery and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux (this thickens the chowder).
  • Slowly pour in the clam juice and water, stirring well to prevent lumps. Bring to a gentle boil.
  • Add the diced potatoes. Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
  • Stir in the clams (with their juice) and the half-and-half. Warm over low heat for about 5 minutes. Do not boil after adding dairy.
  • Season with salt, pepper, and optional cayenne and thyme. Taste and adjust seasoning.
  • Optional thicker chowder: Mix cornstarch with cold water to make a slurry. Stir it into the simmering chowder and cook 1–2 minutes until slightly thickened.
  • Stir in most of the bacon, reserving a little for garnish. Serve hot with parsley and oyster crackers or crusty bread.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat; avoid boiling.
Clams: Canned clams are convenient and work well here. If using fresh clams, add cooked clam meat near the end and use clam broth (or bottled clam juice) for the base.
Potatoes: Yukon Golds taste buttery; russets break down more for a thicker chowder.
Adjust thickness: If chowder gets too thick, thin with a splash of milk, half-and-half, or broth.
Freezing: Dairy-based soups can separate when frozen. If you freeze, thaw overnight in the fridge and reheat slowly, whisking well. Best within 2–3 months.

Nutrition

Calories: 390kcal | Protein: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 980mg