New England Clam Chowder is a rich and creamy soup filled with diced potatoes and tender clams. This is an easy clam chowder recipe for beginning cooks. Find out how to make this FIVE STAR clam chowder in 30 minutes.
If you come from the east coast like I do then you know how critically important finding a stellar New England Clam Chowder can be. You can’t go to a seafood restaurant anywhere without it being a staple on the menu.
There are many variations of this famous chowder but New England Clam Chowder is specifically a cream based soup. It is thick and rich from the cream and salty from the clams.
Ingredients You’ll Need:
- Bacon – preferably no nitrate, chopped
- Vegetables – celery, onion and garlic
- Potatoes – I prefer Russets
- Flour – used as a Roux to thicken the chowder
- Stock – Chicken stock as well as Clam stock are used
- Clams – we are keeping this simple and using chopped canned clams. However, you can certainly add fresh clams as well.
- Cream – we are going all out with full cream, but you can certainly use half cream and half milk for less fat and calories
- Spices and Other – fresh bay leaf, salt and pepper and little Tabasco sauce to keep it lively.
How to Make New England Clam Chowder
- Cook bacon, remove with a slotted spoon (leaving some bacon drippings) crumble and set aside.
- Sauté the onions, celery and garlic in a pot – make a roux by adding flour.
- Add the chicken broth, clam juice, Tabasco, and spices.
- Add the potatoes and simmer until they are tender.
- Add the clams, crumbled bacon and cream (or half and half).
- Taste – heat through – serve.
Is New England Clam Chowder different than Manhattan Clam Chowder?
Yes. New England Clam Chowder is a thickened cream based chowder made with clams, potatoes, onions and cream.
Manhattan Chowder is tomato based made with crushed and diced tomatoes and does not use cream.
TIPS:
Clam chowder is a very simple soup yet it still requires certain components to make it work.
- The potatoes should be cut very small (the size of the clams) and cooked until they still have some structure to them. If they are cooked too long they just fall apart.
- Be sure to render the veggies down so they are soft and tender.
- Our chowder does not use real clams, however it is still possible to overcook them and become rubbery. They just need to be warmed through.
- The cream MUST be warm before adding to the soup. If it is cold it can break or separate.
Try Pairing this soup with:
- Maryland Lump Crab Cakes – A great starter!
- It doesn’t get any easier than our Grilled Shrimp Recipe.
- This Healthy Grilled Salmon with Mango Salsa is a great balance to the thick creamy soup.
Five Star New England Clam Chowder
Description
A true New England Clam Chowder recipe … not-too-thick, not-too-thin, creamy, and is full of chopped clams, potatoes, a hint of thyme, broth and cream!
Ingredients
- 4 Strips No Nitrate Bacon
- 2 Tablespoons Unsalted Butter
- 2 Stalks Celery, diced very small
- ½ Cup Onion, diced very small
- 1 Clove Garlic, minced
- 3 Tbsp Flour
- 2 Cups Potatoes, diced in small cubes (Russet)
- 2 –10 oz. Cans of Clams (drain the juice and reserve for soup)
- ½ Cup Chicken Broth
- 2 Cups Cream (either all half and half or 1 cup whole milk and 1 cup heavy cream)
- 3 Drop Tabasco Sauce
- ¼ tsp White Pepper
- ¼ tsp Thyme (or 1 Tbsp. fresh)
- 1 Bay Leaf
- 1 tsp Sea Salt
- Freshly Ground Black Pepper
- Optional – oyster crackers
Instructions
- Cook the bacon in a large saucepan or stockpot until cooked. Remove the bacon, drain the grease but don’t wipe clean. Crumble the bacon and set aside.
- Add 2 Tablespoons of butter to the pan, then the onions and celery. Season with salt and pepper and cook approximately 4 minutes until translucent. Add the garlic and cook a minute more.
- Sprinkle the flour through out the pan and stir to combine.
- Add ¼ of the chicken broth, whisking to create a roux. Slowly, add the rest along with the clam juice (without the clams), Tabasco, white pepper, thyme and bay leaf. Give it a good stir and bring the soup to a boil.
- Add the potatoes and reduce the heat to low. The starch from the potatoes and flour will continue to thicken the soup. Cook until the potatoes are tender, approx. 15 min. Be sure to check so the potatoes do not overcook.
- Add the clams, crumbled bacon and cream (or half and half).
- Heat the chowder through but DO NOT let it come to a boil. The soup should be nice and thick by now. If it is too thick, just add more stock or milk.
WHAT TO SERVE WITH THIS:
CLASSIC CAESAR SALAD
BLACKENED SHRIMP TACOS
JUMBO LUMP MARYLAND CRABCAKES
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Very good!! I used clam nectar instead of water
★★★★★
Can’t wait to make it. 1x how many servings?
Huge hit with 6 kids, 2 parents, and 2 in-laws for our Christmas Eve lunch! Absolutely delicious! And super easy! I made the day before and stuck in the fridge – reheated over low heat stirring very often. We will make this again and again. I made a triple recipe and was planning on serving leftovers on Christmas Day – but there’s not going to be a scrap left!
★★★★★
thanks so much Kate!
I love that I can use canned clams. I always thought I had to use fresh. I will make this a lot from now on. Very very good.
★★★★★
Can I cook this in my crockpot?
I have never tried it Julie so I can’t really advise you on this. I don’t see why not. My concern would be keeping it from getting too hot and boiling.
Amazing !! This soup is simply outrageous! I used canned clams and half and half. It was thick, it was creamy. It was just out of this world. I can’t say enough about it. As Debi said, do not let it come to a boil. I let is simmer over the lowest heat and stirred very often for about 10 minutes. It’s just incredible.
★★★★★
thanks Susan – I’m so glad you liked it!
Does anyone know how many 8oz servings come from this recipe?
7 or 8 servings at 8 oz
I’ve read through a few times now and don’t see when to add the milk and cream? I’m assuming it’s at the end? Help please….. Thanks
step #6
Why not alter the incorrect recipe? There is not mention of adding the milk.
My mistake, step 6
Add the clams to the soup as well as the crumbled bacon and cream.
it’s in step #6
I accidentally put the cream in before the potatoes… im a little nervous that I’ve ruined the soup!
When do you add the half and half?
step #6
Debi, if I used already-cooked canned potatoes (sounds weird, I know, but I stocked up before the big V turned into a little V), how would you suggest I modify the recipe? (Since your recipe uses the cooking process to thicken the soup.) Thanks very much.
The Best!!
★★★★★
Hey, when I went to print the recipe, I clicked on “2X” to double the final yield. I noticed that this actually 4Xed the amount of clams called for in the ingredients list. That is, the original (1X) recipe called for 2 10-oz. cans of clams. In 2Xing the recipe, the app 2Xed the number of cans AND the size of the cans: 4 20-oz. cans of clams. Now, I’d be just fine with that much clam, but I’m guessing that’s not really what you intended. I didn’t check what happens when you click “3X,” but I’d bet you end up even clammier!
uh oh! thanks for letting me know Russ
Used All Purpose Gluten Free Flour and it was still delish! Also, go easy on the salt as the clams are salty as well.
GREAT RECIPE!!! ALL GONE:(
Servings?