Authentic New England Clam Chowder Recipe – Creamy

New England Clam Chowder is a rich and creamy soup that is a staple in the Northeastern United States. This comforting dish is known for its velvety texture, briny sweetness of fresh clams, and the perfect balance of smoky bacon and hearty potatoes. It has been a favorite among seafood lovers for centuries, originating from the coastal regions where fresh clams are abundant. This traditional recipe will guide you in making an authentic, homemade bowl of clam chowder that is sure to impress your family and friends.

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Nutrition (Per Serving)

• Calories: 350 kcal
• Protein: 12g
• Carbohydrates: 28g
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 850mg
• Fiber: 3g
• Sugar: 4g

Prep Time, Cooking Time, & Servings

• Prep Time: 20 minutes
• Active Time: 30 minutes
• Resting Time: 5 minutes
• Total Time: 55 minutes
• Cuisine: American, New England
• Course: Soup
• Servings: 6

Equipment

• Large pot or Dutch oven
• Strainer
• Cutting board and knife
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

• 2 dozen fresh clams (or 2 cans of chopped clams, drained)
• 4 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 cups clam juice (from fresh clams or bottled)
• 1 cup water
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp all-purpose flour (for thickening, optional)
• 2 tbsp fresh parsley, chopped (for garnish)
• Oyster crackers (for serving, optional)

Instructions

Step 1: Preparing the Clams

1. If using fresh clams, scrub the shells under cold running water to remove any dirt or grit.
2. In a large pot, add 1 cup of water and bring to a boil. Add the clams and cover the pot.
3. Steam for 5-7 minutes until the clams open. Discard any that remain closed.
4. Remove the clams from the shells and chop them into bite-sized pieces. Strain the clam broth through a fine mesh sieve to remove any sand or grit.

Step 2: Cooking the Base

5. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy.
6. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
7. Add butter to the pot along with diced onion and garlic. Sauté until onions become translucent (about 3-4 minutes).

Step 3: Cooking the Potatoes

8. Stir in the diced potatoes and cook for 2 minutes.
9. Pour in the clam juice and water, then add thyme and bay leaf.
10. Bring to a simmer and cook for 10-12 minutes or until potatoes are tender.

Step 4: Thickening the Soup

11. If using flour, sprinkle it over the mixture and stir well to create a light roux.
12. Slowly add the milk and heavy cream, stirring continuously to prevent lumps.
13. Cook on low heat for 5 more minutes until the soup thickens.

Step 5: Adding the Clams

14. Stir in the chopped clams and cooked bacon, then season with salt and pepper to taste.
15. Allow the chowder to simmer for another 3 minutes to blend the flavors.

Step 6: Final Touches & Serving

16. Remove from heat and discard the bay leaf.
17. Garnish with fresh parsley and serve hot with oyster crackers on the side.
18. Let the chowder rest for 5 minutes before serving to enhance the flavors.

Tips for the Best Clam Chowder

• Use fresh clams if possible for the best flavor, but canned clams work well in a pinch.
• Don’t overcook the clams to prevent them from becoming rubbery.
• For a thicker consistency, mash some of the potatoes before adding the cream.
• Add a dash of hot sauce or Worcestershire sauce for extra depth of flavor.
• Serve with crusty bread or oyster crackers to soak up the creamy broth.

This New England Clam Chowder Recipe is the ultimate comfort food, perfect for cold nights or special family gatherings. Enjoy a taste of New England with every spoonful of this hearty, flavorful soup!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.