New England Clam Chowder: Creamy and Comforting

When the weather cools down or you’re craving something hearty and satisfying, few dishes hit the spot like New England clam chowder. This iconic soup is creamy, rich, and loaded with tender clams, potatoes, and smoky bacon. It’s the kind of meal that warms you up from the inside out.

Whether you’re a longtime fan or trying it for the first time, this New England clam chowder recipe brings classic coastal flavor straight to your kitchen.

What Is New England Clam Chowder?
New England clam chowder, sometimes called "Boston clam chowder," is a creamy soup made with clams, potatoes, onions, and often bacon. Unlike Manhattan chowder, which uses a tomato base, the New England version is thick, white, and rich—thanks to a generous helping of cream or milk.

Its origins date back to the 18th century, and it’s still a favorite throughout the Northeast and beyond. From seafood shacks on the coast to high-end restaurants, you’ll find this comforting bowl just about everywhere.

Ingredients You’ll Need
4 slices thick-cut bacon, chopped

1 small onion, finely diced

2 cloves garlic, minced

2 tablespoons all-purpose flour

3 cups potatoes, peeled and diced (Yukon Gold or russet)

1 cup bottled clam juice

1 cup chicken broth

2 (6.5 oz) cans chopped clams, with juice

1 cup heavy cream

1/2 cup whole milk

Salt and pepper to taste

Fresh thyme or parsley for garnish (optional)

How to Make Creamy Clam Chowder

1. Cook the bacon
   In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.

2. Sauté the aromatics
   Add onion to the pot and cook until soft, about 5 minutes. Stir in garlic and cook another minute.

3. Create the base
   Sprinkle in the flour and stir to coat the onions. Cook for 1–2 minutes to remove the raw taste. This step thickens your chowder.

4. Add liquids and potatoes
   Slowly whisk in the clam juice and chicken broth, scraping up any browned bits. Add the diced potatoes and bring to a simmer. Cook for 10–12 minutes until potatoes are tender.

5. Add clams and cream
   Lower the heat and stir in the clams (with juice), heavy cream, and milk. Simmer gently for 5–10 minutes—do not boil or the cream can separate. Season with salt and pepper to taste.

6. Finish and serve
   Return the bacon to the pot or use it as a garnish. Ladle into bowls and top with herbs or oyster crackers if desired.

Tips for the Best Clam Chowder
Don’t overcook the clams. Add them near the end to keep them tender.

Use heavy cream for richness, but you can substitute half-and-half for a lighter version

Yukon Gold potatoes hold their shape well and add a buttery texture.

Want it thicker? Let it simmer a bit longer, or mash a few potatoes in the pot.

What to Serve with Clam Chowder
This creamy chowder pairs perfectly with:
Crusty sourdough or oyster crackers

A crisp green salad

Grilled cheese or garlic bread

A glass of dry white wine or light beer

It’s great as a starter or a main course—especially on chilly nights or rainy days.

Conclusion
New England clam chowder is the definition of comfort food: warm, creamy, and packed with flavor. It’s simple to make at home, and the ingredients are easy to find. Whether you’re planning a cozy night in or want to impress guests with a classic dish, this chowder delivers every time.
Bookmark this recipe—you’ll want to come back to it all season long.