If you’ve ever slurped a bowl of New England clam chowder on a chilly coastal afternoon, you know it hits different. It’s not just soup. It’s comfort in a bowl. Thick, creamy, and brimming with tender clams and smoky beef bacon, this chowder brings me straight back to my grandmother’s kitchen in Rhode Island. She always had it simmering after a long day out on the water, and that smell of the sea and salt pork still gets me every time.
This version is the real deal. It's made for anyone who’s ever tried to replicate a restaurant-style chowder and ended up with something too thin, too salty, or worse, bland. You don’t need to be from New England to get it right. You just need the right steps, the right balance, and a little bit of kitchen patience. Let’s make it happen.
Jump to:
Why You’ll Love This Recipe
- Creamy and Rich Without Being Heavy: This chowder is velvety and satisfying, but it won’t leave you feeling weighed down. The balance between half and half and broth makes it smooth without going overboard.
- Packed with Real Clam Flavor: We’re not skimping. Thanks to both clam juice and plenty of chopped clams, every bite is briny, bold, and tastes like the ocean in the best way.
- Restaurant-Level Results at Home: You don’t need fancy tools or seafood training. This recipe gives you that high-end taste using simple techniques and easy-to-find ingredients.
- Customizable for Any Kitchen: Only have canned clams? No problem. Want to use fresh ones? Go for it. This chowder is flexible and forgiving, perfect for busy weeknights or lazy weekends.
Ingredients You'll Need
- Thick-Cut Beef Bacon – Adds a deep smoky flavor that infuses the whole chowder. Salt pork is a solid substitute if you're going traditional.
- Butter – Used alongside the beef bacon drippings to sauté the aromatics and build the soup's creamy base.
- Yellow Onion and Celery – The classic flavor foundation. Dice them small so they melt into the broth as it simmers.
- Garlic – Just a few cloves add warmth and complexity without overpowering the clams.
- Hot Sauce – A flavor booster. It won’t make the chowder spicy but brings out depth. Frank’s is a great choice.
- Worcestershire Sauce – For a subtle umami kick. Soy sauce can work in a pinch.
- All-Purpose Flour – Creates the roux that thickens the chowder and gives it body.
- Chicken Broth – Adds a savory backbone. You can use homemade, boxed, or a bouillon-based version.
- Half and Half – Makes the chowder luxuriously creamy. Whole milk or cream could be used to adjust richness.
- Clam Juice – Provides that unmistakable ocean flavor. Bar Harbor is a go-to brand.
- Chicken Bouillon Cube – A hidden helper that deepens the broth’s flavor.
- Bay Leaf – Infuses a gentle herbal note as the soup simmers.
- Potatoes – Yukon Golds are ideal for their creamy texture, but red or russet work too.
- Canned Chopped Clams – Easy, affordable, and delicious. Drain and reserve the juice. You can swap in fresh if you’re feeling fancy.
- Dried Herbs and Seasonings – Oregano, parsley, thyme, paprika, salt, and pepper round out the flavor profile.
- Fresh Parsley and Cracked Black Pepper – For garnish and a fresh finishing touch.
📌 Note: All ingredients measurement are listed below in recipe card.
How to Make New England Clam Chowder
Step 1: Cook the Beef Bacon Slowly
Start in a large pot over low heat. Let the beef bacon render slowly until crispy. Set it aside on a paper towel and chop once cooled. Leave a couple of tablespoons of drippings in the pot.
Step 2: Sauté the Aromatics
Add butter to the beef bacon drippings. Toss in diced onion and celery. Cook over medium heat for about five minutes until soft and fragrant. Stir in the minced garlic, hot sauce, Worcestershire, and dried herbs. Let everything bloom together for a minute.
Step 3: Build the Base with Flour
Sprinkle in the flour and stir constantly for two minutes. This step gets rid of the raw flour taste and builds a roux for thickening.
Step 4: Pour in the Liquids
Add the chicken broth in small splashes, stirring between each one. Then pour in the half and half. Stir gently until it smooths out. Add the bay leaf, bouillon cube, clam juice, and reserved juice from the canned clams. Bring to a gentle boil.
Step 5: Simmer and Reduce
Lower the heat to a soft simmer. Partially cover and cook for about 20 minutes. This reduces the liquid slightly and concentrates the flavor.
Step 6: Add the Potatoes
Peel and dice the potatoes, then add them to the pot. Simmer gently for another 20 to 25 minutes until they’re fork tender. Keep the heat low so they don’t fall apart.
Step 7: Finish with the Clams
Add the chopped clams during the last five minutes of cooking. They just need to heat through. Remove the bay leaf before serving.
Step 8: Garnish and Serve
Ladle the chowder into bowls. Top with the chopped beef bacon, a sprinkle of fresh parsley, and cracked black pepper. Serve hot with crusty bread or oyster crackers.
Pro Tips from My Kitchen
✓ Let it Simmer Before the Potatoes Go In – Give your soup time to reduce and concentrate before adding the potatoes. Once they’re in, you’re on a timer. Overcooked potatoes fall apart and ruin the texture.
✓ Use Yukon Golds for the Perfect Bite – They hold their shape and have a naturally buttery flavor. Red potatoes work well too if that’s what you have.
✓ Don’t Skip the Clam Juice – It might seem optional, but clam juice is what brings the ocean to your bowl. It adds depth you can’t fake with broth alone.
✓ Go Easy on the Salt at First – The beef bacon, broth, bouillon, and clams all bring salt to the party. Wait until the end to taste and adjust. Chowder that’s too salty is hard to fix.
✓ Chop the Beef Bacon After Cooking – Cutting it first might seem faster but whole slices cook more evenly and are easier to crisp up without burning.
✓ Save a Spoonful for the Next Day – This chowder tastes even better after a night in the fridge. The flavors settle and deepen. Just reheat gently to keep the cream smooth.
Frequently Asked Questions about Clam Chowder
Yes, but with care. Because it contains dairy and potatoes, the texture may change slightly after freezing. Let it cool completely, store in an airtight container, and thaw in the fridge overnight before reheating gently on the stove. Avoid boiling it again to keep the cream from separating.
Reheat it slowly over low heat on the stovetop, stirring occasionally. If it seems too thick, add a splash of broth or milk to loosen it. Microwaving works too, but do it in short bursts and stir between rounds.
Absolutely. Use about one heaping cup of chopped fresh clams and one and a half cups of clam juice. Just be sure the clams are steamed and cleaned before chopping.
Not by default. The flour used for thickening contains gluten. To make it gluten free, you can try a gluten free all-purpose flour or a cornstarch slurry added near the end of cooking.
Stored in an airtight container, it stays fresh for three to five days. The flavor gets better after a day, but try to finish it before the potatoes lose their texture.
Authentic Clam Chowder Recipe
Ingredients
- 6 strips thick-cut Beef Bacon
- 4 tablespoons butter*
- 1 medium yellow onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon hot sauce or ½ teaspoon Tabasco
- 1 teaspoon Worcestershire sauce
- ⅓ cup flour
- 1 cup chicken broth
- 3 cups Half and Half
- 8 oz. clam juice
- 1 cube chicken bouillon
- 1 bay leaf
- 1 ¼ lbs. potatoes peeled and diced (Yukon Gold recommended)
- 3 cans (6.5 oz each) chopped clams with juices reserved
Seasonings
- ⅕ teaspoon dried oregano
- ⅕ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
- to taste fresh parsley and cracked pepper for serving
Instructions
- Start in a large pot over low heat. Let the beef bacon render slowly until crispy. Set it aside on a paper towel and chop once cooled. Leave a couple of tablespoons of drippings in the pot.
- Add butter to the beef bacon drippings. Toss in diced onion and celery. Cook over medium heat for about five minutes until soft and fragrant. Stir in the minced garlic, hot sauce, Worcestershire, and dried herbs. Let everything bloom together for a minute.
- Sprinkle in the flour and stir constantly for two minutes. This step gets rid of the raw flour taste and builds a roux for thickening.
- Add the chicken broth in small splashes, stirring between each one. Then pour in the half and half. Stir gently until it smooths out. Add the bay leaf, bouillon cube, clam juice, and reserved juice from the canned clams. Bring to a gentle boil.
- Lower the heat to a soft simmer. Partially cover and cook for about 20 minutes. This reduces the liquid slightly and concentrates the flavor.
- Peel and dice the potatoes, then add them to the pot. Simmer gently for another 20 to 25 minutes until they’re fork tender. Keep the heat low so they don’t fall apart.
- Add the chopped clams during the last five minutes of cooking. They just need to heat through. Remove the bay leaf before serving.
- Ladle the chowder into bowls. Top with the chopped beef bacon, a sprinkle of fresh parsley, and cracked black pepper. Serve hot with crusty bread or oyster crackers.
Notes
- Use Yukon Gold potatoes for best texture.
- Red potatoes are an acceptable substitute.
- Let the chowder sit in the fridge overnight for deeper flavor.
- Reheat gently to preserve creaminess.
- Don’t overcook the potatoes or clams.
- Add salt last to avoid over-seasoning.
Leave a Reply