This post may contain affiliate links. Please read our disclosure policy.
This homemade Clam Chowder Recipe is creamy, comforting and loaded with tender clams, buttery potatoes and smoky bacon. My New England Clam Chowder Recipe starts with fresh littleneck clams and homemade clam broth for the most incredible seafood flavor, then gets a creamy finish with half-and-half and milk. It’s rich and satisfying without being overly heavy.
Table of Contents
- Kellie’s Note The Best Clam Chow-dah!
- Why You’ll Love My Clam Chowder Recipe
- Ingredients for Clam Chowder
- How to Make Clam Chowder
- Kellie’s Tips for the Best Clam Chowder
- Fresh Clams vs. Canned Clams for Chowder
- Clam Chowder Substitutions and Variations
- How to Store and Reheat Clam Chowder
- What to Serve with Clam Chowder
- More Easy Seafood Recipes
- New England Clam Chowder Recipe
Kellie’s Note
The Best Clam Chow-dah!
I’ve made clam chowder a few different ways over the years, but this is the version I keep coming back to. It’s a little more hands-on than opening a few cans, but the fresh clam flavor makes it completely worth the effort. And if you’re planning ahead, it tastes even better the next day!
While this New England Clam Chowder is lightened up a little bit, the flavor is anything but flat. I’ve tried making this recipe before with so many variations of skim milk, rice milk, etc… But it never quite hit the spot. That’s why I still include a little fat with the bacon and low fat milk. The consistency of the chowder is still hearty without being heavy, and it’s deliciously rich with classic Clam Chowder flavor.
Why You’ll Love My Clam Chowder Recipe
- Fresh clam flavor. Steaming littleneck clams creates a flavorful homemade broth that gives the chowder its delicious seafood flavor.
- Creamy without being too heavy. Half-and-half and low-fat milk make the broth rich and comforting without relying on heavy cream.
- Loaded with clams. Using both littleneck clams and chopped clams means there’s plenty of seafood in every bowl.
- Perfect for making ahead. The flavors develop as the chowder sits, making this a great recipe to prepare in advance.
- Classic comfort food. Tender potatoes, smoky bacon and a creamy broth make this the kind of soup you’ll want to eat all winter long.
Ingredients for Clam Chowder
You don’t need a long list of fancy ingredients to make a flavorful New England clam chowder, but starting with good clams makes a big difference.
- Littleneck Clams: Fresh littleneck clams are steamed to make a flavorful homemade clam broth. You can use bottled clam juice if you’re short on time.
- Chopped Clams: I add fresh chopped clams along with the littlenecks so there’s plenty of seafood in every spoonful. Canned chopped clams can work in a pinch.
- Bacon: Thick-cut bacon adds smoky flavor and provides the fat for cooking the vegetables.
- Onion and Celery: These create the savory flavor base of the chowder.
- Garlic: Fresh garlic adds flavor without overpowering the clams.
- Yellow Potatoes: My favorite for chowder because they become tender and creamy while holding their shape. Red potatoes are another great option.
- Cornstarch: Helps thicken the chowder without making the broth overly heavy.
- Half-and-Half and Milk: This combination makes the chowder creamy and satisfying without using heavy cream.
- Fresh Thyme and Bay Leaves: Add classic savory flavor that complements the clams.
- Water: Used to steam the littleneck clams and create the homemade clam broth.
For the complete ingredient measurements, see the recipe card below.
How to Make Clam Chowder
Making New England clam chowder from scratch takes a few steps, but the results are worth it!
- Steam the clams. Steam the littleneck clams in water until they open. Remove the clams from their shells and strain the cooking liquid to remove any grit.
- Cook the bacon. In a large Dutch oven, cook the bacon until crispy. Remove it from the pot, leaving about 2 tablespoons of drippings behind.
- Sauté the vegetables. Add the onion and celery to the bacon drippings and cook until softened. Stir in the garlic and cook for another minute.
- Thicken the broth. Stir in the cornstarch and cook for another 2 minutes, then add the potatoes, clam broth, half-and-half and milk.
- Simmer. Add the thyme and bay leaves, reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender and the chowder has thickened slightly.
- Add the clams. Stir in the chopped littleneck clams and additional chopped clams. Continue cooking according to the recipe card until heated through.
- Serve. Ladle the chowder into bowls and finish with crispy bacon. Oyster crackers are always a good idea, too!
Kellie’s Tips for the Best Clam Chowder
- Clean the clams well. Scrub the shells under cold running water before steaming to remove dirt and sand.
- Don’t skip straining the clam juice. Even clean clams can release sand while cooking. Straining the broth keeps the chowder smooth and grit-free.
- Cut the potatoes evenly. Bite-sized pieces cook at the same rate, so you don’t end up with some potatoes falling apart while others are still firm.
- Keep the heat gentle. Once the dairy is added, avoid a hard boil. A gentle simmer helps keep the broth creamy.
- Don’t overcook the clams. Clams can become chewy if cooked too long. They’re already cooked when you steam them, so they only need to be heated through when added to the chowder.
- Adjust the consistency. If the chowder becomes too thick, stir in a splash of milk or clam broth until it’s just the way you like it.
- Make it ahead. I think this chowder tastes even better the next day. Just reheat it gently and add a little milk if the potatoes have absorbed some of the broth.
Fresh Clams vs. Canned Clams for Chowder
I love making New England clam chowder with fresh littleneck clams because they create the most flavorful homemade clam broth. I buy a 50-count bag of littlenecks and additional fresh chopped clams from the seafood counter so there’s plenty of seafood in the finished soup.
To make the broth, steam the littleneck clams in water until they open. Remove the clams and strain the cooking liquid through a fine-mesh strainer lined with a paper towel or cheesecloth. This catches the sand and grit that can otherwise end up in your chowder.
Can you use canned clams instead? Absolutely! If fresh clams aren’t available, you can use canned chopped clams and bottled clam juice. Save the liquid from the canned clams and include it as part of your clam broth.
For the closest flavor to my original recipe, I recommend using fresh clams whenever possible. But the shortcut version is still a great option when you want homemade chowder without steaming clams first.
Clam Chowder Substitutions and Variations
- Canned Clams: Use canned chopped clams when fresh clams aren’t available. Save the liquid from the cans and use it as part of your clam broth.
- Bottled Clam Juice: A convenient alternative to homemade clam broth. You’ll need enough to replace the clam juice called for in the recipe.
- Different Potatoes: Red potatoes work well in place of yellow potatoes. Russets can also be used, but they’re starchier and more likely to break down.
- Richer Chowder: For a richer version, you can replace some of the milk with heavy cream, although I prefer the lighter consistency of my original recipe.
- Fresh Herbs: Fresh thyme gives this chowder its classic flavor. If you don’t have fresh thyme, dried thyme can work in a smaller amount.
How to Store and Reheat Clam Chowder
- Make Ahead: I actually think this New England clam chowder tastes even better the next day! Prepare the chowder as directed, refrigerate it promptly and reheat when you’re ready to serve. The potatoes will absorb some of the liquid as the soup sits, so you may need a splash of milk to loosen the broth.
- Refrigerator: Store leftover clam chowder in an airtight container in the refrigerator for up to 2 days.
- Reheating: Warm the chowder gently in a saucepan over low heat, stirring occasionally, until heated through. Add a little milk or clam broth if the soup has thickened in the refrigerator. Avoid boiling the chowder aggressively, which can affect the creamy texture and make the clams chewy.
- Freezing: I don’t recommend freezing this clam chowder. Dairy-based soups can separate after thawing, and the potatoes can become grainy or mushy. For the best flavor and texture, enjoy it freshly made or refrigerated.
What to Serve with Clam Chowder
New England clam chowder is hearty enough to be a meal all on its own, but I love serving it with something for dipping.
- Oyster Crackers: The classic clam chowder topping! Add a handful just before serving for a little crunch.
- Crusty Bread: A warm slice of bread is perfect for soaking up the creamy broth.
- Sourdough Bread: The slight tang of sourdough pairs beautifully with the rich, savory chowder.
- Bread Bowls: For a fun restaurant-style dinner, serve your chowder in a hollowed-out bread bowl.
- Simple house Salad: A fresh salad with a light vinaigrette balances the richness of the soup.
More Easy Seafood Recipes
If you love this homemade clam chowder, here are a few more seafood favorites to try!
Did you make this Clam Chowder Recipe? I’d love to hear how it turned out! Leave a comment and star rating below, and let me know if you made it with fresh clams or tried the shortcut version. Your feedback helps other readers make this recipe, too!
For more easy soup recipes, follow us on Instagram and Facebook!
New England Clam Chowder Recipe
Equipment
- chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 3 slices thick cut bacon, cut into 1/4 inch pieces
- 1 large onion, diced
- 2 large celery stalks, sliced
- 4 cloves of garlic, minced
- 1 pound chopped clams
- 1 1/2 cups water
- 1 50- count bag littleneck clams
- 1 pound small yellow potatoes, cut into bite sized pieces
- 2 tablespoons cornstarch
- 1 1/2 teaspoon chopped fresh thyme
- 2 bay leaves
- 1 3/4 cup half and half
- 1 1/4 cup low fat milk
Instructions
- In a large pot, steam the littleneck clams in the water until the shells have opened. Transfer the clams to a large bowl with a slotted spoon and discard any unopened shells. Strain the juice into a bowl through a fine mesh strainer lined with a paper towel or cheesecloth into a large pot or mixing bowl. Measure 2 1/2 cups of the reserved, strained clam broth. If needed, add bottled clam juice to make up the difference. Discard the paper towel.
- In a large dutch oven, cook the bacon over medium heat until crisp and transfer to a small bowl using a slotted spoon. Drain off all but two tablespoons of fat and return to the heat.
- Add the onions and celery to the pot and cook until the vegetables have softened, approximately 5 minutes. Add the garlic and cook for 1 minute. Stir in the cornstarch and cook for an additional two minutes.
- Stir in the potatoes, clam juice, half and half, and milk. Bring the mixture to a boil and stir in the thyme and bay leaf. Turn the heat down to low and simmer for 15-20 minutes until the mixture has thickened a little bit and the potatoes are fork tender.
- While the chowder is simmering, remove the steamed littleneck clams from their shells and roughly chop. Once the potatoes are fork-tender and the chowder has thickened, stir in the chopped littleneck clams and the additional cooked chopped clams. Simmer gently for 2–3 minutes, just until the clams are heated through. Avoid boiling to prevent the clams from becoming tough or rubbery.
- To serve, ladle into bowls and top with crumbled bacon.
- To store, transfer to an airtight container and refrigerate for up to two days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
