New England Clam Chowder

New England Clam Chowder is the ultimate comfort food in a bowl. It’s rich, creamy, loaded with tender clams and vegetables, and SO incredibly satisfying! This classic recipe brings restaurant-quality chowder right to your kitchen with simple ingredients and foolproof steps.

Love More Soup Recipes? Try My Crab and Corn Chowder or this Shrimp and Corn Chowder next.

Why You’ll Love This Recipe

Creamy, hearty, and loaded with tender clams, New England Clam Chowder is the ultimate comfort soup. The rich broth, potatoes, and savory seasonings create a warm, satisfying bowl of coastal flavor. It’s perfect for chilly days or anytime you crave something classic and cozy.

Print

Ingredient List

For the Base:

• 2 cups cubed potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup minced onion
• 3 (6.5 ounce) cans minced clams, drained with juice reserved
• Water to cover vegetables
• ¾ cup butter
• ¾ cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1½ teaspoons salt
• Ground black pepper to taste

Optional Add-Ins:

• 4-6 slices bacon for extra smoky flavor
• Bacon drippings (can replace some of the butter)

For Serving:

• Oyster crackers (the traditional choice!)
• Corn muffins
• Homemade dinner rolls
• Sourdough bread

Why These Ingredients Work

Let me tell you why each ingredient earns its spot in this bowl of heaven!

Clam Juice: This is LIQUID GOLD, friends! Don’t you dare throw it away. The reserved clam juice is where all that briny, ocean flavor lives. It’s what makes this taste like authentic New England chowder.

Butter & Flour (The Roux): These two create the magical thickening base. The butter adds richness while the flour gives you that velvety, spoon-coating texture that makes chowder feel so luxurious.

Half-and-Half Cream: This is the secret to getting it creamy without being TOO heavy. It’s richer than milk but lighter than heavy cream – the perfect balance! Trust me on this one.

Red Wine Vinegar: Here’s the surprise ingredient that most people don’t expect! Just those 2 tablespoons brighten up all the flavors and cut through the richness. It’s like a little wake-up call for your taste buds.

The Vegetable Trio (Carrots, Celery, Onion): These are your aromatic base. They add sweetness, depth, and that classic chowder flavor we all know and love.

Potatoes: They’re not just filler! Potatoes add heartiness, help thicken the soup naturally as they cook, and soak up all that delicious broth.

Essential Tools and Equipment

Here’s what you’ll need to make this happen:

• Large skillet for cooking the vegetables
• Large, heavy saucepan for making the creamy base
• Whisk (this is crucial for a smooth roux!)
• Sharp knife and cutting board
• Can opener (for those clams)
• Measuring cups and spoons
• Ladle for serving

How To Make New England Clam Chowder

Step 1: Cook the Vegetables

Place your cubed potatoes, diced carrots, diced celery, and minced onion into a large skillet. Here’s where that precious clam juice comes in – pour it all in! Add enough water to just cover the vegetables. Cook and stir over medium-low heat until everything is fork-tender (about 15-20 minutes). You want them soft but not mushy!

Step 2: Make the Roux

While those veggies are cooking, it’s roux time! Melt ¾ cup of butter in a large, heavy saucepan over medium heat. Once it’s bubbling, whisk in the flour until you have a smooth paste. Keep whisking for about 1-2 minutes to cook out that raw flour taste. Now slowly pour in the quart of half-and-half cream, whisking constantly.

Step 3: Combine Vegetables

Stir in your cooked vegetable mixture along with ALL those flavorful juices from the pan. Mix everything together until it’s just heated through. The soup should be starting to look really good now!

Step 4: Add Clams and Season

Here’s the critical part – stir in those clams JUST before serving. You’re just warming them through, not cooking them again. Overcooked clams get rubbery and chewy, and nobody wants that! Once the clams are heated (just a minute or two), stir in the red wine vinegar. Season to taste with salt and pepper.

You Must Know

DO NOT overcook the clams! This is the number one mistake people make with clam chowder. Those canned clams are already cooked, so you’re literally just warming them through at the end. Add them in the last 2-3 minutes and you’ll have tender, sweet clams instead of rubber bullets.

Personal Secret: I always cook my roux a minute longer than most recipes call for. This deepens the flavor and ensures there’s zero floury taste in the final chowder. Your patience here pays off in flavor!

Pro Tips & Cooking Hacks

• Bacon lovers, listen up: Cook 4-6 slices of bacon until crispy, chop it up, and stir it in at the end. Use some of the bacon drippings to replace part of the butter for an extra layer of smoky flavor!
• Make it extra thick: Want an even thicker chowder? Mash a few of the cooked potato cubes against the side of the pan before adding the cream mixture. This releases starch and naturally thickens everything up.
• The cream temperature trick: Let your half-and-half sit out for 15 minutes before using it. Adding cold cream to hot roux can cause it to seize up and get grainy.
• Don’t skip the vinegar: I know it seems weird, but that splash of acid is what takes this from good to AMAZING. It brightens everything without tasting sour.
• Fresh herbs upgrade: A sprinkle of fresh thyme or a bay leaf while the vegetables cook adds incredible depth. Just remember to fish out the bay leaf before serving!

Flavor Variations / Suggestions

Manhattan Style Twist: Not a fan of cream? Replace the half-and-half with crushed tomatoes and chicken broth for Manhattan clam chowder!

Spicy Kick: Add ½ teaspoon of red pepper flakes or a dash of hot sauce for some heat.

Corn Chowder Hybrid: Toss in 1 cup of sweet corn kernels with the vegetables for a sweeter, heartier version.

Seafood Medley: Add cooked shrimp, crab meat, or chunks of white fish along with the clams for an upscale seafood chowder.

Lighter Version: Swap half-and-half for whole milk and reduce butter to ½ cup. It won’t be quite as rich, but still delicious!

Fresh Clam Option: If you can get fresh clams, steam about 3 dozen littlenecks, chop them, and use the steaming liquid instead of the canned clam juice. Game changer!

Make-Ahead Options

Day Before: You can make the entire soup through Step 3 (before adding the clams) up to 24 hours ahead. Store it in the fridge, then gently reheat and add the clams just before serving.

Freezing: Here’s the thing about clam chowder and freezing – the cream can separate and get grainy when thawed. If you MUST freeze it, freeze only the vegetable mixture (before adding cream and clams). Thaw, then make fresh roux and cream base, combine, and add clams. It’s extra work, but worth it!

Meal Prep: This actually tastes even better the next day after the flavors have married! Make a big batch on Sunday for easy weeknight dinners.

Recipe Notes & Baker’s Tips

• Potato choice matters: Use Yukon Gold or russet potatoes. They hold their shape better than red potatoes and add a buttery flavor.
• Dice everything evenly: Uniform pieces mean everything cooks at the same rate. Aim for about ½-inch cubes.
• The roux consistency: Your roux should look like wet sand before you add the cream. If it’s too thick, it won’t incorporate smoothly.
• Clam quality: Don’t buy the cheapest canned clams. Mid-range brands taste significantly better and have better texture.
• Adjust thickness: Too thick? Add a splash of clam juice or milk. Too thin? Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, then simmer for a few minutes.

Serving Suggestions

Serve this beautiful chowder in warm bowls with a generous handful of oyster crackers on top – it’s the CLASSIC way! I also love pairing it with:

• Warm, crusty sourdough bread for dipping (essential!)
• Sweet corn muffins for a Southern twist
• A simple green salad with lemon vinaigrette to cut the richness
• Homemade dinner rolls – because bread and soup is always a winning combination
• Coleslaw on the side for crunch and freshness

Garnish ideas: A sprinkle of fresh parsley, a pat of butter melting on top, extra black pepper, or even a few bacon crumbles if you’re feeling fancy!

Perfect for: Cold winter nights, Friday night dinners, game day gatherings, or anytime you need a big hug in bowl form!

How to Store Your New England Clam Chowder

Refrigerator: Store leftover chowder in an airtight container in the fridge for up to 3-4 days. The flavors actually deepen overnight, so leftovers are a TREAT!

Reheating: Reheat gently over low heat on the stovetop, stirring frequently. Don’t let it boil or the cream might separate. You can also microwave individual portions in 30-second intervals, stirring between each. Add a splash of milk or cream if it’s gotten too thick.

Freezing: As mentioned, cream-based soups don’t freeze perfectly, but if you must, freeze for up to 2 months. Thaw in the fridge overnight and reheat very gently, whisking to bring it back together. You might need to add extra cream to smooth it out.

Make it last: Always use clean utensils when serving to prevent bacterial growth. Never leave chowder at room temperature for more than 2 hours.

Allergy Information

Contains:

• Dairy (butter, half-and-half cream)
• Shellfish (clams)
• Gluten (all-purpose flour)

Substitution Suggestions:

Dairy-Free: Use coconut cream or cashew cream instead of half-and-half, and dairy-free butter (Earth Balance works great!). The coconut cream adds a slightly sweet note that actually works beautifully with the clams.

Gluten-Free: Replace all-purpose flour with gluten-free 1:1 baking flour or use cornstarch as your thickener (you’ll need less – about ½ cup mixed with cold water).

Shellfish Allergy: Obviously, this recipe centers around clams, but you could make a similar creamy vegetable chowder using the same method minus the clams, or try firm white fish like cod or haddock instead.

Questions I Get Asked A Lot

Why did my cream separate or look curdled?

This usually happens when the soup gets too hot too fast or boils. Always reheat cream-based soups gently over low heat. Also, make sure your cream isn’t ice cold when you add it to the roux – let it come closer to room temperature first.

The clams in my chowder taste rubbery – what happened?

You overcooked them, friend! Remember, canned clams are already cooked. You’re just warming them through at the very end. Add them in the last 2-3 minutes only. Fresh clams can handle slightly more cooking time but still shouldn’t be boiled.

Is there a difference between New England and Boston clam chowder?

Not really! They’re the same thing – creamy, white chowder. “New England” refers to the regional style (cream-based), while “Boston” is just because Boston is the most famous city in New England. Manhattan clam chowder is the tomato-based version.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your chowder turned out! Did you add bacon? Try any creative variations? Share your experience and let me know if you have any questions.