This easy New England Clam Chowder recipe is loaded with bacon, clams, veggies and a host of other delectable goodies. It has the best, thick, creamy consistency, and the flavor is outstanding! This chowder is so easy to make, and works as a comforting dinner, or a good starter for your favorite seafood dinner.
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What’s in this Clam Chowder recipe?
This old-fashioned, New England style clam chowder recipe is filled with lots of delicious ingredients. And it’s extra tasty with the seasoned oyster crackers on top!
- Clams: I used a mix of whole baby clams and chopped clams. Canned clams with liquid are the most convenient.
- Clam Juice: This adds more liquid into the chowder.
- Potatoes: I recommend using russet potatoes for this recipe since they hold up well as they boil and soften. You can also use Yukon Gold potatoes.
- Chicken Bouillon Cubes: Instant bouillon cubes provide a rich and savory flavor into the base of this soup.
- Bacon: Bits of crispy bacon adds more savoriness and texture into the soup.
- Vegetables: This clam chowder recipe uses a mix of carrots, celery, and onion.
- Flour: Adding flour while you cook the vegetables coats them in a way that ultimately creates a thicker texture and consistency in the chowder.
- Half and Half: This adds a creamier texture. You could substitute heavy cream for a slightly richer liquid.
Tips!
If you’d like to use fresh clams, I recommend using cherrystone, quahogs, or little necks. Scrub the shells, boil the clams until they pop open (discard any clams that do not open), clean the bellies, then chop the clams into bite-sized pieces. Save the clam cooking liquid to reduce into a clam stock for the chowder.
Can I make gluten-free New England Clam Chowder?
You can make this chowder gluten-free by using 1 tablespoon of cornstarch mixed with 1 tablespoon of water in place of the all-purpose flour. To make the seasoned crackers gluten-free, use gluten-free oyster crackers.
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Chowder is a type of soup characterized by its creamy and rich broth, often made thick through the addition of heavy cream or milk. New England clam chowder includes clams, bacon, potatoes, and vegetables.
New England clam chowder is thick and creamy thanks to lots of heavy cream and potatoes, while Manhattan clam chowder is thin and brothy due to its tomato base. Manhattan clam chowder does not contain any dairy at all and instead contains a larger quantity of vegetables, making it more similar to a minestrone soup than a traditional chowder.
I do not recommend making this chowder in a crockpot, as the clams will likely overcook and become rubbery and tough.
If you prefer a thicker consistency, you can increase the amount of flour in the recipe by 1-2 tablespoons. If the soup thickens too much while simmering, add a little more half-and-half, milk, or cream. If it is too thin, cook longer to reduce to desired thickness.
How to Make Ahead and Store Clam Chowder
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop, stirring constantly to prevent scorching, until just warmed through.
I do not recommend freezing this dish, as the cream is likely to separate and the potatoes may become mushy.
You can make the seasoned oyster crackers up to 2 weeks in advance, and keep them in an airtight container or resealable bag.
What to Serve with New England Clam Chowder
This classic New England clam chowder recipe can be served as a main dish, a side, or as a starter before dinner. It pairs deliciously with scalloped oysters, lobster tails, Baltimore crab cakes, seared scallops, or pan-fried tilapia.
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New England Clam Chowder Recipe
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Ingredients
- 3 russet potatoes peeled and cut into ½-inch cubes
- 2 cups half-and-half
- ¾ cup water
- 1 bay leaf
- 2 instant chicken bouillon cubes divided
- Freshly ground black pepper to taste
- ½ pound bacon cut into ¼-inch lardons
- 2 carrots peeled and diced
- 2 ribs celery diced
- 1 yellow onion diced
- 1 clove garlic diced
- 2 tablespoons all-purpose flour
- 4 ounces clam juice about ¼ cup (use more if desired)
- 10 ounces canned whole baby clams undrained (1 can)
- 6.5 ounces canned chopped clams undrained (1 can)
- 3 sprigs fresh thyme
- Kosher salt optional, to taste
For the Seasoned Oyster Crackers
- 4 tablespoons unsalted butter ½ stick
- 4 cups Oyster crackers
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
Recommended Equipment
Instructions
For the Chowder
- Place the potatoes in a Dutch oven and cover with half-and-half and water. Add the bay leaf, one chicken bouillon cube, and black pepper. Bring the potatoes just to a boil, stir, cover, and reduce the heat to lowest temperature. Simmer for 15 minutes, or until a paring knife inserted into them still meets some resistance.3 russet potatoes, 2 cups half-and-half, ¾ cup water, 1 bay leaf, 2 instant chicken bouillon cubes, Freshly ground black pepper
- While the potatoes cook, crisp the bacon in a frying pan set over medium-high heat. When the bacon is ready, transfer it to a paper towel-lined plate. Set aside.½ pound bacon
- Add the diced carrots, celery, and onions to the bacon drippings. (If necessary, add 1-2 tablespoons olive oil.) Sauté the vegetables until the onions are translucent and carrots and celery have softened, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds.2 carrots, 2 ribs celery, 1 yellow onion, 1 clove garlic
- Sprinkle the vegetables with the flour and stir until no dry flour is visible.2 tablespoons all-purpose flour
- Transfer the vegetables to a paper towel-lined plate; set aside.
- When the potatoes are ready, add the cooked vegetables to the potatoes and stir well.
- Add the clam juice, chopped and whole clams, thyme leaves, and more black pepper.4 ounces clam juice, 10 ounces canned whole baby clams, 6.5 ounces canned chopped clams, 3 sprigs fresh thyme
- Stir well and simmer for 5 minutes. Taste the soup and, if needed, add the second chicken bouillon cube. Simmer another 10 minutes and taste the soup again. If needed, season the soup with additional kosher salt and freshly ground black pepper.Kosher salt
For the Seasoned Oyster Crackers
- Adjust the oven rack to the middle position and preheat oven to 250°F.
- In a medium bowl, mix together the butter, crackers, salt, and crushed red pepper flakes until the crackers are fully coated by the butter.4 tablespoons unsalted butter, 4 cups Oyster crackers, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper flakes
- Pour the crackers onto a large, rimmed baking sheet and bake for 20-30 minutes, or until golden brown. Allow to cool before serving. Keep in an airtight container for up to 2 weeks.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If you’d like to use fresh clams, use cherrystone, quahogs, or little necks.
- If using fresh clams, be sure to scrub the shells, boil the clams until they pop open (discard any clams that do not open), clean the bellies, then chop the clams into bite-sized pieces.
- Save the clam cooking liquid to reduce into a clam stock for the chowder.
- While I recommend using russet potatoes for this recipe, you can also use Yukon gold.
- Use heavy cream in place of the half-and-half for a richer chowder.
- If you prefer a thicker consistency, you can increase the amount of flour in the recipe by 1-2 tablespoons.
- If the soup thickens too much while simmering, add a little more half-and-half, milk, or cream. If it is too thin, cook longer to reduce to desired thickness.
Nutrition Information
Where does the bacon get added?
Add back in with the vegetables!