Easy New England Clam Chowder is a hearty soup perfect for those brisk winter nights. It’s creamy broth, bits of bacon, tender clams, and chunks of potatoes make this easy recipe so irresistible.
Since we are using canned clams in this recipe it’s great for a quick weeknight meal, the convenience of canned clams cuts down on prep time but does not sacrifice flavor.
I absolutely love creamy soups—they’re so satisfying! While I was never a fan of Manhattan clam chowder, New England clam chowder has always been a favorite of mine. Whenever I dined at seafood restaurants, it was my go-to starter to kick off the meal.
During the cold winter months, soups are a staple in my kitchen, making their way onto the menu a couple of times a week. My homemade chicken soup and Italian wedding soup are my go-to favorites for comfort and warmth. But if you’re looking for something extra rich and satisfying, you’ve got to try my easy lasagna soup—it’s a guaranteed crowd pleaser!
How do you thicken New England clam chowder?
To thicken the chowder use a roux, which is a mixture of butter and flour. Also, allowing the chowder to simmer will naturally thicken it.
Can you make New England clam chowder ahead of time?
Yes, New England clam chowder can be made ahead and reheated. The flavors tend to deepen the next day. When heating, use a very low flame to prevent the cream from curdling.
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What are the key ingredients in New England clam chowder?
- Clams: Traditionally fresh clams, but canned clams are a great shortcut for convenience.
- Clam Juice: Provides a rich, briny flavor that’s essential to the base.
- Potatoes: Diced and added for texture.
- Onion: Adds a mild sweetness and depth to the chowder.
- Celery: Offers a bit of crunch.
- Bacon: Enhances the savory flavor.
- Milk: Helps in giving a creamy texture.
- Heavy Cream: Is the chowder’s signature creamy base.
- Butter: Used for sautéing and enriching the flavor.
- Flour: Often used as a thickening agent for the broth.
- Seasonings: Salt, pepper, and bay leaf for additional flavor.
Step By Step Instructions:
- Cook the bacon pieces in a large pot until crispy. Remove and set aside.
2. Add onion, celery and garlic, cook until soft about 5 minutes.
3. Stir in butter and flour, should be a paste consistency.
4. Pour in milk and clam juice. Add potatoes and bay leaves. Cook for 15 minutes or until potatoes are tender.
5. Add the bacon back to the pot. Stir in heavy cream and clams with their juice. Simmer until heated.
6. Ladle into bowls and top with fresh parsley and oyster crackers. Enjoy!
Pair it with a slice of Quiche Lorraine for a comforting dinner that feels a little fancy but is incredibly simple to prepare. The creamy chowder, and savory quiche complement each other, making it a delightful combo. Add a crisp green salad, and you’ve got a balanced, satisfying meal everyone will love.
Storing New England Clam Chowder:
Let the chowder cool to room temperature before storing. Once cool, store in a airtight container in the fridge no more than 3 to 4 days. When reheating, heat on low and stir frequently.
Easy England Clam Chowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stove - top
Ingredients
- 7 slices of bacon, chopped
- 4 tbsp. butter
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 2 cups diced potatoes (Russet work best)
- 2 cups clam juice
- 2 cups milk
- 2 bay leaves
- 3 (6.5-ounce) cans of clams, with the juice
- 1 pint heavy cream
- 1/4 cup all-purpose flour
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Oyster crackers or crusty bread, for serving
Instructions
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
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Sauté Aromatics: Add the onion, celery, and garlic to the pot. Cook until softened and fragrant, about 5 minutes.
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Simmer the Base: Add in 1/4 stick butter and 1/2 cup flour. Stir. (the consistency should be like a paste). Stir in milk and clam juice. Add potatoes and bay leaves. Bring to a boil, then simmer for 10 – 15 minutes or until potatoes are cooked. Add the bacon back to the pot.
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Add Clams: Stir in the clams with juice and heavy cream. Cook for another 5 – 6 minutes, until thickened. Taste and season with salt and pepper as needed.
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Serve: Ladle the chowder into bowls and top with crispy bacon. Sprinkle with fresh parsley and oyster crackers.
