Classic New England Clam Chowder

New England Clam Chowder

A Timeless, Traditional, Classic New England Clam Chowder Recipe

Rich, creamy, and full of flavor, this Classic New England Clam Chowder is a comforting seafood soup that’s easy to make at home. Made with tender clams, crispy bacon, and hearty potatoes in a velvety, cream-based broth, this chowder delivers authentic New England flavour in every bite.

Thickened with a traditional beurre manié, it has a velvety texture that’s both satisfying and indulgent. Serve it with fresh chives for the perfect finishing touch. Whether you're craving a cozy meal or looking for an authentic taste of New England, this chowder won’t disappoint!

Watch my video to follow along step-by-step.

New England Clam Chowder

Ingredients

For the chowder:

• 4 to 5 slices thick sliced smoked bacon, diced

• 1 medium onion, finely diced

• 2 celery stalks, finely diced

• 2 medium potatoes, peeled and diced (small)

• 2 - 10 oz (285g) cans chopped clams, with juice reserved

• 1 ½ cups (360ml) bottled clam juice (or water if unavailable)

• 2 cups (500ml) heavy cream

• Salt and freshly ground black pepper, to taste

For the thickener (beurre manié):

• 2 tbsp unsalted butter, softened

• 2 tbsp all-purpose flour

For garnish:

• Fresh chives, chopped

Instructions

Cook the bacon

• In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave rendered bacon fat in the pot.

Sauté the aromatics

• Add the diced onion and celery. Sauté until softened, about 5 minutes.

Simmer the base

• Add the diced potatoes and clam juice (both bottled and reserved from the canned clams). Bring to a simmer and cook until the potatoes are fork-tender, about 10-12 minutes.

Prepare the beurre manié

• In a small bowl, mix the softened butter and flour together until it forms a smooth paste. (Can be done ahead of time)

Thicken the chowder

• Stir the beurre manié about a tablespoon at a time into the simmering soup, stirring constantly until the broth thickens slightly.

Add the clams and cream

• Lower the heat and stir in the clams, milk, and heavy cream. Simmer gently for 5 minutes, but do not let it boil. Taste and adjust seasonings (salt/pepper).

Serve and garnish

• Ladle the chowder into bowls and top with freshly chopped chives or parsley. Serve hot with oyster crackers or crusty bread.

Notes & Tips:

For a gluten-free version, substitute the beurre manié with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

If you prefer a thicker chowder, add more beurre manié or simmer longer.

Fresh clams can be used instead of canned—simply steam them open and use the strained cooking liquid in place of clam juice.

Enjoy this creamy, comforting New England Clam Chowder—a perfect dish for chilly days and cozy nights!