There is nothing better than a steaming bowl of New England Creamy Clam Chowder Soup when the air gets cool and the leaves start to fall. This famous soup has been served at dinner tables and seaside shacks for hundreds of years, and for good reason. It is deeply rooted in the culinary traditions of America’s northeastern coastline. A perfectly made clam chowder is one of those rare dishes that feels both rustic and refined. It’s rich, velvety, and layered with the salty depth of the ocean.
Many people who cook at home think that the recipe for a really good New England Clam Chowder is a closely guarded secret that only skilled chefs in Maine or Massachusetts can get their hands on. But the truth is much more democratic: you can make this famous soup in your own kitchen with the right technique, a few common pantry items, and a respect for the process. This recipe is meant to be the perfect mix of being rich and being easy to make. It is rich but not too sweet, filling but not too heavy, and complicated but not too hard to understand.
This homemade New England Clam Chowder recipe is one you’ll keep coming back to, whether you’re making it for a weeknight family dinner, a chilly fall gathering, or just because you want a bowl of pure coastal comfort. Save it, bookmark it, and share it. Great chowder deserves to be known.
Recipe Overview
| Detail | Info |
|---|---|
| Cuisine | American (New England) |
| Course | Main Course / Soup |
| Difficulty | Intermediate |
| Servings | 6 Servings |
| Prep Time | 15 Minutes |
| Cook Time | 35 Minutes |
| Calories per Serving | Approx. 420 kcal |
Ingredients
- 6 slices of bacon, cut into ½-inch pieces
- 2 ribs of celery, finely chopped
- 2 carrots, thinly sliced into rings
- 1 small onion, finely diced
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup chopped clams (with their juice)
- 1 bay leaf
- 1½ tsp Worcestershire sauce
- ½ tsp Tabasco sauce
- ½ tsp dried thyme
- 1½ tsp salt (to taste)
- ¼ tsp black pepper
- 2 cups potatoes, chopped into bite-sized pieces
- 2 cups whole milk
- 1 cup whipping cream
- Fresh cilantro (for garnish)
Step-by-Step Instructions
Step 1 — Crisp the Bacon
Put a big Dutch oven or heavy-bottomed pot on the stove over medium-high heat. Add the bacon pieces that are 1/2 inch thick and cook, stirring every so often, until they are very brown and crispy. Put the bacon on a plate lined with paper towels using a slotted spoon. It’s very important to keep 3 tablespoons of the bacon grease in the pot. This is your liquid gold flavor base, so don’t throw it away.
Step 2 — Sauté the Aromatics
Put the finely chopped celery, sliced carrots, and diced onion right into the hot bacon fat. Cook for 7 to 8 minutes, stirring every so often, until the vegetables are soft, lightly golden, and have released their natural sugars. Take your time with this step. The soft caramelization going on in the pot is making the base flavor structure for the whole soup.
Step 3 — Build the Roux
Spread the 4 tablespoons of all-purpose flour evenly over the vegetables that have been sautéed. For a full minute, keep stirring to coat the vegetables and mix the flour with the leftover fat. This short cooking step is very important because it cooks out the raw, starchy taste of the flour and makes a smooth roux that will give the chowder its thick, velvety body.
Step 4 — Deglaze and Season
Pour the chicken broth in slowly, in a steady stream, and stir it all the time to keep lumps from forming. Add the chopped clams and all of their natural juice. Add the bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper to the pot. Turn up the heat and let the mixture come to a gentle, rolling boil.
Step 5 — Simmer the Potatoes
Put the whole milk, chopped potatoes, and whipping cream in the pot. Mix everything together well by stirring. Turn the heat back up to high and let the soup boil again. Put a lid on the pot and let the chowder simmer for about 20 minutes, or until the potato pieces are very soft and a fork can easily pierce them without any trouble.
Step 6 — Garnish and Serve
Take out the bay leaf and throw it away. Taste the chowder one last time and add more seasoning if you need to. Put the soup in big, warm bowls and top each serving with the reserved crispy bacon bits and a sprinkle of chopped cilantro for a bright, herbaceous finish that makes every bite better. Serve right away with oyster crackers or a thick slice of crusty sourdough bread.
New England Clam Chowder
Creamy, smoky chowder with tender potatoes, clams, and a bacon-rich base
- 6 slices bacon, cut into ½-inch pieces
- 2 ribs celery, finely chopped
- 2 carrots, thinly sliced into rings
- 1 small onion, finely diced
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup chopped clams (with their juice)
- 1 bay leaf
- 1½ tsp Worcestershire sauce
- ½ tsp Tabasco sauce
- ½ tsp dried thyme
- 1½ tsp salt, to taste
- ¼ tsp black pepper
- 2 cups potatoes, bite-sized
- 2 cups whole milk
- 1 cup whipping cream
- Fresh cilantro (garnish)
- Oyster crackers or crusty sourdough (optional)
Crisp the Bacon
Cook bacon over medium-high until deeply browned and crisp. Remove bacon; reserve 3 tbsp bacon grease in the pot.
Sauté the Aromatics
Add celery, carrots, and onion to the bacon fat. Sauté 7–8 minutes until softened and lightly golden.
Build the Roux
Sprinkle flour over vegetables and stir continuously for 1 minute to cook out raw flour and form a smooth roux.
Deglaze & Season
Slowly pour in chicken broth while stirring to prevent lumps. Add clams (with juice), bay leaf, Worcestershire, Tabasco, thyme, salt, and pepper. Bring to a gentle boil.
Simmer the Potatoes
Add potatoes, milk, and cream. Return to a boil, then reduce heat to low, cover, and simmer ~20 minutes until potatoes are fork-tender.
Garnish & Serve
Discard bay leaf. Taste and adjust seasoning. Serve topped with crispy bacon and chopped cilantro.
Conclusion: Mastering the Art of Homemade Chowder
To make the best New England Creamy Clam Chowder, you need to be patient, precise, and have a lot of respect for each ingredient. One of the most important things to learn about making chowder at home is that great soup is made in layers. You can’t skip or cut corners on any part of this recipe, from crisping the bacon to caramelizing the aromatics to making the roux. Each step adds an important flavor. The soup is a million times more complicated and satisfying than anything that comes in a can.
It makes a big difference which potato you choose. A waxy type like Yukon Gold will keep its shape perfectly while it simmers for a long time, and it will also release just the right amount of starch to naturally thicken the broth from the inside. Also, keep in mind that chowder gets thicker as it cools and sits. So if your bowl seems a little thin when it’s hot, wait a few minutes before adding more cream. You can always save a pot that is too thick by adding a little broth.
It was a deliberate and tasty choice to use fresh cilantro as the garnish instead of the usual parsley. Its bright, citrusy notes cut through the creaminess and bring out the oceanic flavor of the clams in a way that feels both modern and natural. You can make this chowder at home and serve it with a cold craft beer or a crisp white wine. It’s a meal fit for any coastal restaurant. Enjoy every creamy, salty, wonderful spoonful, trust the process, and trust the technique.
Common Questions About New England Creamy Clam Chowder Soup
Why use bacon fat instead of butter?
Bacon fat gives the dish a smoky, savory depth that butter can’t match. It also connects the meat and seafood parts of the dish.
Can I use fresh clams instead of canned?
Absolutely. Steam approximately 24 littleneck clams until they open, remove the meat, chop it, and reserve the steaming liquid as your clam juice.
Why does Worcestershire sauce enhance a seafood soup?
Worcestershire sauce has anchovies, tamarind, and vinegar in it. These three ingredients add umami, sweetness, and acidity that balance out the heavy fat in cream-based soups without making them too strong.
What is the best potato variety for New England Clam Chowder?
Yukon Gold is the gold standard. Its waxy structure resists falling apart during long simmers while releasing just enough starch to act as a secondary thickening agent.
Is Tabasco truly necessary, or is it optional?
Tabasco functions less as a heat source and more as an acidic brightener. The vinegar in the hot sauce cuts through fat and makes all other flavors more perceptible on the palate
What happens chemically if I substitute milk for heavy cream entirely?
Heavy cream’s high fat content (36%+) stabilizes the emulsion and prevents protein coagulation at heat. A full milk substitution significantly reduces fat, making the soup more prone to curdling and producing a much thinner mouthfeel.
What causes a chowder to become too thick upon cooling?
Starch granules that gelatinized during cooking continue to absorb residual liquid as the temperature drops, a process called retrogradation. This is why leftover chowder always requires a splash of liquid when reheated.
How do I scientifically prevent milk from curdling in hot soup?
Curdling occurs when milk proteins (primarily casein) denature and aggregate due to excessive heat or sudden pH change. Keeping the heat at a gentle simmer (below 185°F/85°C) after adding dairy is the most effective prevention method.
What is the ideal dice size for chowder potatoes?
Approximately ¾-inch cubes are the industry standard for chowder. This size cooks through in 15–20 minutes without disintegrating and provides a satisfying, fork-friendly bite.
How long can New England Clam Chowder be safely stored?
Up to 3–4 days in an airtight container in the refrigerator. Reheat gently over low heat, stirring constantly, and add a splash of milk or broth to restore the original consistency.
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