How to Make the Perfect Classic New England Clam Chowder
American · Medium · 50 min · 6 servings
This thick and creamy New England clam chowder is loaded with tender clams, hearty potatoes, and smoky bacon in a rich milk-based broth. It is the ultimate comfort food that warms you from the inside out on a cold day.
Why this recipe works
This Classic New England Clam Chowder recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 cans chopped clams 6.5 oz each with juice reserved
- 4 strips thick-cut bacon diced
- 3 cups Yukon Gold potatoes diced into half inch cubes
- 1 cup heavy cream
- 2 cups whole milk
- 3 tbsp all-purpose flour
Step by step instructions
Step 1: Render the Bacon
In a large Dutch oven over medium heat, cook the diced bacon until crispy and the fat has rendered out, about 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Step 2: Build the Base
Add diced onion to the bacon drippings and cook until softened, about 4 minutes. Sprinkle flour over the onions and stir for 1 minute to cook out the raw flour taste. This creates a roux that will thicken the chowder.
Step 3: Simmer the Chowder
Pour in the reserved clam juice, whole milk, and heavy cream while stirring constantly to prevent lumps. Add the diced potatoes and bring to a gentle simmer. Cook for 15 to 20 minutes until potatoes are fork-tender.
Step 4: Finish and Serve
Stir in the drained clams and cook for just 2 to 3 minutes until heated through. Do not boil after adding the clams or they will become tough. Ladle into bowls and top with the reserved crispy bacon.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → half-and-half for a lighter chowder with less fat
- thick-cut bacon → pancetta or smoked turkey bacon for a different smoky flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Boiling the chowder vigorously after adding the clams, which makes them tough and chewy
- Adding cold dairy directly to a hot roux without stirring, which causes lumps to form in the broth
Nutrition facts
Per serving: 390 calories, 18g protein, 34g carbs, 22g fat, 3g fiber.
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