This Creamy New England Clam Chowder is rich, smoky, and packed with tender clams, creamy potatoes, and crisp bacon — a cozy classic made simple.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know how certain foods just take you back somewhere? For me, it’s clam chowder — specifically Creamy New England Clam Chowder. I first fell for it years ago on a trip to Boston in late fall. I’d been wandering around the harbor freezing my fingers off, pretending I was in a postcard, when I ducked into this tiny, old diner. You know the kind — fogged-up windows, clattering dishes, the smell of bacon grease and salt air.
The waiter plopped down a bowl of chowder that looked almost too plain to be special. But when I took that first spoonful — oh man. Creamy, rich, with just the right amount of brine from the clams. It tasted like the ocean hugged me back.
Fast forward to me in my kitchen, determined to recreate that magic. Let’s just say my first few attempts were… not exactly Boston-level. One batch was so salty it could’ve cured ham. Another one? Basically bacon-flavored potato soup. But then, one rainy weekend, everything clicked. And now? Every time I make this chowder, it’s like bringing a little piece of the New England coast right into my home — minus the cold wind and seagulls stealing fries.
Why You’ll Love This Creamy New England Clam Chowder Recipe?
I mean, what’s not to love about a soup that’s basically comfort in a bowl? It’s creamy — but not that heavy, can’t-move-after kind of creamy. It’s got those tender chunks of potato that practically melt, smoky bits of bacon for depth, and that briny clam flavor that makes you feel like you’re standing by the docks.
And here’s the best part: it’s surprisingly easy. You don’t need to be some fancy chef with a pearl-handled ladle. You just need one big pot and about 45 minutes. That’s it. It’s hearty enough for dinner, cozy enough for a rainy day, and honestly… it just makes you feel good.
If you’ve ever wanted to impress your family with something that looks like it took all day but didn’t — this Creamy New England Clam Chowder is your moment.
Ingredient Notes:
Before you start, here’s a little breakdown of what’s going on in this pot of happiness:
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Bacon: The backbone of flavor here. I’ve tried skipping it once — don’t. It adds smokiness that ties everything together.
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Onion and Celery: They’re like the quiet background singers. You might not notice them right away, but you’d definitely miss them if they were gone.
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Clam Juice: The secret ingredient. It gives you that ocean-kissed flavor without going overboard (pun totally intended).
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Potatoes: Russets are my go-to because they soften and help thicken the chowder naturally. Comfort food gold.
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Clams: Frozen or canned both work fine — I usually go with frozen because they have a fresher taste. But honestly, use what you’ve got.
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Heavy Cream: The soul of the soup. It gives that luscious, velvety texture that makes this chowder creamy instead of just “milky.”
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Oyster Crackers: Optional, but if you ask me, they’re non-negotiable. They soak up the broth just right — like tiny flavor sponges.
How To Make Creamy New England Clam Chowder?
Step 1. Cook the Bacon
Start by tossing the chopped bacon into a large pot. Let it slowly render its fat while you stir now and then. You’ll know it’s ready when your kitchen smells like heaven and the bacon’s just turning crisp.
Step 2. Add the Veggies
In goes the onion and celery. Let them soften in all that smoky bacon goodness — it’s like they’re taking a spa bath in flavor. This step builds the base for the entire chowder, so give it a good five or six minutes.
Step 3. Add Liquids and Potatoes
Pour in the clam juice, water, and a pinch of salt. Then toss in your diced potatoes. Bring it all to a simmer, cover, and let it cook until the potatoes are tender. This is where the magic starts — the broth thickens slightly, and you’ll catch yourself sneaking a taste or two.
Step 4. Add Clams and Cream
Once the potatoes are soft, stir in the clams and cream. Keep the heat gentle — you want it to simmer, not boil. If it boils, the cream might separate, and that’s just tragic. Two or three minutes is all it needs to come together.
Step 5. Taste, Adjust, Serve
Want To Save This Recipe?
Give it a taste test. Need more salt? Pepper? Maybe a tiny splash of clam juice? Go for it. Once it’s perfect, ladle it into bowls, sprinkle on some oyster crackers, and just… breathe it in. This is happiness in a bowl, my friend.
Storage Options:
If you somehow manage to have leftovers (I rarely do), store them in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight — it’s one of those “better the next day” kind of recipes.
You can also freeze it for up to 4 months, though I’ll be honest — after that, it starts to lose a bit of its creamy texture. When you’re ready to reheat, do it low and slow on the stovetop, stirring gently. Trust me, don’t microwave it unless you like weird curdled surprises.
Variations and Substitutions:
I’ve played around with this recipe enough to know it’s pretty forgiving. Here are a few fun tweaks:
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Lighten it up: Use half-and-half instead of heavy cream. Still creamy, just not as rich.
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Add veggies: Corn, leeks, or carrots add a nice pop of sweetness and color.
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Go smoky: Try smoked clams or add a little smoked paprika for that campfire-by-the-sea flavor.
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Upgrade it: Throw in some shrimp or scallops and turn it into “fancy dinner party chowder.”
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Herbal vibes: Fresh thyme or dill can balance the richness with a bright note.
What to Serve with Creamy New England Clam Chowder?
I love serving this with something to dunk — because let’s face it, that’s half the fun.
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Crusty sourdough bread: Perfect for soaking up every last drop.
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Green salad: Something fresh and tangy to balance out the creaminess.
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Garlic biscuits: Because carbs make everything better.
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A glass of white wine: Or a cold beer, if that’s more your style. I don’t judge.
Frequently Asked Questions:
Can I use canned clams?
Yep! Drain them first, but save the juice — it’s liquid flavor.
Is it okay to freeze?
Yes, just keep in mind the texture might change a little after thawing. Still delicious though.
Can I skip the bacon?
Sure, though I wouldn’t recommend it. But if you must, use butter or olive oil and maybe a pinch of smoked paprika to replace that depth.
Every time I make this Creamy New England Clam Chowder, I’m reminded of that chilly afternoon by the harbor — my hands wrapped around a steaming bowl, that mix of sea air and bacon in the air. It’s simple, nostalgic, and just a little indulgent — kind of like life, right?
So next time the weather turns cold, make this chowder. Pour yourself a drink, grab some crusty bread, and let that first spoonful take you somewhere warm and familiar. And hey, if it’s your first time making chowder — don’t overthink it. Just cook it, taste it, and make it your own. That’s what makes it yours.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy New England Clam Chowder
Ingredients
- 4 ounces 3–4 slices thick-cut bacon cut into 1/4-inch pieces
- 1 large yellow onion diced
- 2 stalks celery diced
- 2 8-ounce bottles clam juice
- 1 cup water
- 1/2 teaspoon salt plus more to taste
- 2 russet potatoes about 1 pound, peeled and cut into 1/2-inch cubes
- 1 pound about 2 cups frozen chopped clam meat thawed overnight in the refrigerator
- 1 cup heavy cream
- Freshly ground black pepper to taste
- Oyster crackers for serving
Instructions
Cook the Bacon
- Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 8–10 minutes, stirring frequently, until the bacon becomes crisp and has released most of its fat. Remove excess grease if necessary, leaving about 1–2 tablespoons in the pot.
Add the Vegetables
- Add the diced onion and celery to the rendered bacon fat. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant without browning.
Add the Liquids and Potatoes
- Pour in the clam juice and water, followed by the salt and diced potatoes. Stir well to combine. Cover the pot and bring the mixture to a gentle simmer. Allow it to cook for approximately 15 minutes, or until the potatoes are tender when pierced with a fork.
Incorporate the Clams and Cream
- Once the potatoes are tender, add the thawed chopped clams and the heavy cream. Stir gently to combine, then bring the chowder back to a light simmer for 2–3 minutes. Do not allow it to boil, as this can cause the cream to curdle.
Season and Serve
- Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Ladle the chowder into serving bowls and garnish with oyster crackers. Serve immediately while warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
