Go Back
–+ servings
Close up of bowl with chowder in it topped with oyster crackers.
Print Recipe

New England Clam Chowder

Thick, creamy and packed with flavor, this New England Clam Chowder is a delicious staple recipe to have on your menu for any time of the year.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 373kcal
Author: Tornadough Alli

Ingredients

  • 19.5 ounces 3 6.5 ounce each cans chopped clams in clam juice
  • 2 cups reserved clam juice
  • 6 slices bacon diced
  • 1 Tablespoon butter
  • 2 ribs celery chopped
  • 1 large yellow onion diced
  • 3 cups diced potatoes about 1 ¼ pounds russet potatoes, peeled
  • 4 cloves garlic minced
  • 1 teaspoon dried parsley
  • 2 cups chicken broth
  • 2 dried bay leaves
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon fresh cracked black pepper plus more to taste
  • 1 cup heavy whipping cream
  • 1 tablespoon cornstarch optional for cornstarch slurry
  • 1 tablespoon cold water optional for cornstarch slurry
  • Oyster crackers optional for serving
  • Fresh chopped parsley optional for serving

Instructions

  • Drain and separate clams and juice from cans and reserve 2 cups of clam juice in a large measuring cup or bowl. Set aside.
  • Cook bacon in a Dutch oven or large pot over medium heat until fat is rendered, about 10-12 minutes. Remove half the bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon grease and add 1 tablespoon butter to the pan over medium-high heat.
  • Add celery and onions to pan with bacon. Cook for 5-7 minutes, or until onions are translucent. Add potatoes, garlic, and dried parsley. Sauté 60 seconds.
  • Stir in chicken broth, reserved clam juice, clams, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to simmer and cook for 15-20 minutes, or until potatoes are tender.
  • Discard bay leaves and stir in heavy cream. Cook for 2-3 minutes, or until heated through.
  • Optional step to thicken soup: Combine cornstarch and water in a small mixing bowl, and whisk until smooth. Carefully pour slurry into the chowder, stirring constantly for 2 minutes to avoid clumping.
  • Garnish with reserved chopped bacon, oyster crackers, and fresh parsley, if desired. Enjoy!

Notes

  1. Crackers and parsley garnish are not added into the nutritional value. 
  2. Add a variety of seafood, chopped cooked shrimp or scallops, lobster meat, crab, salmon, or cod.
  3. You can use fresh clams, but that can be pricey and difficult to find. I use canned clams and can’t tell the difference
  4. We do not recommend freezing this recipe.
  5. Yukon Gold and Red Potatoes can be used in place of the Russet Potatoes.
  6. The cornstarch slurry is optional but if you prefer a thicker chowder, don’t skip it.
  7. Easily double this recipe to serve more people.

Nutrition

Calories: 373kcal | Carbohydrates: 28g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 955mg | Potassium: 526mg | Fiber: 2g | Sugar: 5g | Vitamin A: 821IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg