New England Clam Chowder
FAQ
Can I use fresh clams instead of canned?
Yes! Use 1–1½ pounds of fresh clams. Steam, remove the meat, and strain the cooking liquid before adding. (See notes below)
Do I have to use half-and-half?
No. You can use whole milk for a lighter chowder or add a little cream for a richer version.
Can I make clam chowder ahead of time?
Yes! The flavour gets even better as it sits. Reheat gently over low heat and avoid boiling.
Why are my clams tough?
Clams become chewy when overcooked. Add them at the end to keep them tender.
Chef’s Tips
- Don’t rush the simmer, letting the potatoes cook gently helps build flavour and naturally thickens the chowder.
- Taste before adding salt, clam juice, bacon, and stock can already be salty.
- Let the chowder rest for 10–15 minutes before serving for the best flavour.
- For a thicker chowder, mash a few potatoes directly into the soup before adding the cream.
New England Clam Chowder
A cozy bowl of creamy New England clam chowder made with tender potatoes, smoky bacon, sweet onions, and plenty of clam flavour. This classic comfort food is rich, hearty, and surprisingly simple to make at home. Perfect for cold nights, lazy weekends, or anytime you’re craving a warm bowl of something satisfying.
Ingredients
- 2 cans of baby clams (for fresh clams see notes) drained (reserve the juice)
- 1 bottle clam juice 236ml
- 4 slices thick-cut bacon diced
- 3 tbsp butter
- 1½ cups yellow onion diced
- 2 stalks celery diced
- ½ cup carrots diced
- 4-5 cloves garlic minced
- 4 cups potatoes peeled and cubed
- 2 cups chicken or fish stock
- 3 cups half-and-half
- 1½ tbsp cornstarch (mixed with cold water or stock to make a slurry)
- 1 bay leaf
- ¼ tsp red pepper flakes optional
- 1½ tsp salt adjust to taste
- Fresh cracked pepper
- 2 tbsp fresh cilantro chopped (optional)
Instructions
- Place diced bacon in a large pot over medium-high heat. Cook the bacon until almost crisp. Remove the bacon with a slotted spoon to a paper towel lined plate.
- Add the butter, onion, celery and carrots to the pot. Cook until onions are soft, (about 5-7 minutes.)
- Add potatoes, garlic, red pepper flakes (if using) and sauté 1 minute.
- Stir in clam juice (the bottle and reserved juice from the cans), chicken stock, bay leaves and all seasonings.
- Mix in the cornstarch slurry.
- Bring to a boil and reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
- Add in the clams and cream and bring to a simmer. Discard bay leaves. Remove from heat and stir in clams (see note #1.)
- Adjust salt and pepper to taste.
- Serve topped with the crispy bacon. – Optionally you can try serving it in a bread bowl!
Notes
Fresh Clam Option
- Use 1–1½ pounds fresh clams.
- Clean thoroughly to remove any grit.
- Steam clams in a small amount of water, white wine, or broth for 5–7 minutes until they open.
- Remove the meat and reserve the cooking liquid.
Strain the liquid through a fine mesh strainer before adding to the chowder.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. The texture may change slightly because of the dairy, but it will still be delicious.
- For best results, freeze before adding the cream and add it when reheating.
- Reheating: Warm gently over low heat, stirring often. Avoid boiling to prevent the dairy from separating and the clams from becoming tough.
Tried this recipe?
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