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Creamy New England Clam Chowder Recipe Easy Homemade from Scratch

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A soulful and satisfying creamy New England clam chowder made from scratch with fresh or canned clams, tender potatoes, and a silky cream base. Perfect for cozy nights and crowd-pleasing meals.

Ingredients

  • Fresh clams, cleaned (about 2 pounds) or 2 (6.5 oz) cans of chopped clams with juice
  • Clam juice (1 cup)
  • Bacon (4 slices), chopped (optional for vegetarian version)
  • Unsalted butter (4 tablespoons)
  • Yellow onion (1 medium), finely diced
  • Celery stalks (2), finely chopped
  • Garlic (2 cloves), minced
  • Russet potatoes (3 medium), peeled and diced
  • All-purpose flour (1/4 cup) (can substitute with gluten-free flour blend)
  • Milk (2 cups), whole or 2%
  • Heavy cream (1 cup) (optional)
  • Fresh thyme (1 teaspoon), chopped or dried thyme (1/2 teaspoon)
  • Bay leaf (1)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley (2 tablespoons), chopped for garnish

Instructions

  1. Prepare the clams: If using fresh clams, rinse under cold water to remove grit. Steam in a large pot with 1/2 cup water over medium heat until shells open (5-7 minutes). Remove clams from shells, chop coarsely, and reserve clam broth by straining through a fine sieve. If using canned clams, skip this step but keep the juice.
  2. Cook the bacon: In a pot or Dutch oven, cook chopped bacon over medium heat until crispy (about 5 minutes). Remove with slotted spoon and set aside, leaving rendered fat in pot.
  3. Sauté vegetables: Add butter to bacon fat, then add diced onion, celery, and garlic. Cook gently until soft and translucent, about 5 minutes, stirring often.
  4. Add flour: Sprinkle flour over softened veggies and stir continuously for 2 minutes to form a roux.
  5. Pour liquids: Slowly whisk in reserved clam juice (or canned clam juice plus water to make 2 cups), then add milk. Bring to gentle simmer, stirring frequently.
  6. Add potatoes and herbs: Toss in diced potatoes, bay leaf, and thyme. Cover and simmer on low heat until potatoes are tender but not falling apart, about 15-20 minutes.
  7. Finish with clams and cream: Stir in chopped clams and heavy cream. Warm through gently for 5 minutes without boiling. Season with salt and pepper to taste, and return crispy bacon to pot.
  8. Garnish and serve: Remove bay leaf, ladle chowder into bowls, and sprinkle with fresh parsley. Serve hot with crusty bread or oyster crackers.

Notes

Do not boil chowder after adding cream to prevent curdling. Gradually add cream and stir gently for silky texture. If chowder is too thick, add milk or clam juice to loosen; if too thin, simmer uncovered to reduce. Discard any fresh clams that do not open. For gluten-free, substitute flour with gluten-free blend or cornstarch slurry. For dairy-free, use coconut cream and unsweetened almond milk. Adding a splash of white wine enhances flavor when using canned clams.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, homemade chowder, seafood soup, comfort food, easy clam chowder

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