New England Clam Chowder
There is something so comforting about a bowl of classic New England Clam Chowder. It is creamy, cozy, and simple in the best way. This version follows the 7 Step Soup Method so you can see exactly how the pieces fit together. The steps keep everything clear and flexible, which means you can make this chowder on a busy weeknight without feeling rushed.
Traditional New England chowder leans on a few humble ingredients. Bacon for a little richness, onion and celery for the base, potatoes for heartiness, and clams with their briny juice for that familiar coastal flavor. It all comes together in a creamy broth that feels warm and comforting, especially on colder days.
If you are new to the 7 Step Soup Method, this recipe is a great place to start. You will see how easy it is to build flavor layer by layer. Once you learn the pattern, you can make all kinds of soups with what you already have at home.
✨ Pin this recipe for later so you have it handy on a busy night, and be sure to check out my other soup recipes to keep building your soup-making skills!
New England Clam Chowder
Ingredients
- 3 slices bacon (cut into small pieces)
- 3 tbsp butter
- 1 cup onion (diced)
- 1 cup celery (diced)
- 2-3 cloves garlic (minced)
- 2 cups chicken broth
- 2 cups half-and-half or whole milk
- 2 cans chopped clams (drained with juice saved)
- 2 cups diced potatoes
- salt & pepper (to taste)
- pinch of fresh or dried thyme
- 1 bay leaf
- fresh parsley or chives (optional, for garnish)
- 1 tbsp cornstarch (for thickening)
Instructions
Fat
- Cut 3 slices of bacon into small pieces (kitchen scissors work great) and cook in the bottom of a large Dutch oven or stock pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel–lined plate. Leave about 3 tablespoons of bacon grease in the pot. Add 2 tablespoons of butter and let it melt.
Flavor Base
- Add diced onion, diced celery, and minced garlic to the pot. Cook over medium heat until softened and fragrant, about 5 minutes.
Mix-ins (Part 1)
- Stir in the diced potatoes and cook for 2 to 3 minutes to start softening.
Liquid Base
- Pour in 1 cup of chicken broth and scrape the bottom of the pot to deglaze, loosening any browned bits. Add the remaining broth and the reserved clam juice. Bring to a gentle simmer.
Protein and Mix-ins (Part 2)
- Stir in the chopped clams and corn if using.
Spices
- Add salt, pepper, dried thyme, and the bay leaf. Simmer until potatoes are fork tender, about 12 to 15 minutes. Taste and adjust seasoning as needed.
Finishes
- Lower the heat and stir in the milk or half and half. Warm gently without boiling. For a thicker chowder, mix the cornstarch with a few tablespoons of the hot broth in a small bowl, then stir the slurry back into the pot and simmer for 1 to 2 minutes until slightly thickened. Garnish with the crispy bacon and fresh parsley or chives before serving.
Notes
- Clams: Two 6.5 oz cans of chopped clams work well. Be sure to save the clam juice because it adds a lot of flavor.
- Bacon: Three slices of regular bacon give you the right amount of smoky flavor without overpowering the chowder.
- Thickening: The cornstarch slurry in the recipe is the most reliable way to get a classic chowder texture. Flour also works if you prefer it. If you want a lighter consistency, you can mash a few potatoes right in the pot instead. It thickens the chowder gently without adding anything extra.
- Seasoning Swaps: A little smoked paprika, a pinch of Italian seasoning, or a shake of Old Bay all work nicely.
- Vegetarian Version: Skip the bacon, use butter or olive oil for the fat, swap the chicken broth for vegetable broth, and add extra potatoes or white beans for protein.
- Cream Options: Whole milk or half and half both work. For a richer chowder, add a splash of cream at the end.
- Storage: Refrigerate leftovers for up to 3 days. If freezing, leave out the dairy and add fresh cream after reheating.
I hope this New England Clam Chowder brings a little comfort to your table. It is simple, steady, and perfect for nights when you want something warm without a lot of fuss. If you want a heartier bowl, check the notes for ideas on extra mix ins. If you prefer the classic version, keep it just as it is. Both ways turn out delicious.
If you make this chowder, I would love to hear how it turned out. Your notes and variations always help other home cooks feel confident trying something new.
You can explore more cozy ideas in the Soup Hub or try another recipe from the same 7 Step Soup Method recipe collection. It is such an easy way to make soup nights feel special.
