• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Easy New England Clam Chowder

By Jennifer 9 Comments

Easy New England Clam Chowder

Jump to Recipe Print Recipe
Easy New England Clam Chowder

Isn't the way food connects us to memories amazing? For me, this creamy clam chowder recipe isn’t just a meal; it’s a time machine. My husband and I honeymooned in San Francisco back in February 2000. It was one of those weeks where the rain never let up, and the chilly coastal air left us bundled in scarves and coats. But what stands out most from that trip is the steaming bowls of creamy clam chowder we enjoyed, served in their iconic sourdough bread bowls.

Sitting in a bustling waterfront café, warming our hands on the bowls and savoring every bite, we felt like we’d discovered the perfect antidote to the dreary weather. When we returned home, I set out to recreate that comforting dish, so we could enjoy it any time. This easy clam chowder recipe has become a family favorite, blending nostalgic flavors with practical ingredients for a dish that feels both timeless and indulgent.

Easy New England Clam Chowder

Why You’ll Love This Recipe

This homemade clam chowder recipe is an all-time favorite for good reason:

  • Rich Flavor: A combination of smoky bacon, creamy potatoes, and savory clam broth creates a restaurant-worthy clam chowder you can make at home.
  • Easy and Quick: With simple ingredients like russet potatoes, chopped clams, and chicken broth, this creamy clam chowder recipe is perfect for busy weeknights or special occasions.
  • Comforting Nostalgia: It’s the kind of dish that feels like a warm hug on a chilly day, full of creamy broth and delectable clams.
  • Customizable: Whether you prefer thick bacon or light cream, you can tailor it to suit your taste.
Easy New England Clam Chowder

The History of Clam Chowder

Clam chowder has a fascinating history rooted in the rich maritime culture of New England. The dish dates back to the early 18th century, when European settlers brought chowder-making traditions to the American colonies. “Chowder” is thought to derive from the French word “chaudière,” meaning cauldron—a nod to the large pots in which these hearty soups were prepared.

As the settlers adapted their recipes, they incorporated local ingredients like fresh sea clams, salt pork, and potatoes. By the 1800s, New England clam chowder was a staple in coastal towns, served in inns and homes alike.

The creamy version we know today distinguishes itself from Manhattan clam chowder, which uses tomatoes, olive oil, and chicken bouillon for a tangier, lighter profile. Traditional New England clam chowder relies on clam stock, heavy cream, and flour or crushed crackers for a velvety texture. Over time, it became a defining dish for New Englanders, beloved for its simplicity and rich flavor.

Easy New England Clam Chowder

Equipment You’ll Need

  • Large Soup Pot: Essential for evenly cooking the chowder.
  • Slotted Spoon: Perfect for removing cooked bacon while leaving behind the flavorful bacon fat.
  • Whisk: Ensures the milk and flour mixture is lump-free for a smooth finish.
  • Potato Peeler: Makes quick work of peeling russet potatoes or yukon gold potatoes.

Ingredients You’ll Need

Here’s what you’ll need to create the best clam chowder recipe:

  • Thick Bacon: Adds smoky, salty bacon goodness. Center-cut is ideal.
  • Russet Potatoes: These starchy potatoes make the chowder thick and hearty.
  • Chicken Broth and Clam Stock: Combine for a savory, flavorful base.
  • Chopped Clams: Canned clams are convenient, but fresh sea clams are even better if you have them.
  • Heavy Cream: The foundation of the creamy broth. Substitute light cream if preferred.
  • Onions and Onion Powder: Provide a sweet, aromatic base.
  • Fresh Parsley: Adds a burst of color and fresh flavor as a garnish.
  • Butter or Olive Oil: Helps sauté the onions and garlic.
  • Optional Additions: Salt pork, oyster crackers, or even a pinch of chicken bouillon for extra depth.

Easy New England Clam Chowder

How to Make Easy New England Clam Chowder

1. Cook the Bacon
Start by cooking diced thick bacon in a large soup pot over medium heat until it’s crispy and golden. Use a slotted spoon to remove the bacon and set it aside, leaving the bacon drippings in the pot.

2. Sauté Aromatics
Add a pat of butter or olive oil to the pot if needed. Toss in chopped onions and cook until they’re soft and translucent. Stir in garlic and onion powder, letting their aroma fill the kitchen.

3. Build the Base
Add peeled and cubed russet potatoes, along with cups of clam juice and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender and creamy.

4. Add the Clams
Stir in chopped clams and their juice, allowing the flavors to meld together.

5. Thicken the Chowder
In a small bowl, whisk together flour and milk until smooth. Gradually pour this into the chowder, stirring constantly to avoid lumps.

6. Add the Cream
Stir in heavy cream and let the chowder gently simmer—be careful not to let it boil. Season with sea salt and black pepper to taste.

7. Garnish and Serve
Ladle the chowder into bowls, topping with the crispy chopped bacon, fresh parsley, and optional oyster crackers.

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!

Chef Secrets & Tips

  • Russet vs. Yukon Gold: Russet potatoes are classic, but yukon gold potatoes add a buttery richness.
  • Salt Pork Substitute: If you can’t find salt pork, bacon fat delivers a similar depth of flavor.
  • Make It Ahead: The chowder tastes even better the next day as the flavors deepen.

Serving Suggestions

Pair this creamy clam chowder with Homemade Sourdough Bread, Sweet Cornbread, or a simple green salad.


Commonly Asked Questions

Can I use fresh clams?
Yes! Steam fresh clams and use their juice in place of bottled clam juice or clam broth.

How should I reheat leftover chowder?
Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as it can cause the creamy broth to separate.

How long will it keep?
Store leftover chowder in an airtight container in the fridge for up to three days.


This easy clam chowder recipe is more than just a dish—it’s a bowlful of memories. Whether it’s a chilly night or you’re simply craving a creamy, comforting soup, this homemade clam chowder recipe brings the rich flavors of New England to your table. Try it tonight and create some delicious memories of your own!

More Soup Recipes

If you love the comforting warmth of a hearty soup, there’s a whole world of flavors to explore beyond clam chowder. From creamy to brothy, these recipes are perfect for satisfying your cravings and bringing a little extra joy to your table.

Creamy Salmon Chowder – A rich, velvety soup packed with tender salmon, hearty potatoes, and a hint of dill for a fresh, coastal-inspired dish.


Potato Soup – A classic comfort food with creamy potatoes, smoky bacon, and a sprinkle of cheddar cheese for the ultimate cozy bowl.


Seafood Gumbo – A Louisiana favorite featuring shrimp, crab, and a flavorful roux base, spiced with Cajun seasoning for a bold kick.


Creamy Italian White Bean Soup – A velvety blend of white beans, fresh spinach, and Italian herbs, finished with a touch of Parmesan


Marry Me Chicken Soup – A creamy, flavor-packed soup with tender chicken, sun-dried tomatoes, and fragrant basil, perfect for a special occasion—or any day you want to impress.

I love hearing from you. Please leave a comment & a 5-star rating!

SaveSaved! SaveSaved!
Easy New England Clam Chowder

Easy New England Clam Chowder

Cozy up with this easy clam chowder recipe, featuring creamy potatoes, crispy bacon, and rich clam broth, it’s perfect for soup season.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: heavy cream, russet potatoes, russet potatoes, heavy cream, salty bacon, winter soup recipes, Christmas comfort food, gluten-free friendly, salty bacon, winter soup recipes
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 8 to 10 servings
Calories: 510kcal
Author: Jennifer Locklin

Equipment

  • Potato Peeler
  • Large Soup Pot
  • Whisk
  • Wooden Spoon
  • Slotted Spoon

Ingredients

  • 4 10 oz cans Whole Baby Clams, with juice
  • 4 slices bacon diced
  • 1 onion diced
  • 3 pounds russet potatoes peeled and cut into small cubes
  • 4 cups clam juice
  • 4 tablespoons flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 cloves garlic minced and mashed
  • 1 Tablespoon butter
  • 1 teaspoon Kosher Salt to taste
  • ½ teaspoon ground black pepper to taste
Get Recipe Ingredients

Instructions

Prepare the Base

  • Sauté bacon in a large soup pot until crisp.
  • Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside
  • Add a pat of butter and onion to the pot, and continue to sauté until the onion is soft but not browned.

Add Garlic and Potatoes

  • Stir in garlic and sauté for about 30 seconds, ensuring it doesn’t brown.
  • Add potatoes and clam juice to the pot. If the potatoes are not covered by at least 1 inch of liquid, add water to make up the difference.

Cook the Potatoes

  • Bring the mixture to a boil, then reduce the heat to medium-low for a gentle simmer.
  • Partially cover the pot and cook on medium-low heat for about 20 minutes, or until the potatoes are tender.

Incorporate Clams

  • Stir in the clams along with their juice.

Thicken the Soup

  • In a small bowl, whisk together milk and flour until the mixture is smooth and free of lumps.
  • Gradually stir the milk-flour mixture into the soup, mixing well to combine.

Final Simmer

  • Simmer the soup for about 10 minutes, stirring occasionally.
  • Gently stir in the cream and continue to simmer until heated through, ensuring the soup does not boil.

Season and Serve

  • Season with salt and pepper to taste.
  • Serve warm, optionally paired with oyster crackers for added texture and flavor.

Nutrition

Serving: 1 large bowl | Calories: 510kcal | Carbohydrates: 53g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 852mg | Potassium: 1014mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1203IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 2mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!

 

Filed Under: Chowders, Soups, Stews & Chili Tagged With: Comfort Food, Dinner, Quick and Easy

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Anne Allen says

    January 4, 2016 at 7:41 pm

    I’ve read the recipe twice, did you say when to add the clams or am I missing something?

    Reply
    • Jennifer says

      January 4, 2016 at 7:44 pm

      Thank you Anne for catching that! I’m a little rusty. I just updated the recipe, so you should now see the correction.

      Reply
      • Anne Allen says

        January 4, 2016 at 8:12 pm

        Thanks! Always happy to help, it’s the editor in me!!!

        Reply
  2. June says

    January 4, 2016 at 8:51 pm

    5 stars
    Welcome back…I’m so excited you’re blogging again! My kids love their aunt Jennifer’s clam chowder. It’s by far their favorite soup! In fact, we went to the northwest a couple of summers ago and no clam chowder they tasted compared to your recipe…and we tried a ton! I do cheat and use 1/2 envelope of pioneer white gravy mix in lieu of the flour.

    Reply
    • Jennifer says

      January 4, 2016 at 11:25 pm

      Thanks June! I’ll have to try that addition sometime.

      Reply
  3. Aimee says

    January 4, 2016 at 11:11 pm

    This sounds fantastic! Welcome back to blogging 🙂

    Reply
    • Jennifer says

      January 4, 2016 at 11:24 pm

      Thank you so much! So glad to be back!

      Reply
  4. Joni says

    July 2, 2019 at 4:55 pm

    I’m from New England so adding some marjoram and dill is a great addition

    Reply
    • Jennifer says

      July 3, 2019 at 8:16 am

      That’s a great idea! Dill is one of my favorite herbs.

      Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • A stack of Chewy Old-Fashioned Oatmeal Raisin Cookies
    Chewy Old-Fashioned Oatmeal Raisin Cookies Recipe
  • Grilled Caribbean jerk chicken on a charcoal grill with smoky char marks
    Caribbean Jerk Chicken
  • Old-Fashioned Vanilla Butter Meltaway Cookies
    Vanilla Butter Meltaway Cookies
  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.