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.

---

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.

---

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.

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.

---

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.