Nothing says "comfort food," like a warm bowl of New England clam chowder. This thick and creamy clam chowder is loaded with clams, bacon, potatoes, and a handful of unexpected yet tasty seasonings.
My favorite soup is clam chowder. Whenever I travel to the West coast (Seattle, San Francisco, etc.), I always get my hands on a bowl of this classic soup. I absolutely love the combination of rich textures and flavors.
Nothing is better than a hearty bowl of chowder to warm your soul, especially on a cold night.
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🥘 Ingredients
- Bacon
- Onion
- Celery
- Potatoes: Yukon or Russet potatoes can be used.
- Clams
- Clam juice: If you want the chowder to have a less "clam" flavor, you can substitute the clam juice with an equal amount of chicken or vegetable broth.
- Butter
- Flour
- Half and half
- Red wine vinegar
- Seasoned salt
- Salt and pepper
- Garlic
- Fresh parsley
- Thyme leaves
- Bay leaves
🔪 Instructions
- Cook bacon in a large pot or dutch oven.
2. Add veggies, bay leaves, and clam juice to the pot.
3. In a medium saucepan, melt butter.
4. Whisk flour into butter.
5. Add cream to butter/flour mixture to create a roux.
6. Add roux and remaining ingredients to the pot.
🍎 Healthy Substitutions
This recipe is pretty flexible, and it works great with different substitutions. Here are a few ideas to help boost the nutritional value.
- Frozen cauliflower: Add a small bag of frozen cauliflower to add extra vitamins.
- Olive oil: Olive oil can be used in place of the butter for a healthier option.
- Mashed potatoes: Add in a few spoonfuls of mashed potatoes to thicken the chowder without having to add extra milk/cream.
- Milk and half and half: Use 2 cups milk and 2 cups half and half to cut back on calories.
💭 FAQs
Clam chowder makes great leftovers! In fact, many people think it tastes even better the next day when the flavors have had more time to meld. Store the chowder in an airtight container in the fridge for up to 3-4 days.
New England clam chowder is thick and creamy with a milk base. On the other hand, Manhattan clam chowder is brothy and clear with a tomato base.
🫕 More Comfort Food Recipes
- Easy Shepherd's Pie
- Easy One Pot Zuppa Toscana
- Hearty Shakshuka with Feta
- Traditional Norwegian Meatballs
- Potato and Cheese Pierogi
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
Print📋 Recipe
The Best New England Clam Chowder
Nothing says "comfort food," like a warm bowl of New England clam chowder. This thick and creamy clam chowder is loaded with clams, bacon, potatoes, and a handful of unexpected yet tasty seasonings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Entrees
- Cuisine: American
Ingredients
- 8 slices bacon, divided
- 2 cloves garlic, minced
- 1 cup onion, finely chopped
- 1 cup celery, finely diced
- 2 cups potatoes, diced
- 2 6 ounce cans chopped clams, liquid reserved
- 8 ounce bottle of clam juice
- 2 medium bay leaves
- ¾ cup butter
- ¾ cup all-purpose flour
- 4 cups half and half
- 2 tablespoons red wine vinegar
- 1 teaspoon seasoned salt
- ¼ teaspoon pepper
- 2 tablespoons minced fresh parsley
- ½ teaspoon dried thyme
Instructions
1. Cook bacon in a large pot. Once cooked, crumble and set aside on a paper towel. Keep 1 tablespoon of the bacon grease in the pot.
2. Place diced vegetables in the pot, and cover with the clam juice and juice drained from the clams. Add bay leaves.
3. Over high heat, heat to boiling. Once boiling, reduce heat to medium-high and boil for 12 minutes or until softened.
4. Meanwhile, add butter to a medium saucepan over medium heat and stir until melted. Add flour and stir until smooth. Gradually add in half and half, a little at a time, letting it absorb the liquid before adding more. This prevents lumps from forming.
5. When the roux is creamy, thick, and smooth, add it to the large pot and stir. Add vinegar, seasonings, clams, and half of the crumbled bacon.
6. Serve with additional chopped parsley, the remaining bacon, and oyster crackers, if desired.
Nutrition
- Serving Size: 1
- Calories: 690
- Sugar: 9
- Sodium: 1577
- Fat: 47
- Saturated Fat: 28
- Unsaturated Fat: 17
- Trans Fat: 2
- Carbohydrates: 39
- Fiber: 3
- Protein: 29
- Cholesterol: 172
Keywords: clam chowder, soup, fall, winter, comfort food
Ann says
My family always has clam chowder at Christmas Eve meal. I volunteered to bring the soup this year, and plan on making this exact recipe!
Jamie says
I totally agree, this is definitely the best clam chowder dish. It looks delicious and so yummy! The creamy texture makes this enticing and tempting to everyone! Loved it!