The smell of a warm, rich clam chowder bubbling on the stove can transport you to the coast of New England. This Authentic New England Clam Chowder recipe takes about an hour from start to finish, and its creamy, savory flavors work seamlessly together, creating a dish that’s perfect for chilly nights or special gatherings.
This recipe is ideal for seafood lovers or anyone looking to impress friends and family with a classic dish. It’s perfect for cozy family dinners or holiday feasts. You can easily make it a day ahead, as it tastes even better after the flavors meld overnight in the fridge.
Why You’ll Love This Recipe
- The blend of fresh clams and hearty potatoes creates a satisfying texture.
- Crisp bacon adds a smoky, savory element to each bite.
- A creamy finish makes it comfort food at its best.
- This dish is a true taste of New England tradition.
What You’ll Need
Gather the following ingredients to create your chowder:
For the Clams
- 7-8 pounds clams, scrubbed of grit (Cherrystone, about 1 1/2-2 dozen large clams)
- 4 cups cold water
For the Base
- 1 tablespoon butter
- ½ pound bacon, chopped (thick cut)
- 2 stalks celery, finely diced
- 1 medium onion, finely diced
- 2½ pounds yukon gold potatoes, peeled and cut into half inch dice
- 1 tablespoon thyme (fresh or 1 teaspoon dried)
- 1 bay leaf
For Thickening and Creaminess
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 cup heavy cream
For Serving
- ¼ cup celery tops, chopped (the leaves)
- 4 strips bacon, crisped
- 1 cup oyster crackers
Use crusty bread as a tasty alternative to oyster crackers.
Substitutions & Swaps
- Cherrystone clams can be swapped for littleneck clams.
- Heavy cream can be replaced with half-and-half for a lighter option.
- Yukon gold potatoes can be substituted with red potatoes.
- Fresh thyme works well with dried thyme if needed.
How to Make It
Start by preparing the clams for your chowder.
-
Steam clams
Place the scrubbed clams in a heavy stock pot and add 4 cups cold water. Cover the pot with a tight-fitting lid and bring the water to a boil. When the water begins to boil, reduce heat to a simmer and cook for 8-10 minutes, until clams open. Use a pair of tongs to transfer the clams to a baking sheet to cool. -
Strain clam juice
Place a fine mesh sieve over a bowl and pour the clam juice through the sieve to remove any grit. Reserve the juice.
-
Cook bacon
Clean and dry the pot and place it back on the stove over medium-high heat. Add the butter and swirl it in the pan until it melts. Add the chopped bacon and cook for 8-10 minutes or until crisp. Use a slotted spoon to transfer the bacon to a dish lined with paper towels. -
Sauté vegetables
Add the chopped onion and celery to the hot grease and cook until tender and translucent, about 6-8 minutes. Stir in 6 cups of reserved clam juice, potatoes, thyme, and bay leaf. Bring to a boil then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. -
Thicken the soup
In a small dish, combine the cornstarch and cold water and stir into a slurry. Stir the cornstarch mixture into the soup and heat to boiling, stirring constantly. Cook for one minute until the broth thickens slightly. -
Finish the chowder
Stir in the clams, three quarters of the bacon, and the cream. -
Serve
Ladle into bowls and garnish with chopped celery leaves, remaining bacon, and oyster crackers.
How to Store It
Fridge: 3-4 days in an airtight container
Freezer: No, cream doesn’t freeze well
Reheat: Gently on the stove over low heat for 10-15 minutes
Tips for Best Results
- Always scrub clams thoroughly to remove any grit.
- Let the chowder cool before refrigerating to avoid condensation.
- For extra flavor, try adding a splash of white wine while sautéing the veggies.
- Adjust the thickness by adding more or less cornstarch slurry, based on your preference.
Serving Suggestions
- Perfectly paired with crusty sourdough bread.
- Enjoy with a fresh green salad for a complete meal.
- Serve at a chowder tasting event or during a seafood-themed dinner.
