Enjoy this hearty, savory New England Clam Chowder, a perfect comfort dish that you and your family will love! There is nothing more scrumptious and cozier than a warm creamy bowl of New England Clam Chowder. This has a classic taste, without bacon, that packs a punch of rich flavor in every bite.
This post may contain affiliate links which won’t change your price but will share some commission.
This is a traditional New England Clam Chowder that is full of classical clam flavor. This recipe does not include bacon, but it can easily be added. Even without bacon, this soup has a wonderfully crafted contrast of saltiness and savor, creaminess and the classic, distinct clam flavors.
New England Clam Chowder is the right dish for any occasion. It is hearty and ample enough, with its thick cream and chunky potatoes, to be right for any dinner. You can serve a small portion as a side dish or pour a big bowl and have it be the star of the show!
Ingredients to Make New England Clam Chowder:
- yellow onion
- bay leaves
- chicken broth
- clam juice
- chopped clams
- minced clams
- russet potatoes
- heavy cream
How to Make New England Clam Chowder:
In a large pot or dutch oven melt the butter. Add celery and onion then cook until slightly softened, about two minutes.
Mix in flour and stir to make a roux. Add in chicken broth, clam juice, thyme, salt, pepper and bay leaves. Bring to a simmer on medium heat.
Mix in potatoes. Simmer on low heat until potatoes are soft, about 45 minutes. Once potatoes are soft, stir in clams with juice and heavy cream. Cook for 10 minutes to be sure clams are warmed through. Add additional salt and pepper to taste, remove from heat and serve.
Notes & Tips
- Store in an airtight container in the refrigerator for up to four days.
- Use fresh clams if you can get them, just chop into small pieces before adding. You’ll need about eight pounds to get the equivalent of four 6.5 cans.
- Add ins: You can easily add in bacon if preferred, add about 1 cup of cooked and chopped bacon with the heavy cream at the end.
- If you prefer your clam chowder even thicker, use 1 cup of flour instead of 1/2 .
- Serve with oyster crackers or crusty bread for dipping.
- You want to add the clams at the end because if cooked for too long they will begin to get chewy.
JOIN MY NEWSLETTER TO RECEIVE…
A free Cinnamon & Sage Co. meal planner and shopping list!
New England Clam ChowderPrint Recipe
- ½ cup butter
- 3 celery stalks sliced
- ½ yellow onion diced
- ½ cup flour
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 3 cups chicken broth
- 3 jars 8 ounces clam juice
- 2 cans 6.5 ounces chopped clams, with juice
- 2 cans 6.5 ounces minced clams, with juice
- 1 pound russet potatoes peeled and diced
- 1 cup heavy cream
- In a large pot or dutch oven melt the butter. Add celery and onion then cook until slightly softened, about two minutes.
- Add flour and stir to make a rue. Add in chicken broth, clam juice, thyme, salt, pepper and bay leaves. Bring to a simmer on medium heat.
- Mix in potatoes. Simmer on low heat until potatoes are soft, about 45 minutes.
- Once potatoes are soft, stir in clams with juice and heavy cream. Cook for 10 minutes to be sure clams are warmed through. Add additional salt and pepper to taste, remove from heat and serve.
More Soup Recipes:
Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog