Even if you can’t get to the New England shore for seafood, you can still enjoy a taste of the salt air with a batch of authentic New England clam chowder. This creamy, savory soup comes loaded with tender clams and cooked potatoes. All you need on the side is a packet of oyster crackers (maybe homemade flavored oyster crackers?) or a hunk of crusty bread.
No fresh clams nearby? Not to worry; this contest-winning chowder recipe is made with canned or frozen clams that are available year-round at most stores. Bacon, onion and bottled clam juice are also easy to find. The whole recipe takes less than an hour, making it perfect for a weekend lunch or weeknight dinner.
New England Clam Chowder vs. Manhattan Clam Chowder
Clam chowder is classic American dish that was enjoyed as early as the 1700s by settlers who found an abundance of fresh quahogs and razor clams along the shore. A traditional New England clam chowder is cream-based with chunks of diced potatoes, onions, salt pork and chopped clams. Manhattan clam chowder is made with a tomato-based broth. Don’t forget the third style: Rhode Island clam chowder is made with clear broth.
New England-style chowder was first served in restaurants in the 1800s and today is a favorite of tourists and locals alike. Though some people prefer chowders with a thick and gluey texture, a true New England clam chowder has a thinner, more milky base.
Clam Chowder Ingredients
- Chopped clams: Canned clams are the secret weapon when it comes to making New England clam chowder outside of New England. You can also use frozen clams. Canned and frozen clams are precooked, which is why they’re added to the chowder at the end of the cook time. If you can get fresh clams, you can absolutely use them. Chop and add the clams to the soup a little earlier in the process, and let them simmer for several minutes, until cooked through.
- Bacon: Diced, cooked bacon gives a delightful salty and smoky flavor when sprinkled over bowls of steaming-hot chowder and adds extra texture in every bite. Don’t cook the bacon in advance; that way you can use the drippings to saute the aromatics.
- Onion, celery and garlic: This classic culinary combo helps create a flavor base for the soup. Chop the onion and celery to about the same size for more even cooking. Learn how to mince garlic if you’re not confident with your knife skills.
- Potatoes: Yukon Golds are one of the best types of potatoes for clam chowder. They hold their shape in the finished chowder but they also release some starch, which helps to thicken the broth.
- Clam juice: You’ll often find bottled clam juice in the soup aisle near other broths. If you can’t find it, canned fish stock works, or even chicken broth in a pinch.
- Half-and-half: This is a creamy soup that calls for quality dairy products. Fat-free or regular half-and-half both work in this recipe.
Directions
Step 1: Cook the bacon and aromatics
In a Dutch oven, cook the bacon strips over medium heat until they’re crisp. Remove them from the pot and transfer them to a paper towel-lined plate to drain. Saute the chopped onions and celery in the drippings, stirring occasionally, until they’re tender. Add the minced garlic and cook for another minute.
Step 2: Simmer the soup
Stir in the cubed potatoes, water, clam juice, chicken bouillon, white pepper and thyme. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, until the potatoes are tender.
Step 3: Add the cream and clams
In a small bowl, whisk together the flour and 1 cup half-and-half until smooth. Gradually stir it into the soup. Bring the soup to a boil. Cook and stir until the soup has thickened, about one to two minutes. Stir in the chopped clams (and their liquid) and the remaining 1 cup half-and-half. Stir until the clams are heated through, but do not boil the soup.
Step 4: Garnish and serve
Ladle the chowder into bowls. Crumble the cooked bacon and sprinkle it over each bowl.
Editor’s Tip: Serve the chowder hot with oyster crackers on the side. Homemade bread bowls are another delicious way to enjoy this chowder.
Recipe Variations
- Make it creamier: By using regular half-and-half (made of equal parts milk and cream) instead of fat-free (which is just skim milk with corn syrup) the chowder will be thicker, extra creamy and more filling.
- Make it clammier: If you really love clams, readers who have tried this recipe recommend replacing the water with more clam juice, and adding in an extra can of chopped clams.
- Use traditional salt pork: To give your chowder a salty, savory flavor without the smokiness of bacon, substitute salt pork. Dice it into small cubes and cook over medium heat to render the fat and make the bits crispy. Use the crisped salt pork bits as a topping on the finished chowder.
How long does clam chowder last?
Let the chowder cool completely, then transfer it to an airtight container or several smaller containers for easy reheating. (These food storage containers are our favorites.) Store the chowder in the fridge for three to four days. To reheat it, warm the chowder on low in a saucepan on the stove, or in short bursts in the microwave.
Can you freeze clam chowder?
New England clam chowder isn’t a good option for the freezer. Most dairy-based soups will have a grainy texture once thawed. It’s best to enjoy this soup within three to four days of making it. But if you need to freeze the chowder, it can be safely frozen for two to three months. A few tricks from our guide to freezing soup can make it taste as creamy as day one, like avoiding boiling and adding cream as you reheat.
Clam Chowder Tips
What can you add to New England clam chowder?
Traditional clam chowder toppings are oyster crackers, chopped cooked bacon and fresh chives. Some additional suggestions from our readers include using chicken stock instead of water, or adding grated carrot, sliced red bell pepper, red pepper flakes, Old Bay seasoning or a dash of Tabasco sauce.
How do you thicken New England clam chowder?
This clam chowder is thickened with a slurry of dairy and flour that’s added to the pan as it simmers. Mixing the fat-free half-and-half with flour beforehand prevents the flour from clumping. You can also thicken this chowder by using regular half-and-half or heavy cream in place of the fat-free half-and-half. Another trick is to mash up some of the potatoes so that it dissolves and thickens the broth. Here are more tips for how to thicken sauce, soups and chowders.
What do you serve with New England clam chowder?
The chowder is hearty and filling, so the sides can be simple: Try a fresh green salad with a light vinaigrette and any of our gorgeous bread recipes with a pat of butter.
