New England clam chowder is a cozy, creamy soup built around tender potatoes, smoky bacon, celery, and sweet clams. This practical stovetop version keeps the dairy smooth with a gentle simmer and gives you a satisfying bowl without relying on canned condensed soup.
Why this clam chowder works
The soup thickens with a small flour roux and the starch released by Yukon Gold potatoes, so it tastes rich without becoming pasty. Bottled clam juice deepens the seafood flavor, while bacon adds a savory base. The clams go in near the end: they only need to warm through, which helps them stay tender instead of turning chewy.
Ingredients and helpful notes
- Clams: Canned chopped clams are convenient and consistent. Drain them, but save the liquid to add flavor to the broth.
- Potatoes: Yukon Golds hold their shape while releasing enough starch to make the soup silky. Cut them into even ½-inch pieces so they cook at the same rate.
- Clam juice and broth: Use bottled clam juice for a clear, briny flavor and low-sodium chicken broth for balance. Add salt only after tasting because canned clams and bacon vary in saltiness.
- Milk and half-and-half: A combination gives the chowder body without making it overly heavy. Keep the heat gentle once dairy is added.
For another comforting bowl, try our loaded baked potato soup or the deeply savory French onion soup.
How to make New England clam chowder
Start by rendering the chopped bacon in a heavy Dutch oven until crisp. Set it aside and leave a little fat in the pot; that flavorful base seasons the vegetables. Cook the onion and celery until soft, then stir in the flour for a minute so the finished soup does not taste raw.
Whisk in the clam juice and broth gradually, scraping the bottom of the pot. Add potatoes, bay leaf, thyme, and pepper. Let the soup bubble gently until the potatoes are tender, usually 12 to 15 minutes depending on their size. Avoid a hard boil, which can break the potatoes and make the texture uneven.
Stir in the reserved clam liquid, clams, milk, and half-and-half. Warm everything until steaming, about 5 to 7 minutes, but do not boil. Taste, adjust the salt, and remove the bay leaf. If you prefer a thicker bowl, mash a few potato pieces against the side of the pot and stir them back in.
Make-ahead, storage, and reheating
Chowder is best the day it is made, but leftovers keep in a covered container in the refrigerator for up to 3 days. Cool and refrigerate promptly; follow FoodSafety.gov’s cold-storage guidance. Reheat slowly over low heat, stirring often, until hot throughout. Do not let it boil, and add a splash of milk or broth if it has thickened in the refrigerator. Freezing is not ideal because the dairy may separate and the potatoes can become grainy.
Estimated nutrition
Estimated per serving, based on 6 servings; values vary by brand and exact portions.
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 34 g |
| Protein | 18 g |
| Total fat | 20 g |
| Saturated fat | 10 g |
| Fiber | 3 g |
| Total sugars | 7 g |
| Sodium | 900 mg |
Nutrition is an estimate calculated from the listed ingredients and divided evenly among six servings.
New England Clam Chowder
Ingredients
Method
- Cook chopped bacon in a heavy pot over medium heat until crisp, 6 to 8 minutes. Transfer it to a paper towel–lined plate; leave about 1 tablespoon of fat in the pot.
- Add butter, onion, and celery. Cook, stirring, until softened, about 5 minutes. Sprinkle in flour and cook 1 minute.
- Slowly whisk in 1 cup clam juice and the broth until smooth, then add potatoes, bay leaf, thyme, and pepper. Bring to a gentle simmer and cook uncovered until the potatoes are tender, 12 to 15 minutes.
- Stir in the remaining clam juice, reserved clam liquid, chopped clams, milk, and half-and-half. Heat gently for 5 to 7 minutes, stirring, until steaming; do not let the chowder boil.
- Remove the bay leaf. Season with salt, ladle into bowls, and finish with bacon and parsley. Serve with oyster crackers.
