New England Clam Chowder Recipe | Butter Your Biscuit (2024)

Published: by Wendie · 79 Comments

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New England Clam Chowder is thick and creamy and loaded withtender potatoes, sweet clams, and,smoky baconclassic comfort in every bite!

New England Clam Chowder Recipe | Butter Your Biscuit (1)

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Chilly winter weather means it is time to bring out all the soups and chowder recipes because it'ssoup season. If you want more thick, creamy, and rich recipes, you need to try myLoaded Potato Soupand thisSweetCorn Chowder.

Why this soup works

Thiscreamy New England Clam Chowderis wonderful on acold nightand even better thenext day. You'll love how simple thiseasy clam chowder recipeis and that it comes together in under an hour served with some crusty No Knead Artisan Bread or my Ciabatta Garlic Bread.

Ingredients needed

New England Clam Chowder Recipe | Butter Your Biscuit (2)
  • Bacon: I like to use a thick smoky bacon.
  • Clam juice:
  • Celery Stalks: diced
  • Onion: White or yellow.
  • Garlic: Fresh minced is always best.
  • Herbs and spices: Bay leaves, thyme,fresh parsley, salt andblack pepper.
  • AllPurpose Flour: helps makethicker chowder.
  • Dairy:heavy creamand whole milk or you can use half n half.
  • Clams: use frozen clams or canned whole clams.
  • Potatoes:red potatoes. But you could also userusset potatoesor Yukon golds.

How to make the best clam chowder recipe

New England Clam Chowder Recipe | Butter Your Biscuit (3)
  • Step 1: Add diced bacon to alarge potand cook, remove to a paper towel to drain.
  • Step 2: Add diced celery and onions to the pot with thebacon fatand cook until soft. Add minced garlic and cook.
New England Clam Chowder Recipe | Butter Your Biscuit (4)
  • Step 3: Add flour to the pot, stir together and cook.
  • Step 4: Addthe clam juice, water and stir.
New England Clam Chowder Recipe | Butter Your Biscuit (5)
  • Step 5: Toss in diced potatoes,bay leaf, and thyme. Bring to a boil and cook until potatoes are tender.
  • Step 6: Pour in milk, cream andcans of clamsto the pot. Simmer until it's nice and thick.Salt and pepper to taste, add garnish, and serve.
New England Clam Chowder Recipe | Butter Your Biscuit (6)

Recipe Tips

  • I like to use smoky thick-cut bacon.
  • Make this ahead of time to give yourhomemade clam chowdermore time to meld the flavors.
  • Next time, serve thiscreamy soupin abread bowlwithfresh chivesand alittle bitofhot saucefor a kick.
  • Store leftovers in anairtight containerin the fridge for up to 3-4 days.
New England Clam Chowder Recipe | Butter Your Biscuit (7)

Recipe Faq's

Can I use canned clams?

Yes, I like to get the frozen clams but you can usecanned clams
if you prefer. You can substitute 2 cans of whole clams plus juice or 3 cans ofchopped clams
plus juice.

Can I use fresh clams?

Freshtender clams can be used in thiscreamy clam chowder recipe, but you'll need to steam them first.

What is the difference between New England clam chowder andRhode Island clam chowder?

New England Clam Chowder is known for its creamy and rich texture. It is made with a base of potatoes, onions, and clams, cooked in a combination ofclam juice and milk or cream. Rhode Island Clam Chowder is aclear broth-based soup. It is lighter in texture and flavor compared to its New England counterpart. InRhode Island Clam Chowder the clams are cooked in aclear broth made fromclam juice vegetables, and doesn't usually use tomatoes. It typically does not contain milk or cream either.

.

More soup recipes

  • Chicken Pot Pie Soup
  • Slow Cooker Cheeseburger Soup
  • Chicken Enchilada Soup
  • Slow Cooker Bean and Bacon Soup

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New England Clam Chowder Recipe | Butter Your Biscuit (12)

Thick and Creamy New England Clam Chowder

Wendie

This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon.

4.46 from 221 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Entrees

Cuisine American

Servings 6

Calories 634 kcal

Ingredients

  • 6 slices smoked bacon cut into pieces
  • 3- 8 oz jars clam juice
  • 3/4 cup water
  • 3 celery stalks diced
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1/2 cup flour
  • 1 1/2 lb red potatoes about 4-5 peeled and diced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1-10 ounce pkg frozen clams or 3 cans whole clams
  • 2 bay leaves
  • 1 teaspoon thyme
  • salt and pepper to taste
  • Fresh chopped parsley

Instructions

  • In a large heavy bottom pot cook bacon and remove to a paper towel

  • Discard all but 2 tablespoons bacon fat and add celery and onions and cook until softened about 5-6 minutes, add garlic cook another 30 seconds until fragrant.

  • Add flour to veggies and cook a couple of minutes using a whisk to stir.

  • Pour in clam juice and water, whisk until smooth. Add potatoes, bay leaf, and thyme and bring to a low boil and cook 15 minutes until potatoes are just getting tender

  • Add milk, cream, and clams simmer another 15 minutes until thickened

  • Sat and pepper to taste

  • Garnish with bacon pieces and fresh parsley.

  • Serve with oyster crackers or crusty bread.

Video

Notes

*note you can substitute the 3 cans of whole clams for 3 cans chopped clams plus juice

You can freeze leftovers for up to 3 months. Red potatoes hold up best while freezing, but they may become softer after freezing.

Nutrition

Serving: 1.5cupsCalories: 634kcalCarbohydrates: 42gProtein: 35gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 169mgSodium: 637mgFiber: 3gSugar: 7g

Keyword clam chowder, soup

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Reader Interactions

Comments

  1. New England Clam Chowder Recipe | Butter Your Biscuit (13)Wendie

    If using canned clams just put the clams in with the juice, there isn't that much juice in the cans.

  2. New England Clam Chowder Recipe | Butter Your Biscuit (14)Bethy

    I’m dying to try this, but I’m a little confused about the clams. You said it’s ok to use the canned chopped clams with the juice, so do you mean dump the entire can in, and then also still use the clam juice that’s listed in the ingredients? Or do you mean the canned clams with their juice, in place of the other clam juice? Thanks! 🥰

  3. New England Clam Chowder Recipe | Butter Your Biscuit (15)Wendie

    So happy you loved it Christine 🙂

  4. New England Clam Chowder Recipe | Butter Your Biscuit (16)Christine

    New England Clam Chowder Recipe | Butter Your Biscuit (17)
    Yummy! Great recipe!

  5. New England Clam Chowder Recipe | Butter Your Biscuit (18)Susan Brown

    The second ingredient is 3 jars (8 oz ea) of clam juice. I see it.

  6. New England Clam Chowder Recipe | Butter Your Biscuit (19)Wendie

    Clam juice is the second ingredient. I use 3 jars of clam juice, you can always hold back on that last jar of clam juice or water to see if it's thick enough for you.

  7. New England Clam Chowder Recipe | Butter Your Biscuit (20)Denise

    Planning to make this today but need some clarification...you indicated that clams don't have enough juice so you always add jarred clam juice, but I don't see clam juice in the ingredients list. Several commenters referenced 3 jars of juice, but I don't want the soup too thin. Can you clarify how much jarred clam juice to use for 3 cans of clams? TIA..can't wait to try this!

  8. New England Clam Chowder Recipe | Butter Your Biscuit (21)Wendie

    Woohoo Tom! So happy everybody loved it 🙂

  9. New England Clam Chowder Recipe | Butter Your Biscuit (22)Karen

    If you use fresh clams how many should you use, 1 dozen small clams?

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New England Clam Chowder Recipe | Butter Your Biscuit (2024)

FAQs

How do you make clam chowder taste better? ›

Use heavy cream instead of milk for a richer consistency. Sauté onions, celery, and potatoes in butter before adding to the soup. Add thyme and bay leaves for added aroma and flavor. Simmer the soup for a longer time to allow the flavors to meld together.

What is a substitute for heavy cream in clam chowder? ›

Evaporated milk works well as a substitute for heavy cream in sauces or soups calling for whole milk. In the making of evaporated milk, regular cow's milk is pressure-cooked until it sheds about half of its water content, making it thicker in consistency. For a healthy substitute, try evaporated skim milk.

How do you doctor up canned New England clam chowder? ›

directions
  1. Pour soup into 2 quart sauce pan.
  2. Add chopped clams and 2 tablespoons of juice from clams.
  3. Add thyme, salt and pepper.
  4. Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
  5. Place in individual bowls and sprinkle with crumbled bacon and serve.

How can I thicken my New England clam chowder? ›

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

What is a good thickener for clam chowder? ›

What is the best thickener for clam chowder? We find that using flour to make a roux makes the perfect thickness for clam chowder, but you can also use a slurry of cornstarch and water/broth added along with the clams in the last step.

How do I thicken my chowder? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Why use evaporated milk in chowder? ›

Unlike cream, which runs the risk of splitting once added, evaporated milk can be mixed into the chowder's entourage when the clams are added. Thus, a steamy bowl of clam chowder is created, whose flavor whole-heartedly sings with a warming fishy essence. It's rich, it's divine, it's utterly moreish.

Can I use milk instead of cream for chowder? ›

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

Can I substitute sour cream for heavy cream in chowder? ›

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Why does my clam chowder taste bland? ›

Sometimes, this can occur when the chowder sits in the fridge, as the texture and taste become watered-down, as mentioned by FoodsGuy. Or, when you're adding salt to the soup while the potatoes are cooking, the potatoes may absorb all that saltiness and leave the broth wanting more, explains DeadSpin.

Can I use evaporated milk instead of heavy cream in chowder? ›

Clam chowder is an exceptionally heartening meal, whether served in a delectably creamy base or a clear tomato broth. If you're more inclined towards the thick, creamy variety, substituting cream for evaporated milk may be the intensely rich hack you've been waiting to try.

Is it better to thicken chowder with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What pairs well with clam chowder? ›

You can go for oyster crackers, warm sourdough bread, salad, french fries… the list goes on. This tasty soup is packed with clam lumps and tender potatoes. It is not only filling and indulgent – but quite easy to make.

Should you add flour to chowder? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top.

How do you fix bland clam chowder? ›

Sprinkle in some heat with Cayenne pepper

Cayenne pepper cooked into the base adds a smoky heat that does not overpower the salty taste and velvety texture. Instead, it gives the clam chowder a fuller, more complex flavor. Emeril Lagasse also adds cayenne pepper to his clam chowder.

What makes chowder taste like chowder? ›

What Is Clam Chowder Supposed to Taste Like? New England clam chowder is a mix of creamy soup and briny, salty, chewy clams. This is complemented with soft onions, celery, and cubed potatoes. Seasonings like pepper enhance the soup, preventing it from being bland.

Why is New England clam chowder so good? ›

Bacon, clams, and heavy cream make this soup rich, hearty, and satisfying. In addition to those ingredients, you'll also find onions, celery, and potatoes in this soup. New England chowder is almost always topped with oyster crackers, small pillowy crackers that act as the perfect vehicle for flavor.

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