This creamy clam chowder is packed with tender clams, red potatoes, celery, onion, and smoky bacon. Milk and cream create a rich but balanced broth that is ideal for a cool evening.
The recipe uses convenient canned clams and comes together in about 30 minutes, making classic New England-inspired comfort food practical for a weeknight.
Prep: 10 min · Cook: 20 min · Total: 30 min
Cuisine: American · Course: Soup
Clam Chowder Recipe Card
Ingredients
Instructions
- Cook the bacon in a large saucepan over medium heat for 4 to 5 minutes, until crisp. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of the drippings in the pan.
- Add the butter, celery, onion, thyme, and bay leaf. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
- Add the potatoes, reserved clam juice, and water. Bring to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, until the potatoes are tender.
- Stir in the milk and heavy cream. Warm gently over medium-low heat without allowing the chowder to boil.
- Add the chopped clams and cook for 2 to 3 minutes, just until heated through. Overcooking can make the clams tough.
- Remove and discard the bay leaf. Season with salt and black pepper to taste.
- Ladle into bowls and garnish with the crisp bacon and fresh chives. Serve with oyster crackers or crusty bread.
Tips for Creamy Clam Chowder
- Add the clams near the end and heat them briefly so they remain tender.
- Keep the milk and cream below a boil to prevent the dairy from separating.
- Cut the potatoes into even cubes so they finish cooking at the same time.
- For thicker chowder, lightly mash a few potato cubes against the side of the pot before adding the dairy.
Substitutions
Half-and-half can replace the milk and cream. Yukon Gold potatoes work in place of red potatoes. For a lighter soup, use all whole milk, although the broth will be less rich.
Storage and Reheating
Refrigerate cooled chowder in a covered container for up to 3 days. Reheat gently over low heat, stirring frequently, and do not boil. Dairy-based chowder is best enjoyed fresh rather than frozen.
Frequently Asked Questions
What is New England clam chowder?
New England clam chowder is a creamy soup traditionally made with clams, potatoes, onion, and dairy. Bacon, celery, and herbs are common additions.
Can I use fresh clams?
Yes. Steam cleaned clams until they open, reserve and strain the cooking liquid, and chop the meat. Discard any clams that remain closed after cooking.
How do I thicken clam chowder?
The potatoes naturally thicken the soup. For a thicker texture, mash some cooked potato or stir in a small cornstarch slurry before adding the clams.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.