Clam chowder is the ultimate comfort food. Restaurant-worthy New England clam chowder is easy to make, has a creamy broth filled with savory bacon, clams, onions, spices and perfectly cooked potatoes.
Made in one-pot, using simple ingredients, canned clams, russet or Yukon gold potatoes. It’s one of our favorite soup recipes for winter. You’ll be putting this one on repeat!
As a native to New England, a company named Chowderheads visited local fairs. I remember standing in line on cool, brisk days – waiting for that hot bowl of clam chowder in a sourdough bread bowl.
Panera Bread sells bread bowls or make your own with homemade sourdough bread or sourdough bread recipe. New England clam chowder is a great Superbowl food idea.
Why this recipe works
- Easy to find ingredients – Simple pantry ingredients, potatoes, onions and clams, readily available at grocery stores or Walmart.
- Versatile – Delicious served with fresh bread or in a bread bowl. Perfect for lunches or light dinner.
- Homemade – It’s healthier and less expensive made at home. You can control the salt, no preservatives and make feed a crowd for less.
What you’ll need
- Bacon – Adds a wonderful smokey flavor and is the fat to sauté the onion.
- Onion – White or yellow onion work great. You can also add chopped celery if desired.
- Garlic – Adds a depth of flavor. Freshly minced or in the jar work fine.
- Canned clams and clam juice – Readily available in grocery stores. There’s not quite enough clam juice in the canned clams, so we use canned clam juice.
- Potatoes – Russet or Yukon gold are great options for clam chowder.
- Chicken broth – Helps create the flavorful broth. Low-sodium or regular chicken broth work well.
- Flour – All-purpose flour cooks with butter and onion to create a roux, which thickens the chowder.
- Salt & pepper – Be careful adding too much salt, since chicken broth is heavily salted. Season to taste.
- Half & half and milk – Half and half, along with whole milk give the chowder richness and creaminess.
How to make New England clam chowder
- Cook the bacon – In a large stockpot or Dutch oven, over medium heat, cook the bacon until browned.
- Cook the onion – To the bacon fat, add the onion and cook until slightly transparent, about 5-7 minutes.
- Create a roux – Add butter & melt, add garlic. Add the flour and stir briskly, 1-2 minutes. This creates a roux, which will thicken the chowder.
- Add chicken broth, clam juice & potatoes – Add chicken broth, clam juice and potatoes. Cook until potatoes are soft, 20-30 minutes.
- Add half & half – Gradually add the half and half to the pan while stirring.
- Add milk, clams & parsley – Add the milk, canned clams and parsley. Stir to combine.
- Season with salt & pepper – Season to taste. Use caution not to add too much salt, since chicken broth is already salty. Simmer gently to thicken.
Store any leftovers in an airtight container for up to 2-3 days. One of my favorite ways to store beef stew, beef chili, potato soup and Southern potato salad is in Quart deli containers. They take up way less space in the fridge and we can easily share with neighbors!
A Dutch oven is wonderful for making beef bourguignon, soups and even baking sourdough.
More comfort food ideas
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New England Clam Chowder
Ingredients
- 6 slices bacon cut into small pieces
- 1 large yellow or white onion diced
- 2 garlic cloves minced
- ½ cup (1 stick) butter
- 2 large russet potatoes (peeled and cubed into ½-inch pieces)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup clam juice
- 3 (6 ½ oz. cans) minced clams
- 2 cups half and half
- ½ cup whole milk
- Salt and black pepper to taste
- 1 tablespoon fresh or dried parsley (if fresh, finely chopped)
- Fresh parsley finely chopped for garnish
Instructions
- In a 2-quart saucepan on medium to low heat, cook the bacon until browned.
- To the bacon fat, add the diced onion; cook until onions are slightly transparent. Use a wooden spoon or heat resistant spoon to occasionally stir the onions.
- Add the butter and melt, then add garlic and the flour to the saucepan and stir briskly. The mixture will start to thicken.
- Add the chicken broth, clam juice and potatoes. Cook until the potatoes are soft, 20-30 minutes.
- Gradually add the half and half to the pan while stirring briskly. The mixture will be creamy and will look like thick cream.
- Add the milk, clams, and parsley. Season with salt and pepper to taste. Turn the heat down to low and let the chowder simmer gently for about 15 minutes, stirring frequently.
- Serve with Oyster crackers, garnish with crispy bacon and fresh parsley, if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Recipe Notes
Nutrition
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