Authentic New England Clam Chowder Recipe

Ingredients

• 2 cans (184 g each; 6.5 oz each)chopped clams, with juice
• 2 bottles (237 ml each; 8 oz each), or 480 ml (2 cups)clam juice or vegetable broth
• 150 g (1 cup)diced yellow onion
• 100 g (1 cup)diced celery
• 454 g (1 lb; 3–4 medium)red or Yukon Gold potatoes, scrubbed and unpeeled
• 15 ml (1 tablespoon), optionalfresh parsley, finely minced
• 15 ml (1 tablespoon), optionalfresh dill, finely minced
• 480 ml (2 cups)double cream
• 15 ml (1 tablespoon), optional if needed for cooking the baconolive oil or salted butter
• 4 slicesbacon, diced
• 24 g (3 tablespoons)plain flour
• 2.5 g (½ teaspoon), plus extra to tastekosher salt
• 1 g (½ teaspoon), plus extra to tasteblack pepper

Instructions

1. 1

   Reserve clam juice

   Pour the canned clams through a fine sieve or colander set over a large measuring jug, catching all their juice. Combine the reserved juice with the two bottles of clam juice and set aside.

2. 2

   Cook the bacon

   Cook the diced bacon in a 5–6 quart pot over medium heat until its fat has rendered and the bacon is crisp. If there is not enough fat to coat the bottom of the pot, add 15 ml (1 tablespoon) olive oil or salted butter for cooking the vegetables.

3. 3

   Prepare the potatoes

   While the bacon cooks, cut the potatoes into bite-sized cubes about 1.25–1.9 cm (½–¾ inch) across and set them aside.

4. 4

   Soften the vegetables

   Lift out the cooked bacon with a slotted spoon and leave it to drain on a paper towel-lined plate. Add the onion and celery to the fat in the pot and cook over medium heat for about 4–5 minutes, until softened and translucent.

5. 5

   Make the roux

   Sprinkle the flour over the softened onion and celery. Stir continuously for 1 full minute to cook out the raw flour taste and form a roux.

6. 6

   Add juice and potatoes

   Pour in the reserved clam juice mixture and raise the heat to high. Bring it to the boil, add the potato cubes, then reduce the heat to medium-low to keep the liquid at a gentle simmer.

7. 7

   Simmer the potatoes

   Cook the potatoes for about 10–15 minutes, until just fork-tender. They should still have a little resistance, as they will finish cooking in the cream.

8. 8

   Add clams and cream

   Stir in the chopped clams, black pepper and double cream, mixing gently to distribute them through the soup.

9. 9

   Thicken the chowder

   Simmer for a further 10–15 minutes so the flavours meld and the soup thickens slightly. This also finishes cooking the potatoes.

10. 10

    Season and serve

    Stir in the reserved bacon and fresh parsley. Taste and add kosher salt and more black pepper as needed, then serve warm.

What is New England clam chowder?

New England clam chowder is a creamy soup associated with the north-eastern coast of the United States, where clams are a familiar local ingredient. Unlike tomato-based Manhattan-style chowder, this version gets its richness from cream and its savoury depth from clam juice and bacon.

Potatoes make it hearty, while a flour roux gives the broth a little body. The clams are added after the potatoes have begun to soften, helping them stay tender as the soup finishes simmering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1040 calories, 35g protein, 77g carbs, 65g fat.

Potatoes and flour provide most of the carbohydrates, while cream and bacon contribute much of the fat. Clams and bacon supply protein, with the cream adding further energy and fat. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

The clam juice sets the flavour

Reserved juice: Straining the canned clams lets you use their briny liquid as part of the soup base. Combine it with the bottled clam juice before adding it to the pot so it is ready to pour in.

Vegetable broth: The recipe also allows vegetable broth in place of the bottled clam juice. It will give the chowder a different, generally less distinctly briny character.

Build a savoury base

Bacon fat: Cook the diced bacon until crisp, then use the rendered fat to soften the onion and celery. If there is not enough to coat the pot, the recipe allows a little olive oil or salted butter.

Roux: Stir the flour into the softened vegetables and cook it for a full minute. Keep stirring so it coats the mixture evenly and does not catch on the bottom.

Keep the potatoes intact

Even cubes: Cut the potatoes into pieces around 1.25–1.9 cm (½–¾ inch) so they cook at a similar pace. Leaving the skins on is part of the recipe and helps the cubes hold their shape.

Just tender: Simmer them until a fork goes in with slight resistance, rather than letting them become completely soft at this stage. They continue cooking after the cream and clams are added.

Simmer gently after adding cream

Once the cream is in, keep the chowder at a gentle simmer for the final 10–15 minutes. Stir gently as needed, taking care not to break up the potatoes.

The soup should thicken slightly during this time, and the potatoes should finish cooking. Avoid a vigorous boil, which can make the cream-based broth less smooth.

Finish with herbs and seasoning

Bacon and parsley: Stir the reserved crisp bacon back in at the end so it retains some texture. Parsley is optional, but adds a fresh note to the creamy broth.

Salt and pepper: Taste before adding extra salt because bacon and clam products can already bring saltiness. Add more black pepper to suit your preference; dill is another optional herb listed in the ingredients.

What to serve alongside

Bread: Serve the chowder warm with crusty bread or crackers for dipping into the creamy broth.

Fresh side: A simple green salad or lightly dressed vegetables provide a fresh contrast to the rich soup without competing with its clam flavour.

Recipe notes & tips

• Drain the clams over a measuring jug so none of their juice is lost.
• Cut the potatoes into similarly sized cubes for more even cooking.
• Stir constantly while the flour cooks so it does not stick or brown unevenly.
• Keep the soup at a gentle simmer once the cream has been added.
• Taste before adding extra salt, as the bacon and clam products may already be salty.
• Add the reserved bacon near the end to preserve some of its crispness.

Variations

• Use vegetable broth: Replace the bottled clam juice with 480 ml (2 cups) vegetable broth as listed in the recipe.
• Add dill: Stir in the optional minced dill with the parsley for a more herb-forward finish.
• Skip the extra cooking fat: Leave out the olive oil or butter if the bacon renders enough fat to cook the vegetables.
• Choose another potato: Use red potatoes or Yukon Gold potatoes, keeping them scrubbed and unpeeled.
• Adjust the seasoning: Add extra black pepper or salt at the end, tasting as you go.

Common mistakes to avoid

• Discarding the clam liquid: Strain the cans over a jug and keep the juice for the soup base.
• Burning the roux: Stir the flour continuously for its full minute over the softened vegetables.
• Overcooking the potatoes early: Stop at just fork-tender because they continue cooking in the cream.
• Boiling hard after adding cream: Maintain a gentle simmer for a smoother, more even finish.
• Adding too much salt at once: Taste the chowder first, then season gradually.
• Breaking up the potatoes: Stir gently during the final simmer to help the cubes stay intact.

How to store

Cool leftovers promptly, then store them in a covered container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, stirring occasionally; avoid bringing the cream-based soup to a hard boil.

Frequently asked questions