New England Clam Chowder.’

New England Clam Chowder is thick and creamy and loaded with tender potatoes, sweet clams, and, smoky bacon classic comfort in every bite!

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Chilly winter weather means it is time to bring out all the soups and chowder recipes because it’s soup season. If you want more thick, creamy, and rich recipes, you need to try my Loaded Potato Soup and this Sweet Corn Chowder. 

Table of Contents

• Why this soup works
• Ingredients needed
• How to make the best clam chowder recipe

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Why this soup works

This creamy New England Clam Chowder is wonderful on a cold night and even better the next day. You’ll love how simple this easy clam chowder recipe is and that it comes together in under an hour served with some crusty No Knead Artisan Bread or my Ciabatta Garlic Bread.

Ingredients needed

• 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 and black pepper.
• All Purpose Flour: helps make thicker chowder.
• Dairy: heavy cream and whole milk or you can use half n half.
• Clams: use frozen clams or canned whole clams.
• Potatoes: red potatoes. But you could also use russet potatoes or Yukon golds.

How to make the best clam chowder recipe

• Step 1: Add diced bacon to a large pot and cook, remove to a paper towel to drain. 
• Step 2: Add diced celery and onions to the pot with the bacon fat and cook until soft. Add minced garlic and cook.

• Step 3: Add flour to the pot, stir together and cook. 
• Step 4: Add the clam juice, water and stir.

• 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 and cans of clams to the pot. Simmer until it’s nice and thick. Salt and pepper to taste, add garnish, and serve.

Recipe Tips

• I like to use smoky thick-cut bacon.
• Make this ahead of time to give your homemade clam chowder more time to meld the flavors. 
• Next time, serve this creamy soup in a bread bowl with fresh chives and a little bit of hot sauce for a kick.
• Store leftovers in an airtight container in the fridge for up to 3-4 days.