There’s something undeniably comforting about a warm, creamy bowl of New England Clam Chowder—it’s more than just a soup; it’s a piece of coastal heritage. This hearty chowder has long been a staple in the kitchens and seaside diners of New England, where chilly ocean breezes and foggy afternoons practically beg for a dish like this.

Rooted in the maritime traditions of the Northeast, clam chowder was born out of necessity and abundance—briny clams freshly harvested from the Atlantic, potatoes from the fields, and pantry staples like cream and bacon brought together into something deeply satisfying. Over time, it’s become a regional icon: thick, rich, and full of flavor, with a velvety base and a hint of the sea in every bite.

Whether you’re a native New Englander or just craving a bowl of something soul-warming, this classic version of clam chowder brings that coastal charm straight to your kitchen. Serve it with a hunk of crusty bread or a handful of oyster crackers and enjoy a timeless taste of the Northeast.

🥣 New England Clam Chowder Recipe

🍽️ Servings: 4-6

⏱️ Total Time: ~45 minutes

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🧂 Ingredients

• 4 slices thick-cut bacon, chopped
• 1 tbsp unsalted butter
• 1 small onion, finely diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 medium potatoes (Yukon Gold or Russet), peeled & diced
• 1/4 cup all-purpose flour
• 1 cup bottled clam juice (or from canned clams)
• 1 cup water or seafood stock
• 2 (6.5 oz) cans chopped clams (juice reserved)
• 1 cup heavy cream (or half & half for a lighter version)
• Salt & black pepper, to taste
• Fresh thyme or parsley, for garnish (optional)

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🍳 Instructions

1. Cook the bacon
   In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside on a paper towel. Leave about 1 tbsp of bacon fat in the pot.
2. Sauté the veggies
   Add butter to the pot. Sauté the onion and celery until soft (about 5–7 minutes). Stir in garlic and cook for 1 more minute.
3. Add flour
   Sprinkle in the flour and stir continuously for 1–2 minutes to make a roux—it’ll help thicken the soup.
4. Deglaze & simmer
   Slowly pour in the clam juice, water (or seafood stock), and juice from the canned clams. Stir well, scraping any bits from the bottom. Add diced potatoes. Bring to a boil, then reduce heat and simmer 10–15 minutes, or until potatoes are tender.
5. Add clams & cream
   Stir in chopped clams and heavy cream. Let it gently heat through (do not boil—just a simmer). Season with salt and pepper to taste.
6. Finish & serve
   Ladle into bowls. Top with crispy bacon and chopped herbs. Serve with oyster crackers or warm sourdough bread.

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🐚 Tips:

• Want it smokier? Add a dash of smoked paprika.
• For a thicker chowder, mash a few of the potatoes before adding the clams.
• Use fresh clams if you’re feelin’ fancy—just steam, chop, and use the broth.