Classic New England Clam Chowder Recipe

There’s a reason clam chowder has been a New England staple for generations. It’s rich, creamy, and packed with tender clams and potatoes in a broth that’s somehow both light and deeply comforting at the same time. I’ve made this recipe more times than I can count, and this version — with a little bacon for smokiness and a splash of white wine to brighten the broth — is the one I keep coming back to.

This isn’t a fussy restaurant version. It’s a straightforward, from-scratch chowder you can make on a weeknight, using canned clams so you don’t need to shuck anything yourself.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups clam juice (bottled, or from canned clams)
• 1/2 cup dry white wine (optional)
• 2 cups Yukon gold potatoes, peeled and diced
• 2 cans (6.5 oz each) chopped clams, juice reserved
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley and oyster crackers, for serving

How To Make Clam Chowder

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the onion and celery to the bacon fat. Cook until softened, about 5 minutes. Add garlic and cook 1 more minute.
3. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
4. Slowly whisk in the clam juice and white wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Add the diced potatoes, bay leaf, and thyme. Simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
6. Stir in the clams, heavy cream, and milk. Warm through gently over low heat for 5 minutes — do not let it boil, or the cream may separate.
7. Season with salt and pepper to taste. Remove the bay leaf.
8. Ladle into bowls and top with the crispy bacon, fresh parsley, and oyster crackers.

Tips For The Best Clam Chowder

• Don’t let it boil once the cream goes in — gentle heat keeps the broth silky instead of curdled.
• Yukon gold potatoes hold their shape better than russets, which can turn mushy.
• If you can find fresh clams, steam them separately, chop the meat, and use the steaming liquid in place of bottled clam juice for even more flavor.
• This chowder thickens as it sits — thin it with a splash of milk when reheating leftovers.

Frequently Asked Questions

Can I use fresh clams instead of canned?

Yes. Steam about 3 pounds of fresh clams until they open, then chop the meat and use the strained steaming liquid in place of the bottled clam juice.

How long does clam chowder last in the fridge?

Stored in an airtight container, it keeps for up to 3 days. Reheat gently over low heat to avoid separating the cream.

Can I freeze clam chowder?

Cream-based chowders don’t freeze well — the dairy tends to separate and turn grainy when thawed. If you want to freeze a batch, leave out the cream and milk, freeze the base, then stir in fresh dairy when reheating.

What goes well with clam chowder?

Oyster crackers are the classic pairing, but crusty sourdough bread or a simple green salad both work well alongside it.

Conclusion

This clam chowder is the kind of recipe I come back to every fall and winter — creamy, comforting, and easy enough for a weeknight but special enough for a Sunday dinner. Once you’ve got the base technique down, it’s easy to make your own, whether that means more bacon, a heartier splash of wine, or extra potatoes for a thicker chowder.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below with a star rating.