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Homemade New England Clam Chowder – A Comforting Classic
Our version of homemade New England clam chowder delivers an easy-to-make, rich, creamy soup loaded with tender clams, hearty potatoes, and savory bacon. Perfect for cold winter nights or any special occasion (actually, it’s pretty good for any time).
This is our first post in quite some time – but we we’re busy getting married! Frequent posting of our recipes will now resume, and we thank you for sticking with us on this food journey!
Choosing Your Clams: Fresh vs. Canned:
Fresh clams deliver a briny, ocean-kissed flavor and aroma that really can’t be beat. If you have access to live clams, you’ll enjoy a more pronounced and distinct taste. However, canned clams are a convenient option for busy home cooks or those who might not have easy access to fresh shellfish (like us!). These canned clams still bring plenty of flavor to the soup, and most brands include a clam juice that helps deepen the chowder’s character.
New England vs. Manhattan: What’s the Difference?
New England clam chowder, sometimes called “Boston clam chowder,” is famous for its creamy, velvety texture, punctuated by chunky potatoes and tender clams. The classic version utilizes milk or heavy cream to achieve its comforting richness and pale color. By contrast, Manhattan clam chowder skips the cream entirely, opting instead for a tomato-based broth. This difference gives Manhattan clam chowder a lighter, tangier taste that’s often loaded with veggies like carrots and celery.
Homemade New England Clam Chowder Ingredients
- 2 10 oz cans clams with juice
- 1/2 lb thick cut bacon, chopped
- 1/2 medium sweet onion, chopped
- 2 lbs little potatoes, red or yellow, cubed
- 4 tbsp butter, unsalted
- 6 tbsp all-purpose flour
- 2 stalks celery, cut on the bias
- 1.5 cups half & half
- 1/2 clove fresh garlic, minced
- 2 Bay leaves
- 1 tbsp Old Bay seasoning
- Salt & Pepper, to taste
Homemade New England Clam Chowder Directions
- Prepare and cut ingredients; in a large pot, cook the bacon over medium heat until slightly crisp (about 8-10 minutes). Stir/move bacon occasionally to ensure uniform cooking and prevent burning.
- In the same pot with the bacon (and rendered fat), add the chopped onion and celery. Sauté until soft and translucent (about 5 minutes).
- Add the diced potatoes, bay leaf, and thyme to the pot. Pour in the reserved clam juice from the cans (if there is not enough clam juice, add water) to just cover the potatoes. Bring to a boil, then reduce heat and simmer for about 15-25 minutes, until the potatoes are tender.
- In a separate pan, melt the butter over medium heat, ensure butter does not burn. Slowly whisk in the flour to create a roux, cooking for about 1-2 minutes until uniform and slightly golden.
- Gradually add roux into the simmering chowder, stirring constantly to avoid clumping. Let mixture simmer for another 5 minutes (to thicken).
- Add the canned clams (with any remaining clam juice), heavy cream, Old Bay Seasoning, and salt & pepper (to taste); stir to combine. Heat gently and thoroughly over medium heat for 10-15 minutes. Don’t allow mixture boil as this may cause curdling.
- Remove bay leaves, and remove pot from heat. Serve and enjoy your homemade New England Clam Chowder!
Looking for a side, meal, or dessert to pair with your delicious homemade New England Clam Chowder? Check out some of our delicious options!
- Homemade Cheddar Bay Biscuits
- Grilled Surf & Turf Shish Kabobs
- Caramelized Honey-Glazed Grilled Pineapple
- St. Louis Style Ribs (Made Two Ways)
- Homemade Lemon Bars (Easy to Make!!)
Homemade New England Clam Chowder Recipe
8
servings10
minutes45
minutes55
minutesKeep the screen of your device on
Ingredients
2 10 oz cans clams with juice
1/2 lb thick cut bacon, chopped
1/2 medium sweet onion, chopped
2 lbs little potatoes, red or yellow, cubed
4 tbsp butter, unsalted
6 tbsp all-purpose flour
2 stalks celery, cut on the bias
1.5 cups half & half
1/2 clove fresh garlic, minced
2 Bay leaves
1 tbsp Old Bay seasoning
Salt & Pepper, to taste
New England Clam Chowder Recipe Directions
- Prepare and cut ingredients; in a large pot, cook the bacon over medium heat until slightly crisp (about 8-10 minutes). Stir/move bacon occasionally to ensure uniform cooking and prevent burning.
- In the same pot with the bacon (and rendered fat), add the chopped onion and celery. Sauté until soft and translucent (about 5 minutes).
- Add the diced potatoes, bay leaf, and thyme to the pot. Pour in the reserved clam juice from the cans (if there is not enough clam juice, add water) to just cover the potatoes. Bring to a boil, then reduce heat and simmer for about 15-25 minutes, until the potatoes are tender.
- In a separate pan, melt the butter over medium heat, ensure butter does not burn. Slowly whisk in the flour to create a roux, cooking for about 1-2 minutes until uniform and slightly golden.
- Gradually add roux into the simmering chowder, stirring constantly to avoid clumping. Let mixture simmer for another 5 minutes (to thicken).
- Add the canned clams (with any remaining clam juice), heavy cream, Old Bay Seasoning, and salt & pepper (to taste); stir to combine. Heat gently and thoroughly over medium heat for 10-15 minutes. Don’t allow mixture boil as this may cause curdling.
- Remove bay leaves, and remove pot from heat. Serve and enjoy your homemade New England Clam Chowder!
