New England Clam Chowder

Recipe from Stacy Oden
45 min
0 (0)
Updated 11.11.2022
Clam Chowder is one of the most beloved seafood meals in Northern America and one of the most popular orders in their restaurants. Conveniently, it’s very accessible to make at home. Three main types of clam chowder are distinguished; this recipe allows for you to customize your meal and create a unique variation while enjoying this beloved classic soup. The signature ingredient of the New England version, in comparison with other chowders, is dairy products (milk, heavy cream) which gives the soup its specific light color.


  • Bacon
    8 slices
  • Unsalted butter
    2 tbsp
  • Minced garlic
    2 cloves
  • Onion
    1 medium piece
  • Dried thyme
    0,5 tsp.
  • Flour
    0,3 cup
  • Whole milk
    1,5 cup
  • Vegetable stock
    2,5 cup
  • Chopped clams
    2 cups
  • Bay leaves
    1 leaf
  • Potatoes
    2 pcs.
  • Half and half
    0,8 cup
  • Salt and pepper
    to taste
  • Fresh parsley leaves
    2 tbsp.
  • Oyster crackers
    to taste

Nutrition facts per 100 g

  • Calories

    365 kcal

  • Protein

    14 g

  • Fat

    17 g

  • Carbohydrates

    41 g


  • In a large pot, cook some bacon until crispy, for about 6-8 minutes. Place the bacon strips aside onto a plate or paper towel, leaving some excess fat in the bottom of the pot for additional flavour.

  • Melt some butter in a different stockpot and saute the onions until they become translucent. Stir in some thyme and garlic for 30 seconds or until they’re fragrant. Star whisking in flour for no more than one minute, which will assure thickness to the consistency of the soup. While continuously whisking, add in the clam juice, whole milk, vegetable broth and bay leaves. After 1-2 minutes, the consistency should thicken, which is when you’ll add the potatoes and bring the mixture to a boil. Lower heat and let the potatoes simmer until they’re tender.

  • Start adding in Half & Half (a mixture of equal parts cream and whole milk or other dairy products) with clams, letting the soup simmer for three more minutes. If you desire a more runny texture, add more Half & Half to dilute the consistency.

  • Upon serving, garnish with bacon, parsley and some oyster crackers for an authentic taste.


  • To stay true to the New England version of clam chowder, sprinkle some oyster crackers in the bowl upon serving.

  • While you can also use fresh clams, you can purchase canned chopped clams, which allows you to separate them from their juice.

Bon Appetit!

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