The Best Clam Chowder
This classic, creamy homemade New England Clam Chowder recipe is the real deal! Packed with tender clams, crispy bacon, and perfectly cooked potatoes in a rich, creamy broth, it's the kind of comfort food that'll make you want to lick the bowl clean. It's a knock out recipe that's easy to make with either canned or fresh clams and tastes even better than a restaurant!
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"I made this chowder for myself, husband and brother this last week. We absolutely loved it so much that my husband requested it again! I made another batch two days later! The best and easiest New England Clam Chowder recipe!! I can say that I know how to make a really tasty chowder. Thank you so very much!!"
- Penny N.
I have strong roots in New England (shout out Gloucester, Mass!) and this 5 star restaurant-worthy clam chowder recipe has been in our family for decades.
Just like this Fish Chowder recipe, my recipe for clam chowder has been passed down through multiple generations of fisherman's wives, aka my mom and grandma! This warm and cozy comfort food always reminds me of home.
It's made in the traditional New England style, with tender clams and a creamy broth that's rich and savory. I use bacon instead of the traditional salt pork since it's easier to find, but I also like the smoky flavor of bacon better.
Not only is this a great make-ahead meal (it's even better the next day!), it's a crowd pleaser that's just as good on a cold winter night as it is on a rainy summer day!
Manhattan vs New England Clam Chowder
Manhattan clam chowder has a red tomato based broth, while New England style chowder is thicker and finished with heavy cream.
There's also the less commonly found Rhode Island clam chowder, which has a clear broth, and also a Long Island version, which has a creamy tomato broth.
Are fresh or canned clams better for chowder?
Both! The best part about this recipe is that it can be made with either fresh clams OR canned clams!
Tinned fish, like canned clams, are pantry powerhouses that I always have on hand to make recipes like this chowder or linguine alla vongole without having to run to the fishmonger.
We always have access to fresh clams where we live, but truthfully, sometimes I just used canned because it's easier, less expensive and it turns out just as good!
Love clams? Try these baked, stuffed Italian clams oreganata, or toss them in a rustic seafood stew like cioppino!
Why This New England Clam Chowder Recipe Works
- Better than restaurant quality!
- Made with fresh or canned clams.
- Can be made ahead of time.
Clams - This recipe is great with both fresh clams and canned clams!
To use fresh clams, look for cherrystones, top necks or little neck clams. You can also use large chowder clams since they will be chopped into small pieces! You'll need about 6 lbs of whole fresh clams to get 1 ½ cups of clam meat.
To use canned clams, you will need three 6.5-ounce cans, but feel free to add more if you want! Don't forget to also use the flavorful juice from the cans!
Clam Juice - Use either bottled clam juice or the leftover clam broth if steaming fresh clams. Just be sure to strain out any sand or grit before using. You can also substitute chicken stock in a pinch!
Bacon - Salt pork is the more traditional pork fat used in an authentic New England clam chowder recipe, but bacon is easier to find and I actually like it better. Use whichever you prefer!
Flour - To thicken the soup. My version is not super thick and gloppy, but if you prefer an extra creamy soup, you can double the flour or thicken it further wither either a flour or cornstarch slurry.
Potatoes - The best potatoes for chowder are red skinned potatoes since they hold their shape the best in soups. Yukon Gold potatoes have a nice, creamy texture and also work well. Russet potatoes are starchier and more prone to disintegrating in the broth, but they can still work. I leave the skins on, but feel free to peel yours if you want!
Heavy cream - Heavy whipping cream is essential for this recipe! Don't substitute for a lighter cream or whole milk - it makes a difference.
Herbs - We'll use fresh thyme, fresh parsley, chives and bay leaves, but you can substitute dried herbs in a pinch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large stock pot or Dutch oven
- Slotted spoon or Tongs (for fresh clams)
- Fine mesh strainer (for fresh clams)
- Ladle
How to make clam chowder
- Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until crispy.
- Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.
- Add the chopped onions and celery and cook for 8 minutes or until translucent, then add the garlic and cook for 2 more minutes.
- Stir in the flour for an additional minute.
Pro Tip: This chowder is creamy, but not super thick. If you prefer a thicker broth, double the amount of flour at this step!
- Add the clam juice, water, thyme, bay leaf, and potatoes. Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and simmer for 20 minutes or until the potatoes are tender.
- Remove from the heat and stir in the clams (see below for fresh clams), heavy cream, and chives or parsley. Discard bay leaves and thyme sprig, then taste and adjust seasoning as needed.
How to Prepare Fresh Clams For Chowder
- Choose cherrystone or littleneck clams that smell fresh (not fishy) and are tightly closed.
- Make sure to scrub them very well to remove as much sand as possible. You can also opt to purge the clams in water with a sprinkle of flour or corn starch.
- Bring 2 cups of water (or a combination of water and white wine) up to a boil in a large pot.
- Add the clams and cover. After about 5 minutes, carefully remove the lid and use a pair of tongs or a slotted spoon to transfer any open clams to a bowl so they don't overcook. Continue cooking until all the clams have opened, and discard any that do not.
Pro Tip: Some clams may be stubborn and need several more minutes to open - give them some time and they will usually open, but if they don't, throw them away.
- Remove the clams from their shells and finely chop.
- Strain the remaining liquid to remove any sediment and reserve. You will need four cups of clam juice. If there isn't enough, supplement with bottled clam juice or water.
Clam Chowder Tips
- To avoid rubbery clams, make sure they're finely chopped and don't add them until the very end of cooking.
- Clams are very salty, but they can vary. Give your soup a taste before adding any salt.
- Warm your bowls in a low oven or microwave before serving for a restaurant quality presentation!
What to Serve with Clam Chowder
A loaf of crusty bread is absolutely essential for soaking up all of that delicious broth!
Another great option is these homemade cheddar cheese biscuits - yum! You can also opt for oyster crackers, saltines or butter crackers instead.
Grab a round loaf of sourdough and make a bread bowl like they do in San Francisco and the Pacific Northwest!
On its own, this soup is rich and satisfying, so I like to serve it alongside a simple green salad, or something more robust like a kale Cesar salad, this warm spinach salad, or this grilled Romaine wedge salad.
How to store and reheat Clam Chowder
This soup makes great leftovers, as the flavors really meld together as it sits!
To store, cool completely, then pour into an airtight container and keep in the refrigerator for up to 5 days.
Reheat on the stovetop over medium-low heat or microwave for 60-90 seconds or until heated through, stirring halfway.
I don't recommend freezing this soup because the cream will separate and the potatoes will fall apart.
FAQ's for Clam Chowder Soup
Quahog clams are ideal for chowder. Depending on their size, they can be called different names, such as cherrystone, top neck, middle neck or littleneck clams. If you can't get fresh clams, canned clams and clam juice work just as well!
Overcooking clams makes them chewy. To avoid this, make sure they're finely minced and only add them at the very end of cooking after you've lowered or turned off the heat.
Store them in a colander or perforated bowl set over top of another bowl in the refrigerator with ice over top. Do not cover. Drain the water out of the bowl and replace the ice every day for optimal results.
If any clams are open, give them a firm tap - if they close, they are still alive, but if not, it means they are dead. Discard any dead clams before cooking.
Clams can keep in the refrigerator for several days (sometimes up to a week) if you store them properly.
I prefer my clam chowder on the lighter side of creamy, but it's easy to thicken up to your preference.
For a thicker chowder, whisk together 2 tablespoons of flour with 3 tablespoons of water in a small bowl until no lumps remain. Then, whisk it into the soup until thoroughly incorporated and boil for an additional 3-4 minutes until the soup has thickened.
Repeat until you achieve your desired thickness.
Yes! Simply replace the all purpose flour with a gluten-free 1:1 replacement.
Most New England Clam Chowders are not gluten free since they are thickened with wheat flour. However, you can make your chowder gluten free by using a gluten free flour replacement instead. Manhattan Clam Chowder is typically gluten free because it has a lighter tomato based broth that does not contain a thickener like flour.
Because clam chowder is a thick and creamy soup with bacon, it is not typically considered the most healthy. However, the clams, potatoes and other vegetables provide protein, fiber and other nutrients that would be considered healthy. It all depends on how it's made. Manhattan clam chowder is the healthiest type of clam chowder since it does not contain flour, butter or cream.
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The Best Classic New England Creamy Clam Chowder
Ingredients
- 6 ounces bacon diced (use salt pork for more traditional flavor)
- 1 large onion finely chopped
- 6 celery stalks finely chopped
- 2 cloves garlic minced
- ⅓ cup all purpose flour
- 4 cups clam juice from 4 8-oz bottles or reserved from steaming clams (instructions below)
- 2 cups water
- 1 large sprig thyme
- 1 bay leaf
- 2 pounds red skin potatoes diced
- freshly cracked black pepper to taste
- 1 ½ cups clams, finely chopped from 3 6.5 ounce cans or about 6 lbs of fresh clams in-shell
- 2 cups heavy cream
- fresh chives or parsley minced, optional
- kosher salt only as needed
- crusty bread optional, for serving
Instructions
Make the Chowder (with fresh or canned clams)
- Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy.
- Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.
- Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes.
- Stir in the flour for an additional minute. For a thicker chowder, double the amount of flour at this step.
- Add the clam juice, water, thyme, bay leaf, and potatoes.
- Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and cook for 20 minutes or until the potatoes are fork tender.
- Remove from the heat, then stir in the clams, bacon (reserve a little on the side for garnish), heavy cream and chives or parsley.
- Discard the bay leaves and thyme sprig (if desired), then taste and adjust seasoning as needed.
- Ladle into bowls and garnish with reserved bacon and more fresh herbs if desired. Serve hot with crusty bread on the side!
How to Prepare Fresh Clams for Chowder
- Choose cherrystone or littleneck clams that smell fresh (not fishy) and are tightly closed.
- Make sure to scrub them very well to remove as much sand as possible. You can also opt to purge the clams in water with a sprinkle of flour or corn starch.
- Bring 2 cups of water (or a combination of water and white wine) up to a boil in a large pot.
- Add the clams and cover. After about 5 minutes, carefully remove the lid and use a pair of tongs or a slotted spoon to transfer any open clams to a bowl so they don't overcook.
- Continue cooking until all the clams have opened, and discard any that do not. Some clams may be stubborn and need several more minutes to open - give them some time and they will usually open.
- Once cool, remove the clams from their shells and finely chop.
- Strain the remaining liquid to remove any sediment and reserve for the chowder. You will need four cups of clam juice. If there isn't enough, supplement with bottled clam juice, water or chicken stock.
Notes
- To avoid rubbery clams, make sure they're finely chopped and don't add them until the very end of cooking.
- Clams are very salty, but it can vary. Give your soup a taste before adding any salt. Too salty? Add more water or cream to balance it out.
- Warm your bowls in a low oven or microwave before serving for a restaurant quality presentation!
Really a great recipe! Loved it! Definitely a keeper!
SO glad you enjoyed it!
Absolutely the most flavorful and authentic clam chowder…I am. MA resident born and bred…nothing better..,thank you for this wonderful recipe ❤️❤️❤️
That's a huge compliment! So glad you enjoyed it!
My husband told me I outdid myself with this recipe! He REALLY liked it!!!!! The flavors were excellent and perfect level of saltiness. My older son had three bowls so I know this was a winner! Even my picky 5 year old had some and liked it. Thank you so much for this recipe! It’s my go to for clam chowder from now on!
So glad you loved it!! Thanks for commenting!
I have not tried this recipe yet. I miss clam chowder as `i am an American living in Italy and often, the ingredients asked for in many US recipes are not to be found here as most veggies (and fruits) are seasonal and not found out of season. IE....red/nieuw potatoes will not be found, now, but might have in the summer, until end of September so would have to sub normal, everyday potatoes. Clams, oddly, in Italy are not plentiful, especially if you're not on the coast, and even then the best fish and seafood go to the restaurants before they get to us, the people. Clam juice, which `i know could be gotten in any supermarket, I hav never seen, here. I'd have to buy frozen clams and hope that when thawed, the liquid would be enough for the recipe...or buy double the clams to get to what the recipe calls for but have a lot more clams that what is called for. Now that winter is approaching I want to try a clam chowder and my husband, who is from Naples, a city on the sea, would love it. Is the recipe concrete or can I change things as need be? Please?
The recipe can definitely be adapted to suit whatever ingredients you can get! I think frozen clams or canned clams can absolutely work. If you're able to purchase or make your own fish stock, that would work great in place of the clam juice. You can also use an Italian cured meat like pancetta, Guanciale or even prosciutto in place of the bacon. And use whatever potato you can get. A waxy variety is best but regular potatoes still work. This is a humble, rustic soup. I think it will taste great as long as you make it with love!
It was the BEST CLAM CHOWDER I have ever eaten, even better than my own. Dr. M. J. Harris
Thank you for rating! So glad you loved it!
It was super creamy and better than anything I have had in any restaurant. I used the fresh clams.
Fantastic! So glad you enjoyed it!
Wonderful chowder!! Clam Chowder holds a special place in our family as this was something my mom used to make for the holidays before she passed. This recipe is the closest I've found.
Quick question; I know it says 6-8 servings, however, what is the specific measurement for that serving? I am tracking my food/ingredients for health reasons and so need to know please. Thank you for this amazing recipe!
I'm so glad you loved the chowder and that I was able to help you recreate a special meal your mom used to make. <3 I lost my mom too and making her old recipes is one of my favorite ways to remember her. Unfortunately I can only give an estimated serving size, which is about 2 cups. Hope that helps!
This looks amazing! Just a quick question, could I sub the water for say chicken stock? Or do you think too salty with the clam juice? I'm planning to use fresh clams. Thank you!
Thanks! You could certainly substitute chicken stock, although it will change the flavor a bit. If you choose to use chicken stock, definitely use low sodium or unsalted broth so you can control the final salt content. That said, this recipe really doesn't need any additional flavor - the clams, bacon, veggies and herbs provide a robust foundation! Hope you try it - if you use chicken stock, please report back and let me know how it was!
It was loved by everyone who ate a bowl. Easy roast.
Glad you enjoyed it!
I have come across a lot of Clam Chowder Recipes and this one by far is the best ever!!! If you’re undecided about this one; just make it and you’re going to love it!!! I might add I’m an extremely picky eater. My husband would attest to it if he could.
Thank you Coley Cooks for sharing this recipe!!!
Cynthia Capp
I'm so happy to know you enjoyed the recipe, Cynthia! Thanks!
Nummy! Thank you for sharing this recipe. Made to recipe except I used yellow Finn potatoes from my garden and added one extra can of minced Snows clams. Topped with chives and a dash of smoked paprika. I searched for a recipe (went down many blog rabbit holes) to make it for my dear nephew- he is almost 21, with hollow legs:) I think he had three hearty bowls. I will definitely keep this recipe. 🙂 best from PDX, OR.
So happy you and your nephew enjoyed the chowder! Thanks for commenting!
I was a Chef for 30 years and grew up in the Boston metro area and have made New England Clam Chowder for many years and it's not considered New Clam Chowder if you put celery in it. Celery wasn't in the original recipe when it was first made, the original ingredients were
Finely Ground Salt Pork, Unsalted Butter, Clam Juice (from fresh steamed clams), Diced Fresh Steamed Clams, Roux (made in the pot from rendered Salt Pork and Melted Butter) and Heavy Cream tempered into the Chowder. Seasoned with salt, pepper and thyme. This is all the ingredients in a proper New England Clam Chowder. I always had multiple compliments on the Chowder. I worked at the original Ritz-Carlton in Boston and made the Chowder there for 2 years.
Your recipe sounds delicious, Chef! 🙂
Bro, who cares if its 'done the right way' its not a contest of who followed the rules, its what tastes good, people almost always add and take out stuff that suits their taste when cooking at home, thats why the pros like you do it at the restaraunts, but grandmas recipe is always better to most individuals.
I like your perspective!
I made it and followed the instructions exactly, with the exception that added a couple of tbsp of vegetable bouillon as well as some cubed carrots as I didn’t have enough potatoes. The bouillons really gave it a nice flavor. That was the best thing I did. And the cream is a must.
So glad you enjoyed the recipe, Maritza!
This chowder is excellent, wish I could give it more stars
Hubby from Boston said it was perfect. Better than a few other recipes we've tried. This one's a keeper. Thanks
Awesome recipe. Love that it's lighter and not overly thick but still has so much flavor. Will be making this again
So tasty! We have made this same recipe 3 time now, it’s our favorite chowder!
So glad you enjoyed it!
love this recipe i made for like 80 people and they loved it just want to make it a lil thicker but the flavors are beautiful thank you for posting this.
Thank you for the comment! Yes, some prefer it thicker, so you can always add a little slurry (flour whisked with water) towards the end of cooking to thicken it more to your liking. Please consider leaving a star rating if you can - it's really helpful for future chowder makers!
Best chowder I’ve ever had’ said my husband.. Thanks for your help!
Thank you! So glad you enjoyed!
New England all the way! Your chowder looks amazing!
Yass!! Thanks Sabrina!
I am not of the 'big chunks of everything and make sure your spoon will standup up in it" school. so this looks delightful.
Thanks Rod!