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New England Clam Chowder Recipe

If there’s one soup that’s enjoyed all year round, it’s got to be New England clam chowder. Did you ever notice it’s always on the menu at summer vacation spots?

New England Clam Chowder Photo

And many of the same people who refuse to eat soup during hot weather will change their minds in a heartbeat after smelling the aroma of fresh chowder being served to nearby tables. It’s intoxicating, if you love seafood.

New England clam chowder features cream or milk, broth, clams, potatoes and sometimes bacon. If you’re wondering how it compares to Boston clam chowder…it’s the same thing.

New England Clam Chowder Picture

Manhattan clam chowder, however, has a tomato base instead of cream. It became well known in New York but originated in Rhode Island, where Portuguese immigrants first substituted tomatoes for the cream in New England clam chowder.

New England Clam Chowder Image

How to Thicken Clam Chowder

Flour or cornstarch can be used as a thickener.

New England Clam Chowder Pic

The flour added in the recipe above should thicken the chowder enough. If you want to thicken it further, add a teaspoon or two of cornstarch to a little bowl, stir in some of the clam chowder until you have a paste, then stir that into your pot of soup.

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New England Clam Chowder Photo

New England Clam Chowder Recipe

The Editors at Food Fanatic
Need a New England Clam Chowder Recipe? We’ve got you covered.
5 from 4 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine Seafood
Servings 8
Calories 174 kcal

Ingredients
  

  • 6 slices Bacon
  • 1 cup Chopped Onion diced small (about 1/2 a large onion)
  • 1 teaspoon Minced Garlic
  • 1/2 teaspoon Dried Thyme
  • 3 cups Diced Russet Potatoes chopped small (about 3 medium potatoes)
  • 3 tablespoons All-Purpose Flour or cornstarch (or a gluten-free alternative)
  • 1 10 ounce can Whole Clams reserve juice
  • 2 1/2 cups Chicken Broth or vegetable broth
  • 1 1/2 cups Half & Half
  • 2 tablespoons Chopped Parsley

Instructions
 

  • In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess.
  • Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes.
  • Add the potatoes and sauté until slightly softened, another 5 or so minutes.
  • Sprinkle the flour over the vegetables and cook for several more minutes, or until the flour is lightly browned.
  • Add the clams, reserved clam juice, and the chicken or vegetable broth.
  • Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper.
  • Add the half & half, and parsley and serve, topping with the crumbled bacon.
  • Refrigerate leftover clam chowder in a sealed container for up to three days.

Nutrition

Calories: 174kcalCarbohydrates: 16gProtein: 9gFat: 7gSaturated Fat: 4gSodium: 576mgFiber: 1gSugar: 1g
Keyword Clams, Seafood, Simmered, Soups, Stews
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