This New England Clam Chowder recipe has a creamy broth that’s loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes. You’ll think this came from a restaurant!
Clam Chowder
I am a New England native, so it is my honor and privilege to present this incredible, restaurant-worthy clam chowder to you. If you’re new to this recipe, don’t worry. The process is simple. (I promise!)
I’ve outlined how to use fresh OR canned clams in this recipe, and I swear- the canned clam version is great. Using canned clams is not only super easy, but it allows you to put a plentiful amount of clams in the chowder without spending a ton of money.
It’s really easy to control the consistency of this chowder too, I know some people like their chowder to be super thick, and others, not so much. The longer this soup simmers, the thicker and more concentrated it will be.
New England Clam Chowder vs. Manhattan Clam Chowder
- New England Clam Chowder is white and creamy, (as shown in this post). Manhattan Clam Chowder has a tomato base with no cream.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook bacon and set aside, reserve bacon drippings. Chop bacon once cooled.
Add bacon drippings, butter, onions, and celery to the pot and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes. Add the chicken broth and half and half in small splashes, stirring continuously.
Add the chicken bouillon, clam juice, and bay leaf. Bring to a boil, reduce to a simmer. Simmer and reduce for 20 minutes. Add the potatoes and simmer until the potatoes are fork tender, 20-25 minutes.
Add the clams and heat through for 5 minutes. Remove the bay leaf. Garnish with parsley, chopped bacon, and freshly cracked pepper. Serve!
Using Fresh Clams
- 1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice.
- Make sure the clams are cleaned and steamed prior to chopping.
Pro Tips
- Clams: I use Bar Harbor Chopped Clams and Clam Juice for this recipe.
- Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they’re also the starchiest, which makes them more prone to falling apart.
- Bacon: Salt Pork can be used instead of bacon if preferred!
- The longer this soup simmers, the thicker it gets, so you can control the consistency with that in mind. I always let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes. Once you add the potatoes, you don’t have as much flexibility with cooking time, as you don’t want to overcook them.
- The Hot Sauce is a flavor enhancer that you can’t taste outright and it won’t make the soup spicey. I use Frank’s Hot Sauce.
- The Worcestershire Sauce adds umami and also can’t be tasted in this soup. Soy sauce can be used as a substitute if needed.
Storage
- Store in an airtight container and refrigerate for up to 3-5 days. The flour in this soup helps it maintain it’s original consistency a little bit better when reheated.
- While you can freeze this soup, it likely won’t restore back to it’s exact consistency as dairy-based soups don’t reheat as well. (But that doesn’t stop me from freezing it.)
- It’s best to let it thaw completely in the fridge before reheating it in the microwave or on the stovetop.
- Make sure you don’t overcook the potatoes if you plan on freezing it, as you don’t want them to be crumbly when reheated.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5 Quart Dutch Oven– This is the one I use that’s pictured in this recipe.
- Food Storage Containers– These are what I use to store leftovers!
- Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
- Silicone Spatula– To “clean” the pot throughout cooking, which incorporates flavor into the broth. It’s nice and gentle on the surface of your cookware.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– For measuring seasonings, etc. ahead of time.
- Soup Ladle
Try These Next
- Shrimp Pasta
- Chicken Parmesan
- Honey Glazed Salmon
- Swedish Meatballs
- Linguine with Clams
- Shrimp Fra Diavolo
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Clam Chowder Recipe
Ingredients
- 6 strips thick-cut bacon, can sub salt pork
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce, or ½ tsp tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 cup chicken broth
- 3 cups Half and Half
- 8 oz. clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1 ¼ lbs. potatoes, see notes
- 3 (6.5 oz. cans) chopped clams, juices reserved
- Fresh parsley & Freshly cracked pepper, for serving
Seasonings
- ½ teaspoon EACH: dried oregano, dried parsley
- ¼ teaspoon EACH: dried thyme, salt
- 1/8 teaspoon EACH: smoked paprika, pepper
Instructions
Prep Work
- Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
- Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
Make the Soup
- Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
- Stir in the chicken bouillon- and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Stir in the additional clam juice.
- Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.
- Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
- Stir in the clams and let them heat through, about 5 minutes. Remove bay leaf.
- Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.
Notes
- Clams: I use Bar Harbor Chopped Clams and Clam Juice for this recipe.
- Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice. Make sure the clams are cleaned and steamed prior to chopping.
- Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.
- Bacon: Salt Pork can be used instead of bacon if preferred!
- The longer this soup simmers, the thicker it gets, so you can control the consistency with that in mind. I always let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes. Once you add the potatoes, you don't have as much flexibility with cooking time, as you don't want to overcook them
- The Hot Sauce is a flavor enhancer that you can't taste outright and it won't make the soup spicey. I use Frank's Hot Sauce.
- The Worcestershire Sauce adds umami and also can't be tasted in this soup. Soy sauce can be used as a substitute if needed.
Storage
- Store in an airtight container and refrigerate for up to 3-5 days.
The nutritional information provided is an estimate and is per cup. There are approximately 9 cups in this recipe.
Super easy to put together. A really delicious chowder. I made it rather early in the day and transferred to a slow cooker to allow the flavors to meld and the broth to thicken and the potatoes to cook. I think the prep time was around 15-20 minutes. Also made some bread bowls to serve it in. I can’t say enough, this was probably the best chowder I’ve ever eaten and will definitly be making this one again.
mmmmm bread bowls, great idea Kyle!🙌 I’m so happy you enjoyed the clam chowder so much, I take a lot of pride in this one! Thanks so much for the great comments and review!
I have made this twice now – both times absolutely the best clam chowder my husband and I have had hands down from anywhere!! The first time I made it with russet potatoes and it was perfect, although I tried freezing the remaining and learned you have to thaw and slowly reheat to prevent too much breakdown of the potatoes. The 2nd time I made with red potatoes and although flavor was still good, the consistency was not as thick but I figured its because russets are starchier as noted but my thought was it would freeze/reheat better. I do have to note however I did make it with some modifications both times by doubling the spices, Worcestshershire and hot sauce, substituted 1 tsp of reduced sodium Better Than Bouillon for the bouillon cube, and used 2 1/2 cups half and half and 1/2 cup heavy cream. Nonetheless this recipe surpasses any restaurant chowder we’ve ever had – San Francisco, Boston, anywhere!! I am so glad I discovered this recipe, thanks for sharing. 🙂
Sorry, I forgot to rate it…if I could give it 10 stars I would. 🙂
I am soooo happy that you love this chowder Nic!! Thank you for sharing your potato experiments and your slight variations as well!! I am from the Seacoast NH and am pretty picky about my clam chowder, so I really love hearing how much you appreciate this recipe, thank you so much for taking the time to leave this review, I really appreciate it!!! 🙂 -Stephanie
This was amazing!! Made it almost to a T (I eyeball my measurements), added a little more chicken broth because I felt it was too thick for my preference. My husband said this has to be in my top three meals I’ve ever made.
Used Yukon potatoes and only needed to simmer 10ish minutes.
Love it, sharing this recipe with others!! Thank you!
Wow sounds like you nailed it Amanda, I love that your husband said that! Thanks so much for taking the time to leave a review!💖