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Creamy New England Clam Chowder Recipe Easy Homemade from Scratch

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A cozy, creamy New England clam chowder made from scratch with simple ingredients like canned clams, bacon, and Yukon Gold potatoes. This recipe delivers a rich, flavorful bowl perfect for chilly evenings or casual lunches.

Ingredients

Scale
  • 2 cans (6.5 oz each) chopped clams with their juice
  • 4 slices thick-cut bacon, chopped
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (16 fl oz) low-sodium chicken broth
  • 1 cup (8 fl oz) heavy cream
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the bacon in a large heavy-bottomed pot over medium heat until crisp, about 5-7 minutes. Remove bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot. If bacon is lean, add a teaspoon of butter.
  2. Add butter to the bacon fat, then sauté onion, celery, and garlic gently for 5-8 minutes until soft and translucent, stirring often.
  3. Sprinkle flour over the softened vegetables and stir well to coat. Cook, stirring constantly, for 2 minutes until the roux is pale golden.
  4. Slowly whisk in chicken broth, ensuring no lumps form. Add diced potatoes, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until potatoes are tender but not falling apart.
  5. Stir in canned clams with their juice and heavy cream. Heat gently without boiling for about 5 minutes to warm through and meld flavors. Season with salt and pepper to taste. Remove bay leaf before serving.
  6. Stir in crispy bacon bits (reserve some for garnish if desired). Sprinkle fresh parsley over the top and ladle chowder into bowls. Serve with crusty bread or oyster crackers.

Notes

Do not boil the chowder after adding cream to prevent curdling. Use Yukon Gold potatoes for best texture. Sweat vegetables slowly to avoid raw onion flavor. Reserve bacon fat for sautéing aromatics to add smoky depth. Season gradually to avoid over-salting. If chowder is too thick, add broth or cream to loosen; if too thin, simmer uncovered to thicken. Fresh clams can be used instead of canned for more vibrant flavor. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For dairy-free, substitute heavy cream with coconut milk or dairy-free cream alternatives.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, homemade chowder, seafood soup, easy chowder recipe, bacon clam chowder

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