This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This rich and creamy homemade New England clam chowder is packed full of meaty clams, bacon, buttery yellow potatoes, and a touch of heavy cream.
Have you been craving the perfect winter soup?
Well, look no further than this hearty homemade New England clam chowder!
This chowder is packed full of clams, veggies, bacon, potatoes, and a touch of cream.
I made this soup extra easy but using canned clams (well, for the photos I might have added a few fresh steamed clams) in water but you can use fresh clams if they are easy to find in your area.
This soup is extra hearty and is a dream to serve on cold winter days.
Plus it’s ready in under an hour and great topped with oyster crackers, crispy bacon, and even a sprinkle of Old Bay seasoning.
Ingredients for New England clam chowder
- Thick sliced bacon
- Celery
- Onions
- Garlic
- Yellow baby potatoes
- Fresh thyme
- Dried oregano
- Crushed red pepper
- Kosher salt
- Black pepper
- All-purpose flour
- Canned clams in water
- Clam juice
- Heavy cream
Using fresh clams
Using canned clams is perfectly acceptable for this recipe, but it is equally delicious if you opt to use fresh clams.
To use fresh clams steam 2 dozen cleaned cherrystone clams.
After they are steamed, pull out the clams and chop them for the soup.
Add them to the soup in place of the canned cans.
However, because you’ll be using fresh clams you won’t have the juice from the canned clams which we use as part of the broth. The juice from the cans equals roughly 2 cups so add in 2 cups, or 2 extra (8ounce) bottles of clam juice.
Using chicken stock
If you’re looking to make this soup less clammy (or you can’t find clam juice) you can replace the bottled clam juice with chicken stock.
Toppings for clam chowder
I’m happy to eat my clam chowder any way I can get it but my favorite toppings are:
- Crispy bacon
- Oyster crackers
- Minced fresh parsley
- Sprinkle Old Bay seasoning
- Dash of hot sauce
More soup recipes
Homemade New England Clam Chowder
Ingredients
- 8 slices thick sliced bacon, diced
- 2 celery stalks, small dice
- 1 large yellow onion, small dice
- 4 cloves garlic, minced
- 2 pounds baby yellow potatoes, cut into 1/2 inch chunks
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 4 6.5 ounce cans chopped clams in water, USE THE CLAM JUICE DON'T DRAIN
- 3 8 ounce bottles clam juice, 3 cups
- 1 bay leaf
- 1 cup heavy cream
Instructions
- In a large soup pot set over medium heat add bacon.
- Once the bacon starts to render its fat add in diced celery and onion.
- Cook over medium heat until the vegetables are soft and translucent.
- Add in garlic and saute until fragrant, about 30 seconds.
- If your bacon does not give off a lot of fat drizzle in a little olive oil or a tablespoon of unsalted butter.
- Add potatoes, thyme leaves, red pepper flakes, oregano, kosher, salt, and black pepper to the pan. Stir to combine.
- Sprinkle in flour and toss to combine until you see no more dry flour.
- Add the clams WITH THEIR JUICE to the pan along with bottled clam juice and bay leaf.
- Stir and bring to a simmer, reduce heat to low, and simmer for 15-20 minutes or until your potatoes are fork tender.
- When your potatoes are soft add your heavy cream, stir to combine, taste, and season if needed, and serve hot with oyster crackers.
Notes
- Using fresh clams: Steam 2 dozen cherrystone clams and dice the meat. You'll need to use 2 more cups of clam juice to make up for the lack of clam juice found in the cans.
- Each can of diced clams should give you 1/2 cup of clam juice. That means you'll like need 3 bottles of clam juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been down the red and white can route too but luckily saw the light many years ago. Soups are too easy to make and this one my dear looks ABSOLUTELY fantastic!
I haven’t had chowder in ages…this looks wonderful
I’ve only had homemade clam chowder once and you are right, it is worlds different from the canned stuff. You can barely even call it the same soup! I’ve never made my own chowder, but you are really tempting me to give it a try!
I’m going to San Francisco next week and I totally want to walk over the bridge if it means I can have clam chowder afterwards. This looks awesome!
I swear that eating clam chowder out of a Boudin sourdough bread bowl I’m San Francisco has forever ruined me for any other–it’s just so perfect. Seriously. That whole experience at random times throughout my life is the reason that I’ve never attempted clam chowder at home. Yours looks so perfect that I might need to rethink my stance on it all.
Can I seriously move in and grab some of that soup from you. Just a bowl or two??? I love everything you did with it and totally plan on making it in my home! Thanks for the new recipe on a classic fave of mine! xo Nic
Same here! I totally thought clam chowder came from the Campbell’s company and was turned off to it for quite some time. I HAVE to try this home made version! I too have never cooked with clams, I will be brave though cause I really want to try this soup!
clam chowder is the best! and you know I love oyster crackers. yum!
I didn’t even know people *could* walk over the golden gate bridge…..that sounds….terrible. haha
I recently tried some “real” clam chowder and I’m hooked. I can’t wait to make this!
My step dad makes a new england clam chowder that is to die for – but the worst part is – IVE NEVER WRITTEN IT DOWN!! I have to try yours out next time I have a craving which I’m sure will be very soon!