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5.0 from 21 votes

New England Clam Chowder

This amazing New England Clam Chowder is chock full of clams and chunks of potatoes simmered in a creamy broth and finished with bacon, littleneck clams, and fresh parsley.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings: 6
Calories: 490 kcal
Course: Soup
Cuisine: American

Ingredients

For the fresh clams (optional)
  • 16 little neck clams purged and rinsed
  • 3 1/2 cups water
For the clam chowder
  • 6 ounces Bacon diced
  • 2 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 large onion diced
  • 3 ribs celery diced
  • 5 cloves garlic minced
  • 1 1/2 pounds Russet potatoes peeled and cut into 1/2" cubes
  • 3 .5-ounce cans chopped clams in juice
  • 3 cups clam juice omit if using fresh clams and broth from above
  • 2 prigs fresh thyme or 2 teaspoons dried thyme
  • 2 large bay leaves
  • 1 1/2 cups heavy cream
  • salt and pepper to taste
  • 1/4 cup flat-leaf Italian parsley minced
  • oyster crackers for serving
  • instant mashed potato flakes for thickening, optional

Instructions

For the littleneck clams
    Cup of Yum
  1. Place the clams and 3 cups of water into a large pot and cover. Turn the heat to medium-high. Once the clams open, remove them to a bowl and tent with foil. Strain the broth through a coffee filter or fine-mesh strainer and reserve for later.
For the clam chowder
  1. Heat a large heavy pot or Dutch oven to medium-low and add the bacon. Cook the bacon until crisp (about 7-10 minutes) then remove the pieces to a plate while reserving the fat in the pot.
  2. Add the onions and celery to the pot along with the butter and cook until soft and translucent (about 10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
  3. Add the flour to the pot. Mix well and cook for about 2 minutes or until white spots disappear. Add the white wine and cook for 1 minute while whisking. Add with the freshly made clam broth (if using the whole clams) or the storebought clam juice and continue to whisk to incorporate.
  4. Add the potatoes, thyme, and bay leaves and bring to a boil.
  5. Once boiling, turn the heat to low and simmer for 20-25 minutes or until the potatoes are tender. Make sure to stir frequently to avoid sticking.
  6. Add the clams and their juices along with the cream. Add half of the reserved bacon to the pot as well. Bring to a low simmer then remove the pot from the heat.
  7. Stir in the parsley and taste the soup. Adjust salt and pepper to taste. If the soup is too thin, start with 1 tablespoon of instant mashed potato flakes and stir. The soup will thicken right up!
  8. Let the soup sit off the heat for 5 minutes then add to bowls. If using the fresh clams, divide them into each bowl along with the remaining bacon. Serve with oyster crackers. Enjoy!

Notes

  • New England clam chowder is not a thick soup!  But, if you want to break tradition and make it thicker, simply add a few teaspoons of instant mashed potatoes at a time to thicken to your liking.
  • Fresh whole clams are nice to have, but not needed.  If omitting, make sure to use the extra 3 cups of storebought clam juice in place of the homemade clam broth.
  • Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.

Nutrition Information

Calories 490kcal (25%) Carbohydrates 40.6g (14%) Protein 15.1g (30%) Fat 42.2g (65%) Saturated Fat 24.1g (121%) Cholesterol 118mg (39%) Sodium 494mg (21%) Potassium 271mg (8%) Fiber 1.4g (6%) Sugar 1.4g (3%) Calcium 120mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 490

% Daily Value*

Calories 490kcal 25%
Carbohydrates 40.6g 14%
Protein 15.1g 30%
Fat 42.2g 65%
Saturated Fat 24.1g 121%
Cholesterol 118mg 39%
Sodium 494mg 21%
Potassium 271mg 6%
Fiber 1.4g 6%
Sugar 1.4g 3%
Calcium 120mg 12%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.