Clam Chowder New England Creamy, Cozy, Classic

Bowl of creamy New England clam chowder with potatoes and clams, sprinkled with herbs, served with crackers.

New England Clam Chowder is creamy, cozy, and packed with tender clams and potatoes in every spoonful. This version skips bacon but still tastes rich and deeply savory, thanks to buttery veggies and a smart seasoning blend. You’ll get that classic thick, silky texture without any fussy steps. It’s the perfect cold-weather comfort bowl and a total crowd-pleaser for weekends or easy meal prep.

Introduction

If you love a cozy soup that feels like a warm hug, this New England Clam Chowder is for you. It’s creamy, thick, and loaded with tender clams and soft potatoes.

Most chowders use bacon for smoky flavor, but you don’t need it. A little smoked paprika plus buttery sautéed onion and celery builds that same “wow” depth—without bacon.

This New England Clam Chowder is also a meal prep favorite. It reheats beautifully, and it tastes even better the next day once the flavors mingle.

Why You’ll Love This Clam Chowder New England

• Ultimate comfort food — Creamy, thick texture with tender potatoes makes every bite cozy.
• No bacon needed — Smoked paprika and sautéed veggies add savory depth without bacon.
• One-pot soup — Everything comes together in one pot for easy cleanup.
• Weeknight-friendly — Simple steps and pantry staples keep it doable.
• Great for leftovers — The flavor gets even better after a night in the fridge.

Ingredients for Clam Chowder New England

Chowder Base

• unsalted butter (3 tablespoons) — Adds rich flavor and helps soften the veggies. Substitutions: Use olive oil for a lighter option.
• yellow onion, diced (1) — Sweet, savory backbone of the soup. Substitutions: White onion works too.
• celery, diced (2 stalks) — Classic chowder flavor and gentle crunch. Substitutions: Add extra onion if you don’t have celery.
• garlic, minced (2 cloves) — Boosts savory depth. Substitutions: Use 1 teaspoon garlic powder.
• all-purpose flour (1/4 cup) — Thickens the chowder into a creamy bowl. Substitutions: Use a gluten-free 1:1 flour blend.
• clam juice (1 bottle (8 ounces)) — Brings that ocean flavor without effort. Substitutions: Use seafood stock.
• low-sodium chicken broth (2 cups) — Adds body without too much salt. Substitutions: Use seafood stock for stronger flavor.
• bay leaf (1) — Adds gentle background aroma.
• dried thyme (1/2 teaspoon) — Classic cozy seasoning. Substitutions: Use 1 teaspoon fresh thyme.
• smoked paprika (1/4 teaspoon) — Adds a subtle smoky note to replace bacon flavor. Substitutions: Use sweet paprika if you prefer.
• Yukon gold potatoes, diced (1 1/2 pounds) — Creamy potatoes that hold their shape. Substitutions: Use russet potatoes for a softer texture.

To Finish

• canned chopped clams with juice (3 cans (6.5 ounces each)) — Tender clams plus their juice for extra flavor. Substitutions: Use fresh clams if you prefer.
• half-and-half (1 1/2 cups) — Makes the chowder creamy without being too heavy. Substitutions: Use whole milk for lighter, or heavy cream for richer.
• kosher salt (to taste) — Balances and brightens flavors.
• black pepper (1/2 teaspoon) — Adds gentle warmth.
• chopped parsley (2 tablespoons) — Fresh finish on top. Substitutions: Chives work too.
• oyster crackers (for serving) — Classic crunchy topping. Substitutions: Serve with crusty bread.

New England Clam Chowder Recipe Step-by-Step

• 1. Melt the butter in a large pot over medium heat. Add onion and celery and cook 6–8 minutes, stirring, until soft and sweet. Add garlic and cook 30 seconds until fragrant.
• 2. Sprinkle the flour over the veggies and stir constantly for 1–2 minutes. This cooks out the raw flour taste and builds a thick chowder base.
• 3. Slowly whisk in the clam juice and broth. Add bay leaf, thyme, and smoked paprika. Bring to a gentle simmer, stirring so nothing sticks.
• 4. Add the diced potatoes and simmer 12–15 minutes, stirring occasionally, until the potatoes are fork-tender.
• 5. Lower the heat to low. Stir in the canned clams with their juice and the half-and-half. Warm 2–3 minutes until hot, but do not boil (boiling can make dairy separate).
• 6. Taste and season with salt and pepper. Remove the bay leaf.
• 7. Ladle into bowls and top with parsley. Serve with oyster crackers or crusty bread.

Tips for Perfect New England Clam Chowder

• Stir the flour in for a full minute or two so your chowder tastes smooth, not floury.
• Simmer gently—hard boiling can break the creamy texture once dairy is added.
• Cut potatoes into even pieces so they cook at the same time.
• Add clams near the end so they stay tender, not rubbery.
• If the chowder gets too thick, stir in a splash of broth until it’s silky.

Variations & Substitutions

• Extra veggies: Add diced carrots with the celery for a sweeter, heartier chowder.
• More seafood flavor: Swap the chicken broth for seafood stock.
• Thicker chowder: Mash a few potato pieces against the side of the pot, then stir back in.
• Dairy swap: Use whole milk for a lighter bowl, or heavy cream for extra rich.
• Herb twist: Add a pinch of dried dill for a coastal, fresh flavor.

Storing & Reheating

Store chowder in an airtight container in the fridge for up to 3–4 days.
Reheat gently on the stove over low heat, stirring often. Add a splash of broth or milk if it thickens.
Freezing is not ideal because dairy can separate, but you can freeze it for up to 2 months if needed. Thaw overnight in the fridge and reheat slowly, stirring well.

Serving Suggestions

• Oyster crackers or saltines
• Crusty bread or warm rolls
• Simple green salad with lemony dressing
• Roasted corn or a quick veggie side
• A squeeze of lemon on top for brightness

Recipe Card

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Pescatarian

Ingredients

Chowder Base

• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 bottle (8 ounces) clam juice
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 teaspoon smoked paprika
• 1 1/2 pounds Yukon gold potatoes, diced

To Finish

• 3 cans (6.5 ounces each) canned chopped clams with juice
• 1 1/2 cups half-and-half
• to taste kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley
• for serving oyster crackers

Instructions

• 1. Melt the butter in a large pot over medium heat. Add onion and celery and cook 6–8 minutes, stirring, until soft and sweet. Add garlic and cook 30 seconds until fragrant.
• 2. Sprinkle the flour over the veggies and stir constantly for 1–2 minutes. This cooks out the raw flour taste and builds a thick chowder base.
• 3. Slowly whisk in the clam juice and broth. Add bay leaf, thyme, and smoked paprika. Bring to a gentle simmer, stirring so nothing sticks.
• 4. Add the diced potatoes and simmer 12–15 minutes, stirring occasionally, until the potatoes are fork-tender.
• 5. Lower the heat to low. Stir in the canned clams with their juice and the half-and-half. Warm 2–3 minutes until hot, but do not boil (boiling can make dairy separate).
• 6. Taste and season with salt and pepper. Remove the bay leaf.
• 7. Ladle into bowls and top with parsley. Serve with oyster crackers or crusty bread.

Reader Review

This tastes like the chowder I grew up with—thick, creamy, and full of clams. I didn’t miss bacon at all!

If you try this Clam Chowder New England, I’d love a rating, a comment, and a share. Do you like your chowder extra thick, or a little more brothy?

Clam Chowder New England Creamy, Cozy, Classic

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• Author: Donald Anderson
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy New England clam chowder is rich, comforting, and packed with tender potatoes and briny clams—perfect for an easy, cozy dinner.

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Ingredients

Scale 1x2x3x

• 4 slices bacon, chopped
• 1 tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 (6.5-ounce) cans chopped clams, with juice
• 1 cup bottled clam juice
• 2 cups russet potatoes, peeled and diced (about 2 medium)
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1 cup half-and-half
• 1 cup whole milk
• 1 bay leaf

For serving (optional):

• Oyster crackers
• Chopped fresh parsley

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Instructions

1. In a large pot over medium heat, cook bacon until crisp. Remove bacon to a plate; leave about 2 tablespoons drippings in the pot.
2. Add butter, onion, and celery; cook 5 minutes until softened. Add garlic; cook 30 seconds.
3. Stir in flour and cook 1 minute.
4. Add clam juice, canned clam juice, potatoes, thyme, salt, pepper, and bay leaf. Bring to a simmer and cook 12–15 minutes until potatoes are tender.
5. Reduce heat to low. Stir in half-and-half and milk; heat gently 3–5 minutes (do not boil).
6. Stir in clams and cooked bacon; heat 2 minutes. Remove bay leaf. Taste and adjust seasoning.

Notes

• Thicker chowder: Mash a few potato cubes against the side of the pot.
• No bacon: Swap in 1 tablespoon olive oil and add 1/2 teaspoon smoked paprika.
• Make-ahead: Tastes even better the next day; reheat gently over low heat.
• Tools: Large pot or Dutch oven, ladle.
• Estimated nutrition (per serving): ~380 calories, ~15g protein (varies by dairy and bacon).

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup Method:
• Method: Stovetop
• Cuisine: American