Go Back Email Link
homemade clam chowder soup recipe
Isaac blogger

Creamy New England Clam Chowder

A rich, creamy clam chowder with tender potatoes, savory aromatics, and briny clams simmered in a smooth velvety broth for a classic comforting soup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Soup / Main Dish
Cuisine: New England American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb chopped clams (fresh or canned)
  • 2 cups diced potatoes (Russet or Yukon Gold)
  • 1 cup diced onion
  • 1 cup diced celery
  • 4 –6 slices bacon (optional)
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • Fresh parsley or thyme

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook bacon in a large pot until crisp. Remove and reserve drippings.
  4. Add onion and celery and cook 5–6 minutes until softened.
  5. Add butter and flour and cook 2 minutes, stirring constantly.
  6. Slowly whisk in milk and bring to a gentle simmer.
  7. Add the diced potatoes, clams, and reserved clam juice if using canned clams. Let the mixture simmer gently for about 15–20 minutes, or until the potatoes are tender and can be easily pierced with a fork. Cooking time may vary depending on the size of the potatoes and the heat level.
  8. Reduce heat to low and stir in cream and herbs. Do not boil.
  9. Serve hot. Refrigerate leftovers within 2 hours.

Notes

Add milk slowly to keep the chowder smooth.
• Avoid boiling after adding dairy to prevent curdling.
• Mash a few potatoes for thicker texture if desired.
• Refrigerate leftovers within 2 hours and store up to 3–4 days.
• Reheat gently on the stovetop until warmed through.