By Becky Hardin
Published Aug 23, 2022
This easy New England Clam Chowder recipe is loaded with bacon, clams, veggies and a host of other delectable goodies. It has the best, thick, creamy consistency, and the flavor is outstanding! This chowder is so easy to make, and works as a comforting dinner, or a good starter for your favorite seafood dinner.
What’s in this Clam Chowder recipe?
This old-fashioned, New England style clam chowder recipe is filled with lots of delicious ingredients. And it’s extra tasty with the seasoned oyster crackers on top!
- Clams: I used a mix of whole baby clams and chopped clams. Canned clams with liquid are the most convenient.
- Clam Juice: This adds more liquid into the chowder.
- Potatoes: I recommend using russet potatoes for this recipe since they hold up well as they boil and soften. You can also use Yukon Gold potatoes.
- Chicken Bouillon Cubes: Instant bouillon cubes provide a rich and savory flavor into the base of this soup.
- Bacon: Bits of crispy bacon adds more savoriness and texture into the soup.
- Vegetables: This clam chowder recipe uses a mix of carrots, celery, and onion.
- Flour: Adding flour while you cook the vegetables coats them in a way that ultimately creates a thicker texture and consistency in the chowder.
- Half and Half: This adds a creamier texture. You could substitute heavy cream for a slightly richer liquid.
Tips!
If you’d like to use fresh clams , I recommend using cherrystone, quahogs, or little necks. Scrub the shells, boil the clams until they pop open (discard any clams that do not open), clean the bellies, then chop the clams into bite-sized pieces. Save the clam cooking liquid to reduce into a clam stock for the chowder.
Can I make gluten-free New England Clam Chowder?
You can make this chowder gluten-free by using 1 tablespoon of cornstarch mixed with 1 tablespoon of water in place of the all-purpose flour. To make the seasoned crackers gluten-free, use gluten-free oyster crackers.
Chowder is a type of soup characterized by its creamy and rich broth, often made thick through the addition of heavy cream or milk. New England clam chowder includes clams, bacon, potatoes, and vegetables.
New England clam chowder is thick and creamy thanks to lots of heavy cream and potatoes, while Manhattan clam chowder is thin and brothy due to its tomato base. Manhattan clam chowder does not contain any dairy at all and instead contains a larger quantity of vegetables, making it more similar to a minestrone soup than a traditional chowder.
I do not recommend making this chowder in a crockpot, as the clams will likely overcook and become rubbery and tough.
If you prefer a thicker consistency, you can increase the amount of flour in the recipe by 1-2 tablespoons. If the soup thickens too much while simmering, add a little more half-and-half, milk, or cream. If it is too thin, cook longer to reduce to desired thickness.
How to Make Ahead and Store Clam Chowder
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop, stirring constantly to prevent scorching, until just warmed through.
I do not recommend freezing this dish, as the cream is likely to separate and the potatoes may become mushy.
You can make the seasoned oyster crackers up to 2 weeks in advance, and keep them in an airtight container or resealable bag.
What to Serve with New England Clam Chowder
This classic New England clam chowder recipe can be served as a main dish, a side, or as a starter before dinner. It pairs deliciously with scalloped oysters , lobster tails , Baltimore crab cakes , seared scallops , or pan-fried tilapia .
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 3 russet potatoes peeled and cut into ½-inch cubes
- ▢ 2 cups half-and-half
- ▢ ¾ cup water
- ▢ 1 bay leaf
- ▢ 2 instant chicken bouillon cubes divided
- ▢ Freshly ground black pepper to taste
- ▢ ½ pound bacon cut into ¼-inch lardons
- ▢ 2 carrots peeled and diced
- ▢ 2 ribs celery diced
- ▢ 1 yellow onion diced
- ▢ 1 clove garlic diced
- ▢ 2 tablespoons all-purpose flour
- ▢ 4 ounces clam juice about ¼ cup (use more if desired)
- ▢ 10 ounces canned whole baby clams undrained (1 can)
- ▢ 6.5 ounces canned chopped clams undrained (1 can)
- ▢ 3 sprigs fresh thyme
- ▢ Kosher salt optional, to taste
For the Seasoned Oyster Crackers
- ▢ 4 tablespoons unsalted butter ½ stick
- ▢ 4 cups Oyster crackers
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon crushed red pepper flakes
Video
Instructions
For the Chowder
- Place the potatoes in a Dutch oven and cover with half-and-half and water. Add the bay leaf, one chicken bouillon cube, and black pepper. Bring the potatoes just to a boil, stir, cover, and reduce the heat to lowest temperature. Simmer for 15 minutes, or until a paring knife inserted into them still meets some resistance. 3 russet potatoes, 2 cups half-and-half, ¾ cup water, 1 bay leaf, 2 instant chicken bouillon cubes, Freshly ground black pepper
- While the potatoes cook, crisp the bacon in a frying pan set over medium-high heat. When the bacon is ready, transfer it to a paper towel-lined plate. Set aside. ½ pound bacon
- Add the diced carrots, celery, and onions to the bacon drippings. (If necessary, add 1-2 tablespoons olive oil.) Sauté the vegetables until the onions are translucent and carrots and celery have softened, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds. 2 carrots, 2 ribs celery, 1 yellow onion, 1 clove garlic
- Sprinkle the vegetables with the flour and stir until no dry flour is visible. 2 tablespoons all-purpose flour
- Transfer the vegetables to a paper towel-lined plate; set aside.
- When the potatoes are ready, add the cooked vegetables to the potatoes and stir well.
- Add the clam juice, chopped and whole clams, thyme leaves, and more black pepper. 4 ounces clam juice, 10 ounces canned whole baby clams, 6.5 ounces canned chopped clams, 3 sprigs fresh thyme
- Stir well and simmer for 5 minutes. Taste the soup and, if needed, add the second chicken bouillon cube. Simmer another 10 minutes and taste the soup again. If needed, season the soup with additional kosher salt and freshly ground black pepper. Kosher salt
For the Seasoned Oyster Crackers
- Adjust the oven rack to the middle position and preheat oven to 250°F.
- In a medium bowl, mix together the butter, crackers, salt, and crushed red pepper flakes until the crackers are fully coated by the butter. 4 tablespoons unsalted butter, 4 cups Oyster crackers, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper flakes
- Pour the crackers onto a large, rimmed baking sheet and bake for 20-30 minutes, or until golden brown. Allow to cool before serving. Keep in an airtight container for up to 2 weeks.
Equipment
- Dutch Oven
- Baking Sheet
Becky’s Tips
- If you’d like to use fresh clams, use cherrystone, quahogs, or little necks. If using fresh clams, be sure to scrub the shells, boil the clams until they pop open (discard any clams that do not open), clean the bellies, then chop the clams into bite-sized pieces. Save the clam cooking liquid to reduce into a clam stock for the chowder.
- While I recommend using russet potatoes for this recipe, you can also use Yukon gold.
- Use heavy cream in place of the half-and-half for a richer chowder.
- If you prefer a thicker consistency, you can increase the amount of flour in the recipe by 1-2 tablespoons.
- If the soup thickens too much while simmering, add a little more half-and-half, milk, or cream. If it is too thin, cook longer to reduce to desired thickness.
Nutrition information is automatically calculated, so should only be used as an approximation.
MoreChowder RecipesWe Love
- Shrimp Corn Chowder
- Cheesy Mexican Chicken Chowder
- Bacon Corn Chowder
- Cheesy Potato Chowder
New England Clam Chowder Recipe
Equipment
- Dutch Oven
- Baking Sheet
Ingredients
- 3 russet potatoes peeled and cut into ½-inch cubes
- 2 cups half-and-half
- ¾ cup water
- 1 bay leaf
- 2 instant chicken bouillon cubes divided
- Freshly ground black pepper to taste
- ½ pound bacon cut into ¼-inch lardons
- 2 carrots peeled and diced
- 2 ribs celery diced
- 1 yellow onion diced
- 1 clove garlic diced
- 2 tablespoons all-purpose flour
- 4 ounces clam juice about ¼ cup (use more if desired)
- 10 ounces canned whole baby clams undrained (1 can)
- 6.5 ounces canned chopped clams undrained (1 can)
- 3 sprigs fresh thyme
- Kosher salt optional, to taste
For the Seasoned Oyster Crackers
- 4 tablespoons unsalted butter ½ stick
- 4 cups Oyster crackers
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
Instructions
For the Chowder
- Place the potatoes in a Dutch oven and cover with half-and-half and water. Add the bay leaf, one chicken bouillon cube, and black pepper. Bring the potatoes just to a boil, stir, cover, and reduce the heat to lowest temperature. Simmer for 15 minutes, or until a paring knife inserted into them still meets some resistance. 3 russet potatoes, 2 cups half-and-half, ¾ cup water, 1 bay leaf, 2 instant chicken bouillon cubes, Freshly ground black pepper
- While the potatoes cook, crisp the bacon in a frying pan set over medium-high heat. When the bacon is ready, transfer it to a paper towel-lined plate. Set aside. ½ pound bacon
- Add the diced carrots, celery, and onions to the bacon drippings. (If necessary, add 1-2 tablespoons olive oil.) Sauté the vegetables until the onions are translucent and carrots and celery have softened, about 5-6 minutes. Add the garlic and cook for an additional 30 seconds. 2 carrots, 2 ribs celery, 1 yellow onion, 1 clove garlic
- Sprinkle the vegetables with the flour and stir until no dry flour is visible. 2 tablespoons all-purpose flour
- Transfer the vegetables to a paper towel-lined plate; set aside.
- When the potatoes are ready, add the cooked vegetables to the potatoes and stir well.
- Add the clam juice, chopped and whole clams, thyme leaves, and more black pepper. 4 ounces clam juice, 10 ounces canned whole baby clams, 6.5 ounces canned chopped clams, 3 sprigs fresh thyme
- Stir well and simmer for 5 minutes. Taste the soup and, if needed, add the second chicken bouillon cube. Simmer another 10 minutes and taste the soup again. If needed, season the soup with additional kosher salt and freshly ground black pepper. Kosher salt
For the Seasoned Oyster Crackers
- Adjust the oven rack to the middle position and preheat oven to 250°F.
- In a medium bowl, mix together the butter, crackers, salt, and crushed red pepper flakes until the crackers are fully coated by the butter. 4 tablespoons unsalted butter, 4 cups Oyster crackers, ½ teaspoon kosher salt, ½ teaspoon crushed red pepper flakes
- Pour the crackers onto a large, rimmed baking sheet and bake for 20-30 minutes, or until golden brown. Allow to cool before serving. Keep in an airtight container for up to 2 weeks.
Video
Notes
- If you’d like to use fresh clams, use cherrystone, quahogs, or little necks. If using fresh clams, be sure to scrub the shells, boil the clams until they pop open (discard any clams that do not open), clean the bellies, then chop the clams into bite-sized pieces. Save the clam cooking liquid to reduce into a clam stock for the chowder.
- While I recommend using russet potatoes for this recipe, you can also use Yukon gold.
- Use heavy cream in place of the half-and-half for a richer chowder.
- If you prefer a thicker consistency, you can increase the amount of flour in the recipe by 1-2 tablespoons.
- If the soup thickens too much while simmering, add a little more half-and-half, milk, or cream. If it is too thin, cook longer to reduce to desired thickness.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
