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Easy New England Clam Chowder from Scratch: Best Homemade Recipe

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This creamy, rich New England clam chowder is made from scratch with simple ingredients like bacon, potatoes, and canned clams. It’s a quick and easy weeknight dinner that tastes like it simmered for hours.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour (optional)
  • 2 cups chicken broth or seafood stock
  • 2 cans (6.5 oz each) chopped clams, with juice
  • 2 cups heavy cream or half-and-half
  • 3 cups Yukon Gold potatoes, diced into ½-inch cubes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the bacon. Place your pot over medium heat. Add the chopped bacon and cook until it’s crispy and the fat has rendered out, about 5-7 minutes. Stir occasionally so it browns evenly. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
  2. Sauté the aromatics. Add the diced onion to the pot with the bacon fat. Cook over medium heat until the onion is soft and translucent, about 4-5 minutes. If you’re using celery or carrot, add them now too. Stir in the minced garlic and cook for another 30 seconds until it smells amazing.
  3. Make the roux (optional). If you’re using flour, sprinkle it over the cooked onions and stir constantly for 1-2 minutes. This cooks out the raw flour taste and helps thicken the chowder. The mixture will look pasty and smell a little nutty. If you’re skipping the flour, just move on to the next step.
  4. Add the liquids. Slowly pour in the chicken broth while stirring. This helps the flour incorporate smoothly without lumps. Then add the clam juice from both cans of clams — yes, all of it. Don’t add the clams themselves yet; we’ll save those for later so they stay tender.
  5. Add the potatoes and seasonings. Toss in the diced potatoes, bay leaf, dried thyme, and a pinch of black pepper. Stir everything together. Bring the chowder to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  6. Add the cream and clams. Once the potatoes are done, remove the bay leaf and discard it. Reduce the heat to low. Slowly stir in the heavy cream and the chopped clams. Let the chowder heat through for another 3-5 minutes. Do NOT let it boil after adding the cream — it can curdle and separate. Just a gentle simmer is all you need.
  7. Season and finish. Taste the chowder and adjust the salt and pepper as needed. Remember that the bacon and clam juice add salt, so go easy. Stir in half of the cooked bacon, reserving the rest for garnish.
  8. Serve. Ladle the chowder into bowls. Top with the reserved crispy bacon and a sprinkle of fresh parsley. Serve with crusty bread or oyster crackers on the side.

Notes

Don’t boil the dairy once added; keep heat low to prevent curdling. Bacon fat adds essential flavor. Cut potatoes evenly for consistent cooking. Chowder tastes even better the next day. Watch the salt—canned clams and bacon are already salty.

Nutrition

Keywords: New England clam chowder, easy clam chowder, homemade clam chowder, clam chowder recipe, quick clam chowder, weeknight dinner, comfort food

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