New England Clam Chowder Recipe

I am a New England native, so it is my honor and privilege to present this incredible, restaurant-worthy clam chowder to you. If you are new to this recipe, do not worry because the process is simple. This New England Clam Chowder recipe has a creamy broth that is loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes.

New England vs. Manhattan Style

New England Clam Chowder is white and creamy, whereas Manhattan Clam Chowder has a tomato base with no cream.

The Essential Ingredients

Using canned clams is not only super easy, but it allows you to put a plentiful amount of clams in the chowder without spending a ton of money.

• The Clams: This recipe uses 3 (6.5 oz.) cans of chopped clams with their juices reserved, and an additional 8 oz. of clam juice. I use Bar Harbor Chopped Clams and Clam Juice for this recipe.
• The Potatoes: I use 1 ¼ lbs. of Yukon Gold potatoes because I love their creamy consistency. Red potatoes are also a great candidate because they hold up the best, but russet potatoes are the starchiest and more prone to falling apart.
• The Broth Base: The rich soup base utilizes 3 cups of half and half, 1 cup of chicken broth, and 1/3 cup of flour as a thickener.
• Flavor Enhancers: A dash of Worcestershire sauce adds umami, while 1 teaspoon of hot sauce (like Frank’s) enhances the flavor without making the broth spicy.

How to Make It

The longer this chowder simmers, the thicker it gets, so you can control the consistency with that in mind.

1. Cook the Bacon: Cook the bacon slowly over low heat, set aside to cool and chop, and reserve 2 tablespoons of the bacon drippings.
2. Sauté the Aromatics: Add the reserved bacon drippings and butter to the pot over medium heat, then soften the diced onions and celery for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings, and cook for 1 minute.
3. Build the Roux: Add the flour and cook for 2 minutes stirring continuously until the raw flour smell is gone.
4. Add the Liquids: Add the chicken broth and half and half in small splashes, stirring continuously. Stir in the chicken bouillon, bay leaf, additional 8 oz. clam juice, and the juice from the canned clams.
5. Simmer and Reduce: Bring to a gentle boil, reduce to a simmer, and cook partially covered for 20 minutes.
6. Cook the Potatoes: Add the peeled and diced potatoes to the broth and simmer until they are fork-tender, about 20-25 minutes.
7. Add Clams and Serve: Stir in the clams and let them heat through for 5 minutes, then remove the bay leaf. Garnish with parsley, chopped bacon, and freshly cracked pepper before serving.

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