• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups

    Angela @ BakeItWithLove.com · Leave a Comment

    New England Clam Chowder

    Jump to Recipe
    Pin image with text of clam chowder in a white bowl.

    This New England clam chowder with heavy cream is thick and hearty with plenty of bacon bits and diced veggies! You can use fresh, canned, or frozen clams, whichever you prefer. With a side of crackers, this classic chowder makes a tasty lunch or dinner any day of the week!

    Clam Chowder With Heavy Cream

    Clam chowder is one of the comfort foods I miss most about living in the Pacific Northwest (and having called both North Bend and Florence home at times in my life). It's perfect for cold or rainy weather because it fills the belly and warms the soul!

    Out there, you could get made-from-scratch clam chowder at just about any restaurant or grocery store. Now I am on my own to cure my clam chowder cravings, but luckily it's easy enough with this creamy New England clam chowder recipe!

    Square image overhead of clam chowder in a white bowl.
    This New England clam chowder makes a delightfully warm and comforting meal on chilly days!
    Jump to:
    • Clam Chowder With Heavy Cream
    • 🥘 Ingredients For New England Clam Chowder
    • 🔪 How To Make New England Clam Chowder
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🍲 More Soups & Stews
    • 📋 Recipe

    🥘 Ingredients For New England Clam Chowder

    There's no doubt that the ingredient list for this chowder is relatively long. Though the results are more than worth it!

    Tall image showing ingredients needed for clam chowder.
    • Bacon - 6 slices of bacon.
    • Celery - 5 stalks of celery, sliced.
    • Carrots - 3 large carrots, sliced.
    • Onion - 1 medium yellow onion (diced, or use white onion).
    • Garlic - 1 tablespoon of minced garlic (about 4 cloves).
    • All-Purpose Flour - ½ cup of all-purpose flour.
    • Clam Juice - 8 ounces of clam juice.
    • Heavy Cream - 2 cups of heavy cream at room temperature.
    • Whole Milk - 2 cups of whole milk at room temperature.
    • Potatoes - 1 ½ pounds of potatoes (about 4-5 potatoes peeled and diced, *see note).
    • Bay Leaves - 2 whole bay leaves, removed before serving.
    • Dried Thyme - 1 teaspoon of thyme.
    • Dried Dill Weed - 1 teaspoon of dried dill weed.
    • Clams - 10 ounces of clams (fresh clam meat, 1 10-ounce package of defrosted frozen clams, or 3 cans of whole clams).
    • Salt & Pepper - ½ tsp each of salt & pepper (more or less to taste).

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    🔪 How To Make New England Clam Chowder

    There may be a lot of ingredients, but the recipe is deceptively simple. The longer you boil your chowder, the thicker it will be!

    A batch of this chowder should serve about 6 people. However, if you have a large enough pot, you can always double it and freeze some for later!

    Process image 1 showing bacon frying in pan.
    Process image 2 showing onions, carrots and celery sauteing in pan.
    Process image 3 showing garlic added.
    Process image 4 showing flour added.
    1. Cook bacon. Cook 6 slices of bacon in a large heavy-bottomed pot or Dutch oven over medium-high heat for about 6 minutes until crisp. Transfer the cooked bacon to a paper towel-lined plate and leave the bacon grease in your pot.
    2. Soften the veggies. Add 5 stalks of sliced celery, 3 sliced carrots, and 1 diced yellow onion to the pot and cook until softened, about 5 minutes. Add in 1 tablespoon of minced garlic and cook for 30 seconds more, just until fragrant.
    3. Make a mirepoix. Add ½ cup of all-purpose flour to the pot with the vegetables and stir to combine. Cook for a few minutes, stirring occasionally.
    4. Add liquids. Pour 8 ounces of clam juice, 2 cups of heavy cream, and 2 cups of milk into the pot and whisk until smooth. Then add 1 ½ pounds of diced potatoes, 2 bay leaves, 1 teaspoon of thyme, and 1 teaspoon of dill weed. Add water as needed to cover the potatoes and bring to a low boil.
    5. Boil. Boil for 15-20 minutes, or until potatoes are fork-tender and the soup is thickened. Add 10 ounces of clams and simmer for 5 minutes until warmed through.
    6. Garnish and serve. Add salt & pepper to taste and remove bay leaves. Garnish with crispy bacon bits and fresh parsley, if desired, and serve while hot.
    Process image 5 showing flour combined with veggies.
    Process image 6 showing clam juice and cream added, with seasoning.
    Process image 7 showing combined soup.
    Process image 8 showing clams added last.

    Some crusty French bread would be perfect for dunking in chowder if not using crackers. You could also serve it with a wedge salad for a hearty soup and salad combo! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • If using fresh clams in the shell, you will need to steam them first. Steam the clams in their shells over medium heat in a covered pot for 5-7 minutes, then use a spoon to remove the meat. Set it aside and follow the recipe as directed. 
    • If using whole clams, you may prefer to roughly chop the clams before adding them to the chowder. My hubby and daughter love them left whole!
    • Russet potatoes will hold up best to boiling and their starchiness will help to thicken the chowder. However, red potatoes will hold up best to freezing if that is your plan. 

    🥡 Storing & Reheating

    Keep leftover New England clam chowder in a sealed airtight container in the fridge for up to 4 days.

    You may freeze it in a heavy-duty freezer bag or airtight container for up to 3 months (the potatoes may be softer after freezing). 

    Reheating New England Clam Chowder

    Reheat your chowder on the stovetop over medium heat for about 10 minutes or until sufficiently hot.

    ❓ FAQ

    Are Clams shellfish?

    Yes. So if you or someone you are cooking for has a shellfish allergy, you will want to avoid clam chowder.

    What Makes New England Clam Chowder Different?

    There are many types of clam chowder and one of the most common variables is the base. New England or 'Boston-style' clam chowder uses milk and cream as its base. This makes it significantly thicker than say a Manhattan clam chowder, which is tomato-based.

    Can I Freeze Clam Chowder?

    Yes! Clam chowder freezes well. Simply place the cooled chowder in an airtight freezer bag or container and remove as much air as possible. It will last for 3 months or so. I do recommend using red potatoes if you plan on freezing your chowder because they hold up better than russets or other types.

    Tall image overhead of clam chowder in a white bowl with a spoonful of soup.

    🍲 More Soups & Stews

    • Creamy Yellow Squash Soup - This summer squash soup is velvety smooth with lots of flavor and can be gluten-free, vegan, or vegetarian-friendly!
    • Split Pea Soup - If you're looking for some fall comfort food, this hearty split pea soup is it!
    • Creamy Crockpot Ham Potato Soup - Toss the ingredients in the crockpot and go about your day. You'll have a rich and comforting soup ready for dinner!
    • Rabbit Stew - Don't knock it 'til you try it, this rabbit stew is full of flavor and hearty vegetables!
    • Leftover Turkey Noodle Soup - Ditch the after-Thanksgiving turkey sandwiches this year and try making turkey noodle soup instead!
    • Gumbo Soup - With juicy shrimp and andouille sausage, any day is a good day when gumbo's on the menu!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Close up image overhead of clam chowder in a white bowl.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 3 reviews

    New England Clam Chowder

    This New England clam chowder with heavy cream is thick and hearty with plenty of bacon bits and diced veggies! You can use fresh, canned, or frozen clams, whichever you prefer. With a side of crackers, this classic chowder makes a tasty lunch or dinner any day of the week!
    Author | Angela
    Servings: 6 servings
    Calories: 587kcal
    Prep 10 minutes
    Cooking 40 minutes
    Total Time 50 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 6 slices bacon
    • 5 stalks celery (sliced)
    • 3 large carrots (sliced)
    • 1 medium yellow onion (diced, or use white onion)
    • 1 tablespoon garlic (about 4 cloves, minced)
    • ½ cup all-purpose flour
    • 8 oz clam juice
    • 2 cups heavy cream
    • 2 cups whole milk
    • 1 ½ lbs potatoes (About 4-5 potatoes peeled and diced)
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried dill weed
    • 10 oz clams (fresh clam meat, 1 10-ounce package of defrosted frozen clams, or 3 cans of whole clams)
    • ½ teaspoon each, salt & pepper (to taste)

    Instructions

    • Cook the bacon in a large heavy-bottomed pot or Dutch oven over medium-high heat for about 6 minutes until crisp. Transfer the cooked bacon to a paper towel-lined plate and leave the bacon grease in your pot.
      6 slices bacon
    • Add the sliced celery, carrots, and onion to the pot and cook until softened, about 5 minutes. Add in the minced garlic and cook for 30 seconds more, just until fragrant.
      5 stalks celery, 3 large carrots, 1 medium yellow onion, 1 tablespoon garlic
    • Add the flour to the pot with the vegetables and stir to combine. Cook for a few minutes, stirring occasionally.
      ½ cup all-purpose flour
    • Pour the clam juice, heavy cream, and milk into the pot and whisk until smooth. Then add the potatoes, bay leaves, thyme, and dill weed. Add water as needed to cover the potatoes and bring to a low boil.
      8 oz clam juice, 2 cups heavy cream, 1 ½ lbs potatoes, 2 cups whole milk, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried dill weed
    • Boil for 15-20 minutes, or until potatoes are fork-tender and the soup is thickened. Add the clams and simmer for 5 minutes until warmed through.
      10 oz clams
    • Add salt & pepper to taste and remove bay leaves. Garnish with crispy bacon bits and fresh parsley, if desired, and serve while hot.
      ½ teaspoon each, salt & pepper

    Equipment You May Need

    Chef's Knife
    Large Stockpot
    Wooden Spoon

    Notes

    • If using fresh clams in the shell, you will need to steam them first. Steam the clams in their shells over medium heat in a covered pot for 5-7 minutes, then use a spoon to remove the meat. Set it aside and follow the recipe as directed. 
    • If using whole clams, you may prefer to roughly chop the clams before adding them to the chowder. My hubby and daughter love them left whole!
    • Russet potatoes will hold up best to boiling and their starchiness will help to thicken the chowder. However, red potatoes will hold up best to freezing if that is your plan. 
    • Traditionally New England clam chowder is served with oyster crackers, though any type of crackers or crusty bread would be delicious.
    • To Store: Keep leftover New England clam chowder in a sealed airtight container in the fridge for up to 4 days. You may freeze it in a heavy-duty freezer bag or airtight container for up to 3 months (the potatoes may be softer after freezing). 
    • To Reheat: Reheat your chowder on the stovetop over medium heat for about 10 minutes or until sufficiently hot.

    Nutrition

    Calories: 587kcal (29%) | Carbohydrates: 45g (15%) | Protein: 13g (26%) | Fat: 40g (62%) | Saturated Fat: 23g (144%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 116mg (39%) | Sodium: 395mg (17%) | Potassium: 985mg (28%) | Fiber: 5g (21%) | Sugar: 11g (12%) | Vitamin A: 6651IU (133%) | Vitamin C: 30mg (36%) | Calcium: 206mg (21%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best clam chowder soup, best soup recipes, clam chowder, clam chowder soup recipe, clam chowder with bacon, Fall Soup recipes, New England Clam Chowder, New England clam chowder with heavy cream, seafood, soup recipes
    Course Main Course, Soup, Soup Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Cumin Substitute
    What To Serve With Chicken Schnitzel »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Southern Corn Fritters
    • Boneless Chicken Wings
    • Buffalo Shrimp
    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip

    Valentine's Day

    • Red Velvet Valentine's Day Treats
    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love