New England Clam Chowder Recipe

The Editors at Food Fanatic | Food Fanatic

Need a New England Clam Chowder Recipe? We’ve got you covered.

If there’s one soup that’s enjoyed all year round, it’s got to be New England clam chowder. Did you ever notice it’s always on the menu at summer vacation spots?

New England Clam Chowder Photo

And many of the same people who refuse to eat soup during hot weather will change their minds in a heartbeat after smelling the aroma of fresh chowder being served to nearby tables. It’s intoxicating, if you love seafood.

New England clam chowder features cream or milk, broth, clams, potatoes and sometimes bacon. If you’re wondering how it compares to Boston clam chowder…it’s the same thing.

New England Clam Chowder Picture

Manhattan clam chowder, however, has a tomato base instead of cream. It became well known in New York but originated in Rhode Island, where Portuguese immigrants first substituted tomatoes for the cream in New England clam chowder.

New England Clam Chowder Image

How to Thicken Clam Chowder

Flour or cornstarch can be used as a thickener.

New England Clam Chowder Pic

The flour added in the recipe above should thicken the chowder enough. If you want to thicken it further, add a teaspoon or two of cornstarch to a little bowl, stir in some of the clam chowder until you have a paste, then stir that into your pot of soup.

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New England Clam Chowder Recipe

    8 Servings


  • 6 slices Bacon
  • 1 cup Chopped Onion, diced small (about 1/2 a large onion)
  • 1 teaspoon Minced Garlic
  • 1/2 teaspoon Dried Thyme
  • 3 cups Diced Russet Potatoes, chopped small (about 3 medium potatoes)
  • 3 tablespoons All-Purpose Flour, or cornstarch (or a gluten-free alternative)
  • 1 10 ounce can Whole Clams, reserve juice
  • 2 1/2 cups Chicken Broth, or vegetable broth
  • 1 1/2 cups Half & Half
  • 2 tablespoons Chopped Parsley


  1. In a large soup pot or French oven, fry the bacon until crisp. Remove the bacon and set aside and then crumble once cooled. Keep 2-3 tablespoons of bacon fat in the pan and remove the excess.
  2. Sauté the onions, garlic, and dried thyme until the onions are softened and starting to turn translucent, 2-3 minutes.
  3. Add the potatoes and sauté until slightly softened, another 5 or so minutes.
  4. Sprinkle the flour over the vegetables and cook for several more minutes, or until the flour is lightly browned.
  5. Add the clams, reserved clam juice, and the chicken or vegetable broth.
  6. Simmer until the potatoes are very tender, another 5 minutes. Season to taste with lots of salt and pepper.
  7. Add the half & half, and parsley and serve, topping with the crumbled bacon.
  8. Refrigerate leftover clam chowder in a sealed container for up to three days.


Cooking Method:
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Related Recipes:
Soup Recipes, Stew Recipes, Seafood Recipes, Clam Recipes, Simmered Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
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Author: The Editors at Food Fanatic
Recipe Yields: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 59
Calories 174

% Daily Value*
Total Fat 7g
  Saturated Fat 4g
Sodium 576mg
Total Carbohydrate 16g
  Dietary Fiber 1g
  Sugars 1g
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
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