Dinner · American

New England Clam Chowder

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 30, 2026

This creamy clam chowder is loaded with tender clams, smoky bacon, and chunks of potato in a rich, silky broth. Cooking the clams first gives you a briny homemade stock that makes all the difference. Serve it in bowls with crusty bread, or go all out and ladle it into hollowed-out rolls.

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New England Clam Chowder

Why you'll love this

  • Restaurant-quality chowder made from scratch at home.
  • The homemade clam stock gives it deep, briny flavor.
  • Smoky bacon and creamy potatoes make it pure comfort.
  • Ready in under an hour.

EveryDayMeal recipe

New England Clam Chowder

Prep
20m
Cook
30m
Total
50m
Serves
4
Level
Medium

Ingredients

  • 3 1/4 pounds fresh clams, scrubbed
  • 3 1/2 tablespoons butter
  • 5 ounces bacon, chopped
  • 1 onion, finely chopped
  • a few sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 2/3 cup whole milk
  • 2/3 cup heavy cream
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons fresh parsley, chopped
  • 2 cups water

Equipment

  • Large pot with lid
  • Colander
  • Fine strainer
  • Measuring cup
  • Ladle

Instructions

  1. Rinse the clams under several changes of cold water and drain well, discarding any that stay open when tapped.
  2. Put the clams in a large pot with 2 cups of water. Cover, bring to a boil, and simmer for about 2 minutes, just until the shells pop open (do not overcook or they turn rubbery).
  3. Pour everything into a colander set over a bowl to catch the cooking liquid. Once cool enough to handle, pull the clam meat from the shells, reserving a handful of empty shells if you want them for serving.
  4. Carefully strain the clam liquid into a measuring cup, leaving any grit behind in the bottom of the bowl. You should have roughly 3 1/4 cups of flavorful stock.
  5. In the same pot, melt the butter and cook the bacon for 3 to 4 minutes until it starts to brown and the fat renders.
  6. Stir in the onion, thyme, and bay leaf, then cook gently for about 10 minutes until the onion is soft and golden so the base tastes sweet and mellow.
  7. Sprinkle in the flour and stir to make a sandy paste, cooking for 2 minutes to lose the raw flour taste.
  8. Gradually stir in the clam stock, then the milk and cream, whisking until smooth so the broth stays silky.
  9. Add the potatoes, bring to a gentle simmer, and cook for about 10 minutes until the potatoes are tender when pierced with a fork.
  10. Mash a few potato chunks against the side of the pot to thicken the chowder naturally while leaving plenty of defined chunks.
  11. Stir in the clam meat (and reserved shells, if using) and simmer for 1 minute just to heat through.
  12. Season with plenty of black pepper and salt if needed, stir in the parsley, and ladle into bowls or hollowed-out crusty rolls.

Tips from the kitchen

  • Save the strained clam liquid: it is the backbone of the chowder's flavor, so pour slowly and leave the grit behind.
  • Do not boil the chowder hard once the cream is in, or it can separate. Keep it at a gentle simmer.
  • Add the clam meat at the very end and warm it briefly so it stays tender instead of tough.

Estimated nutrition per serving: 430 cal · 22g protein · 28g carbs · 27g fat

Make it your own

  • Swap the fresh clams for two 10-ounce cans of chopped clams plus bottled clam juice to save time.
  • Stir in a cup of corn kernels for a sweeter, heartier chowder.
  • Use half-and-half instead of heavy cream for a lighter version.

Storing & make-ahead

Cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat, stirring often, and avoid boiling so the cream stays smooth. Not recommended for freezing since the potatoes and cream can turn grainy.

Good to know

Can I use canned clams?
Yes. Use about two 10-ounce cans of chopped clams and replace the homemade stock with bottled clam juice. Add the clams at the end to warm through.
How do I know the clams are done?
They are done as soon as the shells open, usually about 2 minutes. Discard any that stay tightly shut.
Why is my chowder thin?
Mash more of the cooked potatoes against the pot to release their starch, or simmer a few extra minutes to reduce and thicken.
Can I make it ahead?
Yes, make it a day ahead and reheat gently. The flavor deepens overnight, but add the parsley fresh when serving.

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