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GET IT NOWMy Easy Clam Chowder Recipe Tastes Like The Best Ones In Boston
I’ve always loved clam chowder, but after tasting half a dozen bowls around Boston last summer, I was inspired to make my own. Each one was a little different, and it helped me figure out exactly what the best clam chowder should taste like.
Unlike my low carb clam chowder, this version stays closer to traditional, though I still take a few smart shortcuts, like using bacon instead of salt pork. Here’s why I think you’ll love this New England clam chowder recipe as much as I do:
- Comfort food with better flavor – This soup is rich, hearty, and creamy, with tender clams, satisfying potatoes (but less of them than many clam chowder recipes!), veggies, and bacon. I render the bacon first and sauté the veggies in the drippings, which builds a deeper base you can actually taste.
- Thick and creamy without added thickeners – The potatoes naturally thicken the base, the half and half makes it creamy, and the chowder reduces as it cooks. No flour or other thickener in sight. In fact, you can make this recipe as thick as you love just by adjusting the simmer time!
- 7 simple ingredients – Plus salt and pepper, and an optional squeeze of lemon. Easy.
- Perfect for cold nights – I love making this Boston clam chowder when the weather turns cool. It’s hearty enough to feel like a full meal. And the best part? The leftovers reheat beautifully and somehow taste even better the next day.
After my Boston adventures, I perfected this clam chowder recipe by testing it on friends visiting over 2 months throughout the winter. Of all the dishes I served, it was always the first thing to disappear. On one occasion, the kids ate a double batch before the adults could even get a spoonful. Make it with me and you’ll see why!
Clam Chowder Ingredients
Here I explain the best ingredients for my clam chowder recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Clams – I like this brand of canned clams because the ingredients are simple: just clams, clam juice, and salt. Many brands have a lot of preservatives and additives.
- Bacon – Traditional versions use salt pork, but this is not a common ingredient, so I used bacon instead. I’ve never regretted using bacon for something.
- Aromatics – A combo of white onion and celery build a simple, savory base. I’ve used red and yellow onions too, though, and they taste just as good in this clam chowder.
- Potatoes – I use Yukon gold potatoes because they hold their shape, naturally thicken the broth, and get an irresistibly creamy texture once cooked. Red potatoes or russet potatoes work too if you don’t mind a slightly softer texture, but be aware the thickness might be different. You can also use lighter root veggies, like rutabaga or celery root, but they won’t thicken the soup quite as much as potatoes.
- Half and Half – Gives the New England clam chowder that classic creamy texture without feeling too heavy. You can use heavy cream for a richer chowder, whole milk for a lighter one, or full-fat canned coconut milk for a dairy-free option with a similar creamy feel.
- Lemon Juice – Totally optional, but I love adding a small squeeze at the end to brighten it up.
- Bay Leaf, Sea Salt, & Pepper
How To Make Clam Chowder
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the bacon. Place the bacon in a Dutch oven or large pot while still cold, and cook over medium heat until crisp. Transfer to a paper towel-lined plate and chop. Leave some of the bacon drippings in the pot.
- Saute aromatics. Add the onion and celery to the Dutch oven, and cook until softened.
- Simmer the potatoes. Add the potatoes and clam juice you reserved from the canned clams. If needed, add more bottled clam juice until the potatoes are just submerged. Add the bay leaf and simmer until the potatoes are fork-tender.
- Stir in the clams and half & half. Remove the bay leaf before adding them. Heat gently, then remove from heat and stir in the lemon juice. Season with salt and pepper to your taste. I always top my clam chowder with the chopped bacon!
My Tips For The Best Texture
- While in Boston, I learned that traditional clam chowder doesn’t have carrots, garlic, or herbs. You can certainly add these if you like, though.
- The size of the potatoes matters. I aim for 1/2-inch cubes, so they cook at the same rate and turn fork-tender without falling apart. If they’re too small, they can get mushy. Too big, and they take forever to soften.
- I recommend buying a bottle of clam juice in case the cans don’t have enough liquid to submerge the potatoes. You can use chicken broth or vegetable broth, or even water, but clam juice tastes best here.
- Don’t overcook the clams. Since they’re already cooked, they just need a few minutes to heat through. Any longer and they can get a little rubbery.
- Too thick? Add more clam juice and/or half and half to thin out the clam chowder to your liking.
- Too thin? You can simmer for longer to reduce, or blend a small amount of the potatoes with some of the liquid, then return to the pot. As a last resort, you can thicken by making a slurry with 1-2 teaspoons of arrowroot powder or cornstarch and a little water, then stir that into the pot. I never do this because I don’t usually need a thickener at all – the potatoes naturally thicken this clam chowder! Also, it does get thicker as it cools from piping hot to warm eating temperature.
Clam Chowder
My easy clam chowder recipe is just like your Boston faves, with tender clams, bacon, and gold potatoes. Thick and creamy with no thickener!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place the bacon in a large Dutch oven or pot, while still cold. Place over medium heat and cook for about 10 minutes, turning occasionally, until the bacon is crispy. Drain the bacon on a paper towel lined plate, chop, and set aside. Leave the bacon grease in the pot, but you can drain some of it if there's a lot.
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Add the onions and celery to the pot with the bacon grease. Cook over medium heat for 5-8 minutes, stirring occasionally, until the onions are translucent.
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Add the potatoes. Add the juice from the canned clams, reserving the actual clams for later. If the potatoes are not submerged, add water or more clam juice until just barely submerged. Place the bay leaf in the center of the pot and push down into the liquid.
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Bring the soup to a boil. Reduce the heat and simmer for about 20 minutes, until the potatoes are fork tender.
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Remove the bay leaf. Add the chopped clams and half & half. Heat for about 5 minutes, until hot.
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Remove from heat and stir in the lemon juice. Season clam chowder with salt and pepper to your taste. Serve with chopped bacon on top.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the perfect texture, balance the richness, and make sure your New England clam chowder recipe turns out just right every time.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: This clam chowder is perfect to make ahead because the flavors actually get better overnight.
- Reheat: Warm it gently on the stove over low heat, stirring occasionally. If it’s too thick, just add a splash of half and half or milk.
- Freeze: You can freeze this soup for up to 3 months, but I recommend doing so before adding the half and half. Dairy doesn’t thaw well, so you an add it after thawing and reheating instead.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Clam Chowder
2 Comments
Veronika
0Beyond excited to have a homemade version of clam chowder soup, instead of the canned soup. Our family has enjoyed clam chowder very much. All raved how it was the best soup they ever had. Made it twice in the past week 😊
Wholesome Yum D
0Veronika, I love hearing that! Homemade clam chowder is such a game changer! So glad your whole family loved it, and making it twice in one week says everything. 😊