The BEST New England Clam Chowder Recipe

There’s something about a big, steamy bowl of New England clam chowder that just feels like home. The creamy broth, the tender clams, those soft potatoes that soak up every bit of flavor… it’s like a hug in a bowl. This recipe is one of my ultimate comfort meals — and every time I make it, the whole kitchen fills with that nostalgic, briny scent that takes me straight to a seaside shack on the East Coast.

What makes this version the best? We’re talking rich, velvety creaminess without being heavy, the perfect balance of smoky turkey bacon (yep — no pork here, but still all the flavor!), hearty chunks of potato, and sweet, tender clams. It’s cozy, filling, and absolutely packed with flavor. Plus, it’s easy to make on a weeknight but special enough to serve on a chilly weekend with friends or family.

I first started making clam chowder from scratch after a trip to Cape Cod. There was this tiny little spot by the water, and their chowder was unlike anything I’d ever tasted — smooth, but chunky, savory but subtly sweet from the clams. I came home determined to recreate that experience. After many test runs, tweaks, and taste tests (my family didn’t complain!), this recipe was born. And now? It’s our go-to for rainy days, snow days, or just when we need a little comfort in a bowl.

Why You’ll Love This New England Clam Chowder

• Creamy but not too thick: The broth is smooth, rich, and perfectly coats the back of your spoon without feeling like glue. A mix of whole milk and just a splash of cream keeps it luscious but light enough for seconds.
• Packed with flavor: Turkey bacon adds a savory smokiness that pairs beautifully with the briny clams. The onions and celery give it depth, and the thyme adds that cozy, herby warmth.
• Clam-forward without being fishy: We use both chopped clams and bottled clam juice for maximum clam flavor. No bland chowder here!
• One pot, super easy: This chowder comes together in one big pot — no fancy steps or equipment needed. Just classic, comforting cooking.
• Family favorite: Even picky eaters come back for seconds. Serve it with some crusty bread and you’ve got a full, soul-warming meal.

You know how some chowders can feel like a bowl of glue or too thin and brothy? Not this one. The potatoes are tender but hold their shape, the broth is creamy without being over-the-top, and every bite has a little clam, a little veggie, and all the flavor.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 6 hearty bowls
• Calories per serving: ~420
• Protein: 18g
• Carbs: 28g
• Fat: 26g

Ingredients

Here’s what you’ll need to make a classic, halal-friendly New England clam chowder:

Main Ingredients

• 4 slices turkey bacon, chopped
  Adds smoky depth to the chowder without using pork.
• 2 tablespoons unsalted butter
  Helps sauté the veggies and builds a rich base.
• 1 small onion, finely diced
  A classic chowder flavor foundation.
• 2 celery stalks, diced
  Adds a nice aromatic crunch.
• 2 garlic cloves, minced
  Brings out a delicious savory note.
• 2 tablespoons all-purpose flour
  Thickens the chowder without making it too heavy.
• 3 cups diced Yukon gold potatoes (about 3 medium)
  Creamy and tender, perfect for chowder.
• 2 (6.5 oz) cans chopped clams, drained (reserve juice!)
  Sweet, briny clams are the star of the show.
• 1 bottle (8 oz) clam juice
  Boosts that authentic clam flavor.
• 2 cups whole milk
  Creamy but not too rich — the perfect base.
• 1 cup heavy cream
  Adds silkiness to the soup.
• 1 teaspoon dried thyme
  For cozy herbal depth.
• Salt & black pepper, to taste
  Always adjust at the end for the best flavor.

Optional Garnishes

• Chopped parsley
  Freshens up the rich chowder.
• Crusty bread or oyster crackers
  For dunking and crunching.
• Extra turkey bacon crumbles
  Because more bacon is never a bad idea.

Step-by-Step Instructions

Let’s make this magic happen — all in one cozy pot!

1. Crisp the Turkey Bacon

• Place a large pot or Dutch oven over medium heat.
• Add the chopped turkey bacon and cook until golden and crispy, about 6–8 minutes.
• Remove with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered fat in the pot for flavor.

2. Sauté the Aromatics

• Add the butter to the pot and let it melt into the remaining turkey bacon fat.
• Toss in the diced onion and celery and sauté for about 5 minutes until softened.
• Stir in the garlic and cook for another 1 minute, just until fragrant.

3. Make the Roux

• Sprinkle the flour over the veggies and stir continuously for about 2 minutes. This forms a roux — the key to thickening your chowder.
• Don’t rush this step! Letting the flour cook for a bit prevents any raw taste.

4. Build the Base

• Slowly pour in the reserved clam juice from the cans and the bottled clam juice, whisking constantly to avoid lumps.
• Stir in the diced potatoes and dried thyme. Bring to a gentle boil.
• Reduce heat to a simmer and cook for about 12–15 minutes, until potatoes are just fork-tender.

5. Add the Creaminess

• Stir in the whole milk and heavy cream, and bring back to a gentle simmer.
• Once hot (but not boiling), add the chopped clams and about half of the cooked turkey bacon.
• Simmer for another 5–7 minutes, just to warm everything through. Be careful not to boil — it can make the clams tough.

6. Season and Serve

• Taste the chowder and add salt and pepper to your liking.
• Ladle into bowls, and top with parsley, extra turkey bacon, and crackers if you like.

Optional step: If you love a slightly thicker chowder, mash a few of the potatoes against the side of the pot before serving. It gives a gorgeous body without adding extra cream.

How to Serve It

Here’s how we love to serve our clam chowder:

• In deep bowls with warm, crusty bread or dinner rolls.
• Topped with extra turkey bacon and fresh parsley for a pop of color and flavor.
• Alongside a green salad with a simple lemon vinaigrette to balance the richness.
• With oyster crackers or garlic croutons for some crunch.

Additional Tips for Perfect Clam Chowder

1. Don’t boil the clams: Add them at the end and just let them warm through. Overcooking makes them chewy.
2. Use Yukon gold potatoes: They hold their shape and add a creamy texture. Russets can get too mushy.
3. Reserve the bacon fat: Cooking your veggies in the turkey bacon fat makes everything richer.
4. Mash a few potatoes: For a naturally thicker chowder, mash a few right in the pot.
5. Make it ahead: Chowder is even better the next day once the flavors have time to mingle.

Recipe Variations

• Dairy-Free: Use unsweetened almond milk and a splash of coconut cream. The flavor will shift slightly, but it’s still delicious!
• Vegetarian Option: Sub mushrooms for clams and veggie broth for clam juice — still hearty and flavorful.
• Spicy Version: Add a pinch of crushed red pepper flakes with the garlic for a bit of heat.
• Herb Swaps: Swap thyme for rosemary or a bay leaf for a different flavor profile.
• Extra Chunky: Add extra potatoes or some chopped carrots if you want more texture.

Serving Suggestions

• Side Dishes:
  • Warm garlic bread or rosemary focaccia.
  • Light arugula salad with lemon vinaigrette.
  • Roasted asparagus or green beans.
• For kids:
  • Serve with soft dinner rolls and a little sprinkle of cheddar on top.
  • Offer crackers on the side for dipping fun.

Freezing and Storage

Storage:

• Store leftover chowder in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk if it gets too thick.

Freezing:

• Let the chowder cool completely.
• Transfer to freezer-safe containers, leaving some space at the top for expansion.
• Freeze for up to 2 months.
• To reheat: Thaw in the fridge overnight, then warm on the stove. Add a little milk or cream to bring it back to life.

Special Equipment

• Large Dutch Oven or Soup Pot: Perfect for even cooking and simmering.
• Slotted Spoon: For removing the turkey bacon.
• Potato Masher (Optional): To mash a few potatoes for a thicker chowder.

FAQ

Can I use fresh clams instead of canned?
Absolutely! Just steam about 2 lbs of fresh clams, chop them up, and reserve the cooking liquid for the broth.

What if I can’t find clam juice?
Use seafood stock or chicken broth in a pinch, though the clam flavor will be less pronounced.

Can I make this ahead of time?
Yes! In fact, it tastes even better the next day. Just store it in the fridge and reheat gently.

Is this chowder halal?
Yes! We use turkey bacon and no alcohol, so it’s halal-friendly.

Can I freeze clam chowder?
You can — just be sure to thaw it slowly and reheat gently to avoid curdling.

Can I add corn to the chowder?
Totally! Add 1 cup of corn kernels (fresh or frozen) along with the clams.

What potatoes are best for this?
Yukon golds are ideal — creamy and hold their shape. Russets tend to break down more.

Can I skip the bacon?
Yes, but it adds a great depth of flavor. You can use smoked paprika for a little of that smokiness if you’re skipping it.

How do I make it thicker?
Mash a few potatoes in the pot or whisk in a tablespoon of cornstarch mixed with cold milk.

Can I use low-fat milk?
You can, but it won’t be as creamy. Whole milk or a mix with cream is best for that classic texture.

Conclusion

There’s just something so deeply satisfying about a homemade bowl of New England clam chowder — especially when it’s this easy to make and this packed with flavor. Whether you’re enjoying it curled up on the couch with a crusty roll or serving it at your next family dinner, this chowder is guaranteed to hit the spot.

If you give this recipe a try, I’d love to see it! Snap a photo, share it on social media, and tag me. Or drop a comment below and let me know how it turned out — and if you made any tasty tweaks of your own!

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