New England Clam Chowder Recipe
This New England Clam Chowder Recipe is my go-to dish when winter hits hard. The creamy, rich broth loaded with tender clams and potatoes has become the ultimate comfort food in our home!
Each spoonful tells a story, starting with the smoky bacon that adds the perfect salty crunch. The fresh clams shine through the velvety cream, while chunks of Yukon Gold potatoes make it hearty enough for even the hungriest appetites.
I’ve perfected this recipe over the years, and a sprinkle of Old Bay seasoning is my secret weapon for achieving that authentic flavor.
The creamy white chowder loaded with tender potatoes, crispy bacon bits, and fresh herbs looks like it came straight from a coastal restaurant! Let me show you how easy it is to make this restaurant-quality soup at home.
New England Clam Chowder Recipe
Chickpea flour, instead of regular flour, gives this chowder a silky texture without becoming too thick or gummy. My boys practically lick their bowls clean when I make this, even my picky eater, who usually avoids anything from the sea!
The secret to getting that restaurant-quality taste is letting the bacon crisp up before starting the rest of the cooking process. My husband always sneaks a few bacon pieces while cooking, but I’ve learned to make extra for this reason!
Combining whole milk and heavy cream creates that velvety consistency that makes this chowder memorable. Cooking the potatoes in the creamy broth lets them soak up all those wonderful flavors.
Why does my clam chowder turn out watery?
This is one of the most common issues people face when making clam chowder at home. The main reason for watery chowder is not cooking the flour long enough in the beginning stages.
When you add the flour to the bacon fat and vegetables, it must cook for at least a minute to remove the raw flour taste and activate its thickening properties.
Another tip is to make sure you’re simmering, not boiling, the chowder. Boiling can break down the cream and separate the chowder. Also, resist the urge to stir too much once the cream is added. Occasional gentle stirring is all you need!
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Specialty Ingredients:
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
- Old Bay seasoning (a must for authentic flavor!)
- Clam juice
- Chickpea flour
Reminder, not all ingredients in the Creamy Clam and Potato Soup Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
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The following items can be found in my kitchen here at Miller Manor. Simply click the image that interests you – yes, they do contain affiliate links.
Must Have Resources:
When making this Coastal Seafood Chowder at home, you really need to have the following Amazon affiliate tools on hand.
- Large heavy-bottom soup pot
- Potato masher (I like slightly mashing potatoes for extra creaminess!)
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Make it a Meal:
I used to think meal planning was complicated and time-consuming until I tried it! Now, I spend way less time wondering, “What’s for dinner?” and more time enjoying meals with my family.
If you’re looking for more structured meal plans, here are some great options to get you started!
This chowder becomes a complete feast when you add these sides:
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Vegetable Side: Garlic Parmesan Cauliflower Recipe
Starch Side: Crack Crescent Rolls Recipe
Refreshing Drink: Pineapple Mint Spritzer Mocktail Recipe
Don’t forget Dessert: SNICKERS Cookies Recipe
Best Seafood Recipes:
After you’ve mastered this creamy bowl of heaven, dive into these seafood sensations, which will transform your dinner routine!
These Tender Instant Pot Tilapia Lime Tacos will make you feel like you’re at a beach-side taco stand!
My Tuna Cucumber Bites combine fresh herbs, zesty lemon, and premium tuna on crisp cucumber rounds. They’re light yet satisfying!
The secret to Lobster Roll Sliders is warming the butter with fresh garlic and herbs before tossing it with chunky lobster meat – served on toasted mini brioche buns!
Transform ordinary salmon with this Yogurt Dill Salmon recipe! The tangy yogurt marinade keeps the fish moist and adds a Mediterranean flair!
The San Francisco Style Cioppino is a hearty tomato-based stew with crab, garlic, and rosemary simmered to perfection!
My Parmesan Haddock Recipe creates a golden, crispy crust while keeping the fish tender. Even my kids ask for seconds of this one!
Who knew healthy could taste this good? This Keto Asian Glazed Shrimp Recipe has converted even my carb-loving husband!
What’s the difference between Manhattan and New England Clam Chowder?
The most significant difference is in the base. New England Clam Chowder has that signature creamy white broth, while the Manhattan style uses a tomato-based broth. I remember learning this from my grandmother, who never dreamed of adding tomatoes to her chowder!
The New England version also tends to be thicker and richer, perfect for those cold winter days. Manhattan style is lighter and has a more brothy consistency, with additional vegetables like celery and carrots playing more prominent roles in the flavor profile.
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More Potato Recipes:
- Southern Potato Soup Recipe
- Scalloped Potatoes Recipe (Gratin dauphinois)
- Bacon Cheddar Ranch Potato Salad
- Loaded Mashed Potatoes Recipe
- Potato Sausage Breakfast Casserole Recipe
New England Clam Chowder Recipe
Equipment
- Measuring Cups and Spoons Set
- Silicone Baking Utensils Set
- 16-Piece Kitchen Dinnerware Set, Plates, Bowls, & Mugs
Ingredients
- 6 slices of diced thick-cut bacon
- 1 small diced red onion
- 2 large finely chopped carrots
- 3 cloves of minced garlic
- Sea salt and black pepper
- 2 Tablespoons of chickpea flour
- ½ cup of clam juice
- 2 cups of whole milk
- ½ cup of heavy cream
- 1 pound of peeled and cubed Yukon Gold potatoes
- ½ teaspoon of Old Bay seasoning
- 1 teaspoon of fresh thyme
- 2 6.5- oz. cans minced clams make sure to keep the juice!
- 3 Tablespoons of chopped fresh parsley
Instructions
- Add a soup pot to the stove over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crispy. This will take about 4-5 minutes.
- Use a slotted spoon, remove the bacon, and add to a paper towel-lined plate. Blot off any excess grease.
- Drain all about two tablespoons of the bacon grease from the pot. Add the onions, carrots, and garlic, and season with salt and pepper.
- Sautee until soft, which will take about 4-5 minutes. Sprinkle the chickpea flour and cook for another minute. Be sure that you are stirring frequently.
- Add the clam juice, milk, and heavy cream. Whisk to combine.
- Add the potatoes, Old Bay seasoning, fresh thyme, and 2/3 of the cooked bacon. Season with more salt and pepper if needed. Stir.
- Increase the stove heat to medium-high and bring the soup mixture to a low boil. Immediately reduce the heat to medium-low, then cover and simmer until the potatoes are fork tender. This will take about 15 minutes.
- Once the potatoes are done, add the clams and stir. Cook for 2-3 minutes or until the clams are fully heated.
- Remove the soup from the heat and add any leftover bacon and fresh parsley. Serve!
Give this chowder a try on your next cozy evening! I’d love to hear how your family enjoys it. Remember, the key to perfect chowder is patience and lots of love!
