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A pot of homemade creamy clam chowder simmering on the stove, showing the thick texture and chunks of potatoes and clams.

New England Clam Chowder: The Ultimate Authentic Recipe

This New England Clam Chowder is the ultimate comfort food! An authentic, easy-to-follow recipe for a rich, thick, and creamy chowder loaded with tender clams and potatoes. Perfect for a cozy and satisfying dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz salt pork or thick-cut bacon finely diced
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups chicken broth
  • 1.5 lbs Russet potatoes peeled and diced into 1/2-inch cubes
  • 1 large bay leaf
  • 2 (10-ounce) cans chopped clams undrained, reserve the juice
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Slotted Spoon

Instructions
 

  1. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced salt pork or bacon until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
  2. Add the chopped onion and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Add the butter to the pot. Once melted, sprinkle in the flour and cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the reserved clam juice and chicken broth until smooth. Add the diced potatoes and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until potatoes are tender.
  5. Discard the bay leaf. Stir in the chopped clams, whole milk, and heavy cream. Warm through gently over low heat for 5 minutes. Do not boil. Season with salt and pepper to taste.
  6. Ladle the chowder into bowls and garnish with the reserved crispy bacon and fresh parsley. Serve immediately.

Notes

For the best texture, use Russet potatoes as their starchiness helps thicken the soup naturally.
Be careful not to boil the chowder after adding the milk and cream, as it can cause the dairy to curdle.
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