One of my favorite soups is New England clam chowder. It is creamy and rich, with the seafood savory flavor of clams, the smokiness of bacon, and the satisfying textures of the clams, potatoes, and celery. Try this easy New England clam chowder recipe if you are craving a hearty, comforting bowl of soup.
Easy New England Clam Chowder Origin
New England clam chowder originated in the Northeastern United States, around the New England region. Originally, it was just simple soups made with salted meats and fish thickened with crackers and flour. Over time, ingredients like clam, potatoes, and cream were added to the soup.
Difference between Chowders
New England Clam Chowder: Made with a creamy and milky base. It is rich and mild in flavor.
Manhattan Clam Chowder: Made with a tomato-based broth. It is more tangy than the New England-style clam chowder.
Rhode Island Clam Chowder: Made with a clear broth. It is a light clam chowder focusing more on the natural flavors of the clam.
Ingredients
- 4–5 slices of bacon
- Adds a smoky and savory depth
- 2 tbsp unsalted butter
- Rich base for sauteeing the onions
- 1/4 cup all-purpose flour
- For the roux, which thickens the chowder
- 1 onion, diced
- Natural sweetness and aromatic
- 4 garlic cloves, minced
- 2 celery stalks, diced
- Adds a nice crunchy texture
- 2 cups chicken broth
- 1 large potato, peeled and diced
- Adds heartiness to the chowder
- 2 bay leaves
- Gives an herbal aroma
- 1 tsp Italian seasoning
- Brings herbal complexity notes
- 2 cans clams, drained (reserve the juice)
- The main star
- 1 cup whole milk
- Makes the chowder creamy
- 1 cup heavy cream
- Makes the chowder creamy
- Salt and cayenne pepper, to taste
- Fresh parsley, chopped, for garnish
- Pop of color and herbal aroma
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Instruction
In a large pot, cook the bacon over medium heat until crispy. Remove and chop into small pieces. Set aside.
In the same pot, melt the butter.
Add the onion and celery, and sauté until softened, about 3–4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Sprinkle in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the reserved clam juice and chicken broth until smooth.
Add the diced potatoes, bay leaves, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Season with salt and a pinch of cayenne pepper.
Stir in the milk, heavy cream, and clams. Simmer gently (do not boil) for 5 minutes until heated through.
Serve hot, garnished with crispy bacon and chopped parsley.
Easy Clam Chowder
Ingredients
- 4 –5 slices of bacon
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 onion diced
- 4 garlic cloves minced
- 2 celery stalks diced
- 2 cups chicken broth
- 1 large potato peeled and diced
- 2 bay leaves
- 1 tsp Italian seasoning
- 2 cans clams drained (reserve the juice)
- 1 cup whole milk
- 1 cup heavy cream
- Salt and cayenne pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and chop into small pieces. Set aside.
- In the same pot, melt the butter. Add the onion and celery, and sauté until softened, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the reserved clam juice and chicken broth until smooth.
- Add the diced potatoes, bay leaves, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Season with salt and a pinch of cayenne pepper.
- Stir in the milk, heavy cream, and clams. Simmer gently (do not boil) for 5 minutes until heated through.
- Serve hot, garnished with crispy bacon and chopped parsley.
Storage Tips
Store in an airtight container in the fridge for 3-4 days. Reheat gently on low heat or microwave in increments, stirring in between.
Easy New England Clam Chowder Tips
Do not boil after adding cream or milk, as high heat can cause separation.
Cut the potatoes into uniform sizes so they cook evenly.
Season gradually, since the clams and bacon already add saltiness.
If you enjoyed this easy New England clam chowder recipe, you might also want to check out my easy broccoli cheddar soup recipe.
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