Name: New England Clam Chowder Recipe: Creamy, Classic & Easy to Make
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 slices Bacon: Adds smoky, savory depth to the chowder.; 1 medium Onion, chopped: Provides sweetness and aromatic flavor.; 3 medium Potatoes, peeled and cubed: Adds heartiness and creamy texture.; 1 1/2 cups Water: Helps cook the potatoes and balance the richness.; Salt and Pepper to taste: Essential for enhancing the natural flavors.; 2 cups Half-and-Half: Creates the signature creamy, velvety broth.; 3 tablespoons Butter: Adds richness and smooth texture to the soup.; 2 (6.5 ounce) cans Minced Clams, drained, reserve half the liquid: The star of the chowder with tender, briny flavor.

Description

This classic New England Clam Chowder is rich, creamy, and brimming with coastal flavor. With tender clams, smoky bacon, hearty potatoes, and a velvety broth, it’s the ultimate comforting soup, perfect for cozy nights or seaside cravings.

Ingredients

Scale

6 slices Bacon: Adds smoky, savory depth to the chowder.
1 medium Onion, chopped: Provides sweetness and aromatic flavor.
3 medium Potatoes, peeled and cubed: Adds heartiness and creamy texture.
1 1/2 cups Water: Helps cook the potatoes and balance the richness.
Salt and Pepper to taste: Essential for enhancing the natural flavors.
2 cups Half-and-Half: Creates the signature creamy, velvety broth.
3 tablespoons Butter: Adds richness and smooth texture to the soup.
2 (6.5 ounce) cans Minced Clams, drained, reserve half the liquid: The star of the chowder with tender, briny flavor.

Instructions

In a large pot over medium heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
Add the chopped onion to the pot and sauté until softened and translucent, about 3-4 minutes.
Stir in the cubed potatoes and water. Season with salt and pepper to taste. Bring to a gentle boil, then reduce heat and simmer uncovered for about 15 minutes, or until potatoes are fork-tender.
Add the half-and-half, butter, drained clams, and half of the reserved clam liquid. Stir gently to combine, being careful not to break up the potatoes.
Cook over low heat, stirring occasionally, until the chowder is heated through and slightly thickened, about 5-7 minutes. Avoid boiling.
Taste and adjust seasoning if needed. Serve hot, garnished with crispy bacon pieces.

Notes

For a thicker chowder, mash a few cooked potatoes before adding the dairy.
Use Yukon Gold potatoes for the best texture that holds up in the soup.
Fresh clams can replace canned clams for a deeper, ocean-fresh flavor.
Leftovers taste even better the next day — reheat gently over low heat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 375
Sugar: 4g
Sodium: 980mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 15g
Cholesterol: 65mg

Keywords: New England Clam Chowder, clam chowder, creamy chowder, seafood soup, chowder recipe