How to Make New England Clam Chowder at Home

How to Make New England Clam Chowder at Home

About New England Clam Chowder:

New England Clam Chowder is a soup made with clams, potatoes, bacon, onions, vegetables, and cream.  Clam Chowder is a comfort food with tender clams, creamy potatoes and smoky flavoured bacon.


  • 3-4 cans of minced clams with clam juice.
  • 3-4 strips of center-cut bacon (200 g) chopped.
  • 2 cubes of butter.
  • 2 stalks of celery finely chopped.
  • 1 large onion finely chopped.
  • 300-400 grams of potatoes washed, peeled and diced into bite sizes.
  • 4-5 garlic cloves minced.
  • 2 medium sized carrot diced.
  • 1/2 teaspoon chilli flakes (optional).
  • 2-3 tablespoons of all-purpose flour.
  • 4-5 cups of chicken broth or as needed depending on as thick or thin as you like your soup to be.
  • 2 bay leaves.
  • Some finely chopped thyme.
  • Some finely chopped parsley.
  • Freshly grounded black pepper to taste.
  • Salt to taste.
  • 1/2 teaspoon oregano.
  • 1 cup of cream.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Method of Making New England Clam Chowder:

  1.  Place a strainer over a bowl and strain 3 cans of minced clams and keep the clam meat and juice separately aside for later use.
  2.  Take a large, deep, heavy bottom saucepan and heat on a medium heat.
  3.  When pan is hot, add on the bacon and fry the bacon over a medium to high heat until fat renders and the edges begin to crisp.
  4.  Add chopped onions, bay leaves, and minced garlic and saute on a medium heat until onion turns translucent.
  5.  Add chopped celery and chopped carrots and saute on a low to medium flame for 3-4 minutes by stirring continuously.
  6.  Add all purpose flour and saute until raw flavour of the all purpose is gone on a low flame.
  7.  Add reserved clam juice and chicken broth and mix well making sure there are no lumps.
  8.  Add chopped potatoes and mix well.
  9.  Add salt to taste, chopped thyme, freshly grounded black pepper to taste, oregano, and chilli flake to taste and mix well.
  10.  Increase the flame and let the stock come to a boil.
  11.  When stock comes to a boil, reduce the flame and simmer the soup for 15-20 minutes or until potatoes are well cooked and tender.
  12.  Remove the bay leaf, add cream and mix well.
  13.  Simmer the chowder for an additional 10-15 minutes or until soup has thickened.
  14.  Add 2 cubes of butter and mix well.
  15.  Add reserved clam meat and finely chopped parsley and mix well.
  16.  Check for the seasoning and adjust accordingly.
  17.  Simmer the chowder for another 2-3 minutes and turn off the heat.
  18.  Serve this New England clam chowder hot with oyster crackers or as it is.
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