New England Clam Chowder

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"This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day or in the summer with clam cakes!"

🥣 New England Clam Chowder – A Creamy Classic from the Coast 🌊🕯️

If you’ve ever walked the misty coastline of Cape Cod, listened to the distant call of seagulls, or ducked into a warm seaside tavern after a chilly autumn stroll… then you already know the magic of New England Clam Chowder.

Rich, creamy, and deeply comforting, this classic chowder is so much more than soup — it's a taste of home, a hug in a bowl, and a true northeastern treasure. Whether you're a lifelong New Englander or just someone who dreams of lighthouses and lobster traps, this dish delivers the cozy, briny flavors of the coast with every spoonful. 🐚⚓

🌟 Chowder Culture: A New England Rite of Passage

If you've spent any amount of time on the coast of New England, you've probably noticed how generously awards are bestowed upon clam chowders in restaurants all over the states. From Cape Cod to Newport, there's always a sign boasting “Voted Best Chowder” — and every local has their favorite.

Iggy's was always my favorite and forever will be. Chowdah, clam cakes, and doughboys, all washed down with a cold birch beer or a frosty sarsaparilla soda… that was the magic combination. The smell of the salt air, sticky fingers from fried dough, and bowls of chowder that were somehow both indulgent and soul-soothing — those are the memories that stick.

🧄 When Done Right, It’s Everything…

Not all chowders are created equal — and any true New Englander will back me up here.

When done right, clam chowder should be rich and filling, but not sludgy or stew-like. The texture should be creamy without feeling leaden, and certainly not gritty — this isn’t gravy in a bowl.

The perfect chowder features:

• Tender chunks of potato that barely hold their shape, dissolving gently on your tongue.

• Salty bits of pork or bacon, offering contrast and depth.

• And of course, tender, briny clams — never rubbery (lord help the clam shack that dares serve overcooked clams in their chowder… or at all, for that matter!).

Each spoonful should be balanced and velvety, with flavor that whispers of sea spray and smoky hearths. That’s the gold standard — and what we’re chasing here.

🍲 The Ingredients That Make It Sing

Here’s what goes into a traditional, can’t-stop-at-one-bowl clam chowder:

🥓 Bacon or Salt Pork – Adds smoky backbone and a little crunch.

🧅 Onions & Celery – The aromatic base that gives flavor and warmth.

🥔 Yukon Gold or Russet Potatoes – Creamy and starchy, they melt into the chowder perfectly.

🦪 Clams – Fresh is best, but good-quality canned clams make this recipe weeknight-friendly and equally delicious.

🥣 Clam Juice – The secret to getting that bold, oceanic depth.

🧈 Butter & Heavy Cream – For that lush, silky mouthfeel that defines New England chowder.

🌿 Thyme, Bay Leaf, Salt & Pepper – Simple seasoning to elevate, not overpower.

👩🏻‍🍳 From Pot to Bowl – The Process

Good chowder isn’t rushed — but it’s not fussy either. Here's the basic rhythm:

1. Render the bacon until crisp. Set aside, but leave the drippings.

2. Sauté onions and celery in the fat until soft and fragrant.

3. Add potatoes, clam juice, and herbs, then simmer until potatoes are just tender.

4. Stir in clams and cream, warming gently. Don’t boil — or risk curdling the cream or toughening the clams.

5. Thicken if needed with a small butter-flour roux, for that classic chowder consistency.

6. Garnish and serve hot — preferably with a sea breeze, or a few oyster crackers at the very least.

   
   

🍽️ How to Serve It

New England Clam Chowder is a full-on cozy experience, and how you serve it just adds to the charm:

• Oyster crackers, always.

• Sourdough or crusty bread for dipping.

• Bread bowl? Go for it. 10/10 comfort.

• Pair with a crisp white wine, birch beer, or yes, that nostalgic sarsaparilla soda if you can find it.

If you’re feeling nostalgic like me, serve it with clam cakes and doughboys on the side and transport yourself to a warm, breezy summer night on the Rhode Island shoreline.

📜 Chowder, with History

Clam chowder has been around since the early 1700s — a humble fisherman’s stew that evolved into a culinary icon. The New England style we know today, thick and creamy, was shaped by regional ingredients and hearty appetites.

*Quahogs (pronounced KAW-HAWGS) are the largest clam of clams! Sometimes weighing as much as half a pound or more. Round where I grew up, they're known as "Stuffie Clams" and it's for good reason—their large size makes them very easy to process for Stuffies or big pots of chowder. (Chow-Duh) if you were asking me to say it... LOL you know who you are! P, M, N, K, and J! PYCITHY - When you know you know 🙃😉🤣💜

To this day, there’s no better way to warm up after a boat ride, a fall beach walk, or just a long day than with a bowl of this timeless classic.

💙 Final Thoughts: Chowder Is More Than Soup

It’s memory. It’s home. It’s family trips, breezy docks, and paper cups filled with warmth. Whether you're slurping it seaside or curled up at your kitchen table, New England Clam Chowder delivers that unmistakable sense of comfort that only a coastal classic can.

So go ahead — grab the biggest pot you’ve got, simmer something special, and bring a little bit of the northeast into your home. 🥣🌊

You might not win "Best Chowder" in the state… but you'll win hearts at the dinner table, and really, that’s the only award that matters.

New England Clam Chowder

Servings – 8 Prep Time – 15 Minutes Cook Time – 35-40 Minutes

Ingredients:

• 8-10 slices bacon, diced - you can also use canadian bacon as well

• 3 cups onion, chopped small

• 4 celery stalks, chopped small

• 8 cups potatoes, peeled and cubed to about one-inch - I use Yukon gold or russet

• 1 1/2 cups clam juice, 2-8oz bottles of Snow's or Bar Harbour is what I like to use.

• 1 teaspoon garlic powder

• 2 teaspoons salt

• 2 teaspoons ground black pepper to taste, I prefer coarse ground

• 1 tablespoon + 1 teaspoon fresh dill, chopped

• 2 cups heavy cream

• 1 cup half and half

• 1 stick of butter, cut in half and then cut one half into cubes*

• 1/4 cup flour

• 4-10oz cans clams or quahogs*, chopped and juice reserved* or 40oz of fresh clams - cleaned, cooked, shelled and chopped

Directions:

*Drain clams, reserving clam liquid; set aside.

Place diced bacon in a large stockpot over medium-high heat; cook and stir until crisp. Add onion and celery; cook and stir until tender, about 5-8 minutes.

In 2 quart saucepan on medium-low heat, melt butter and add in flour to make a roux. Whisk briskly . The mixture will start to thicken and become light and puffy. Pour in cream and half and half a little at a time while continuing to stir briskly with a whisk. The mixture will be creamy and will look like thick cream and the whisk will chop up and smooth out any lumps that form from the marriage of the cream and floured roux.

Add in clam juice; season with garlic, salt and pepper; mix well.

Stir in potatoes and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15-20 minutes.

Add in clams, cubed butter and fresh dill; stir to combine.

Cook until heated through, simmering about 5-10 minutes.

Serve with these delicious RI Style Fried Clam Cakes and oyster crackers; enjoy!

If you prefer a chowder that is lighter and less fat, try my RI Red Clam Chowder! It's another favorite staple of mine growing up!

Notes:

*If the soup is too thick for your taste, add in 1/2 cup of water or reserved clam juice to thin out.

If you are not able to purchase clam juice, you can also use a vegetable stock, and add in clam bouillon found in your local grocery stores.

🧊 Storage & Next-Day Magic

If you manage to have leftovers (it’s rare!), here’s how to keep the goodness going:

• Store in the fridge up to 3 days.

• Reheat gently on the stove. Don’t boil.

• Freeze without cream and clams for longer storage — add them in fresh upon reheating.

Nutrition:

Calories: 396 | Carbohydrates: 24g | Protein: 24g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 960mg | Potassium: 960mg | Fiber: 5g | Sugar: 4g | Vitamin C: 24.2mg | Calcium: 34mg | Iron: 20mg

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