I love clams! However, cooking and scooping them can be intimidating. But that’s just me! Then, when I had this soup at a friend’s house, I knew I had to introduce it to my family because they love hearty, comforting soups. Instead of taking the easy way with canned clams (like some restaurants do), I decided to try it with fresh clams to appreciate the fresh flavor, and it didn’t disappoint me.

What You Need to Make It

How to Make New England Clam Chowder

Cook the Clams – Add about 3 cups of water to a large pot, then add clam, cover, and place over high heat. Cook clams for about 5 minutes. Uncover the pot, stir the clams, and continue cooking for another 3-4 minutes or until they open up. (Photo 1) Strain – Turn off the heat and discard any clams that didn’t open. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve it for later. Coarsely chop the clams and set them aside. (Photo 2) Bacon – Heat a Dutch oven or large pot over medium heat, and fry bacon until crispy. Drain it on paper towels while leaving 1-2 tablespoons of bacon drippings in the pot. (Photo 3) Saute – Next, melt the butter, follow with the onions and celery, and cook until tender, about 5 minutes. Stir in garlic, thyme, bay leaf, Creole seasoning, and flour, and cook for about a minute or until the garlic is fragrant and the flour turns pale golden. (Photos 4-5) Potatoes – Pour in the reserved clam juice, cream, and half-and-half while whisking constantly until combined. Stir in the potatoes and bring the mixture to a boil. Then reduce heat and simmer until the potatoes are tender (about 10 minutes). (Photo 6) Assemble – Add the chopped clams and cook until heated through (about 2 minutes)—adjust seasoning with salt and pepper to taste. If the chowder is too thick, gradually stir in more half-and-half or clam juice until you reach your preferred consistency. (Photos 7-8) Serve – Garnish with chopped bacon and chives, and serve immediately with crusty bread or cornbread.

Variations and Substitutes

Tips and Notes

Make-Ahead and Storage

Honestly, clam chowder tastes even better the next day. You’ll want to keep leftovers in an airtight container (I prefer glass for this one) in the fridge for 2-3 days. I don’t recommend freezing it because the cream might separate.

What Pairs Well With New England Clam Chowder

I always pour a bag of oyster crackers into a bowl because clam chowder isn’t the same without them. However, a loaf of homemade garlic bread is also tasty. Roasting a pan of vegetables (baby carrots, tomatoes, corn on the cob, and red potatoes) while it’s simmering delivers a complete meal.

More Soul-Satisfying Soup Recipes to Try

This blog post was originally published in February 2019 and has been updated with additional tips and delicious photos By Imma

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