Clam Chowder
Creamy New England clam chowder with potatoes, bacon, and celery.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 55 minutes.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Clam Chowder takes about 55 minutes and serves 6. New England clam chowder is a creamy soup with tender potatoes, chopped clams, bacon, onion, and celery.
Helpful guides
Instructions
Cook chopped bacon in a large pot over medium heat for 6 minutes until crisp. Remove with a slotted spoon and drain on paper towels. Leave 2 tablespoons drippings in the pot for cooking vegetables and building flavor.
Add onion and celery to the drippings and cook 6 minutes until softened. Stir in flour and cook 2 minutes, stirring constantly, to form a light roux that will thicken the chowder without raw flour taste.
Pour in reserved clam liquid, bottled clam juice, and 2 cups water, stirring smooth. Add diced potatoes and thyme. Bring to a boil, then reduce to a simmer for 15 minutes until potatoes are fork-tender.
Stir in half-and-half and chopped clams and simmer gently on low for 5 minutes until heated through and slightly thickened. Do not boil hard after adding dairy, which can curdle and toughen clams.
Season with salt, black pepper, and a splash of hot sauce if desired. The soup should be creamy, steaming, and thick enough to coat a spoon. Stir in half the bacon and ladle into warm bowls.
Top with remaining bacon and chopped parsley. Serve with oyster crackers. Cool leftovers quickly and refrigerate.
Reheat gently over low heat until steaming and reaching 165°F, stirring to prevent scorching on the bottom.
Troubleshooting — fixes, not repeats
- If too thin, simmer 5 minutes longer or stir in 1 tablespoon cornstarch mixed with cold water; potatoes also thicken as they sit.
- If too thick, thin with clam juice or milk in 1/4-cup increments while reheating gently over low heat.
- If potatoes fall apart, dice larger and avoid boiling hard; simmer gently just until fork-tender before adding dairy.
- If bland, add salt gradually and extra clam juice; creamy soups need adequate salt for seafood flavor to come forward.
Make it your way
- For a lighter version, use whole milk instead of half-and-half and add 2 tablespoons butter for richness.
- For a corn version, add 1.5 cups frozen corn with the clams.
- Use fresh clams steamed open when available, chopping meat and using the broth.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently in a saucepan over low heat, stirring often, until steaming and reaching 165°F.
Freezing is not recommended because potatoes and cream become grainy.
FAQ
Can I use fresh clams?
Yes. Steam scrubbed clams until they open, chop the meat, and strain the broth to use in place of canned liquid. Discard unopened clams. Add chopped meat at the end so it stays tender.
How do I prevent curdling?
Keep heat low after adding half-and-half and do not boil. Stir often and reheat gently. High heat and prolonged boiling cause dairy to separate and clams to toughen.
What potatoes are best?
Yukon Gold or russet both work. Yukon Gold holds shape better, while russet breaks down slightly and thickens the soup. Dice evenly so pieces finish at the same time.