New England Clam Chowder (Creamy and Thick)
A classic New England clam chowder with tender clams, hearty potatoes, and a creamy, thickened broth built on bacon, aromatics, and clam liquor. This version uses a light flour roux for dependable body and a gentle finish with dairy so it stays silky—not grainy.
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New England clam chowder is a cornerstone of American coastal cooking, and its signature is a pale, creamy broth with real clam flavor. The “thick” texture isn’t about heaviness—it’s about technique: render bacon, sweat aromatics, build a roux, then simmer potatoes in clam juice until naturally starchy. Finish with dairy off the boil to keep the chowder smooth and restaurant-worthy.
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Servings
6
Ingredients
Clams & Broth
- •4 (6½-ounce) cans chopped clams, with juice (or 3 cans chopped clams + 1 can whole clams), undrained
- •1 (8-ounce) bottle clam juice (or 1 cup additional clam juice if needed)
Base
- •4 slices thick-cut bacon, chopped
- •1 medium yellow onion, finely diced
- •2 ribs celery, finely diced
- •2 cloves garlic, minced
- •2 tablespoons unsalted butter
- •1/4 cup all-purpose flour
Potatoes & Seasoning
- •1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- •1 bay leaf
- •1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- •1/2 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly ground black pepper, plus more to taste
- •Pinch of cayenne (optional)
Creamy Finish
- •1 1/2 cups half-and-half
- •1/2 cup heavy cream
To Serve (Optional)
- •Oyster crackers
- •Chopped fresh parsley or chives
Instructions
- 1
Drain the canned clams, reserving all clam juice. Set clams aside; keep the reserved juices handy.
- 2
In a heavy-bottomed pot or Dutch oven over medium heat, cook the chopped bacon until crisp and the fat is rendered, 6–8 minutes. Using a slotted spoon, transfer bacon to a plate (leave the fat in the pot).
- 3
Add onion and celery to the pot and cook in the bacon fat until softened but not browned, 5–6 minutes. Stir in garlic and cook 30 seconds.
- 4
Add butter. Once melted, sprinkle in flour and stir constantly to form a roux. Cook 1–2 minutes to remove the raw flour taste (it should look like a pale paste).
- 5
Slowly whisk in the reserved clam juice from the cans plus the bottled clam juice, scraping up any browned bits. Add bay leaf, thyme, black pepper, and cayenne (if using).
- 6
Add diced potatoes and bring to a gentle simmer. Cook uncovered at a steady simmer (not a hard boil) until potatoes are tender, 12–15 minutes, stirring occasionally to prevent sticking.
- 7
For extra thickness, use a spoon to lightly mash some of the potatoes against the side of the pot, then stir to combine.
- 8
Reduce heat to low. Stir in half-and-half and heavy cream. Warm gently for 3–5 minutes—do not boil.
- 9
Stir in the reserved clams and the cooked bacon (save a little bacon for garnish if you like). Cook just until clams are warmed through, about 1–2 minutes.
- 10
Taste and adjust seasoning with salt and pepper. Remove bay leaf. Let the chowder stand 5 minutes to slightly thicken before serving.
- 11
Serve hot with oyster crackers and a sprinkle of parsley or chives, if desired.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.