New England Clam Chowder Seafood Recipe

New England Clam Chowder Seafood served warm with cozy spices — Comforting New England Clam Chowder Seafood you can make today

I published this recipe for New England Clam Chowder Seafood a few years ago after a particularly blustery winter day. My family was begging for something to truly warm our bones, and the canned stuff just wasn’t going to cut it. If you love a creamy, seafood-packed soup, you should also try my Seafood Loaded Baked Potato Chowder.

I wanted a chowder that felt like a hug in a bowl. My secret? I treat the base almost like a delicate pastry cream. It’s all about building layers of flavor and getting that texture just right—thick, creamy, and packed with the taste of the sea.

This isn’t a fussy restaurant dish. It’s home cooking at its most comforting. I love this technique because it turns simple ingredients into something magical. It’s the heart of soup season for me.

Recipe Overview

Cuisine: American
Category: Soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Why This Recipe is So Special

What makes my chowder stand out is a double hit of clam flavor. Sure, we use fresh clams, but the real power-up comes from bottled clam juice.

It’s my not-so-secret weapon. Simmering the potatoes in that pure, briny juice makes them incredibly flavorful from the inside out. They become little pockets of ocean taste in every bite.

Combined with the smokiness from the bacon and the rich silkiness of heavy cream, it creates a balance that’s just perfect. This is winter comfort defined. For another rich and creamy potato soup, my Rich & Creamy Chicken Potato Chowder is a fantastic slow-cooker option.

The Full Ingredient List

Gathering everything before you start is a baker’s habit I always follow. It makes the whole process so smooth and easy. Here’s what you’ll need:

4 slices thick-cut bacon, chopped
1 large yellow onion, diced
2 stalks celery, diced
3 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups water
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 bay leaves
1 teaspoon dried thyme
1 1/2 pounds chopped sea clams or 3 (6.5-ounce) cans chopped clams, juice reserved
2 cups heavy cream
Salt and freshly ground black pepper to taste
Oyster crackers, for serving
Fresh parsley, chopped, for garnish

My Step-by-Step Method

Take your time with these steps. Rushing a chowder is the quickest way to a broken sauce or bland potatoes. Let’s build this flavor together.

In a large, heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to remove the bacon bits to a paper towel-lined plate. Leave the beautiful bacon fat in the pot.
Add the diced onion and celery to the pot. Cook them in the bacon fat, stirring often, until they are soft and translucent. This should take about 8 minutes.
Sprinkle the flour over the cooked vegetables. Stir constantly and cook for 2 full minutes. This cooks the raw flour taste out and forms our “roux,” which will thicken the soup.
Very slowly, whisk in the bottled clam juice and water. Make sure you whisk constantly to avoid any lumps. The mixture will thicken almost immediately.
Add the cubed potatoes, bay leaves, and dried thyme to the pot. Bring everything to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, or until the potatoes are just fork-tender.
Stir in the chopped clams (and any reserved juice from the cans, if using), the heavy cream, and most of the cooked bacon bits. Save a few for garnish!
Warm the soup through over low heat for another 5-10 minutes. Do not let it boil after adding the cream, or it might separate. Taste and season generously with salt and black pepper.
Ladle into bowls and top with the remaining bacon, fresh parsley, and a handful of oyster crackers. Serve immediately.

My Top Tips for Success

Use a Heavy Pot: A Dutch oven distributes heat evenly and prevents the bottom from scorching. This is non-negotiable for a smooth chowder.
Resist the Boil: Once the cream is in, keep the heat on low. A gentle simmer is your friend; a rolling boil is your enemy.
Chop Consistently: Try to cut your potatoes and vegetables to a similar size. This way, everything cooks at the same rate.
Make it Ahead: This soup tastes even better the next day! Just store it in the fridge and gently reheat it on the stove.

Common Mistakes to Avoid

I’ve made these myself, so learn from my mistakes! They can make the difference between a good chowder and a great one.

Adding Dairy Too Early: Never add the heavy cream before the potatoes are fully cooked. The long simmer can cause the cream to curdle. Add it at the very end, just to warm through.
Overcooking the Clams: If you’re using fresh or frozen clams, they only need a few minutes to heat through. Adding them at the end keeps them tender, not rubbery.
Skimping on Seasoning: Potatoes and cream need a lot of salt. Always taste at the end and season well. The bacon helps, but you’ll likely need a good pinch more.

NUTRITION INFORMATION

Calories: 520kcal
Carbohydrates: 30g
Protein: 25g
Fat: 34g
Saturated Fat: 19g
Cholesterol: 145mg
Sodium: 980mg
Fiber: 3g
Sugar: 4g

FREQUENTLY ASKED QUESTIONS

Can I use milk instead of heavy cream?

You can, but the soup won’t be as luxuriously thick or rich. For a lighter version, try half-and-half. I don’t recommend using skim or low-fat milk, as they can separate more easily.

My soup is too thin. How can I thicken it?

Make a “slurry.” Mix 1 tablespoon of flour with 2 tablespoons of cold water until smooth. Whisk this into the simmering soup and let it cook for 3-4 minutes. It should thicken right up.

Can I freeze clam chowder?

I don’t recommend it. The dairy and potatoes don’t freeze and reheat well. They can become grainy and separate. This soup is best enjoyed fresh or stored in the fridge for up to 3 days.