New England Clam Chowder Seafood Recipe

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 soup, you should also try my Seafood Loaded Baked Potato Chowder.

I wanted that rich, creamy hug in a bowl that you get at the best seaside shacks. My secret? I use the clam juice not just as a broth, but almost like a seasoning. It builds that deep, ocean-kissed flavor from the very first step.

This isn’t a fussy, chef-y recipe. It’s a home cook’s dream. We’re using heavy cream for that luxurious texture, and bacon bits for a smoky, savory punch that makes the whole thing irresistible. It’s my absolute favorite for soup season.

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 this chowder stand out is a technique I learned through trial and error. Instead of just dumping everything in, we build layers of flavor.

We render the bacon first. Then, we cook our veggies in that glorious bacon fat. This simple step gives the onions and celery a smoky, incredible base that you just can’t get any other way.

It’s the foundation of the whole dish. That, and we let the soup simmer gently. A hard boil can make the dairy separate. A low, patient simmer gives you the smoothest, creamiest result every single time.

The Full Ingredient List

Gathering everything before you start is a game-changer. It makes the whole process so much easier and more enjoyable. Here’s what you’ll need:

6 slices thick-cut bacon, chopped into small bits
1 large yellow onion, finely diced
3 celery stalks, finely diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 (8-ounce) bottles clam juice
3 cups low-sodium chicken or vegetable broth
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 bay leaves
1 teaspoon dried thyme
2 (10-ounce) cans whole baby clams, drained (juice reserved!)
2 cups heavy cream
Salt and freshly ground black pepper to taste
Chopped fresh parsley or chives, for garnish

My Step-by-Step Method

Follow these steps and you’ll have a perfect pot of chowder. I promise it’s simpler than it looks. Just take it one step at a time.

In a large, heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate. Leave all that beautiful fat in the pot.
Add the diced onion and celery to the bacon fat. Cook, stirring often, until the vegetables are soft and translucent, about 8-10 minutes. Stir in the minced garlic and cook for just 1 more minute until fragrant.
Sprinkle the flour over the vegetables. Cook, stirring constantly, for about 2 minutes. This cooks the raw flour taste out and creates our thickening base.
Slowly pour in the clam juice and the broth, whisking constantly to avoid any lumps. Scrape up any browned bits from the bottom of the pot—that’s pure flavor!
Add the cubed potatoes, bay leaves, and dried thyme. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, until the potatoes are fork-tender.
Stir in the drained clams, the heavy cream, and the reserved crispy bacon bits. Warm everything through over low heat for 5-10 minutes. Do not let it boil.
Season with salt and plenty of black pepper. Taste it! You might need more salt because of the potatoes and cream. Remove the bay leaves.
Ladle into bowls and garnish with fresh parsley or chives. Serve with oyster crackers or crusty bread for dipping.

My Top Tips for Success

Reserve that Bacon Grease: Don’t you dare drain it! Cooking the veggies in it is non-negotiable for the best flavor.
Low and Slow with Cream: Once the cream goes in, keep the heat low. A rolling boil can cause the soup to “break” or look curdled.
Thicken to Your Liking: If you want an even thicker chowder, mash a few potato cubes against the side of the pot with your spoon before adding the cream.
Fresh is Best for Herbs: A sprinkle of fresh thyme at the end, along with the parsley, will really brighten the whole dish.

Common Mistakes to Avoid

I’ve made these so you don’t have to. Here’s how to steer clear of common pitfalls.

Adding the Clams Too Early: Canned clams are already cooked. If you add them at the beginning, they’ll become tough and rubbery. Stir them in at the very end, just to warm through.

Not Cooking the Flour: That 2-minute cook time after you sprinkle the flour is crucial. If you skip it, your soup can have a pasty, raw flour taste. Take the time to do it right.

Oversalting Before Tasting: Bacon, broth, and clam juice all contain salt. Always wait until the end, after the cream is in, to do your final seasoning. You can add more, but you can’t take it out.

NUTRITION INFORMATION

Calories: 520
Carbohydrates: 32g
Protein: 20g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 120mg
Sodium: 980mg
Fiber: 3g
Sugar: 5g

*Nutrition is an estimate only and will vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use fresh clams instead of canned?

Absolutely! You’ll need about 2 dozen littleneck clams. Steam them in a separate pot with a little water or wine until they open. Chop the clam meat and use the steaming liquid as part of your broth (strain it first). Add the chopped meat at the very end.

How do I store and reheat leftovers?

Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat, stirring often. If it seems too thick, add a splash of broth or milk to loosen it up.

Can I make this soup ahead of time?

You can! I often make it up to the point before adding the cream and clams. Let that base cool, then refrigerate. The next day, reheat the base, then stir in the cream and clams and warm through. This actually helps the flavors meld even more. For another fantastic make-ahead meal, check out my Rich & Creamy Chicken Potato Chowder made in the slow cooker.