New England Clam Chowder Seafood Recipe

Updated February 21, 2026

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 might also enjoy my Seafood Loaded Baked Potato Chowder.

I wanted that rich, creamy hug in a bowl 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 is my ultimate winter comfort food.

It’s the kind of soup that makes soup season something you actually look forward to. The steam from the pot fogs up the kitchen windows, and the smell of bacon and onions fills the whole house. It’s pure magic.

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 throwing everything in, we build layers of flavor.

We start by rendering the fat from the bacon to cook our vegetables. That smoky bacon fat is liquid gold for this soup. It gives the onions and celery a flavor boost you just can’t get from butter alone.

Then, we use the flour to make a simple roux right in the pot. This is what gives the soup its perfect, clingy thickness—not gloppy, just luxuriously creamy. The heavy cream goes in last, so it stays sweet and fresh.

The Full Ingredient List

Gathering everything before you start is my biggest tip for a smooth cooking session. Here’s what you’ll need.

6 slices thick-cut bacon, chopped
1 large yellow onion, diced
2 stalks celery, 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
3 (6.5-ounce) cans chopped clams, juice reserved
1 1/2 cups heavy cream
Salt and freshly ground black pepper to taste
Oyster crackers and fresh parsley, for serving

My Step-by-Step Method

Follow these steps and you’ll have a pot of chowder that tastes like it took all day. I promise it’s simpler than it looks.

In a large, heavy pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove 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 they’re soft and translucent, about 8 minutes. Stir in the garlic and cook for just one more minute until fragrant.
Sprinkle the flour over the vegetables. Stir constantly and cook for about 2 minutes. This cooks the raw flour taste out and makes our roux. It will look like a thick paste.
Very slowly, pour in the bottled clam juice and the broth while whisking constantly. This prevents lumps! Bring the mixture to a simmer, and it will thicken nicely.
Add the cubed potatoes, bay leaves, and thyme. Let the soup simmer, uncovered, for about 15-20 minutes, or until the potatoes are perfectly tender when pierced with a fork.
Reduce the heat to low. Stir in the canned clams (with their juice!), the crispy bacon bits, and the heavy cream. Warm it through gently—do not let it boil after adding the cream.
Take the pot off the heat. Fish out the bay leaves. Taste your soup and season it with salt and plenty of black pepper. Let it sit for 10 minutes; it will thicken a bit more and the flavors will become best friends.
Ladle into bowls and top with extra pepper, fresh parsley, and a handful of oyster crackers.

My Top Tips for Success

Don’t rush the roux. Those two minutes of cooking the flour are key. It should smell a bit nutty, not like raw dough.
Use Yukon Gold potatoes. They have a buttery texture and hold their shape without turning to mush in the soup. They’re also perfect for a rich and creamy chicken potato chowder.
Add the clams and cream last. Clams get tough if they cook too long, and cream can separate if boiled. A gentle warm-up is all they need.
Let it rest! Those final 10 minutes off the heat make a huge difference in flavor and texture. Patience is a virtue here.

Common Mistakes to Avoid

The most common issue is a thin soup. If yours seems too thin after adding the cream, don’t panic. Make a quick slurry.

Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering soup and let it cook for two minutes. It will thicken right up.

Another mistake is over-salting early. The bacon, broth, and clam juice all bring salt. Always wait until the very end to add any extra salt.

Finally, boiling the soup after the dairy is added. This can make the cream look grainy or even curdle. Keep it on a gentle, low heat once the cream goes in.

NUTRITION INFORMATION

Calories: 480
Sugar: 4g
Sodium: 980mg
Fat: 32g
Saturated Fat: 16g
Carbohydrates: 30g
Fiber: 2g
Protein: 18g
Cholesterol: 105mg

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 cup of water until they open. Use that incredible steaming liquid instead of the bottled clam juice, and chop the clam meat. It’s a fantastic upgrade.

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. You may need to add a splash of broth or milk if it thickens up too much in the fridge.

Can I freeze this clam chowder?

I don’t recommend it. Soups with dairy and potatoes don’t freeze well. The texture of the cream can separate and the potatoes can become grainy when thawed. It’s best enjoyed fresh or within a few days.