Easy New England Clam Chowder


Dive into Comfort with Easy New England Clam Chowder: A Creamy Symphony of Fresh Seafood and Savory Bliss


Set sail on a culinary journey to the coastal charm of New England with our Easy New England Clam Chowder. This classic dish encapsulates the essence of seaside comfort, combining tender clams, hearty potatoes, and the luxurious richness of cream. As you immerse yourself in the creation of this chowder, envision the ocean breeze and the warmth of a comforting bowl awaiting you. Join us in exploring the art of crafting a chowder that’s not just a meal but a nostalgic embrace of coastal flavors.

Ingredients: For the Clam Chowder:

  • 4 slices bacon, chopped for smokiness
  • 1 medium onion, finely chopped for aromatic depth
  • 2 celery stalks, diced for crunch
  • 3 tablespoons all-purpose flour for thickening
  • 3 cups potatoes, peeled and diced for heartiness
  • 3 cups fresh clams, shucked and chopped for seafood delight
  • 3 cups clam juice for a savory base
  • 2 cups whole milk for creaminess
  • 1 cup heavy cream for richness
  • 2 bay leaves for aromatic infusion
  • Salt and black pepper to taste for seasoning
  • Fresh parsley, chopped for garnish


Step 1: Sauté the Aromatics In a large pot over medium heat, cook the chopped bacon until crispy. Add the finely chopped onion and diced celery. Sauté until the vegetables are softened.

Step 2: Create a Roux Sprinkle the all-purpose flour over the bacon and vegetables. Stir well to create a roux, allowing the flour to cook for 2-3 minutes.

Step 3: Add Potatoes and Clam Juice Stir in the diced potatoes and clam juice. Add the bay leaves for aromatic infusion. Bring the mixture to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.

Step 4: Incorporate Clams and Dairy Add the chopped clams, whole milk, and heavy cream to the pot. Season with salt and black pepper to taste. Simmer for an additional 10-15 minutes, allowing the flavors to meld.

Step 5: Garnish and Serve Remove the bay leaves and discard. Ladle the New England Clam Chowder into bowls, garnishing each serving with chopped fresh parsley. Serve hot and enjoy the comforting embrace of coastal flavors.

Cook Notes:

  • Ensure the clams are fresh and thoroughly cleaned before shucking.
  • Adjust the thickness of the chowder by adding more milk or cream if desired.
  • For a smokier flavor, consider using smoked bacon or adding a dash of liquid smoke.


  • Corn and Bacon Extravaganza: *
  • Add a cup of corn kernels and an extra layer of cooked and crumbled bacon for a delightful twist.
  • Herbed Elegance: *
  • Stir in a teaspoon of fresh thyme or dill for an herby infusion that enhances the overall flavor.
  • Seafood Medley: *
  • Introduce a mix of seafood such as shrimp, scallops, or crab for a luxurious seafood chowder.

Keto-Friendly Version:

  • Substitute the all-purpose flour with almond flour or coconut flour for a keto-friendly roux.
  • Use cauliflower florets instead of potatoes for a lower-carb alternative.
  • Replace whole milk with unsweetened almond milk and heavy cream with keto-friendly creamer.

Low-Carb Version:

  • Omit potatoes or replace them with turnips for a lower-carb alternative.
  • Choose a low-carb clam juice or dilute with water if necessary.
  • Opt for lower-carb vegetables like zucchini or bell peppers instead of celery.

Easy New England Clam Chowder is not just a soup; it’s a journey to the coastal haven of flavors, where the briny essence of fresh clams meets the comforting creaminess of a well-crafted chowder. With each spoonful, you’ll experience the warmth of a seaside embrace, transporting you to the shores of New England. So, embrace the simplicity of this recipe, let the aroma fill your kitchen, and savor the delightfully rich and savory experience that Easy New England Clam Chowder brings to your table. Whether shared with loved ones or enjoyed in solitude, this chowder is a celebration of coastal comfort that invites you to relish the simplicity and richness of a bowl filled with memories of the sea.



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