There’s nothing quite like a warm, creamy bowl of New England clam chowder, especially when it’s made the traditional way. At NC Seafood Restaurant, chowder is prepared with a rich but balanced broth, tender clams, and perfectly cooked potatoes, never heavy, never gluey, just the classic texture and flavor people expect from a true New England-style chowder.
Whether you’re cooking for a cozy night at home or serving guests, this New England clam chowder recipe walks you through every step so you can get it just right, no guesswork required.
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What Makes This the Best New England Clam Chowder Recipe?
New England clam chowder is the classic white chowder: creamy, hearty, and built around clams, potatoes, and a dairy-based base. It’s different from Manhattan clam chowder, which uses tomatoes and ends up with a thinner, tangier soup. It’s also different from Rhode Island clam chowder, which is typically a clear broth chowder without cream.
If you’ve tried clam chowder that tasted thin, bland, or overly floury, the difference usually comes down to two things: building enough clam flavor (clam juice plus clam broth) and getting the texture right (creamy, not gluey). This recipe calls for fresh or canned clams and uses a simple roux for a thicker chowder that still tastes clean and briny.
Tips for Preparing Clams
Making the best New England clam chowder recipe starts with good clams and proper preparation.
Choose Fresh Clams
Fresh clams should be tightly closed or close when tapped and smell clean and briny, not fishy. Avoid clams with cracked shells or strong odors. If you’re buying fresh clams for the first time, ask your fishmonger for clams that are suited for steaming and chowder.
The CDC also recommends proper storage, handling, and thorough cooking of shellfish to reduce the risk of foodborne illness.
Clean and Purge the Clams
Soak clams in cold salted water for 20–30 minutes to help remove sand. Scrub the shells, then rinse thoroughly before cooking. This step helps keep grit out of your chowder and keeps the clam broth clean.
The Basics of Cooking Clams
Clams are delicate, and how you cook them matters. For fresh clams, steam them in a large pot with a small amount of water. Once the liquid boils, add clams, cover, and steam until open clams appear, usually 5–7 minutes. Remove clams as they open so they don’t overcook. Discard any clams that don’t open.
Avoid Overcooking
Overcooked clams become chewy. Add clams near the end of cooking so they stay tender. Gentle heat is the goal for tender clams.
Use the Broth
Clam broth adds depth and authentic New England flavor. Always strain it before adding to remove grit. If you want a stronger clam flavor, use reserved clam broth plus bottled clam juice.
Best New England Clam Chowder Recipe
Creamy, comforting, and full of flavor, this New England clam chowder recipe delivers a traditional white chowder with tender clams, smoky bacon, and fork-tender potatoes. This is one of our favorite soup recipes for chilly nights, weekend dinners, and holiday meals when you want something satisfying.
Ingredients
- 2 dozen fresh clams (or 2 cans chopped clams, drained)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced (Yukon Gold or russet potatoes work well)
- 2 cups clam juice (bottled clam juice or reserved clam broth)
- 1 cup heavy cream
- 2 cups whole milk or half and half
- 2 tablespoons butter
- 2 tablespoons flour
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Optional (but common) New England additions
- 2–4 oz salt pork (use instead of bacon, or use half salt pork and half bacon)
- 1 teaspoon dried thyme (or 1–2 teaspoons fresh thyme)
- 1–2 teaspoons Worcestershire sauce
- A few dashes hot sauce
- 1 cup half and half (swap for part of the milk if you want a richer creamy soup)
Instructions
Follow these steps for a thick, creamy New England clam chowder with tender clams and perfectly cooked potatoes.
Prepare the Clams
If using fresh clams, scrub the shells and soak them in cold water for about 20 minutes to release sand. Steam the clams in 1 cup of water until they open, about 5–7 minutes. Remove the clams from the shells, chop the meat, and reserve the clam broth.
If using canned clams, drain the clams and set aside, reserving the liquid if available. For canned clams, look for chopped clams if you want bigger bites, or minced clams if you want the clam flavor spread through every spoonful. Don’t toss the clam liquid. Combined with bottled clam juice, it helps your New England clam chowder taste more like the best clam chowder you’d order at a seafood spot.
Cook the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate. Leave the bacon grease in the pot.
If you’re using salt pork, cook it the same way. Salt pork renders a deep, savory base that’s common in an England clam chowder recipe. You can also do a mix of chopped bacon and salt pork for a balanced smoky-salty flavor.
Sauté the Onion and Garlic
Add the chopped onions to the bacon grease and cook over medium heat until soft and translucent, about 5 minutes. Stir occasionally so the onions soften without browning too much. Stir in the garlic and cook for another 30 seconds until fragrant.
If you’re using dried thyme or fresh thyme, this is a good place to add it so it blooms in the fat and blends into the onion mixture.
Cook the Potatoes
Add the diced potatoes, clam juice, and bay leaf to the pot. Bring to a gentle boil, then reduce heat and simmer until the potatoes are fork tender, about 10–12 minutes. Stir occasionally.
Potato choice matters. Yukon Gold potatoes hold their shape and give you a slightly buttery bite. Russet potatoes break down more, which can naturally thicken the chowder. If you want a thinner chowder, cut the potatoes a bit larger and avoid stirring too aggressively while they simmer.
Make the Roux
In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to remove the raw flour taste. Slowly whisk in the milk and heavy cream (or heavy whipping cream) until smooth, creating a creamy broth base. Keep whisking as it warms so the creamy soup base stays silky.
If you want a thicker chowder, let the dairy base simmer a little longer before combining. If you want it super thick, you can add a small cornstarch slurry (1 teaspoon corn starch mixed with 1 tablespoon cold water) and stir until it thickens. If it becomes too thick, loosen it with a splash of bottled clam juice, clam broth, chicken broth, or whole milk.
Combine and Simmer
Slowly stir the cream mixture into the pot with the potatoes. Add the chopped clams, reserved bacon, and reserved clam broth if using. Simmer gently for about 5 minutes. Season with salt and black pepper to taste, then adjust seasoning once more at the end.
If you like extra depth, add a small splash of Worcestershire sauce and a few dashes of hot sauce while the chowder simmers. Keep the heat low and gentle here. Overheating can lead to chewy clams, and boiling can cause dairy to separate.
If you used bay leaves, discard bay leaves before serving.
Serve
Ladle the chowder into bowls and garnish with fresh parsley or extra chopped bacon. Serve warm with oyster crackers or crusty bread. This creamy chowder is also great in a bread bowl when you want a classic presentation.
Best Foods to Pair with New England Clam Chowder
This creamy chowder pairs well with simple sides that balance its richness.
Crusty Bread or Sourdough
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Perfect for dipping and soaking up the creamy broth. A tangy sourdough slice is especially good with an England clam chowder recipe because it cuts the richness.
Grilled Cheese
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A classic comfort pairing that complements the chowder’s savory flavor. A mild cheddar keeps the pairing balanced.
Oyster Crackers
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A traditional New England favorite that adds crunch to every spoonful. Add them right before eating so they stay crisp.
Seafood Dishes
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Serve chowder as a starter before baked fish, shrimp, lobster, or crab for a full seafood meal. If you want to keep the meal lighter, go with grilled or baked seafood after the chowder.
Fresh Salads
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A light green salad with a lemon vinaigrette cuts through the richness of the chowder. Arugula, cucumbers, and tomatoes work well here.
Tips on Pairing Clam Chowder with Wine
Creamy New England clam chowder pairs best with white wines that balance richness.
Chardonnay ↓
A lightly oaked Chardonnay mirrors the chowder’s creamy texture and works well with a creamy broth.
Sauvignon Blanc ↓
Crisp acidity cuts through the cream and highlights the briny clams.
Pinot Grigio ↓
Bright and refreshing, with subtle minerality that complements seafood.
How to Store Clam Chowder
Refrigeration
Store leftover chowder in an airtight container in the refrigerator for up to 3–4 days. Use an airtight container that seals well to help the chowder hold its flavor. Stir before reheating, since dairy can separate slightly as it sits.
Freezing
Clam chowder can be frozen, though dairy may separate. If you plan to freeze it, cool it completely and store it in a freezer-safe airtight container. Freeze for up to 3 months. For the smoothest creamy soup texture, thaw in the refrigerator overnight and reheat gently.
Reheating
Reheat over low heat, stirring frequently. Avoid boiling to keep the chowder smooth and the clams tender. If the chowder thickens too much in the fridge, add a splash of milk, half and half, clam broth, or chicken broth while reheating.
Frequently Asked Questions
Can I use fresh or canned clams for New England clam chowder?
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Yes, fresh or canned clams both work. Fresh clams give the best clam broth, but canned clams are convenient and still make a great chowder recipe if you keep the clam liquid and use bottled clam juice.
How can I thicken New England Clam Chowder?
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If you want thicker chowder, let it simmer uncovered for a few extra minutes after the dairy is added (stir occasionally). You can also mash a few potatoes in the pot to naturally thicken the chowder without extra flour.
How can I make New England Clam Chowder lighter?
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If you want a thinner chowder, add a splash of clam juice, clam broth, chicken stock, or whole milk until you like the consistency. Some cooks also use chicken bouillon for a little added savory depth if they want a richer base.
What’s the difference between New England and Manhattan clam chowder?
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New England clam chowder is a creamy chowder with milk or half and half, while Manhattan clam chowder uses tomatoes and has a thinner, more broth-like base.
What is Rhode Island clam chowder?
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Rhode Island clam chowder is usually a clear broth version of chowder. It focuses on clam flavor, potatoes, and aromatics without the creamy soup base used in New England clam chowder.
Why did my clams turn chewy?
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Clams get chewy when they’re cooked too long or boiled hard. Add clams near the end and keep the pot at a gentle simmer so the clams stay tender.
Can I make this ahead of time?
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Yes, clam chowder tastes even better after it rests. Reheat over low heat and stir frequently so the creamy broth stays smooth.
How do I make this chowder taste more “New England”?
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Use clam broth whenever you can, lean on bottled clam juice if needed, and keep the seasoning simple. A little dried thyme, a small splash of Worcestershire sauce, or a few dashes of hot sauce can add depth without overpowering the clams.
Enjoy the Best New England Clam Chowder at NC Seafood
If you’re craving the best New England clam chowder but don’t have time to cook, NC Seafood Restaurant has you covered. Our chowder is made with classic ingredients and a comforting, creamy broth that pairs well with many of our seafood plates.
Checkout our takeout menu online, sign up for our monthly newsletter, or stop by our Raleigh location to enjoy New England clam chowder and other fresh seafood favorites.