Best Ever New England Clam Chowder

There are certain dishes that feel like instant comfort, and for me New England Clam Chowder sits firmly at the top of that list especially during winter. I am a super fan of this classic for good reason. It delivers all the C elements of soup heaven in one bowl: creamy, clammy, and chunky in the best possible way. Each spoonful feels nostalgic and indulgent at the same time, with tender clams, soft potatoes, and a rich, velvety base that never goes out of style. And then there is the bacon. That smoky, savoury note weaves through the chowder and quietly takes it from excellent to unforgettable.

A great casual chowder to complement a weeknight meal (my boys' classmates go ga ga over this 😋) or as an elegant dinner prelude to entertain guests.

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. 

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedge and chopped bacon.

New England Clam Chowder is more than just a soup. It is a reminder of why simple, well balanced ingredients endure for generations. When made with care, it is deeply satisfying without being fussy, hearty without being heavy. The creaminess comforts, the clams bring the sea, the chunks give it substance, and the bacon adds that divine smoky touch that keeps you coming back for another bowl. Serve it with good sour dough bread for an instant classic combo!

Does anyone still cook out of their instant pot in Dec 2025??? Here is a Instant Pot Clam Chowder recipe from my former post that worked super deliciously. Check it out, scroll down to mid section.

Instant Pot Clam Chowder

Full Recipe:

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedges and chopped bacon.