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creamy clam chowder recipe

Creamy New England Clam Chowder

This classic Creamy New England Clam Chowder features tender clams and potatoes in a velvety broth enriched with bacon and aromatics. The subtle heat from hot pepper sauce enhances the delicate seafood flavor without overwhelming it, creating a deeply satisfying comfort food perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 (8-ounce) bottles clam juice
  • 6 (6 1/2-ounce) cans chopped clams with juice reserved
  • 1 pound russet potatoes peeled and cut into 1/2-inch pieces
  • 1 1/4 cups half-and-half
  • 1/4 cup all-purpose flour
  • 2 cups onions chopped
  • 1 1/4 cups celery chopped (about 2 large stalks)
  • 3 slices bacon finely chopped
  • 2 tablespoons butter
  • 2 cloves garlic chopped
  • 1 teaspoon hot pepper sauce
  • 1 bay leaf
  • Salt and pepper to taste

Equipment

  • Dutch oven or heavy pot
  • Large saucepan
  • Whisk

Method
 

  1. In a large saucepan, combine the clam juice and diced potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Set aside.
  2. In a Dutch oven or heavy pot, melt butter over medium heat. Add the chopped bacon and cook until it begins to brown, about 8 minutes.
  3. Add onions, celery, garlic, and bay leaf to the pot. Sauté until vegetables soften, approximately 6 minutes.
  4. Sprinkle flour over the vegetable mixture and cook for 2 minutes, stirring constantly. Be careful not to let the flour brown.
  5. Gradually whisk in the reserved clam juice from the canned clams, creating a smooth base.
  6. Add the potato and clam juice mixture to the pot.
  7. Gently fold in the chopped clams, half-and-half, and hot pepper sauce. Simmer for about 5 minutes, stirring frequently to prevent scorching.
  8. Season with salt and pepper to taste. Remove bay leaf before serving.

Notes

For the best flavor, make this chowder a day ahead. Refrigerate uncovered until cool, then cover and chill. Gently reheat to a simmer before serving. The flavors deepen overnight, making it even more delicious the next day.
Serve with oyster crackers or crusty sourdough bread for an authentic New England experience. For a complete meal, pair with a simple green salad dressed with vinaigrette.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The chowder may thicken when chilled; thin with a little milk when reheating if desired.