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New England Clam Chowder

This simple New England clam chowder (sometimes called Boston clam chowder) features chunks of red potatoes and minced clams. Thick cut bacon and herbs join the cream to make a luxurious, comforting dish that everyone will love!  

Course Soup
Cuisine American
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Servings 6 servings
Calories 385 kcal
Author Michelle


  • 4 slices center-cut thick-cut bacon (about 4 ounces), cut into ¼-inch pieces
  • 1 large Spanish onion chopped
  • 2 tablespoons all-purpose flour
  • 26 ounces minced clams drained and juice reserved
  • 16 ounces clam juice
  • 1 cup water
  • pounds red potatoes about 4 medium, scrubbed and cut into ½-inch dice
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • 1 cup heavy cream
  • 2 tablespoons minced fresh parsley leaves
  • Salt and fresh ground pepper to taste


  1. Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.
  2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.
  4. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.
  5. Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.

Recipe Notes

  • Clams: You can substitute fresh minced clams in place of the canned variety; adjust the clam juice based on your salt preference.
  • Serving: Add crackers, a simple salad, or cheddar bay biscuits to make it a meal.
  • Storing: The soup can be kept in an airtight container in the refrigerator for up to 4 days.
  • Freezing: The soup can be frozen in an airtight container for up to 3 months.
  • Reheating: The soup can be reheated in the microwave or on the stovetop over low heat.
  • Recipe adapted from The Best Soups and Stews
Nutrition Facts
New England Clam Chowder
Amount Per Serving
Calories 385 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 75mg25%
Sodium 587mg26%
Potassium 703mg20%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 4g4%
Protein 9g18%
Vitamin A 870IU17%
Vitamin C 16.9mg20%
Calcium 56mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.