Seafood Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. New England Clam Chowder
A thick, creamy chowder loaded with tender clams, potatoes, and smoky bacon for the ultimate cozy bowl.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Drain the canned clams, reserving the juice; set the clams aside. In a heavy pot over medium heat, cook the bacon until crisp, about 6 minutes, then remove with a slotted spoon.
- 2
Add the butter to the bacon fat, then the onion and celery. Cook 5 to 6 minutes until softened and translucent.
- 3
Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste and form a light roux.
- 4
Gradually whisk in the bottled clam juice and reserved clam juice until smooth. Add the potatoes and thyme, bring to a gentle simmer, and cook 15 to 18 minutes until the potatoes are fork-tender.
- 5
Stir in the heavy cream and reserved clams and warm through over low heat for 3 to 4 minutes; do not boil or the cream may curdle.
- 6
Season with salt and pepper, ladle into bowls, and top with the reserved crispy bacon and a little extra thyme.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving520
Calories
19 g
Protein
27 g
Carbs
38 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
New England clam chowder is a cream-based soup built on clams, potatoes, and salt pork or bacon, distinguished from Manhattan-style chowder by its dairy base rather than a tomato one. The dish reflects the region's long relationship with the sea, using clam broth itself as the backbone rather than a separately made stock.
Listahan note
This version renders the salt pork or bacon first and builds the roux directly in that fat, since starting with plain butter instead misses the smoky depth that renders into the base from the start.
Technique cues
- Rendering salt pork or bacon slowly until crisp releases fat that becomes the base for sauteing the onion and building the roux.
- Cooking flour into that rendered fat briefly before adding liquid thickens the chowder's base without leaving a raw, starchy taste.
- Simmering potatoes in the clam broth until just tender, rather than falling apart, keeps distinct chunks in the finished chowder.
- Adding the clams and their juice near the end of cooking keeps the clams from turning rubbery from overcooking.
Kitchen flow
- Parallel prep
- Prep any side dishes while New England Clam Chowder finishes with the Yukon Gold potatoes — the hands-off cook time is the window to use. The simmer step is what sets the pace here.
- Make-ahead
- New England Clam Chowder reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the Yukon Gold potatoes. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover New England Clam Chowder reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which can dry out a dish reheated this way faster than a covered, gentler reheat. This one leans on the Yukon Gold potatoes. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for New England Clam Chowder with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the Yukon Gold potatoes. Everything else is quick — the simmer is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
4 cans chopped clams, with juice
Flavor support
Purpose: cans chopped clams, with juice supports the balance of New England Clam Chowder and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.
4 slices thick-cut bacon, diced
Main protein or body
Purpose: slices thick-cut bacon, diced gives New England Clam Chowder its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tablespoons unsalted butter
Richness and texture
Purpose: tablespoons unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 large yellow onion, diced
Aromatic base
Purpose: large yellow onion, diced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 stalks celery, diced
Aromatic base
Purpose: stalks celery, diced creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Chowder thickens further as it sits, so thin with a little extra clam juice or milk when reheating leftovers.
- Serve with oyster crackers on the side, a traditional pairing that adds crunch without needing to add anything to the pot.
- Avoid boiling the chowder hard once the cream and clams are in, since high heat can cause the dairy to break.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Yukon Gold potatoes.
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) — the texture shifts slightly but the dish holds together. This one leans on the Yukon Gold potatoes.
- Seafood-aware direction
- Use a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to avoid fish or shellfish while keeping the same savory backbone. This one leans on the Yukon Gold potatoes.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the Yukon Gold potatoes.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add New England Clam Chowder to your week, check it against your household's allergens, and build the shopping list automatically.
More Seafood recipes
Seafood Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pan-Fried Gefilte Fish
Traditional Ashkenazi poached fish patties made from ground whitefish, served chilled with horseradish — a seder-table classic.
Seafood Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crab-Stuffed Mushrooms
Large mushroom caps filled with a creamy, cheesy crabmeat stuffing and baked until golden and bubbling.
Seafood Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Coconut Shrimp With Orange Mustard Sauce
Crispy beer-battered shrimp coated in coconut and fried golden, served with a sweet-and-tangy orange Dijon dipping sauce.