Creamy New England Clam Chowder Recipe

Clam Chowder is arguably the most notable dish of New England. There are many arguments over the correct recipe, but here is one you can try at home. 

If you have ever traveled to New England, you would know that each restaurant claims to have the “correct” rendition of clam chowder. Truth be told, there probably is no actual correct way, and that many of the different recipes are delicious and full of authentic New England flavor. You too can make your own version of this American classic with this creamy recipe.                                                                                       

  • 8 ounces of clam juice
  • 3 cans of chopped or minced clams
  • 6 strips of bacon chopped
  • 1 tablespoon of butter
  • 1 stalk of celery
  • 1 large chopped red onion
  • 1 ½ pound of diced russet potato
  • 4 cloves of minced garlic
  • ⅓ cup of flour
  • 2 teaspoons of chicken bouillon
  • 2 cups of chicken broth
  • 2 bay leaves
  • 1 cup of heavy whipping cream
  • ½ teaspoon of dried parsley or oregano
  • ¼ teaspoon of dried thyme
  • Oyster crackers 


1. Drain cans of clam juice into a measuring cup. Drain until the cup is full to 2 ½ cups.

2. Cook bacon on medium heat until it is slightly brown. Remove half of the bacon from the oven and into a paper towel-lined plate. Melt the other half of the bacon still in the oven.

3. Turn up the heat to medium-high. Add celery and onions and saute until onions are soft.

4. Add potatoes and garlic and saute for an additional 30 seconds.

5. Add flour to the mixture and cook for another minute.

6. Add in the chicken broth, 2 ½ cups of clam juice, chicken bouillon, bay leaves, and the other seasonings.

7. Boil this mixture and then reduce to a simmer once a boil is achieved.

8. Leave it simmering for 20 minutes.

9. Add heavy cream to the mixture and continue to simmer.

10. Take bay leaves out and add the minced clams.

11. Add salt and pepper and oyster crackers and enjoy!

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