Nothing says "soup season" like a steaming bowl of Thick New England clam chowder. With a creamy broth, tender potatoes, and smoky bacon, this restaurant-worthy clam chowder is my idea of comfort food.
While I love fresh clams, sometimes they're hard to find when we're traveling in our RV. That's why I rely on canned clams for this easy clam chowder recipe-they're convenient, flavorful, and available at most grocery stores.
Whether you're enjoying a cozy night in or recreating a taste of Boston on the road, you need to try this recipe immediately.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Today, we're stopping in Massachusetts, home to some of the best clam chowder you'll ever taste!
The origins
New England clam chowder has deep roots in American culinary history, dating back to the early 18th century. Brought to the Northeast by French, British, and Nova Scotian settlers, this hearty dish quickly became a staple among New England's coastal communities.
The creamy, dairy-based version we know today gained popularity in Boston and surrounding areas, eventually earning a place on menus in some of the country's oldest restaurants, like Union Oyster House. Unlike its tomato-based cousin, Manhattan clam chowder, New England clam chowder is known for its thick, rich consistency and reliance on tender clams (fresh or canned), potatoes, and dairy.
It remains an iconic dish in Massachusetts, especially in seafood shacks and classic Boston eateries.
Best Potatoes for Clam Chowder
Choosing the right potato makes a big difference in the texture of your chowder. Here are three great options:
- Russet Potatoes - High in starch and low in moisture, russets break down as they cook, naturally thickening the chowder and creating a velvety texture.
- Red Potatoes - These have a waxy texture and hold their shape well, making them ideal if you prefer firmer potato chunks in your chowder.
- Yukon Gold Potatoes - A great middle ground, Yukon golds are slightly starchy yet creamy, adding a buttery flavor to the chowder while holding their shape better than russets.
No matter which variety you choose, dicing the potatoes evenly ensures they cook at the same rate, giving you perfectly tender potatoes in every spoonful.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Thick-cut bacon (or salt pork) - Adds a smoky, savory depth to the chowder and provides a rich base of flavor. Bacon fat also enhances the overall creaminess.
- Butter- Contributes extra richness and helps sauté the vegetables, bringing out their natural sweetness.
- Onions- Adds a subtle sweetness and depth of flavor that enhances the chowder's savory base.
- Celery- Brings a mild, earthy flavor and a bit of texture, balancing the creaminess of the broth.
- Old Bay seasoning- A must-have for seafood dishes, this classic blend adds a perfect mix of savory, slightly spicy, and herbal notes, bringing out the best in the clams and broth.
- Other Seasonings- dried oregano, dried parsley, dried thyme, smoked paprika.
- Bay leaf- Infuses the chowder with a subtle herbal aroma that complements the seafood flavors.
- All-purpose flour- Acts as a thickening agent to give the chowder its classic creamy consistency.
- Chicken broth- Provides a savory, well-rounded base that enhances the clam flavor without overpowering it.
- Clam juice- Intensifies the briny, ocean-fresh flavor that makes clam chowder so distinct.
- Potatoes- Provide heartiness and texture, making the chowder thick and satisfying.
- Canned clams- The star ingredient, offering tender bites of seafood and additional briny flavor from the reserved juices.
- Whole milk- Adds creaminess while keeping the chowder smooth and balanced without being too heavy.
- Heavy cream- Contributes a rich, velvety texture, making the chowder extra luscious and indulgent.
- Salt and Black pepper to taste
- Oyster crackers or crusty bread for serving
Now Let's Get Cooking
Cook the Bacon
In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Sauté the Aromatics
Add butter, onion, and celery to the pot. Cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the Seasonings & Thickener
Stir in the Old Bay seasoning, oregano, parsley, thyme, salt, smoked paprika, black pepper, and bay leaf. Sprinkle the flour over the vegetables and stir continuously for about 1-2 minutes, allowing the flour to cook out.
Build the Broth
Gradually whisk in the chicken broth, clam juice, juice from the cans of clams (not the clams themselves), whole milk, and heavy cream. Add the chicken bullion, Worcestershire sauce, and hot sauce. Stir well and bring to a gentle simmer.
Add the Potatoes & Simmer
Add the diced potatoes and let the chowder cook over medium-low heat for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Finish with Clams
Reduce the heat to low and stir in the chopped clams. Let the chowder warm through for 5 minutes, but do not let it boil, as boiling can make the clams tough.
Adjust & Serve
Remove the bay leaf and taste for seasoning, adjusting if needed. Stir in the cooked bacon. Ladle the chowder into bowls and garnish with fresh parsley and freshly cracked black pepper. Serve warm with crusty bread or oyster crackers.
RV Cooking Tips:
- Use canned clams - They're easy to store, require no prep, and still provide great flavor.
- Skip the flour for a gluten-free version - Use cornstarch mixed with a little cold water instead.
- Pre-chop ingredients - If space is limited, prep everything ahead of time to make cooking in a small kitchen easier.
- Reheat gently - Heat leftovers over low to avoid curdling the milk and cream.
Equipment Needed:
- Large heavy-bottomed pot or Dutch oven - For cooking the chowder evenly and preventing scorching.
- Slotted spoon - To remove the crispy bacon while leaving the fat behind.
- Wooden spoon or rubber spatula - For stirring the chowder without scratching the pot.
- Measuring cups & spoons - For accurate ingredient measurements.
- Chef's knife & cutting board - To dice vegetables and chop bacon.
- Whisk - To incorporate the flour smoothly into the broth.
- Ladle - For serving the chowder.
This setup makes cooking easy whether you're in a home kitchen or an RV!
FAQ
New England Clam Chowder vs. Manhattan Clam Chowder
New England clam chowder has a creamy broth made with dairy, while Manhattan clam chowder has a tomato-based broth with a lighter consistency. If you're craving a thicker chowder, New England style is the way to go!
How Long Does Clam Chowder Last in the Fridge?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to maintain the creamy texture.
Is Clam Chowder Healthy?
I am going to say no. Clam chowder is indulgent due to the heavy cream and bacon. For a lighter version, use half-and-half instead of heavy cream.
How to Thicken Clam Chowder
For an even thicker chowder, you can mash some of the tender potatoes into the broth. The next day, it naturally thickens as it sits in the fridge.
This creamy New England Clam Chowder is the perfect comforting dish, packed with classic flavors and easy to make-even in an RV kitchen! Enjoy a warm bowl with your favorite bread and savor the rich, briny goodness.
What to Serve with Clam Chowder
Clam chowder is a rich and hearty dish that pairs well with a variety of sides. Here are some delicious options to complete your meal:
- Oyster Crackers - A classic choice, these crackers add a bit of crunch and soak up the creamy broth beautifully.
- Crusty Bread - A warm baguette or sourdough bread is perfect for dipping and sopping up every last drop of chowder.
- Bread Bowl - For a restaurant-style experience, serve your chowder in a hollowed-out sourdough bread bowl.
- Caesar Salad - The crisp romaine and tangy dressing of a Caesar salad provide a nice contrast to the rich, creamy soup.
- A glass of crisp white wine - complements the flavors of clam chowder beautifully. Try a Chardonnay with buttery notes, a Sauvignon Blanc for a bright, acidic contrast, or a dry Riesling to enhance the seafood flavors without overpowering the dish.
More Soup Recipes to Try
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How to Make Creamy Thick New England Clam Chowder
Equipment
- Large heavy-bottomed pot or Dutch oven for cooking the chowder evenly and preventing scorching.
- Slotted spoon to remove the crispy bacon while leaving the fat behind.
- Wooden spoon for stirring the chowder without scratching the pot.
- Measuring cups & spoons for accurate ingredient measurements.
- Chef's knife & cutting board to dice vegetables and chop bacon.
- Ladle for serving the chowder.
Ingredients
Base & Aromatics:
- 6 strips thick-cut bacon or salt pork, diced
- 2 tablespoons butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
Flavor Enhancers:
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
- 1 bay leaf
Thickener & Broth:
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- 8 oz. clam juice
- 1 teaspoon chicken bouillon
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 1 ¼ lbs. potatoes peeled and diced (Yukon Gold work best)
- 3 6.5 oz. cans chopped clams, juices reserved
- For Serving:
- Fresh parsley chopped
- Freshly cracked black pepper
Instructions
Cook the Bacon
- In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Sauté the Aromatics
- Add butter, onion, and celery to the pot. Cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the Seasonings & Thickener
- Stir in the Old Bay seasoning, oregano, parsley, thyme, salt, smoked paprika, black pepper, and bay leaf. Sprinkle the flour over the vegetables and stir continuously for about 1-2 minutes, allowing the flour to cook out.
Build the Broth
- Gradually whisk in the chicken broth, clam juice, reserved clam juices, whole milk, and heavy cream. Add the bouillon cube, Worcestershire sauce, and hot sauce. Stir well and bring to a gentle simmer.
Add the Potatoes & Simmer
- Add the diced potatoes and let the chowder cook over medium-low heat for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Finish with Clams
- Reduce the heat to low and stir in the chopped clams. Let the chowder warm through for 5 minutes, but do not let it boil, as boiling can make the clams tough.
Adjust & Serve
- Remove the bay leaf and taste for seasoning, adjusting if needed. Stir in the cooked bacon. Ladle the chowder into bowls and garnish with fresh parsley and freshly cracked black pepper. Serve warm with crusty bread or oyster crackers.
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