I create about 95% of the recipes here, but once in a while I have something that is so good I know it has to be published on Mom’s Dinner. This New England Clam Chowder came to my by way of my friend Heidi. She perfected it in her kitchen long before it ever made its way to me. I know you are going to love this one too!
This creamy Clam Chowder is pure comfort in a bowl, loaded with potatoes, bacon, and clams. The secret to it’s amazing texture are instant potato flakes, don’t turn your nose up at it, potato flakes thicken soups perfectly, promise!! I always keep a bag in my pantry for recipes just like this!
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Ingredients For Clam Chowder
Bacon (chopped) Adds a smoky, salty backbone to the chowder and provides flavorful fat for sautéing the vegetables.
Salted Butter The only butter we recognize here at Mom’s Dinner.
Onion, Celery and Garlic Classic starting veggies and flavors for Clam Chowder.
Potatoes (Yukon Gold or russet) The potatoes add weight and natural starch to thicken the soup as it cooks.
Clam Juice Tis clam chowder afterall! This adds that seafood flavor without making the soup fishy.
Canned Minced Clams (with juices) The star ingredient, giving you tender bites of clam in every spoonful and extra flavor from the packed juices. Make sure you purchase high quality canned clams.
Heavy Cream Creates that rich, silky chowder texture and balances the briny clam flavor.
Instant Mashed Potato Flakes One of my favorite ways to use potato flakes is to thicken soup. It adds a really nice weight to the soup without adding extra cream or flour.
Bay Leaf Adds subtle background flavor as the soup simmers, giving the broth more depth.
Worcestershire Sauce A small amount brings salty umami that makes the chowder taste more finished and rounded in flavor.
Dried Thyme A light herbal note that pairs perfectly with potatoes, cream, and clams.
How To Make New England Clam Chowder
Step 1
Brown and crisp the bacon, remove from the pot and set aside. Keep 2 tablespoon bacon grease in the pot.
Step 2
Add butter and soften the onion and celery, then add garlic.
Step 3
Stir in the clam juice, bay leaf, Worcestershire, reserved clam juice from cans, thyme and diced potatoes. Bring to a simmer and cover for 10-15 minutes until potatoes are tender.
Step 4
Reduce the heat to low and stir in the chopped clams and cream. Warm over low for 5 minutes. Then stir in the instant potato flakes.
Step 5
Add the bacon back to the soup and serve with parsley and oyster crackers.
Storing CLam Chowder
Store leftover clam chowder in an airtight container in the fridge for up to 3 days. Since it's dairy-based, it shouldn't sit out for long or be kept too many days.
To reheat, warm gently on the stove over medium-low heat, stirring often so it doesn't scorch. If it thickens too much in the fridge, add a splash of milk or half-and-half to loosen it up. Avoid boiling, it can cause the cream to separate.
Freezing isn’t recommended. Cream-based soups don't freeze well. The dairy can separate and form ice crystals, which gives the soup a grainy texture once thawed.
Repurposing Leftovers
There are a few REALLY creative ways you can use up your leftovers:
Seafood Shepherd's Pie: Warm the leftover chowder on the stove top, thicken it with a few more potato flakes. Then pour the thickened chowder into a casserole dish, top with mashed potatoes, and bake until golden.
Clam Chowder Pot Pie: Spoon the chowder into ramekins and cover with puff pastry. Bake until flaky and bubbling.
Chowder and Biscuits: Pour the cooled chowder into an 8×8 pan, bake at 350°F for 20 mins. Top with biscuits and bake until golden brown and cooked through.
Variations
- A few dashes of hot sauce or a sprinkle of Old Bay give it a boost of New England flavor.
- Swap red potatoes for the russet and leave the skins on for a pop of color.
- Stir in 1 cup of sweet corn kernels near the end of cooking for a hint of sweetness.
Tips for the Best Clam Chowder
There are two secrets to tender clams every time:
- First, never let the chowder boil after adding them. A gentle simmer is all you need to warm the clams through without turning them tough.
- Second, chop the clams into small pieces before adding them to the pot. Smaller bits cook evenly and blend right into that creamy base, so every spoonful tastes tender and balanced.
Instant mashed potatoes thicken without dulling the flavor, perfect for creamy soups! If you don't have instant mashed potatoes on hand, make a cornstarch slurry as follows:
- Whisk 2 tablespoon cornstarch and 2 tablespoon cold water until smooth, then stir it into the hot chowder while it's gently simmering at the end. Let it cook for 1-2 minutes to fully activate the starch and reach its final thickness.
Did you make this recipe?
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
New England Clam Chowder Recipe
Ingredients
- 6 slices bacon - chopped
- 2 tablespoon salted butter
- 1 medium yellow onion - diced
- 2 celery stalks - diced
- 3 cloves garlic - minced
- 3 cups Yukon Gold Potatoes - or Russett; about 1 lb potatoes; peeled and diced into ½ inch cubes
- 12 oz clam juice - (about 1 ½ cups) plus juice from canned clams
- 3 cans minced clams - 6.5 oz cans; juices reserved, clams chopped even finer
- 2 cups heavy cream
- ¼ cup instant mashed potato flakes - more for thicker chowder
- 1 bay leaf
- 2 teaspoon Worcestershire sauce
- ¼ – ½ teaspoon kosher salt - or to taste
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon dried thyme
Serving
- Chopped fresh parsley - for garnish
- Oyster crackers for serving
Instructions
- In a 4 qt or larger soup pot or Dutch oven, cook the bacon over medium heat until crispy. (About 8 minutes) Remove with a slotted spoon and set aside on paper towel, leaving about 2 tablespoon of drippings in the pot.6 slices bacon
- Add butter to the pot, then stir in onion and celery. Cook 10-15 minutes, until softened. Add garlic and cook another 30 seconds.2 tablespoon salted butter, 1 medium yellow onion, 2 celery stalks, 3 cloves garlic
- Stir in clam juice (including the reserved liquid from canned clams), Worcestershire sauce, thyme, bay leaf, and diced potatoes. Bring to a simmer, cover, and cook 10-12 minutes, or until potatoes are tender.12 oz clam juice, 1 bay leaf, 2 teaspoon Worcestershire sauce, ¼ teaspoon dried thyme, 3 cups Yukon Gold Potatoes
- Reduce heat to medium-low to low. Stir in heavy cream and chopped clams. Simmer gently for 5 minutes. Do not boil.2 cups heavy cream, 3 cans minced clams
- Remove the bay leaf and discard. Sprinkle in the instant potato flakes a little at a time, stirring as you go. Allow flakes to incorporate well for a minute or two. Add more as desired until the chowder reaches your desired thickness.¼ cup instant mashed potato flakes
- Season with salt and pepper to taste, then stir the bacon back in. Garnish with parsley and serve warm with oyster crackers or crusty bread.¼ – ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper
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