This post may contain affiliate links. Read our disclosure policy.
New England Clam Chowder is ultra hearty and rich with big chunks of clams, potatoes, and bacon! Takes just over 30 minutes to make and is AMAZING homemade.
It is taking all of my energy to focus on finishing this post. There are so many things going on around me right now I feel like my brain has gone completely haywire. Do you ever have days like that? I must focus because I need to share this recipe with you guys. Actually, I don’t think I’ve missed a Monday post in years. I take my recipes posts very seriously because my job is to make your life more delicious! Who doesn’t like clam chowder, and when you make it yourself you can be generous with the bites of clam, potato, and BACON. Certainly much better than anything canned, and I think this recipe rivals most clam chowders I’ve had in restaurants. For me New England Clam Chowder is the ultimate comfort food, especially when the weather cools down. Mmm mmm mmm.
Learn how to make homemade bread bowls for soup!
If you make this New England Clam Chowder, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
Taste: Rich and ever so slightly sweet with that distinct crave-worthy seafood flavor.
Texture: Thick, hearty, chunky, and satisfying.
Ease: Very easy! One pot and just over 30 minutes to make from scratch.
Appearance: Who could pass up a bowl of this?
Pros: Absolutely scrumptious. I just love New England Clam Chowder.
Cons: Not very “light.”
Would I make this again? 100% yes.
Love Handle the Heat? Don’t miss a recipe! Sign up to have new posts delivered straight to your inbox and receive a FREE cookbook!
More Recipes You’ll Love!
- 4 slices bacon, diced
- 1 medium onion, finely diced
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10 ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 large baking potato, cut into ½-inch cubes
- Kosher salt and freshly ground black pepper
- Parsley, for garnish if desired
- Place the diced bacon in a large heavy pot. Turn to medium-high heat and cook until almost crisp. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the flour then add the stock and the juice from 2 cans of chopped clams, reserving the clams. Add in the cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are tender.
- Add in the clams and season to taste with salt and pepper. Remember the bacon and clams are salty so you may not need an additional salt! Cook until the clams are just firm, another 2 minutes. Serve hot, garnish with parsley if desired.