Craving a bowl of rich, creamy New England clam chowder that tastes like it came straight from a seaside New England kitchen? This recipe gives you two ways to cook it — slow-simmer on the stovetop or quick Instant Pot — for tender potatoes, plump clams, and velvety broth every time.
Coastal Memories & Comfort Food
I still remember the first time I tried authentic New England clam chowder. It was a foggy morning in Boston, and the smell of salt, smoke, and fresh clams from the harbor markets mingled in the air.
One spoonful and I was hooked — creamy, hearty, with just the right balance of potato, onion, and tender clams.Back home, I wanted that same comforting flavor without hopping on a plane to Cape Cod. After countless experiments, I perfected a recipe that captures that coastal magic — in your own kitchen, year-round, with minimal fuss.
Why This Recipe Works
- Tested in both stovetop and Instant Pot to ensure the perfect creamy texture.
- Balances clams, potatoes, and aromatics with just enough cream to create rich, velvety chowder.
- Uses traditional New England techniques with modern convenience.
- Step-by-step instructions, temperature tips, and ingredient guidance guarantee restaurant-quality results at home.
Ingredients
For the Chowder:
2 lbs littleneck clams (or 2 cans minced clams if fresh unavailable)
4 slices thick-cut bacon, chopped
1 medium onion, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
3 medium potatoes, peeled and diced
2 cups clam juice (from fresh clams or canned)
1 cup heavy cream
1 cup whole milk
2 tbsp all-purpose flour
Salt & pepper to taste
2 tbsp fresh parsley, chopped
Optional: thyme sprigs or bay leaf for slow-simmer
For Serving:
Oyster crackers or crusty bread
Cooking Methods
Slow-Simmer (Stovetop) Method
1. Cook the bacon: In a large Dutch oven or heavy-bottomed soup pot, cook chopped bacon over medium heat until crispy. Remove and set aside.
2. Sauté vegetables: In the rendered bacon fat, cook onion, celery, and garlic until softened, about 5 minutes.
3. Add potatoes & clams: Stir in diced potatoes, clam juice, thyme or bay leaf. Bring to a gentle simmer. Cover and cook for 15–20 minutes until potatoes are tender.
4. Make the roux: In a small pan, whisk together flour and a splash of milk to form a paste. Stir into the chowder gradually to thicken.
5. Add cream & milk: Slowly stir in heavy cream and milk. Heat gently, do not boil.
6. Add clams: Stir in fresh or canned clams and cooked bacon. Simmer 2–3 minutes. Season with salt and pepper to taste.
7. Finish: Remove bay leaf or thyme sprigs, stir in parsley, and serve hot with crackers or crusty bread.
Instant Pot Method
1. Set Instant Pot to Sauté mode, cook bacon until crispy. Remove and set aside.
2. Add onion, celery, and garlic to the pot; sauté 3–4 minutes until softened.
3. Add diced potatoes, clam juice, thyme or bay leaf, and stir.
4. Seal lid, set Manual/Pressure Cook for 5 minutes on high. Quick release after cooking.
5. Whisk together flour and a little milk to make a paste, then stir into the pot to thicken.
6. Add cream, milk, clams, and cooked bacon. Switch to Sauté mode for 2–3 minutes to heat gently.
7. Remove herbs, stir in parsley, and serve with crackers or bread.
Pro Tips for Perfect Chowder
Use fresh clams if possible: Adds authentic flavor; canned works in a pinch.
Don’t boil after adding cream: High heat can curdle the soup.
Potato size matters: Dice evenly for uniform cooking.
Layer flavors: Cook bacon first, use drippings for vegetables, and add herbs for depth.
Serving Suggestions
Pair with:
Chewy Bakery-Style Chocolate Chip Cookies for dessert
Air Fryer Southern Buttermilk Fried Chicken for a seafood-and-meat combo dinner
Smoky BBQ Pulled Pork Sandwiches for a hearty coastal-inspired meal twist
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Optional toppings: crispy bacon, extra parsley, or a dash of smoked paprika for presentation.
Product Recommendation
For best results, a high-quality Dutch oven or heavy-bottomed soup pot ensures even cooking and prevents sticking or scorching.
History & Trivia of New England Clam Chowder
Originated in 18th-century New England, using local clams, potatoes, and milk.Traditionally cooked in wooden kettles over open fires in coastal towns.
Today, it’s a beloved comfort food across the U.S., especially in seafood-centric regions.
Flavor Variations
Smoky Bacon: Add extra bacon and a dash of smoked paprika.
Spicy Chowder: Add cayenne or chopped jalapeño.
Vegetarian Version: Use vegetable broth, omit clams, and add corn or mushrooms for texture.
Nutrition Info (per serving)
Calories: 380
Protein: 18g
Fat: 22g
Carbs: 24g
Conclusion
This Classic New England Clam Chowder is the ultimate comfort food — creamy, flavorful, and brimming with tender clams and potatoes. Whether you choose the slow-simmer method for deep, layered flavors or the Instant Pot for quick weeknight convenience, you’ll end up with a soup that tastes like a trip to the coast.
Pair it with crackers, a crusty baguette, or one of your favorite sides like creamy mac & cheese or pulled pork sandwiches. A high-quality Dutch oven or soup pot ensures even cooking and helps you replicate that rich, restaurant-quality texture at home.
From foggy coastal mornings to cozy winter dinners, this clam chowder is truly year-round comfort food that will impress family, friends, and any seafood lover lucky enough to
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