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Creamy New England Clam Chowder: 5-Ingredient Easy Recipe

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A thick, opaque, and impossibly smooth New England clam chowder that relies on simple ingredients and patience for a velvety texture. This comforting soup is ready in under 45 minutes and delivers rich, briny flavor without the fuss.

Ingredients

Scale
  • 6–8 ounces thick-cut smoked bacon, chopped
  • 1 medium-large yellow onion, finely diced
  • 2 large russet or Yukon Gold potatoes, peeled and cubed
  • 2 (6.5-ounce) cans chopped clams, packed in water
  • 1 cup heavy whipping cream
  • 1.5 cups low-sodium chicken stock
  • 0.5 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh thyme leaves
  • Freshly cracked black pepper to taste
  • Salt to taste (optional, use caution due to sodium in clams/bacon)

Instructions

  1. Open cans of clams and pour contents into a colander set over a bowl. Reserve the clam juice (you need about 1 cup; top up with water or stock if needed). Chop clams into smaller pieces if necessary and set aside.
  2. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped bacon and cook until crispy but not burnt (5-7 minutes). Remove bacon with a slotted spoon and set aside on a paper towel, leaving the fat in the pot.
  3. Reduce heat to medium-low. Add diced onions to the bacon fat and sauté for about 5 minutes until soft and translucent. Do not brown them.
  4. Add cubed potatoes to the pot. Pour in the reserved clam juice, chicken stock, and white wine. Stir to combine and bring to a gentle boil (3-4 minutes).
  5. Once boiling, reduce heat to low, cover with a lid, and simmer gently for 10-12 minutes until potatoes are fork-tender.
  6. For a chunkier texture, leave potatoes whole. For a creamier texture, gently mash about half of the potatoes in the pot to release starch and thicken the broth.
  7. Pour in heavy cream and chopped clams. Stir gently and heat through for 2-3 minutes. Do not let it boil vigorously to prevent curdling.
  8. Stir in fresh thyme and black pepper. Taste and add salt only if needed. Turn off heat and stir in butter for a glossy finish.
  9. Ladle hot chowder into bowls, top with crispy bacon bits, and serve immediately with crusty bread.

Notes

Do not boil the soup after adding cream to prevent curdling. Save the clam juice as it is essential for flavor. This soup tastes better the next day as flavors meld. If freezing, omit the cream before freezing and add fresh cream upon reheating. Use low-sodium stock to control salt levels.

Nutrition

Keywords: New England Clam Chowder, creamy soup, easy seafood recipe, comfort food, winter soup, bacon chowder, quick dinner

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