• New England Clam Chowder and Sourdough Bread

Did you know clam chowder recipes vary by region? Growing up in Massachusetts, I’m loyal to New England clam chowder.

I once ordered the dish at a seaside restaurant outside of Massachusetts and was shocked to discover a tomatoey broth in my bowl. It was at that moment that I realized not all clam chowders are the same.

If this revelation is new to you too, New England clam chowder is known for its thick consistency and creamy-white color, while Manhattan and Rhode Island clam chowders are made with a thin, tomatoey broth. You’d think Rhode Island would side with their New England counterparts, but they seem to have sided with New Yorkers on this one.

Fast forward to years later when I’m brainstorming meal ideas, I decided to try my best at a New England seafood classic. This easy New England clam chowder recipe turned out to be a true keeper, and I will definitely be making it again!

Save a pin of this chowder recipe to your favorite Pinterest board – and explore my other recipes.

New England Clam Chowder and Sourdough Bread

Easy & Inexpensive New England Clam Chowder

Print Recipe Pin Recipe
Course Main Course, Soup
Cuisine American
Servings 8

Equipment

  • 1 Large Lidded Pan
  • 1 Large Lidded Pot
  • Knives
  • Cutting Board

Ingredients
  

Dairy

  • 3 Tablespoons Butter
  • 3 Cups Half & Half

Meat & Seafood

  • 4-5 Strips Lower Sodium Bacon
  • 5 6 Oz. Cans Minced Clams These will likely be found where your tuna can aisle is.

Vegetables

  • 2-3 Stalks Celery
  • 5 Cups Frozen Diced Potatoes Market Basket has these, and they help eliminate so much prep work! They are labeled hashbrowns, and the potatoes pictured on the bag look a lot smaller than they actually are. A hidden gem for so many recipes!
  • 1 1/2 Cups Frozen Chopped White Onions

Additional

  • 1 Sprinkle Ground Pepper
  • 1 Sprinkle Parsley Flakes
  • 2 Cups Water
  • 1 Tablespoon Olive Oil

Instructions
 

  • Chop uncooked bacon into small/medium bits and fully cook in a large lidded pan.
  • Heat a drizzle of olive oil in a large lidded pot, and add frozen potatoes and onion on medium/high. The goal is to just get them hot and unfrozen, not necessarily cook all the way; they will continue cooking later on when we mix up the chowder and bring it to a boil.
  • Chop celery into half-moon shapes, and then cut half-moons in half. Add the chopped celery into the pan with potatoes and onion.
  • Drain bacon and pat bits dry in a paper towel to remove excess oil.
  • Add dried bacon into large lidded pot with potatoes and onion. Pour in 2 cups of water and bring to a boil.
  • After 5-10 minutes, water will be mostly absorbed into potatoes. Now, it's time to add the rest of the ingredients.
  • Add half & half.
  • Drain clams from cans and reserve half the liquid.
  • Add clams and half the liquid.
  • Sprinkle with ground pepper and parsley flakes.
  • Leave on medium to allow all ingredients to heat. Avoid boiling on high for too long – that can make the clams tough.
  • Once chowder is piping hot, it's ready to serve!
  • Serve in a bowl with a side of oyster crackers or hearty bread. (I chose sourdough!)
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New England Clam Chowder and Sourdough Bread