Classic New England Clam Chowder

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A rich and creamy soup featuring tender clams, potatoes, and bacon, perfect for a cozy dinner on a chilly day. This American-inspired soup recipe, ready in about 50 minutes, pairs clams, chopped (fresh or canned), bacon strips, diced, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups clams, chopped (fresh or canned)
• 4 bacon strips, diced
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups clam juice
• 1 cup heavy cream
• 1 cup whole milk
• 3 tbsp all-purpose flour
• 3 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 4 diced bacon strips until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered fat in the pot.
2. Step 2: Add 3 tbsp unsalted butter to the bacon fat in the pot. Once melted, add 1 medium diced yellow onion, 2 diced celery stalks, and 2 minced garlic cloves. Sauté for 5 minutes until vegetables are soft and fragrant.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir continuously for 2 minutes to form a roux, cooking until it turns light golden.
4. Step 4: Gradually whisk in 2 cups clam juice, 1 cup whole milk, and 1 cup heavy cream, ensuring no lumps form. Add 2 cups diced russet potatoes and 1 tsp fresh thyme leaves. Bring to a simmer and cook for 15 minutes until potatoes are tender.
5. Step 5: Stir in 2 cups chopped clams and the reserved crispy bacon. Season with 1.5 tsp salt and 1 tsp black pepper. Heat through for 5 minutes without boiling to prevent curdling.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving hot with oyster crackers or crusty bread.