New England-Style Clam Chowder with Oyster Crackers

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

This classic New England clam chowder is a rich, creamy soup loaded with tender clams, potatoes, and smoky bacon, served with crunchy oyster crackers. This American-inspired soup recipe, ready in about 50 minutes, pairs clams, chopped, bacon, diced, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 4 slices bacon, diced
• 1 cup yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups potatoes, peeled and cubed
• 3 cups chicken broth
• 2 cups heavy cream
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup oyster crackers

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 slices diced bacon until crisp, about 6 minutes, then remove bacon and set aside, leaving bacon fat in the pot.
2. Step 2: Add 1 cup diced yellow onion and 2 diced celery stalks to the bacon fat and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux, cooking out the raw flour taste.
5. Step 5: Gradually whisk in 3 cups chicken broth and bring to a simmer.
6. Step 6: Add 2 cups peeled and cubed potatoes and 1 tsp fresh thyme leaves, simmer gently for 15 minutes until potatoes are tender.
7. Step 7: Stir in 2 cups heavy cream, 2 cups chopped clams, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper; cook for another 5 minutes until heated through and slightly thickened.
8. Step 8: Serve the chowder hot topped with the reserved crispy bacon and 1 cup oyster crackers on the side for dipping.