How To Make Easy New England Clam Chowder

The only clam chowder I had when I was growing up in California came out of a can, and our family considered it a treat. I loved the briny, creamy soup with the chunks of potatoes and chewy clams, and picked it over chicken noodle every single time. Then I had fresh clam chowder and my eyes were opened: One of my favorite soups was even better, especially when oyster crackers were scattered on top!

Since I can’t travel to New England right now or in the foreseeable future, I decided to come up with a pantry-friendly clam chowder to satisfy my craving for this classic American soup. It’s big on clam flavor, not too thick or rich, and it’s perfect as the fall weather sets in and days get shorter and colder.

Creamy clam chowder originates from New England, but its popularity stretches even to San Francisco, where seafood restaurants and streetside kiosks hawk creamy clam chowder in hollowed-out sourdough bread bowls by the bay. It’s very different from Manhattan clam chowder, which swaps out the cream or dairy for tomatoes instead. While New England clam chowder can range from a thinner broth to a thicker base, Manhattan skips any kind of additional thickener and has a base that is a thin broth.

While fresh clams certainly make the best-tasting clam chowder, it’s not the most weeknight-friendly — especially if you don’t have easy access to a fresh seafood counter or fishmonger. This recipe relies on easier-to-find pantry ingredients that you can find at most grocery stores instead. Here’s what to stock up on.

1. Canned clams and bottled clam juice. Canned, chopped clams are a great shortcut for weeknight clam chowder. The whole can is used in this chowder, so nothing goes to waste. There isn’t enough clam juice in the cans though, so grab some bottled clam juice too. Since the clams are already cooked, you’ll add them in towards the end of the cooking process to avoid a chewy texture.
2. Bacon. Just a few slices of bacon add a salty, smoky depth to clam chowder that pairs well with the briny clams. You’ll cook it first to render out its fat, then sauté the aromatics directly in the flavorful fat.
3. Waxy potatoes. Waxy potatoes like Yukon Gold or red (which cook up especially pretty) cook up nice and tender but hold their shape well. They have less starch than floury potatoes like russets, which can fall apart and make the soup too thick.
4. Cream. Instead of using a lot of milk and half-and-half for the base of the soup, the bottled clam juice makes up the majority of the liquid. That means there’s plenty of clam flavor, but just a 1/4 cup of heavy cream adds the signature richness and creaminess to the soup. Stirring it in right at the end means it won’t curdle.

Because there isn’t a lot of dairy in this chowder, it won’t look as white in color as other versions that you might have seen, but I promise that the clam juice will deliver a delicious punch of flavor and also make the soup a tad lighter than creamier versions. Don’t forget to grab some oyster crackers to throw on top and sprinkle on some chopped parsley if you’d like. New England clam chowder is the perfect lunch or light dinner — especially when it’s cold outside and you want something steaming and hearty.

At Kitchn, we know how important it is to find recipes that are worth your time. That’s why every tutorial — like this one — features recipes that have been tried and tested by our team of developers and at-home cooks from across the country. Questions or feedback for us? Say hello: recipes@thekitchn.com.