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    Home » Recipes

    New England Clam Chowder Soup

    January 29, 2021 by Patti Estep Leave a Comment

    Jump to Recipe
    Hand holding a spoonful of New England clam chowder over Bowl of New England clam chowder next to a full pot.

    This classic New England Clam Chowder is made without any thickeners so it has all the flavors in a less heavy form. You might say it tastes more like a soup.

    Bowl of New England chowder on a brown cloth.

    Warm and comforting, any soup that's homemade is especially good during the winter. Still, I'd also say that a good soup recipe is tasty any time of year. I made this New England style clam chowder and it was just the ticket for a cold winter day.

    Bacon cooking in a heavy pot.

    Making New England Clam Chowder

    Like most chowders the bacon is key. It gives the soup a nice smoky taste. However, you don't have to use bacon grease for the fat as I did. You can cook the bacon separately and use olive oil or butter instead.

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    Red skinned potatoes cut up.

    Potatoes are another ingredient typically found in chowder recipes. You can use any kind of potato. I like to use red potatoes because they are a little waxy and hold up in the soup. Other potatoes such as russets are softer and will break down quickly. However, if you like that texture there's no reason you can't use whatever you have in the pantry.

    Bowl of New England clam chowder with a spoon.

    How to Thicken this Soup

    There's cream in this recipe. However, this particular dish is not thick like most chowders. It's more of a soup in texture. Here are some ways to make it thicker.

    1. Add a cornstarch slurry
    2. Add some roux
    3. Remove some of the potatoes, puree them and then add them back into the soup.
    Bowl of clam chowder with a hand taking a spoonful of the soup out.

    I used 4 small cans of chopped clams in this recipe and I think I could have used more. You can also use whole clams or a mix of both. Of course, you could use less as well if you aren't a huge clam lover.

    Adding Some Heat

    Lastly, this recipe calls for some hot paprika. I like to add in a little heat when making a rich creamy dish for balance. However, you could substitute cayenne or pepper flakes, or regular paprika. Alternatively, you could leave it out completely.

    Bowl of New England clam chowder next to a entire pot of soup.

    All in all, it was really good. Warm, creamy, flavorful, and a little spicy. Just the way we like it.

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    More Hearty Soup Recipes

    • Lemon Chicken Orzo Soup
    • Ham and Green Bean Soup
    • Cream of Mushroom Soup
    • Cream of Crab Soup
    • Wedding Soup
    Bowl of New England chowder on a brown cloth.

    New England Clam Chowder

    This classic New England Clam Chowder is made without any thickeners so it has all the flavors in a less heavy form. You might say it tastes more like a soup.
    4.34 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Soups and Stews
    Cuisine American
    Servings 6
    Calories 369 kcal

    Ingredients
      

    • 4 6.5 oz cans of chopped clams
    • 8 oz bottle of clam juice
    • 5 pieces of bacon
    • 3 stalks of celery diced
    • 1 large clove of garlic diced
    • 1 medium sweet onion diced
    • salt and pepper to taste
    • 1 teaspoon hot paprika
    • 1 tablespoon fresh chopped flat leaf parsley
    • 32 oz container of vegetable broth
    • 1.5 cup of cream
    • 1 pound baby red skin potatoes cut into quarters

    Instructions
     

    • Cook bacon in a large heavy bottomed pot until crispy.
    • Remove bacon, crumble and set aside.
    • Add onions and celery to the pot and saute in the bacon grease for 3-5 minutes until slightly wilted.
    • Add garlic, salt, pepper, and paprika and stir.
    • Add clam juice, vegetable broth, potatoes, and simmer for 15 minutes or until fork tender.
    • Add clams, crumbled bacon, parsley and cream.
    • Reduce to medium low heat and simmer for 30 minutes.
    • Serve immediately

    Notes

    This is more of a soup than a traditional chowder in terms of consistency. Feel free to add thickeners such as roux or cornstarch if desired.

    Nutrition

    Serving: 1gCalories: 369kcalCarbohydrates: 24gProtein: 12gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 968mgFiber: 2gSugar: 7g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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