New England clam chowder is a timeless, creamy soup built on clams, bacon, potatoes, leeks, shallots, white wine, and a rich cream base. This version adds a diced poblano pepper for a gentle, smoky heat. It’s the perfect comforting dish for cold weather.
This New England clam chowder is straightforward classic cooking: rich and luxuriously creamy without being overly thick, with a balanced ratio of clams to aromatics and potatoes. Many home cooks tell us they stop searching for another recipe after trying this one. —David Leite
New England Clam Chowder FAQs
Quahogs (pronounced CO-hogs) or cherrystone clams are traditional for New England clam chowder because they’re large and yield plenty of meat. Soft-shell clams (Ipswich or steamers) are used in steamer chowders and work well in their own recipes. If you buy whole clams, chop the meat before using; pre-chopped fresh clams save time. Canned clams are an acceptable, economical substitute when fresh aren’t available.
In New England, clams are harvested year-round, with peak season typically from May through October. If you plan to dig your own, consult local shellfishing regulations. For many home cooks, canned clams are a convenient, readily available option that work well in chowder.
Yes. Freeze chowder in airtight containers or heavy-duty freezer bags for up to 4–6 months. To reheat, thaw overnight in the refrigerator, then warm gently in a pot over medium heat until it reaches a light simmer, stirring frequently to keep the cream from separating.
New England Clam Chowder
David Leite
Mains
New England
10 to 12 servings
395 kcal
25 minutes
35 minutes
1 hour
Ingredients
- 6 ounces bacon, diced
- 2 tablespoons (1 oz) unsalted butter
- 4 shallots, diced fairly finely (about 2/3 cup)
- 1 poblano pepper, diced (about 1/2 cup; optional)
- 2 leeks, white parts only, cleaned well and chopped (about 3 cups)
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1 quart (4 cups) clam juice
- 1 pint (2 cups) heavy cream
- 1 cup milk, preferably whole
- 1 pound Yukon Gold potatoes, peeled and diced
- 2 to 3 dashes store-bought or homemade hot sauce, plus more for serving (optional)
- 2 to 3 dashes Worcestershire sauce (optional)
- 2 pounds fresh quahog or cherrystone clams, chopped, or eight 6 1/2-ounce cans clams with liquid reserved, chopped
- 1 teaspoon salt, or more to taste
- Saltine or oyster crackers, for serving
Instructions
- Heat the bacon in a large pot over medium heat until it renders fat and begins to brown. Remove the bacon with a slotted spoon just before it becomes crisp.
- In the same pot, add the butter, shallots, poblano (if using), leeks, and garlic. Cook over medium heat until the vegetables are softened, about 5 minutes.
- Sprinkle the flour over the vegetables and stir quickly to incorporate. Cook, stirring, for 2 to 3 minutes without allowing the flour to brown.
- Add the white wine and scrape the bottom of the pot to deglaze. Cook until the wine is slightly reduced. Stir in the clam juice (or reserved canned clam liquid), cream, milk, and potatoes. Bring to a gentle simmer, season with hot sauce and Worcestershire, if using, and simmer—do not boil—until the potatoes are tender, about 15 to 20 minutes. Add the bacon and clams and simmer another 8 to 10 minutes. Taste and add salt as needed. Serve with extra hot sauce and crackers if desired.
Adapted From
Jon Bonnell’s Waters
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Mention @leitesculinaria or tag #leitesculinaria when you share your dish.
Recipe Testers’ Reviews
Only a portion of tested recipes make it onto the site. This chowder passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval.
Amy Iacopi
Wow. This New England clam chowder was amazing—filling and warming. I used fresh littlenecks that were already removed from their shells and chopped, which saved time. I skipped the poblano for my toddler and added hot sauce at the table. I diced the potatoes small so they cooked faster, and served the chowder with a baguette and an arugula salad. This recipe is a keeper.
Jackie Gorman
I’d been searching for a chowder that matched the ones I remember from the northern California coast—this comes closest. I halved the recipe and used canned chopped clams and their juice; the result was outstanding. All the ingredients worked together beautifully.
Melissa Maedgen
The poblano added an unexpected but welcome touch. I used canned chopped clams and reserved the liquid; it measured out perfectly. For a gluten-free version I substituted sweet rice flour for the all-purpose flour, and the soup still turned out delicious. A dry Riesling worked well for the wine.
Dawn English
This chowder was simple to prepare and a hit with my family. I used canned clams without preservatives and substituted half-and-half for some of the cream to reduce richness; the chowder remained thick and satisfying. I’ll make it again soon.