A Creamy, Comforting Bowl Straight from the Coast

If cozy had a flavor, this New England clam chowder would be it. Creamy, hearty, and full of that briny, comforting richness you only get from real clams and fresh ingredients, this recipe brings the East Coast to your kitchen—no travel required.

I first made this during a snowy weekend when I was craving something warm and satisfying, but still clean and made from scratch. Unlike some heavy, overly salted versions you might find in a can, this version is rich but balanced, with tender potatoes, smoky bacon, and just the right amount of cream.

It’s perfect for chilly nights, Sunday suppers, or anytime you want a taste of seaside comfort.

Ingredients

• 4 slices uncured bacon, chopped

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 2 tablespoons arrowroot starch or flour

• 2 (6.5 oz) cans chopped clams in juice, separated (reserve the juice)

• 1 cup low-sodium clam juice or seafood stock

• 1 cup unsweetened almond milk or whole milk

• 1 cup light cream or half-and-half

• 2 medium Yukon gold potatoes, peeled and diced

• 1 bay leaf

• ½ teaspoon dried thyme

• Salt and black pepper to taste

• Optional: fresh parsley or oyster crackers for serving

Instructions

1. Cook Bacon: In a large soup pot, cook bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of drippings in the pot.

2. Sauté Veggies: Add onion to the pot and sauté for 4–5 minutes until soft. Stir in garlic and cook for another 30 seconds.

3. Make the Base: Sprinkle in arrowroot or flour and stir constantly for 1 minute to form a roux. Slowly whisk in reserved clam juice, broth, milk, and cream.

4. Add Potatoes & Seasoning: Stir in potatoes, bay leaf, thyme, salt, and pepper. Bring to a simmer and cook for 12–15 minutes, until potatoes are fork-tender.

5. Add Clams: Stir in clams and cooked bacon. Simmer another 2–3 minutes (don’t overcook the clams or they’ll get rubbery).

6. Serve: Remove bay leaf and ladle into bowls. Garnish with parsley and optional crackers if desired.

Sarah’s Chowder Tips

• Clam Juice Tip: Use the reserved juice from canned clams + store-bought clam juice for a deeper flavor.

• Dairy-Free Option: Use full-fat coconut milk and a touch of cashew cream for a rich but dairy-free chowder.

• Make It Thicker: Mash a few of the potatoes right in the pot to naturally thicken the soup.

• Leftovers Love: Flavors get even better the next day. Store in the fridge for up to 3 days.

Why You’ll Love This Recipe

It’s creamy, briny, and loaded with flavor—without being heavy or complicated. Whether you're from New England or not, this chowder brings serious comfort and coastal charm to your kitchen in under an hour.

One bite and you’ll see why this recipe’s worth keeping in your regular soup rotation.

Nutrition (Per Serving – serves 4):
Calories: 370
Protein: 18g
Fat: 18g
Carbs: 30g
Fiber: 3g
Sugar: 4g