New England clam chowder is a quiet, steady kind of soup. Creamy without being heavy, it relies on a short list of familiar ingredients and gentle cooking rather than bold seasoning. Potatoes give the broth body, milk and cream soften the edges, and the clams provide the character — briny, slightly sweet, and unmistakably the point of the dish.

This version keeps the focus where it belongs. The base is simple and restrained, allowing the clam flavor to come through clearly instead of being layered under smoke or spice. It’s the kind of chowder that feels familiar even on the first bowl, warm and balanced, meant to be eaten slowly and without much explanation.

A bowl that feels full without feeling heavy

The broth is pale and creamy, just thick enough to cling to the spoon without weighing it down. Tender clams, soft potatoes, and vegetables settle into the bowl together, each bite warm and satisfying without feeling rich for the sake of it. A little pepper on top sharpens the creaminess, keeping the flavors clear and inviting.

It’s the kind of chowder you want another spoonful of before you’ve finished the first. Comforting without being heavy, filling without being dull — a bowl that feels just right from start to finish.

Ingredients

• 1½ lb clams (with shells or clam meat, chopped or whole)
• 2 tbsp butter
• 1 small onion, finely diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 2 medium potatoes, peeled and diced
• 1 cup sliced mushrooms, white or cremini (optional)
• 2 tbsp all-purpose flour (optional, for light thickening)
• 1½ cups clam juice or reserved clam liquid
• 1½ cups whole milk
• ½ cup heavy cream
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper
• 2–3 slices bacon (optional)
  Cooking the bacon first and using a little of the rendered fat in place of butter adds smoky depth, though it softens the clean clam flavor.

Instructions

1. Gently build the base of the chowder with butter and vegetables:
   In a large pot or Dutch oven over medium heat, melt the butter, then add the onion, celery, and carrot. Cook slowly, stirring often, until the vegetables soften and become fragrant without browning.
2. Add the mushrooms if using and let them soften into the base:
   Stir in the mushrooms and cook for a few minutes until they release moisture and soften, blending into the vegetables rather than standing out.
3. Lightly thicken the chowder with flour if you want a fuller body:
   Sprinkle the flour over the vegetables and stir well, cooking for 1–2 minutes so the flour coats everything evenly and loses its raw taste.
4. Pour in the clam liquid and milk to form the broth:
   Slowly add the clam juice, followed by the milk and cream, stirring as you go to keep the mixture smooth and cohesive.
5. Simmer the potatoes gently until just tender:
   Add the potatoes and bay leaf, bring the chowder to a low simmer, and cook until the potatoes are soft but still hold their shape.
6. Finish by warming the clams and seasoning carefully:
   Stir in the clams and cook just until heated through, then season with salt and plenty of black pepper, removing the bay leaf before serving.

🐚 New England vs. Manhattan Clam Chowder

New England style
Creamy and pale, made with milk or cream, potatoes, and clams. The broth is gently thickened and rich, but meant to stay balanced rather than heavy.

Manhattan style
Tomato-based and dairy-free, with a lighter, more soup-like broth. The flavor is brighter and more acidic, with vegetables and clams in a red base.

This recipe follows the New England style, focusing on a creamy broth that feels full without weighing the bowl down.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one or this one, which many cooks love for brand reputation and long-term reliability.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat slowly over low heat, stirring often, and avoid boiling to prevent the dairy from separating.

Note

• Use gentle heat throughout so the dairy stays smooth and the clams remain tender.
• If the chowder thickens too much as it sits, loosen it with a small splash of milk or clam juice when reheating.
• Mushrooms are optional, but they add a soft, savory depth that blends naturally into the broth without overpowering the clams.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs