New England Clam Chowder Recipe

Our New England Clam Chowder recipe is thick, creamy, salty with bacon, sweet with corn, and balanced by a yummy fennel note from tarragon. This is PEAK comfort food.


35 mins


25 mins




  • 10 pieces bacon, chopped
  • 2 Tbsp butter
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 Tbsp flour
  • 8 oz clam juice
  • 2 cups chicken broth
  • 13 oz can clams, chopped
  • 10 oz can whole baby clams
  • 4 cups potato, cubed and boiled
  • 1 Tbsp fresh parsley
  • 1 Tbsp dried tarragon

  • 1/4 tsp cayenne
  • 2 bay leaves
  • 3 ears corn, boiled and de-cobbed
  • 5 eggs, boiled and diced
  • 2 can water chestnuts, rough chopped
  • 1 cup heavy cream
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish
  • Bacon crumbles, for garnish

New England Clam Chowder in two bowls

New England Clam Chowder

  1. Cook bacon in pot until fully cooked and crispy, but still with a slight chew. Remove bacon and set aside on paper towel to drain. Reserve 1/4 to 1/3 cup of bacon grease in pot. Add butter and melt. Add onions and celery and cook until soft. Add garlic and cook until fragrant. Whisk in flour until well-combined.
  2. Slowly whisk in clam juice. Then add chicken broth, clams, potatoes, parsley, tarragon, cayenne, and bay leaves. Salt and pepper to taste. Bring to a simmer and cook until potatoes are cooked through.
  3. Set aside 2 Tbsp of bacon for garnish. Stir in the rest of bacon, corn, eggs, water chestnuts, heavy cream. Heat through but do not bring to a boil. Serve immediately with parsley and bacon for garnish.

New England Clam Chowder

Chardonnay (Oaked)

Irish Dry Stout

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