New England Creamy Clam Chowder Soup Recipe - Comfort Food
Transport yourself to the New England coast with this classic creamy clam chowder—a true comfort food classic that's easier to make than you might think. This slow cooker adaptation combines crispy bacon, sweet carrots, celery, and onion with tender clams and fluffy potatoes in a rich, velvety cream-based broth. Seasoned with Worcestershire sauce, Tabasco, and dried thyme, each spoonful delivers authentic flavour and warmth. Perfect for cosy family dinners or impressing guests with restaurant-quality results from your own kitchen
Watch: New England Creamy Clam Chowder Soup Recipe - Comfort Food
Original recipe video — click to play
Original method: 45 minutes stovetop
Ingredients
Meat & Seafood
- 6 rashers bacon rashers, cut into 1.25 cm strips, cut into strips
Brown in a frying pan first for crispy texture and flavour
Vegetables
- 2 whole medium carrots, sliced into thin rings, sliced into thin rings
- 2 whole celery ribs, finely diced, finely diced
- 1 whole small onion, finely diced, finely diced
- 680 g medium waxy potatoes (Yukon Gold or baby potatoes), peeled and diced, peeled and diced into 1.25 cm cubes
Dice smaller than original recipe for even slow cooker cooking
Thickener
- 60 ml plain flour
Mix into browned bacon and vegetables to create a roux before adding liquids
Stock & Seafood
- 375 ml chicken broth or stock
Reduced from 500 ml for slow cooker cooking
- 375 ml chopped clams with their juice from tinned clams, chopped, juices reserved
From approximately 3 small tins (200g each). Reserve all clam juice
Seasonings & Flavourings
- 1 whole bay leaf
Remove before serving
- 8 ml Worcestershire sauce
- 3 ml Tabasco sauce
Add gradually to taste; adjust to preference
- 3 ml dried thyme
- 8 ml salt
Adjust to taste
- 1 ml black pepper, ground
Adjust to taste
Dairy
- 500 ml milk
Add in the final 30 minutes of cooking
Any kind of milk works; whole milk provides best creaminess
- 250 ml whipping cream or heavy whipping cream
Add in the final 30 minutes of cooking
For richness; can use double cream
Method
- 1
In a large frying pan, cook the bacon strips over medium heat until crispy, approximately 5–7 minutes. Remove bacon and set aside on a paper towel. Drain off all but 30 ml (2 tbsp) of bacon fat from the pan.
~10 minsTip: Browning the bacon first develops deeper flavour. Keep some fat for cooking the vegetables.
- 2
In the same frying pan with the bacon fat, sauté the diced onion, carrots, and celery over medium heat for 3–4 minutes until softened. Sprinkle over the flour and stir constantly for 1–2 minutes to create a roux.
~6 minsTip: The roux helps thicken the soup; ensure vegetables are well coated with flour.
- 3
Transfer the roux mixture and bacon to your slow cooker. Add the diced potatoes, chicken broth, reserved clam juice (do not add the chopped clams yet), bay leaf, Worcestershire sauce, Tabasco sauce, dried thyme, salt, and black pepper. Stir well to combine.
~5 minsTip: Do not add clams yet; they will be added later to prevent overcooking.
- 4
Cover and cook on Low for 5–5.5 hours or on High for 2.5–3 hours, until potatoes are tender and beginning to break down slightly.
~5 hrsTip: Check at the 5-hour mark on Low; potatoes should be very soft but not mushy.
- 5
Add the chopped clams, milk, and whipping cream. Stir gently to combine. If using the Low setting, switch to High or continue on Low for another 30 minutes; if using High, cook for a further 15–30 minutes until heated through.
~30 minsTip: Adding dairy products late prevents curdling. Clams only need gentle heating. Do not boil once dairy is added.
- 6
Taste and adjust seasoning with additional salt, pepper, and Tabasco sauce as needed. Remove the bay leaf. Stir in the reserved crispy bacon.
~5 minsTip: The bacon adds wonderful texture and flavour to the finished chowder.
- 7
Ladle into bowls and serve hot. Serve with crackers or crusty bread if desired.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Fresh clams are delicious in clam chowder. You will need approximately 450–680 g (1–1.5 lb) of fresh littleneck or cherrystone clams. Steam them in a separate pot until they open (discard any that don't open), then remove the meat and chop it. Strain the clam liquor and use it in place of the tinned clam juice. Add the chopped fresh clams in the final 30 minutes as instructed
Comments
No comments yet — be the first to share your experience!