There’s was a time I’d never try to make New England Clam Chowder. I really thought you had to go to Boston to get the real deal. Then I tinkered with a recipe I found and came up with this delicious, thick One Pot Thick New England Clam Chowder all by myself!
It’s a creamy soup you’ll love eating on a cold, snowy day with some OTC crackers. It’s thick, creamy consistency makes it the perfect winter comfort food. And sometimes you need a little comfort food to curb your winter blues. Right?
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Also known as Boston Clam Chowder, it is a traditional New England soup. It tastes really incredible with fresh clams but, fear not. You can make a great Boston Clam Chowder using canned clams. Why eat soup from a can? Canned soup is full of sodium and preservatives you don’t need and it just doesn’t have the flavor of homemade soup. Nope…not even close!
When I was much younger, I thought people who made homemade soup were performing nothing short of a miracle. I thought making a soup base had to be difficult. I understood adding in some vegetables but, how did a soup actually start? Then, I found out that it’s so much easier than I ever imagined.
Making a big pot of soup for your family is a great home cooked meal they can have for lunch or dinner. Serve it with crusty bread and they won’t need to eat much else. This New England Clam Chowder is so filling. It’s just about as delicious and filling as One Pot Corn and Crab Chowder! I suppose it just depends if you’re in the mood for crab or clams.
How to Make One Pot Thick New England Clam Chowder
*The full recipe is at the bottom of this post.
First, in a large non-stick pot on medium heat, add chopped bacon. Cook for a few min and remove bacon pieces to drain on a paper towel. Leave grease in pot. Add 2 tbsp of butter, chopped celery and onions and seasonings. Cook for 5-7 min.
Next, alternately sift some flour and clam juice while always stirring until all of the flour and clam juice has been combined. It will be pasty and thick. Slowly add about one cup of chicken stock at at time while stirring.
Then, add, potatoes and stir. Continue cooking for 15 min or so until potatoes are tender.
Last, add half and half, clams with clam juice and stir while cooking on low heat for another 10 min stirring often so it doesn’t stick to the bottom of the pot.
This chowder is not difficult to make. It’s so thick, creamy and of course filling. You’ll love it! Because who likes a runny clam chowder? O.k. maybe some people but, not YOU!
Choosing what to make on a cold winter day is easy when you have a tasty, homemade soup recipe such as this One Pot Thick Creamy New England Chowder. Without a lot of prep, you can make a yummy soup for your family. The clam flavor really comes through this creamy white clam chowder. It is the ultimate comfort food to curb the winter blues!
So don’t pack up your family and drive or fly to Boston just to get yourself a flavorful, thick New England Clam Chowder because you can make it yourself in no time!
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This creamy New England Clam Chowder a.k.a. Boston Clam Chowder is creamy and full of clam flavor.
- 2- 6.5 oz cans of chopped clams with juice
- 8 oz clam juice
- 1 cup half and half
- 1/4 cup of flour
- 2 tbsp butter
- 3 strips of bacon chopped
- 3 celery ribs chopped
- 2 med potatoes chopped
- 1 med onion chopped
- 4 garlic cloves
- 3 cups of chicken stock
- 1/2 tsp thyme
- salt and pepper to taste
- 1/8 tsp garlic powder
In a large non-stick pot on medium heat, add chopped bacon. Cook for a few min and remove bacon pieces to drain on a paper towel. Leave grease in pot. Add 2 tbsp of butter, celery and onions and seasonings. Cook for 5-7 min.
Alternately sift some flour and clam juice while always stirring until all of the flour and clam juice has been combined. It will be pasty and thick. Slowly add chicken stock one cup at a time while stirring.
Add, potatoes and stir. Continue cooking for 15 min or so until potatoes are tender.
Add half and half, clams with clam juice and stir while cooking on low heat for another 10 min stirring often so it doesn't stick to the bottom of the pot.
Store leftovers in the refrigerator for up to three days. You may freeze it but, the flavor will likely not be the same.
Prep time is based on cutting vegetables by hand. Using a food processor cuts time significantly.