A One Pot Thick New England Clam Chowder is 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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One Pot Thick New England Clam Chowder
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 MakeĀ 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!
I took this recipe to Weekend Potluck #311.
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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
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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.
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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.
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Add, potatoes and stir. Continue cooking for 15 min or so until potatoes are tender.
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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.
Prep time is based on cutting vegetables by hand. Using a food processor cuts time significantly.
This looks amazing Joanne ! š
Ooohhhhh this looks AMAZING. This is on my bucket list to make, but so many trips to Portland, Maine have made me afraid to try, because I’m not sure my own will live up to the yummy bowls I’ve had – but holy wow – this looks fantastic!!
Thanks Annie. I’m sure yours will taste great! I too had some amazing seafood in Maine.
I just made this and it came awesome. I didn’t even put Bacon in it because I didn’t have any on hand and it still did not disappoint. Thank you for this one pot recipe!! Definitely a keeper for my house.
Thanks Diana. I’m so glad you liked it. I hope you’ll try some more of my recipes and please come back and comment.
This soup is fantastic!!! I needed to make one adjustment – and that was I tossed the clams – I can not stand the texture of clams – but I love the taste of them in this soup – so I just used 2 bottles of clam juice and this soup came out fantastic. Thanks so much for posting it.
I’m so glad you liked it Kathi. I had to chuckle when you said you threw out the clams!
Being on the west coast, Ivar’s in Seattle is setting the bar here! Thank you for sharing this wonderful recipe…I’ll be making it since I don’t live in Seattle and can’t just pop over all the time to Ivar’s! Popped over here from Southern Plate – thanks for participating in Meal Plan Monday!
Thanks for stopping by Susan. I love Meal Plan Monday.