11 New England Clam Chowder Recipes

Nothing beats the comforting embrace of a steaming bowl of New England clam chowder on a crisp autumn day. I still remember my first taste as a kid during family road trips to Cape Cod—sitting on a weathered dock, the salty sea air mixing with the creamy, potato-laden soup from a local shack. That memory hooked me for life, turning chowder into my ultimate comfort food.

Lately, I’ve been experimenting in my own kitchen, tweaking the classic recipe with seasonal twists and modern hacks to make it healthier or quicker for busy weeknights. With clams packed with protein and omega-3s, and the creaminess coming from simple dairy, these recipes celebrate New England’s coastal heritage while fitting into today’s lifestyles—perfect for cozy dinners or impressing guests.

Classic New England Clam Chowder

This timeless recipe captures the essence of seaside shacks with fresh clams, tender potatoes, and a velvety cream base. Ingredients: 2 lbs fresh clams (or canned equivalents), 4 slices bacon, 2 cups diced potatoes, 1 onion (chopped), 2 cups half-and-half, 2 tbsp butter, salt, pepper, fresh parsley.
Start by steaming clams until they open, reserving the juice. Cook bacon until crisp, then sauté onions in the fat. Add potatoes, clam juice, and simmer until tender. Stir in cream, chopped clams, and season—simmer gently for 10 minutes. Benefits include heart-healthy omega-3s from clams and a satisfying, low-carb comfort meal.

Bacon-Infused Smoky Clam Chowder

Elevate the classic with extra smokiness from double bacon for a richer flavor profile. Ingredients: 3 lbs clams, 6 slices thick bacon, 3 cups potatoes, 1 celery stalk (diced), 1 onion, 2.5 cups heavy cream, 3 tbsp flour, thyme, bay leaf.
Render bacon, remove crisps, and cook veggies in drippings. Make a roux with flour and butter, add clam broth (from steaming clams), potatoes, and herbs; simmer 20 minutes. Finish with cream and clams. The bacon adds antioxidants from curing and amps up umami for a more indulgent bowl.

Creamy Corn and Clam Chowder

A summery twist blending sweet corn with briny clams for balanced sweetness. Ingredients: 2 lbs clams, 2 cups corn kernels, 2.5 cups potatoes, 1 onion, 2 cups milk, 1 cup cream, 2 tbsp butter, salt, pepper, chives.
Steam clams, sauté onion and corn in butter, add potatoes and clam juice; cook until soft. Blend half for creaminess, return to pot with milk, cream, and clams. Corn provides fiber and vitamins, making this a nutrient-dense family favorite.

Leek and Herb Clam Chowder

Subtle leeks and fresh herbs bring an aromatic, garden-fresh lift to the creamy base. Ingredients: 2.5 lbs clams, 3 leeks (sliced), 2 cups potatoes, 2 cups cream, 1 cup stock, butter, dill, parsley, garlic.
Sauté leeks and garlic, add potatoes, stock, and clam juice; simmer. Stir in cream, clams, and chopped herbs. Leeks offer prebiotic fiber for gut health, while herbs boost flavor without calories.

Garlic Lover’s Roasted Garlic Clam Chowder

Roasted garlic mellows into sweet depth, perfect for bold palates. Ingredients: 2 lbs clams, 1 head roasted garlic, 3 cups potatoes, 1 onion, 2.5 cups half-and-half, bacon bits, thyme, salt.
Roast garlic ahead. Steam clams, cook onion and potatoes in bacon fat with garlic mash; add juices and simmer. Blend slightly, add dairy and clams. Garlic’s allicin supports immunity in this cozy upgrade.

Spicy Sriracha Clam Chowder

A kicked-up version with sriracha for heat lovers, balancing creaminess with zest. Ingredients: 2 lbs clams, 2 tbsp sriracha, 2 cups potatoes, 1 bell pepper, onion, 2 cups cream, 1 cup milk, butter, green onions.
Sauté veggies with sriracha, add potatoes and clam broth; cook tender. Stir in dairy and clams. Spice revs metabolism, adding excitement to traditional chowder.

Slow-Cooker Easy Clam Chowder

Hands-off perfection for weeknights using canned clams for convenience. Ingredients: 4 cans clams (with juice), 4 cups potatoes, 1 onion, 2 celery stalks, 3 cups half-and-half, cornstarch slurry, bacon, bay leaf.
Dump all but dairy into slow cooker on low for 6-7 hours. Add cream and thicken 30 minutes before serving. Ideal for meal prep, saving time while yielding tender results.

Lightened-Up Greek Yogurt Clam Chowder

Swap cream for yogurt to cut calories without sacrificing creaminess. Ingredients: 2 lbs clams, 2 cups nonfat Greek yogurt, 3 cups potatoes, onion, celery, 1.5 cups skim milk, herbs, lemon zest.
Steam clams, cook veggies, add potatoes and juice; simmer. Whisk yogurt with milk, temper in, add clams. High-protein yogurt aids satiety for guilt-free indulgence.

Potato-Heavy Hearty Clam Chowder

Double potatoes for ultimate heartiness and filling power. Ingredients: 2.5 lbs clams, 5 cups mixed potatoes (Yukon and sweet), onion, 2 cups cream, bacon, garlic, rosemary.
Cook bacon, sauté aromatics, add potatoes and broth; boil then simmer. Puree some, add cream and clams. Potatoes provide potassium for blood pressure support.

Luxurious Lobster and Clam Chowder

Seafood extravagance with lobster chunks for special occasions. Ingredients: 1 lb clams, 1/2 lb lobster meat, 2 cups potatoes, 2.5 cups cream, onion, butter, sherry, tarragon.
Sauté onion, add potatoes, clam/lobster broth; simmer. Deglaze with sherry, add cream and seafood. Premium protein boost makes it restaurant-worthy.

Vegan Coconut Clamless Chowder

Plant-based homage using mushrooms and coconut for authentic creaminess. Ingredients: 2 cups oyster mushrooms (for “clams”), 3 cups potatoes, onion, celery, 2 cans coconut milk, seaweed flakes, Old Bay, nutritional yeast.
Sauté veggies, add potatoes and veggie broth with seaweed; simmer. Stir in coconut milk and “clams.” Dairy-free alternative with anti-inflammatory coconut benefits.

These 11 recipes offer endless ways to savor New England clam chowder—whether you’re sticking to tradition or trying a twist. Grab some clams (or substitutes), fire up the stove, and warm your soul with a bowl tonight. Which one will you try first? Share your results in the comments!