When I can't get up to Bodega Bay for clam chowder, I make it at home. While it's not "The Tides" clam chowder, my Bar Harbor New England Style Clam Chowder Recipe is still a great bowl of chowder. I have learned over the years to always buy Bar Harbor brand clam products because they are the best.
For first-time chowder makers or seasoned cooks, this easy recipe will surely become a staple in your kitchen. It's not just about the oyster crackers on top or the sprinkle of fresh parsley. It's about capturing the essence of a classic dish, minus any seasoned salt or bay leaf distractions. Truly, this Bar Harbor New England Style Clam Chowder is the kind of comfort food memories are made of. Dive in and see why it's bound to be a big hit every time!
Disclaimer: I have not been compensated by Bar Harbor for this endorsement. I just love their products and think you will too.
Jump to:
WHAT'S TO LOVE ABOUT THIS RECIPE
This isn't just any homemade clam chowder. With natural ingredients like juicy clams and creamy broth, you're getting a true taste of New England. And let's not forget, it's all made in small batches ensuring perfection in every spoonful.
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
- Canned Clams vs. Fresh Clams: For this authentic Maine recipe, canned clams are a great choice because they're readily available at most grocery stores. But, if you're lucky enough to get fresh clams, they'll bring a unique taste of wind and sea to your chowder. I really encourage you to try Bar Harbor brand, but if you can't find it I would recommend Snow's next.
- Bottled Clam Juice: This isn't just any clam juice. We're talking about the richness that only Bar Harbor foods can bring. It enhances that genuine New England clam chowder recipe flavor we're after.
- Yukon Gold Potatoes vs. Russet Potatoes: Yukon gold potatoes have a creamy texture which is fantastic. But russet potatoes can be substituted in a pinch. They might not be the traditional choice for the best clam chowder, but they'll still create a delicious chowder.
- Chowder crackers: also called oyster crackers are most often eaten with chowder.
- Bacon: is really optional. Some people don't care for it in their clam chowder. If you omit the bacon, add an extra tablespoon of butter.
Disclaimer: Again, I have not been compensated by Bar Harbor for this endorsement. I just love their products and think you will too.
SUBSTITUTIONS
- Swapping out the heavy cream for half and half? Totally doable. However, if you're sticking to a Bar Harbor clam chowder recipe, heavy cream will give that lushness seafood lovers crave.
- Salt pork is a common ingredient in many chowder recipes, giving it depth. But our recipe uses bacon which is more readily available and just as delicious.
IS THIS RECIPE BUDGET-FRIENDLY?
Yes, this delicious chowder comes in with a frugal rating on our price-per-serving calculation! That means it costs less than $6.00 per serving!
VARIATIONS
- Spice it up: A dash of hot sauce or white pepper can give an extra kick to your clam chowder soup.
- Fish Chowder: Considering how lovely this recipe is with clams, why not try it with fish for a delightful variation?
INSTRUCTIONS
Drain the canned clams and set them aside, saving the juice.
Add the liquid drained from the clams and the clam juice to a saucepan.
Heat to a boil and add the chopped onion and diced potatoes.
Cook over medium heat until the potatoes are fork-tender but intact.
Cook the diced bacon in a small skillet. Remove the bacon keeping the grease.
Add the butter to the bacon grease and heat until the butter melts.
Add the flour whisking constantly. Cook for one minute. Do not brown the roux.
Add the half and half to the cooked potatoes and remove from the heat.
Add the roux to the soup and cook until thick.
Add the chopped clams and bacon. Cook until the clams are heated through.
Add salt and pepper to taste.
Serve hot with chopped chives and chowder crackers on top.
EQUIPMENT
- Saucepan
- Skillet
MORE GREAT CLAM RECIPES
Equipment
- Large pot
- Skillet
Ingredients
For the chowder:
- 13 ounces chopped clams (not minced) plus juice 2 cans
- 8 ounces clam juice I bottle
- 1 small onion chopped
- 2 large Yukon gold potatoes peeled and diced
- 1 cup half and half
- 2 slices bacon chopped fine
- 2 TBS butter
- 1 rounded TBS flour
- ¼ teaspoon kosher salt
- Freshly ground black pepper to taste
For garnish:
- Chopped chives
- 3 tbs Chowder crackers
Instructions
- Drain the canned clams and set aside, saving the juice.
- Add the liquid drained from the clams and the bottled clam juice to a medium saucepan.
- Heat to a boil and add the chopped onion and diced potatoes.
- Cook over medium heat until the potatoes are for tender and the liquid has reduced. Skim off and discard any foam the develops on top.
- Cook the diced bacon in a small skillet until crispy. Remove the bacon and keep the bacon grease.
- Add the butter to the bacon grease and heat until the butter melts.
- Add the flour a bit at a time whisking constantly. Cook for one minute but do not allow the roux to brown. You want a light roux for this soup.
- Add the half and half to the soup pot and heat to a simmer.
- Add the roux to the soup and cook until thick.
- Add the chopped clams and bacon. Cook until the clams are heated through.
- Add salt and pepper to taste.
- Serve hot with chopped chives and chowder crackers on top.
Cathy says
Just made this tonight and it was oh so good! The only problem with ours was the canned clams we used were a little chewy but the recipe is delicious! Thanks for sharing.
Mary says
I am glad you liked it. I have found Bar Harbor's brand canned clams to be the least chewy. I have been meaning to try it again with fresh clams, not that we have such a thing on the West coast. I will get my clams from the same place I get mussels. That may work. Thanks for commenting!
Pamela @ Brooklyn Farm Girl says
This is one bowl full of comfort! Yum!
Chung-Ah | Damn Delicious says
What a comforting bowl of soup! Clam chowder is my absolute favorite!