• Skip to main content
  • Skip to primary sidebar

Oh, That's Good

menu icon
go to homepage
  • All Recipes
  • For Two
  • Collections
  • About
  • Tips
  • Appetizers
  • Soups
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Sides
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
  • Asian
  • Mediterranean
  • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • For Two
    • Collections
    • About
    • Tips
    • Appetizers
    • Soups
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Sides
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Asian
    • Mediterranean
    • Tex-Mex
    • Email
    • Facebook
    • Pinterest
  • ×
    HOME » Recipes » Soup & Salads

    Published: Sep 11, 2013 · Modified: Oct 3, 2021· This website generates income via ads · by Mary

    Bar Harbor New England Style Clam Chowder Recipe

    Jump to Recipe

    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.

    Bowl of Bar Harbor Clam Chowder Copycat.
    Jump to:
    • WHAT'S TO LOVE ABOUT THIS RECIPE
    • INGREDIENTS
    • INGREDIENT NOTES
    • SUBSTITUTIONS
    • IS THIS RECIPE BUDGET-FRIENDLY?
    • VARIATIONS
    • INSTRUCTIONS
    • EQUIPMENT
    • MORE GREAT CLAM RECIPES
    • Bar Harbor New England Style Clam Chowder Recipe
    • Comments

    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

    All the ingredients for Bar Harbor Clam Chowder Copycat.

    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.

    See the recipe card for specific quantities.

    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

    Strainer with draining clams.

    Drain the canned clams and set them aside, saving the juice.

    Clam juice in saucepan.

    Add the liquid drained from the clams and the clam juice to a saucepan.

    Potatoes and onions added to saucepan.

    Heat to a boil and add the chopped onion and diced potatoes.

    Potatoes and onions cooking in clam broth.

    Cook over medium heat until the potatoes are fork-tender but intact.

    Bacon cooking in skillet.

    Cook the diced bacon in a small skillet. Remove the bacon keeping the grease.

    Butter added to bacon grease in skillet.

    Add the butter to the bacon grease and heat until the butter melts.

    Flour added to grease and melted butter.

    Add the flour whisking constantly. Cook for one minute. Do not brown the roux.

    Half and Half added to cooked potatoes and onions and clam broth.

    Add the half and half to the cooked potatoes and remove from the heat.

    Roux added to saucepan.

    Add the roux to the soup and cook until thick.

    Clams added to saucepan.

    Add the chopped clams and bacon. Cook until the clams are heated through.

    Soup thickening in saucepan.

    Add salt and pepper to taste.

    Finished soup in saucepan.

    Serve hot with chopped chives and chowder crackers on top.

    EQUIPMENT

    • Saucepan
    • Skillet

    MORE GREAT CLAM RECIPES

    • Clam chowder with corn, clams, and oyster crackers.
      Summer Clam Chowder
    • Bowl of clam chowder with bred and butter.
      Fresh Clam Chowder
    • White clam pizza with fresh clams.
      White Clam Pizza
    Cam chowder and oyster crackers.

    Bar Harbor New England Style Clam Chowder Recipe

    Creamy clam chowder with bacon. and Bar Harbor clams and juice.
    4.97 from 52 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course
    Main Course
    ,
    Soup
    Servings 2
    Budget
    Frugal

    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.

    Nutrition

    Calories: 655kcalCarbohydrates: 78gProtein: 18gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 91mgSodium: 1396mgPotassium: 1328mgFiber: 7gSugar: 8gVitamin A: 1039IUVitamin C: 53mgCalcium: 194mgIron: 4mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    More Soup & Salads

    • A wooden bowl filled with corn, tomatoes and onions.
      Mexican Fiesta Fire Roasted Corn Salad Recipe
    • Sorrel salad with roasted beets.
      How to Roast Beets Whole Perfectly in Your Oven
    • Bowl of lentil soup with boiled eggs.
      Lentil Dahl Recipe (Lentil Soup)
    • Air-fried crispy croutons, sitting beside a green salad and dressing.
      How to Make Crispy Homemade Air Fryer Croutons

    Sharing is caring! Thanks for supporting us!

    11 shares
    • Facebook
    • Email

    Reader Interactions

    Comments

    1. Cathy says

      March 31, 2014 at 5:05 pm

      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

        March 31, 2014 at 5:51 pm

        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!

    2. Pamela @ Brooklyn Farm Girl says

      November 03, 2013 at 10:00 pm

      This is one bowl full of comfort! Yum!

    3. Chung-Ah | Damn Delicious says

      September 12, 2013 at 3:21 pm

      What a comforting bowl of soup! Clam chowder is my absolute favorite!

    Primary Sidebar

    A woman wearing a vintage 1949 t - shirt.

    I am Mary, the blogger behind "Oh That's Good!" I live with my husband, Michael and our little mutt, Lucky in a lovely retirement community in northern California. We are cooking for two, without breaking the bank!

    more about

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer
    • Contact
    • Work With Me