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Creamy Clam Chowder Recipe

Creamy New England Clam Chowder. A real clam chowder recipe made with fresh clams, that's easy to make. A thick and creamy soup with potato, bacon and wine. An easy dinner favorite!
Course Dinner, Soup
Cuisine American
Keyword clam chowder recipe, Creamy Clam Chowder, creamy clam chowder recipe, new england clam chowder
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 people


  • 2 lbs /1kg clams
  • 6 cups water
  • ½ lb /250g smoked streaky bacon chopped
  • 1 onion
  • 1 clove garlic
  • 5 potatoes peeled and diced
  • ½ cup dry white wine
  • 1 tablespoon fresh thyme chopped
  • 1 bay leaf
  • 1 cup whipping cream
  • 2 tablespoons corn starch
  • white pepper to taste


  • Place the clams in a large stockpot with 4 cups of water over medium high heat. Cover and cook the clams for about 10-15 minutes until they have opened. If a clam has not opened, then throw it away.
  • Strain the clams through a colander lined with a cheesecloth. Set aside the broth. Remove the clam meat from the shells and discard the shells.
  • In a stockpot, fry the bacon until it starts to brown. Add the onions and garlic and continue to fry for another 10 minutes.
  • Add the potatoes and wine to the bacon mixture and cook for a few minutes until the wine has mostly evaporated.
  • Add the clam broth, thyme and bay leaf to the pot. Bring to a boil and reduce to a simmer for about 20 minutes. While the potatoes are cooking, Dice the cooked clams into small pieces.
  • When the potatoes are tender and cooked, add whipping cream and chopped clams. Bring to a simmer. 
  • Make a cornstarch slurry by mixing 2 tablespoons each of water and cornstarch. Pour into the clam chowder and continue to cook until the chowder thickens.
  • Taste. Season with salt and white pepper to taste. Before serving, remove the bay leaf and garnish with chopped parsley.