By eatmundo · July 3, 2026
🇺🇸Jon SullivanThe original uploader was Y6y6y6 at English Wikipedia. · Public domain · Wikimedia CommonsSame ingredients, elsewhere in the world
13 matchesDishes from other countries' kitchens, made from the same core ingredients as Creamy New England Clam Chowder. The percentage is the share of ingredients the two recipes have in common.
Tartiflette: Hearty Savoyard Potato, Bacon, and Reblochon GratinIn France · same ingredients60%
Cullen Skink (Traditional Scottish Smoked Haddock Soup)In the United Kingdom · same ingredients60%
Bratkartoffeln (German Fried Potatoes)In Germany · same ingredients59%
A comforting classic, this rich and creamy New England Clam Chowder is packed with tender clams, diced potatoes, and savory bacon. Perfect for warming up on a chilly day, each spoonful offers a taste of the Atlantic coast's culinary heritage.
According to eatmundo's ingredient comparison, the closest dish to Creamy New England Clam Chowder from another cuisine is Tartiflette (France): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Dice 75 g of bacon and cook in a large pot over medium heat until crispy (5-7 minutes). Remove bacon, reserving 1 tbsp of fat.
- 2
Add 1 diced onion and 2 diced celery stalks to the pot, sauté until softened (5 minutes). Add 500 g of peeled and diced potatoes, cook for another 5 minutes.
- 3
Stir in 2 tbsp of butter until melted, then add 2 tbsp of flour to create a roux, cooking for 2 minutes.
- 4
Gradually whisk in 500 ml of whole milk and 250 ml of heavy cream, bringing the mixture to a simmer. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp dried thyme.
- 5
Add 400 g of chopped clams (drained) and simmer for 15-20 minutes, or until potatoes are tender. Do not boil.
- 6
Serve hot, garnished with reserved crispy bacon and fresh parsley if desired.
Frequently Asked Questions
What is New England Clam Chowder?
New England Clam Chowder is a thick, cream-based soup originating from the northeastern United States. It is primarily composed of clams, potatoes, bacon, onions, and dairy, and is commonly served as a hearty lunch or dinner entree.
What type of clams are best for New England Clam Chowder and how should they be prepared?
For this recipe, use chopped clams and drain them before adding them to the chowder.
What kind of potatoes should I use and how should I cut them for this chowder?
Waxy potatoes like Yukon Gold or red bliss are ideal as they hold their shape well without becoming mushy. Dice them into ½-inch (1.25 cm) pieces to ensure even cooking and tenderness.
How can I prevent my clam chowder from becoming watery or lumpy?
To achieve a smooth, creamy texture, create a roux with butter and flour, then gradually whisk in milk and cream. Simmer the chowder gently and avoid boiling, which can curdle the dairy.
What is a common mistake people make when adding clams to the chowder?
A common mistake is overcooking the clams, which makes them tough and rubbery. Add the drained, chopped clams and simmer for 15-20 minutes, or until the potatoes are tender. Do not boil.
🇺🇸Jon SullivanThe original uploader was Y6y6y6 at English Wikipedia. · Public domain · Wikimedia Commons
