This restaurant-worthy New England Clam Chowder recipe is simple to prepare and full of flavor.

It’s got a creamy broth filled with tender potatoes, onions, bacon, and plenty of chopped clams.


– Bacon  – Butter  – Onion  – Celery  – Garlic

In a large Dutch oven over medium heat, add the diced bacon. Cook while stirring occasionally until the bacon is slightly crispy and golden brown. Remove from the pan and drain on a paper towel-lined plate.


In the Dutch oven with bacon grease, add the butter, onions, and celery. Cook over medium heat until the onions are golden brown.


Add chicken broth, diced potato, thyme, bay leaves, and hot sauce. Bring the soup to a boil and continue to cook for 20-25 minutes, or until the potatoes are tender.


Once the potatoes are cooked, use a potato masher to roughly mash the potatoes in the pot.


Next, stir in the clams, milk, salt, and pepper and return to a low simmer. In a small bowl, whisk together the cornstarch and cold water, then slowly add the slurry while stirring.


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