If youre craving clam chowder, try this classic New England clam chowder.

Its creamy, but not heavy, with delicate potatoes and just the right amount of briny clam flavor.

Dont forget the oyster crackers!

Classic New England Chowder in a Dutch Oven and in Individual Soup Bowls with Handles, Next to a Bowl of Oyster Crackers (with a Few Spilling onto the Table) and a Couple of Spoons

Simply Recipes / Sally Vargas

Youre hungry after a seaside hike.

In front of you sits a bowl of steaming clam chowder.

Its creamy but thin and light, and it tastes of the sea.

Bowl of Classic New England Chowder with a Spoon

Simply Recipes / Sally Vargas

Its simpleonly clams, clam juice, onions, potatoes, and cream.

This is New England in the summer!

It hasnt changed too much since then.

Bowl of Classic New England Chowder Next to a Small Bowl of Oyster Crackers and a Spoon

Simply Recipes / Sally Vargas

New England clam chowder is not just for summer.

Its for rainy days and cold winter nights, too.

How to Make New England Clam Chowder

Start with sauteed bacon.

Classic New England Chowder in a Dutch Oven and in Individual Soup Bowls with Handles, Next to Oyster Crackers on the Table

Simply Recipes / Sally Vargas

Add onions and celery and cook them until they are softened.

Add clam broth, water, and the potatoes.

Once the potatoes are tender, in go the clams and cream for a quick simmer.

Pieces of Bacon Cooked in a Pot for Classic New England Chowder Recipe

Simply Recipes / Sally Vargas

Thats all there is to it!

Defrost them overnight in the refrigerator.

Unless you are eating freshly steamed clams, they can be quite chewy if cooked too long.

Minced Vegetables Added to Pot for Classic New England Chowder Recipe

Simply Recipes / Sally Vargas

Use russet potatoes because they release their starch into the chowder, which helps thicken it.

The Broth in Clam Chowder

Jarred clam juice and heavy cream form the base of the chowder.

It is not thick or gloppy, but relatively thin.

Broth and Cubed Potatoes in Pot of Classic New England Chowder with Some Potatoes Lifted from Pot Using a Spoon

Simply Recipes / Sally Vargas

If you prefer a thicker chowder, you dont need to add flour.

Just mash some of the cooked potatoes with a fork to give the soup more body.

If using frozen clam meat, you will have to thaw it overnight in the fridge.

Pot of Classic New England Chowder with Some in a Ladle

Simply Recipes / Sally Vargas

Add the onion and celery and cook, stirring often, for 5 to 6 minutes, until softened.

Add the clam juice, water, salt, and potatoes.

Place the lid on and simmer for 15 minutes, until the potatoes are tender.

Classic New England Chowder in a Dutch Oven and in Individual Soup Bowls with Handles Next to a Couple of Spoons

Simply Recipes / Sally Vargas

Add the chopped clams and cream and bring it to a simmer for 2 to 3 minutes.

Taste and season with more salt if youd like.

Ladle the chowder into bowls, grind black pepper over each, and serve with oyster crackers.

Leftover chowder will last for three to 3-4 days in the refrigerator.