Easy to customize with extra seafood or vegetables
Delicious served with crackers or crusty bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chopped clams
clam juice
butter
onion
celery
garlic
potatoes
all-purpose flour
heavy cream
whole milk
bay leaf
thyme
salt
black pepper
fresh parsley
oyster crackers
Directions
Add butter, diced onion, celery, and garlic to the pot and sauté until softened.
Stir in the flour and cook for 1 to 2 minutes to create a roux.
Slowly whisk in the clam juice, stirring constantly until smooth.
Add diced potatoes, bay leaf, thyme, salt, and black pepper.
Bring the mixture to a gentle simmer and cook until the potatoes are tender.
Stir in the chopped clams, milk, and heavy cream.
Simmer gently for another 5 minutes without boiling.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
Add corn for extra sweetness and texture.
Use half-and-half instead of heavy cream for a lighter chowder.
Add shrimp or scallops for a seafood variation.
Include carrots or leeks for additional flavor.
Make it thicker by mashing some of the cooked potatoes.
Add a splash of hot sauce for subtle heat.
Storage/Reheating
Store leftover New England Clam Chowder in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as the dairy may separate and the clams can become tough.
Freezing is not recommended because cream-based soups may separate after thawing.
FAQs
What is New England Clam Chowder?
It is a creamy clam soup made with clams, potatoes, onions, and dairy.
Can I use canned clams?
Yes, canned clams work very well and are commonly used in homemade chowder recipes.
What potatoes are best for clam chowder?
Yukon Gold or Russet potatoes are excellent choices because they become tender while holding their shape.
Can I make clam chowder ahead of time?
Yes, the flavors often improve after resting for a few hours or overnight.
Why should I avoid boiling clam chowder?
Boiling can cause the dairy to separate and may make the clams rubbery.
What can I serve with clam chowder?
Crusty bread, oyster crackers, salads, or sandwiches pair wonderfully with clam chowder.
Can I freeze New England Clam Chowder?
Freezing is not ideal because cream-based soups can separate when thawed.
How do I thicken clam chowder?
A flour-based roux or partially mashed potatoes can help thicken the soup.
Is New England Clam Chowder gluten-free?
Traditional recipes are not because of the flour, but gluten-free flour can be substituted.
Can I add other seafood?
Yes, shrimp, scallops, crab, or fish can be added for a seafood chowder variation.
Conclusion
New England Clam Chowder is a timeless comfort food filled with creamy richness, tender potatoes, and flavorful clams. Whether served as a cozy family dinner or a special seafood treat, this hearty soup delivers classic flavor and satisfying warmth in every spoonful.
New England Clam Chowder is a rich and creamy seafood soup loaded with tender clams, hearty potatoes, and savory vegetables in a comforting cream-based broth. This classic homemade chowder recipe is perfect for cozy dinners, cold weather meals, and seafood lovers craving restaurant-style flavor at home.
Ingredients
chopped clams clam juice butter onion celery garlic potatoes all-purpose flour heavy cream whole milk bay leaf thyme salt black pepper fresh parsley oyster crackers
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add diced onion, celery, and garlic and sauté until softened and fragrant.
Stir in the flour and cook for 1 to 2 minutes to create a roux.
Slowly whisk in the clam juice, stirring constantly until smooth.
Add diced potatoes, bay leaf, thyme, salt, and black pepper.
Bring the mixture to a gentle simmer and cook until the potatoes are tender.
Stir in the chopped clams, whole milk, and heavy cream.
Simmer gently for another 5 minutes without boiling.
Remove the bay leaf before serving.
Garnish with fresh parsley and serve with oyster crackers or crusty bread.
Notes
Avoid boiling the chowder after adding the dairy to prevent curdling and tough clams. For a thicker chowder, mash some of the cooked potatoes before serving. Add shrimp, scallops, or corn for delicious variations.
