Clam Chowder New England (Printable version)

Hearty clams and potatoes in a creamy, comforting New England style chowder.

# What You Need:

→ Seafood

01 - 2 lbs fresh clams, scrubbed (or 1 lb canned chopped clams, drained, reserve juice)

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced (optional)

→ Dairy

06 - 1 cup heavy cream
07 - 4 tablespoons unsalted butter
08 - 1 cup whole milk

→ Liquids

09 - 2 cups clam juice (from steaming clams or bottled, supplement with reserved canned clam juice if needed)
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - ¼ teaspoon ground black pepper
16 - ½ teaspoon salt (plus more to taste)
17 - 2 tablespoons chopped fresh parsley (for garnish)

# Step-by-step guide:

01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 7 minutes until clams open. Remove clams, discard any that remain closed. Strain and reserve the cooking liquid. When cool, chop clams and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot if using. Sauté for 5 minutes until vegetables soften. Add garlic and cook for 1 minute more.
03 - Sprinkle flour over vegetables, stirring constantly to form a roux. Cook for 2 minutes to remove raw flour taste.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring no lumps remain. Add diced potatoes, bay leaf, thyme, salt, and pepper.
05 - Bring to a gentle simmer. Cook uncovered for 15 to 20 minutes until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 minutes. Remove bay leaf. Adjust seasoning to taste.
07 - Ladle chowder into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • The roux technique creates the most velvety, restaurant-quality texture without any processed thickeners
  • Using fresh clams transforms this from ordinary soup into something that feels like a special occasion
  • Make a big pot on Sunday and youll have the most comforting lunches all week long
02 -
  • Never let your chowder come to a rolling boil once the cream is added or it might separate and curdle
  • If using canned clams, the broth will be less intense, so consider adding a splash of white wine or extra clam juice
  • The chowder thickens as it cools, so its better to make it slightly thinner than you think you want
03 -
  • Buy clams the same day you plan to cook them and keep them on ice in the refrigerator
  • If you have time, make the chowder in the morning and let it sit until dinner, the flavor difference is remarkable
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