New England Clam Chowder
Rich, creamy New England Clam Chowder is the ultimate comfort soup, and this homemade version delivers restaurant-quality flavor with simple ingredients. Tender potatoes, celery, onion, and plenty of clams simmer together in a silky broth that tastes classic and cozy without being overly heavy.
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A Quick Look at the Recipe
✅ Recipe Name: New England Clam Chowder
🕒 Ready In: ~60 minutes
👪 Serves: 6
🍽 Calories: ~385 calories per serving (estimated)
🥣 Main Ingredients: Clams, clam juice, potatoes, onion, celery, butter, flour, cream
📖 Dietary Info: Gluten-free option; made with simple, real-food ingredients
👌 Difficulty: Easy - classic stovetop chowder with simple steps
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This recipe keeps things easy and approachable, using pantry-friendly canned clams and clam juice for big flavor while maintaining the traditional clam chowder texture. It's straightforward, dependable, and designed to help you create truly delicious homemade clam chowder without complicated steps.
Serve this clam chowder with crusty Gluten-Free Sourdough Bread, enjoy it alongside our Arugula Fig Salad, or pair it with sides like Parmesan Roasted Brussels Sprouts or Crab Cakes. It reheats well, making it perfect for leftovers and next-day lunches.
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Why You'll Love This New England Clam Chowder:
Classic & Comforting: A traditional New England-style chowder with rich, creamy texture and plenty of tender clams.
Simple Real-Food Ingredients: Uses pantry staples like potatoes, celery, butter, and clam juice, no unnecessary additives.
Easy to Make at Home: Straightforward steps that deliver consistent, restaurant-quality flavor every time.
Gluten-Free Option: Swap the flour for cornstarch to keep the chowder thick and silky without using wheat.
Great for Leftovers: The flavors continue to develop, making next-day chowder even more satisfying.
Key Ingredients:
- clams. A combination of chopped and minced clams gives both hearty pieces and smaller bits, creating a chowder with great texture and full clam flavor.
- clam juice. This is the foundation of authentic New England chowder, adding natural brininess and depth you can't get from broth alone.
- russet potatoes. Their high starch content helps naturally thicken the chowder while cooking into soft, tender bites that absorb the creamy broth.
- butter. Forms the base of the roux, adding richness and helping create the thick, silky consistency that defines classic clam chowder.
- heavy cream: Finishes the soup with smooth, traditional creaminess without overpowering the delicate clam flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make It Gluten-Free: Replace the flour with cornstarch or use your favorite gluten-free flour blend to keep the chowder thick and creamy without wheat.
- Lighten the Chowder: Swap the heavy cream for half-and-half for a slightly lighter but still rich New England-style chowder.
- Add Bacon: Cook chopped bacon first, use the drippings instead of some of the butter, and stir the crispy pieces back in for a smoky variation.
- Use Fresh Clams: Steam fresh clams and add both the chopped meat and steaming liquid for deeper, more traditional clam flavor.
- Add More Vegetables: Stir in corn, carrots, or leeks for extra color, sweetness, and texture.
How to Make New England Clam Chowder:
- Step 1: Melt the butter in a large pot over medium heat. Add the diced onion and sliced celery, cooking for 5-7 minutes until softened and fragrant.
- Step 2: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes until the mixture is thick and smooth.
- Step 3: Slowly pour in the chicken broth and clam juice while stirring to prevent lumps. Add the bay leaves, thyme, salt, and pepper.
- Step 4: Stir in the cubed potatoes and bring the chowder to a gentle simmer. Cook for 15-20 minutes, or until the potatoes are tender.
- Step 5: Pour in the chopped and minced clams along with their juices. Stir in the heavy cream and reduce the heat to low. Warm the chowder for 5 minutes without boiling.
- Step 6: Remove the bay leaves, taste, and adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or crackers.
Recipe Notes & Tips:
- Don't boil after adding cream: High heat can cause the cream to separate. Keep the chowder at a gentle simmer once the dairy goes in.
- Cut potatoes evenly: Evenly sized cubes ensure the potatoes cook at the same rate and help the chowder thicken naturally.
- Use the clam juice: Don't drain the cans, the juice adds essential briny flavor and makes the chowder taste more authentic.
- Season at the end: Clams and clam juice are naturally salty, so taste after adding them before adjusting the salt.
- Thicken as needed: If you want a thicker chowder, simmer uncovered for a few extra minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with cold broth).
How to Store:
Refrigerator: Store cooled chowder in an airtight container for 3-4 days. Reheat gently on the stovetop over low heat to avoid scorching or separating the cream.
Freezer: Cream-based chowders don't freeze well because the dairy can separate and become grainy. If you want a freezer-friendly option, freeze the chowder before adding the cream, then stir in the cream after reheating.
Reheating: Warm chowder over low heat, stirring often. Avoid boiling, high heat can cause the potatoes to break down and the cream to curdle.
New England Clam Chowder FAQs:
New England clam chowder is a cream-based chowder made with clams, potatoes, onion, celery, and a thick, velvety broth. In contrast, Manhattan clam chowder is tomato-based and brothier, while Rhode Island chowder is clear and lighter. If you want a classic, creamy style, New England clam chowder is the version you're looking for.
Yes, canned clams are one of the easiest and most reliable ways to make homemade clam chowder. They offer consistent texture, cook quickly, and come packed with clam juice that adds essential briny flavor. Using canned clams also makes the recipe accessible year-round without needing fresh shellfish, and the results are still rich, flavorful, and authentic.
To make clam chowder thick and creamy, start with a roux by cooking butter and flour together, then slowly whisk in clam juice and broth. Russet potatoes also naturally thicken the chowder as they cook. Finish with heavy cream for a smooth, traditional texture. For a gluten-free option, replace the flour with cornstarch or gluten-free flour to achieve the same silky thickness.
New England Clam Chowder
Ingredients
- ½ cup butter
- 3 celery stalks, sliced
- 1 yellow onion, diced
- ½ cup flour
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups chicken broth
- 3 jars clam juice
- 1 pound russet potatoes, peeled & cubed
- 3 cans chopped clams, with juice
- 3 cans minced clams, with juice
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and sliced celery, cooking for 5-7 minutes until softened and fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes until the mixture is thick and smooth. This helps create the chowder's classic creamy base.
- Slowly pour in the chicken broth and clam juice while stirring to prevent lumps. Add the bay leaves, thyme, salt, and pepper.
- Stir in the cubed potatoes and bring the chowder to a gentle simmer. Cook for 15-20 minutes, or until the potatoes are tender.
- Pour in the chopped and minced clams along with their juices. Stir in the heavy cream and reduce the heat to low. Warm the chowder for 5 minutes without boiling.
- Remove the bay leaves, taste, and adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or crackers.
Nutrition
Notes
- Don't boil after adding cream: High heat can cause the cream to separate. Keep the chowder at a gentle simmer once the dairy goes in.
- Cut potatoes evenly: Evenly sized cubes ensure the potatoes cook at the same rate and help the chowder thicken naturally.
- Use the clam juice: Don't drain the cans, the juice adds essential briny flavor and makes the chowder taste more authentic.
- Season at the end: Clams and clam juice are naturally salty, so taste after adding them before adjusting the salt.
- Thicken as needed: If you want a thicker chowder, simmer uncovered for a few extra minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with cold broth).
the best clam chowder I've ever had!!