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.
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.
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).
