Hey, y’all! If you’re craving a bowl of something rich and creamy, this New England Clam Chowder is exactly what you want simmering on the stove. It’s thick, hearty, and loaded with tender potatoes, sweet clams, and that classic buttery flavor that makes this chowder such a beloved comfort food.

New England Clam Chowder

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This recipe is inspired by our trip to beautiful New England. It's simply divine!

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New England Clam Chowder Ingredients

• ½ c. butter
• 3 celery stalks, sliced
• ½ yellow onion, diced
• ½ c. flour
• 1 tsp. thyme
• 1 tsp. salt
• 1 tsp. pepper
• 2 bay leaves
• 3 c. chicken broth
• 3  8 oz. jars clam juice
• 2 6.5 oz. cans chopped clams, with juice
• 2 6.5 oz. cans minced clams, with juice
• 1 lb. russet potatoes, peeled and diced
• 1 c. heavy cream

How to Make New England Clam Chowder

1. In a large pot or Dutch oven, melt the butter. Add celery and onion, then cook until slightly softened, for about two minutes.
2. Add flour and stir to make a roux. Add chicken broth, clam juice, thyme, salt, pepper, and bay leaves. Bring to a simmer on medium heat.
3. Mix in potatoes. Simmer on low heat until potatoes are soft, about 45 minutes.
4. Once potatoes are soft, stir in clams with juice and heavy cream. Cook for 10 minutes to be sure clams are warmed through. Add additional salt and pepper to taste, remove from heat, and serve.

Pro Tips For Making This Recipe

1. Adding the clams at the end of cooking helps keep them tender and prevents them from becoming chewy.
2. Letting the chowder simmer low and slow gives the potatoes time to soften while allowing the flavors to come together.
3. Whenever possible, fresh clams add incredible flavor, though canned clams still work beautifully in this recipe.
4. If you enjoy a thicker chowder, feel free to use ¾ c. of flour to reach your preferred consistency.
5. A bowl of chowder pairs perfectly with something crunchy, whether that is oyster crackers or a slice of crusty bread.

Frequently Asked Questions

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3. Sausage Kale Potato Soup

Recipe

New England Clam Chowder

JC Phelps

My New England Clam Chowder is rich, creamy, and hearty - a perfect homage to coastal New England!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 422 kcal

Ingredients

  

1x2x3x

• ½ c. butter
• 3 celery stalks sliced
• ½ yellow onion diced
• ½ c. flour
• 1 tsp. thyme
• 1 tsp. salt
• 1 tsp. pepper
• 2 bay leaves
• 3 c. chicken broth
• 3 8 oz. jars clam juice
• 2 6.5 oz. cans chopped clams with juice
• 2 6.5 oz. cans minced clams with juice
• 1 lb. russet potatoes peeled and diced
• 1 c. heavy cream

Instructions

 

• In a large pot or Dutch oven, melt the butter. Add celery and onion, then cook until slightly softened, for about two minutes.
• Add flour and stir to make a roux. Add chicken broth, clam juice, thyme, salt, pepper, and bay leaves. Bring to a simmer on medium heat.
• Mix in potatoes. Simmer on low heat until potatoes are soft, about 45 minutes.
• Once potatoes are soft, stir in clams with juice and heavy cream. Cook for 10 minutes to be sure clams are warmed through. Add additional salt and pepper to taste, remove from heat, and serve.

Notes

• Adding the clams at the end of cooking helps keep them tender and prevents them from becoming chewy.
• Letting the chowder simmer low and slow gives the potatoes time to soften while allowing the flavors to come together.
• Whenever possible, fresh clams add incredible flavor, though canned clams still work beautifully in this recipe.
• If you enjoy a thicker chowder, feel free to use up to 1 c. of flour to reach your preferred consistency.
• A bowl of chowder pairs perfectly with something crunchy, whether that is oyster crackers or a slice of crusty bread.

Nutrition

Calories: 422kcalCarbohydrates: 32gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 903mgPotassium: 435mgFiber: 2gSugar: 3gVitamin A: 1133IUVitamin C: 7mgCalcium: 59mgIron: 2mg

Keyword New England Clam Chowder

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My best,

JC