Clam Chowder New England (Printable)

Creamy chowder blending clams, potatoes, onions, and herbs for a warm, satisfying dish.

# What You'll 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 tbsp 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 tbsp all-purpose flour
13 - 1 bay leaf
14 - 1/2 tsp dried thyme
15 - 1/4 tsp ground black pepper
16 - 1/2 tsp salt (plus more to taste)
17 - 2 tbsp chopped fresh parsley (for garnish)

# Directions:

01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5–7 minutes until clams open. Remove clams, discard any unopened. Strain and reserve cooking liquid. When cooled, 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 softened. Add minced garlic and cook 1 more minute.
03 - Sprinkle flour over the vegetables, stirring constantly to form roux. Cook for 2 minutes.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water to avoid lumps. 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 into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Tips:

01 -
  • It tastes like the coast without leaving your kitchen, and guests always ask for the recipe.
  • Rich enough to feel like a luxury dinner but simple enough that you won't stress while making it.
  • The aroma alone makes people gather in the kitchen asking when dinner will be ready.
02 -
  • Never let the soup boil aggressively once you've added cream—it can break and turn grainy, so keep the heat at a gentle simmer.
  • If your soup seems too thin, don't panic; just mash a few potatoes right in the pot before adding the clams and cream, and it'll thicken beautifully.
  • Taste before serving because clam juice varies in saltiness, and you might need just a tiny pinch more seasoning to make it sing.
03 -
  • Scrub those fresh clams under cold running water to remove any sand, and discard any with cracked shells before you even start.
  • Make the roux dark enough to taste nutty but not so dark it burns—that's where the real flavor comes from.
  • This soup tastes even better the next day when flavors have had time to deepen, so don't hesitate to make it ahead and reheat gently.
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