I love this chowder because it strikes the perfect balance between creamy and hearty without being too heavy. The vegetables add depth, the potatoes bring body, and the clams give that briny, ocean-fresh flavor. It’s surprisingly easy to make at home, and the flavor only gets better as it rests. I also like that it’s versatile—I can adjust the seasonings, add vegetables, or use fresh clams when I want to elevate it further.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 medium onion, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1/4 cup all-purpose flour 4 cups clam juice 2 cups peeled and diced potatoes (Yukon Gold or Russet work well) 1 teaspoon dried thyme 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes (optional) 2 (10 ounce) cans minced clams, undrained 1 cup heavy cream 2 tablespoons butter Salt to taste Fresh parsley, chopped, for garnish Oyster crackers, for serving
Directions
I start by heating a large Dutch oven over medium heat, then sautéing the onion and celery until softened, about 5–7 minutes. I stir in the garlic and cook for another minute until fragrant.
Next, I sprinkle flour over the vegetables and stir constantly for 1–2 minutes to create a roux. I gradually whisk in the clam juice, scraping up any bits from the bottom of the pot, until the mixture is smooth and slightly thickened.
I add the diced potatoes, thyme, black pepper, and red pepper flakes, then bring everything to a gentle simmer. I cover the pot and cook for 15–20 minutes, until the potatoes are tender.
Once the potatoes are ready, I stir in the undrained clams and let them heat through for about 5 minutes, being careful not to boil. I finish the chowder with heavy cream and butter, stirring gently until warmed.
To serve, I ladle the chowder into bowls, garnish with fresh parsley, and add oyster crackers on the side.
Servings and Timing
This recipe makes 6 to 8 servings. It takes about 20 minutes of prep time and 45 minutes of cooking time, for a total of about 65 minutes.
Variations
Sometimes I mash a few potatoes against the pot to thicken the chowder naturally. I also enjoy adding corn, leeks, or carrots for extra texture and sweetness. For more heat, I like to stir in a pinch of cayenne or a dash of hot sauce. When I want to go all out, I use fresh clams and their steaming liquid instead of canned.
Storage/Reheating
I keep leftovers in the refrigerator for up to 3 days, reheating gently over low heat. If the chowder thickens too much, I loosen it with a splash of broth or cream. Freezing is possible, though the texture of potatoes and cream may change; I prefer to add the cream after thawing for the best consistency.
FAQs
Can I use fresh clams instead of canned?
Yes, I steam fresh clams, chop them, and use their juices in place of bottled clam juice.
How can I make the chowder thicker?
I mash some of the potatoes in the pot or add a cornstarch slurry for extra body.
Can I make this recipe without dairy?
Yes, I can use plant-based cream and butter alternatives to keep it creamy.
What’s the best potato for clam chowder?
I prefer Yukon Gold for creaminess or Russet for a starchier texture.
Can I freeze clam chowder?
Yes, but I usually freeze it without cream and stir the cream in after reheating.
Can I add more vegetables?
Yes, corn, leeks, and carrots are popular additions that complement the clams well.
How do I prevent the cream from curdling?
I make sure to heat it gently and never let the chowder boil after adding cream.
What can I serve with clam chowder?
I like oyster crackers, crusty bread, or even a simple side salad.
Can I make it ahead of time?
Yes, the flavor deepens after resting, so I often make it the day before serving.
Is New England clam chowder the same as Manhattan chowder?
No, New England chowder is creamy, while Manhattan chowder is tomato-based.
Conclusion
New England Clam Chowder is a timeless classic that I always enjoy making. I love how the combination of clams, potatoes, and a creamy broth creates a dish that’s both comforting and full of character. Whether I prepare it for a cozy family meal or as a starter for a seafood feast, it’s one recipe that never goes out of style and always delivers rich, satisfying flavor.
A creamy, hearty New England clam chowder made with tender clams, potatoes, aromatics, and a velvety broth. This comforting seafood classic is perfect with oyster crackers or crusty bread for a cozy, satisfying meal.
Ingredients
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups clam juice
2 cups peeled and diced potatoes (Yukon Gold or Russet)
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 (10 oz) cans minced clams, undrained
1 cup heavy cream
2 tbsp butter
Salt to taste
Fresh parsley, chopped (for garnish)
Oyster crackers, for serving
Instructions
Heat a Dutch oven over medium heat. Sauté onion and celery until softened, 5–7 minutes. Add garlic and cook for 1 minute.
Sprinkle flour over vegetables and stir for 1–2 minutes to form a roux.
Gradually whisk in clam juice, scraping the bottom until smooth and slightly thickened.
Add potatoes, thyme, black pepper, and red pepper flakes. Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender.
Stir in undrained clams and cook 5 minutes, being careful not to boil.
Add heavy cream and butter, stirring gently until warmed through.
Ladle into bowls, garnish with parsley, and serve with oyster crackers.
Notes
Mash a few potatoes in the pot to naturally thicken the chowder.
Add corn, leeks, or carrots for extra flavor and texture.
For fresh clams, steam, chop, and use their liquid in place of clam juice.
