New England Clam Chowder is a comforting, creamy soup loaded with tender clams, potatoes, onions, and celery, with a rich and hearty broth.

This iconic American dish originates from the Northeastern coast and has been a favorite at seafood restaurants and family tables alike for generations.

Why This Recipe

This New England Clam Chowder recipe is perfect for anyone craving a warm, satisfying bowl of chowder.

Its creamy base is thickened with butter and flour, and the tender clams and potatoes add heartiness and depth.

Simple to make and deeply flavorful, it’s a comforting choice on chilly days.

About This Recipe

New England Clam Chowder is a staple of East Coast cuisine and a hallmark of American seafood dishes.

Known for its rich, creamy broth and chunks of clams and vegetables, this dish is often served in a bread bowl or with oyster crackers.

This recipe is easy to prepare and requires basic ingredients, bringing the classic taste of New England to your home.

Ingredients

1 lb fresh or canned clams (chopped)
3 cups potatoes (peeled and diced)
1 cup celery (chopped)
1 cup onion (chopped)
4 cups milk
1 cup heavy cream
1/4 cup butter
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley (chopped for garnish, optional)
Oyster crackers (for serving, optional)

Prep Time and Cooking Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Estimated Calories

Serving Size: 1 bowl
Calories per Serving: Approximately 300-350 calories

Cooking Instructions

Cook the Vegetables
In a large pot, melt the butter over medium heat. Add the onions and celery, and sauté until they are soft and translucent, about 5 minutes.
Add the Flour
Sprinkle in the flour, stirring continuously for about 2 minutes to create a roux. This will help thicken the chowder.
Add Milk and Potatoes
Gradually whisk in the milk and bring it to a gentle simmer. Add the diced potatoes, salt, and black pepper. Simmer for about 10-15 minutes, or until the potatoes are tender.
Add the Clams and Cream
Stir in the chopped clams and heavy cream. Cook for another 5-7 minutes, allowing the flavors to meld without boiling the chowder.
Serve and Garnish
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve with oyster crackers on the side.

FAQs

Q: Can I use canned clams for this recipe?
A: Yes, canned clams work well for clam chowder and are an easy alternative to fresh clams. Simply drain the canned clams, reserving the juice, which can be added for extra flavor.

Q: How do I thicken the chowder if it’s too thin?
A: If your chowder is thinner than you’d like, you can create a slurry with 1 tbsp of cornstarch mixed with 2 tbsp of cold water, then stir it into the chowder and cook for another minute or two.

Q: Can I make this chowder in advance?
A: Yes, clam chowder can be made ahead and stored in the refrigerator for up to 3 days. Just reheat gently over low heat, stirring occasionally.

Conclusion

Enjoy a taste of the Northeast coast with this New England Clam Chowder recipe, packed with clams, creamy potatoes, and delicate spices. It’s the perfect meal to warm you up and bring a bit of seaside tradition to your table. Serve with oyster crackers and savor each rich, comforting spoonful.