Clam Chowder New England (Print view)

Creamy chowder featuring tender clams, potatoes, onions, and herbs, ideal for warming up on chilly days.

# What You'll Need:

→ Seafood

01 - 2 pounds fresh clams, scrubbed (or 1 pound 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 tablespoons 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 tablespoons all-purpose flour
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - ¼ teaspoon ground black pepper
16 - ½ teaspoon salt, plus more to taste
17 - 2 tablespoons chopped fresh parsley (for garnish)

# Cooking Steps:

01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 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 garlic and cook for 1 more minute.
03 - Sprinkle flour over vegetables, stirring constantly to form a roux. Cook for 2 minutes.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring no lumps form. Add diced potatoes, bay leaf, thyme, salt, and pepper.
05 - Bring to a gentle simmer and 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 and adjust seasoning to taste.
07 - Ladle chowder into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Ideas:

01 -
  • It tastes like a warm hug when life feels cold, with a depth that makes you forget how simple the ingredients actually are.
  • Fresh clams release their own briny magic into the broth, making every spoonful taste like the ocean.
  • The flour roux isn't fussy—it just quietly turns everything creamy and comforting without any fancy technique.
02 -
  • Don't boil the cream once it's in—gentle warmth preserves that luxurious texture that makes the whole dish special.
  • If using fresh clams, that steaming liquid is liquid gold and shouldn't be wasted; save every drop for the broth.
  • Mashing a few potatoes before adding the cream gives you a thicker, more textured chowder that feels more substantial and restaurant-quality.
03 -
  • Let leftover chowder cool before refrigerating so the cream doesn't separate, and it reheats more gracefully the next day with a splash of milk stirred in gently.
  • Freezing isn't ideal because the cream breaks, but you can freeze the broth before adding clams and cream, then finish it fresh another time.
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