Clam Chowder New England (Printable Version)

Rich and creamy New England chowder with tender clams, potatoes, onions, and fresh herbs.

# What You'll Need:

→ Seafood

01 - 2 lbs fresh clams, scrubbed (or 1.1 lbs 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 - If using fresh clams, place them 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 shells, strain and reserve the 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, and sauté for 5 minutes until softened. Add garlic and cook for 1 additional minute.
03 - Sprinkle flour over the vegetables, stirring constantly to form a roux. Cook for 2 minutes.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring a smooth mixture. 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 as needed.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • It tastes like comfort wrapped in a bowl—creamy, briny, deeply satisfying without feeling heavy.
  • Once you master it, you'll make it constantly because it's actually easier than it seems and impresses everyone.
  • The aroma while it simmers is pure kitchen magic, the kind that makes people wander into the kitchen asking when dinner's ready.
02 -
  • Never let canned clams go to waste—that briny juice is more valuable than the clams themselves, so strain and measure it carefully.
  • If you don't have a roux, your chowder becomes clam soup instead of chowder, and the texture completely changes, so don't skip those 2 minutes of flour-stirring.
  • Oversalting is the most common mistake; the clam juice is already salty, so add salt slowly and taste as you go.
03 -
  • Make this soup a day ahead and refrigerate it—the flavors settle and deepen overnight, and reheating it gently the next day tastes even better.
  • If your chowder breaks or the cream curdles (which happens if the heat gets too high), whisk in a splash of cold milk off the heat and it'll come back together smoothly.
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