Clam Chowder New England (Printable)

Creamy chowder with clams, potatoes, onions, and herbs, perfect for a cozy, comforting meal.

# What You'll Need:

→ Seafood

01 - 2 lbs fresh clams, scrubbed or 1.1 lbs canned chopped clams, drained with juice reserved

→ 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 clams or bottled, supplemented with reserved juice if canned)
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 fresh parsley, chopped (for garnish)

# Directions:

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. Discard any unopened clams. Strain and reserve cooking liquid. Once cool, chop clams and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot, sautéing 5 minutes until softened. Add garlic and cook for 1 additional minute.
03 - Sprinkle flour over the vegetables, stirring continuously to form a roux. Cook for 2 minutes.
04 - Gradually whisk clam juice, reserved cooking liquid, milk, and water into the roux, ensuring no lumps form. Add diced potatoes, bay leaf, thyme, salt, and black pepper.
05 - Bring mixture 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 and adjust seasoning to taste.
07 - Ladle chowder into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • It's pure comfort in a bowl—creamy, hearty, and ready in under an hour from start to finish.
  • You can use fresh clams for that briny ocean flavor or reach for canned ones when you're in a hurry, and either way it tastes like a small celebration.
  • The technique is forgiving enough for a weeknight but elegant enough to serve when friends drop by.
02 -
  • Never let this chowder boil hard once the clams go in; they become rubbery and sad, and you'll regret it—gentle heat is your friend here.
  • If you want a thicker chowder, mash a few potatoes right in the pot before adding the clams; it changes the texture entirely and feels like a secret move.
03 -
  • If you're using fresh clams and want to guarantee you're not buying old ones, go to a fishmonger who knows their source and buy them the same day you're cooking.
  • For a lighter version that still feels indulgent, swap half the heavy cream for half-and-half—you lose a tiny bit of richness but gain a more everyday dinner that you'll make more often.
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