Nothing says comfort food like a warm bowl of New England Clam Chowder. This rich, creamy soup filled with tender clams, potatoes, celery, onions, and herbs is a classic that never goes out of style.
Perfect for chilly days, holiday gatherings, or any time you’re craving a comforting dish, New England Clam Chowder is sure to delight your taste buds with its smooth texture and satisfying flavors.
Ingredients
For the Soup:
- 1 lb fresh clams, scrubbed and cleaned (or 2 cans of clam meat, drained)
- 3 tablespoons butter
- 1 medium onion, finely diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups clam broth (or substitute with chicken broth if canned clams are used)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Roux:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
For Serving:
- Freshly baked crusty bread, for dipping
- Oyster crackers (optional)
Instructions
Step 1: Prepare the Clams
If you’re using fresh clams, steam them first. Place the clams in a large pot with about 1 inch of water, cover, and heat over medium-high heat. Steam for 5–7 minutes, or until the clams open. Remove them from the pot, discarding any that remain closed. Once cooled, remove the clam meat from the shells and chop it roughly. Set aside. Reserve the clam broth for later use.
For canned clams, simply drain the clam meat, and use the liquid from the cans as your clam broth.
Step 2: Make the Roux
In a large soup pot, melt 3 tablespoons of butter over medium heat. Add the flour and whisk constantly for about 2–3 minutes until it forms a smooth paste. This is your roux, which will thicken the chowder. Make sure it doesn’t brown. Once ready, set it aside.
Step 3: Sauté the Vegetables
In the same pot, melt 3 tablespoons of butter over medium heat. Add the diced onion, celery, and garlic. Cook for 5–7 minutes until the vegetables are softened and fragrant. This step builds the savory foundation of the soup.
Step 4: Add the Potatoes and Broth
Add the diced potatoes to the pot, followed by the clam broth. Stir in the thyme, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are tender.
Step 5: Combine the Roux and the Broth
Once the potatoes are tender, slowly stir in the roux you made earlier. This will help thicken the soup. Continue to simmer the mixture for an additional 5–10 minutes, allowing the soup to thicken to your desired consistency.
Step 6: Add the Clams and Dairy
Stir in the chopped clams, heavy cream, and whole milk. Cook the soup over low heat for another 5–10 minutes until heated through. Adjust seasoning with salt and pepper as needed.
Step 7: Serve
Remove the bay leaves from the soup before serving. Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve with crusty bread for dipping or sprinkle with oyster crackers for that authentic New England touch.
Pro Tips for the Best New England Clam Chowder
- Fresh vs. Canned Clams: Fresh clams will give your chowder a deeper, more authentic flavor, but canned clams are a convenient alternative when fresh ones are hard to find.
- Adjust the Thickness: If you prefer a thicker chowder, add a little more roux (flour and butter paste) or reduce the liquid slightly. For a lighter soup, add more milk or cream.
- Flavor Enhancements: For added depth of flavor, try adding a splash of white wine to the soup after sautéing the vegetables, letting it reduce for a couple of minutes before adding the potatoes and broth.
- Make Ahead: This chowder tastes even better the next day as the flavors develop. Make it ahead and store in the refrigerator for up to 3 days.
- Freezing: If you want to freeze the chowder, skip the dairy until you’re ready to reheat. Add the milk and cream only after thawing and reheating the soup to prevent curdling.
Why You’ll Love New England Clam Chowder
Rich and Creamy: The balance of smooth cream, tender clams, and hearty potatoes makes every spoonful comforting and indulgent.
Classic Comfort: This dish is the perfect example of New England cuisine—simple ingredients transformed into a deliciously satisfying soup.
Customizable: Whether you like it extra creamy or with a bit more bite from the clams, you can easily adjust this recipe to match your personal preferences.
Perfect for Any Occasion: From cozy family dinners to holiday meals, New England Clam Chowder always delivers a memorable dining experience.
Frequently Asked Questions (FAQ)
Can I make this chowder with other seafood?
Yes! While this is traditionally made with clams, you can substitute the clams for other shellfish, such as shrimp or scallops. Just be sure to adjust the cooking time for different seafood.
How do I store leftovers?
Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, make sure to leave out the cream and milk, adding them only when you reheat the soup.
Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half for a lighter version of this soup. It will still provide a creamy texture, but with a bit less richness.
Can I use a slow cooker for this recipe?
Yes, you can cook the chowder in a slow cooker. Sauté the vegetables and make the roux as directed, then transfer everything to the slow cooker and cook on low for 4–5 hours or until the potatoes are tender. Add the cream and clams in the last 30 minutes of cooking.
Conclusion
New England Clam Chowder is a quintessential comfort food that brings the rich flavors of the sea to your table. With tender clams, creamy broth, and hearty vegetables, it’s the perfect dish for any occasion. Whether you’re enjoying it as a cozy weeknight meal or serving it at a festive gathering, this chowder is sure to impress. Follow these easy steps and savor the classic taste of New England in every bowl!