Save to Pinterest The first time I attempted New England clam chowder, I lived in a tiny apartment with paper thin walls and a landlord who hated cooking smells. I had just returned from a coastal trip with a bag of fresh clams and determination. My neighbor actually knocked to ask what smelled so incredible, which I took as the highest compliment. Now whenever steam rises from the pot, Im back in that cramped kitchen, watching snow fall outside the window.
I made this chowder during a blizzard last winter when my brother was stuck at my place for three days. We ate it for lunch two days in a row, and he still talks about how it saved us from cabin fever. Theres something about the way cream and clams meld together that makes even the grayest day feel cozy.
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Ingredients
- Fresh clams: Steam them yourself for the deepest flavor, but canned clams work beautifully in a pinch
- Potatoes: Choose waxy varieties that hold their shape instead of falling apart
- Onion and celery: The aromatic foundation that builds layers of savory depth
- Heavy cream: Creates that luxurious silky texture restaurant chowder is famous for
- Butter: Unsalted lets you control the seasoning perfectly
- Flour: Just enough to thicken without becoming pasty or heavy
- Clam juice: The liquid gold that provides authentic briny undertones
- Garlic: Minced fresh adds aromatic brightness without overpowering
- Thyme and bay leaf: Classic herb pairings that complement without competing
- Fresh parsley: A bright finishing touch that cuts through the richness
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Instructions
- Steam the clams:
- Place fresh clams in a large pot with 1 cup water, cover tightly, and steam over medium heat for 5 to 7 minutes until they pop open. Discard any stubborn clams that refuse to open, then strain and save every drop of that precious cooking liquid.
- Sauté the vegetables:
- Melt butter in your large pot over medium heat, then add onion, celery, and carrot if using. Let them soften and become fragrant for about 5 minutes before tossing in garlic for one final minute.
- Build the roux:
- Sprinkle flour over the vegetables while stirring constantly to prevent any lumps from forming. Cook this mixture for 2 minutes to remove the raw flour taste.
- Add liquids and simmer:
- Slowly whisk in clam juice, milk, and water until completely smooth, then add potatoes, bay leaf, thyme, salt, and pepper. Bring everything to a gentle bubble and cook uncovered for 15 to 20 minutes until potatoes yield easily to a fork.
- Finish with cream:
- Stir in chopped clams and heavy cream, letting the chowder simmer gently for just 5 more minutes to marry the flavors. Fish out the bay leaf, taste, and adjust salt as needed before serving.
Save to Pinterest This recipe became my go to comfort food after a particularly rough breakup. I made a massive batch and ate it every night for a week, somehow finding solace in each warm, briny spoonful.
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Making It Your Own
Some nights I crave extra smokiness, so I cook chopped bacon until crisp and use the rendered fat instead of butter. The rendered bacon adds incredible depth that makes the chowder feel even more hearty and satisfying.
Perfecting The Texture
If you prefer a thicker chowder, simply mash a few potato pieces against the side of the pot before adding the clams and cream. I learned this trick from a chef who told me the starch from potatoes creates a more velvety consistency than flour alone.
Serving Suggestions
Oyster crackers are non negotiable in my house, but crusty bread works beautifully for soaking up every last drop. A glass of chilled Chardonnay cuts through the richness perfectly.
- Warm your bowls before serving to keep chowder hot longer
- Sprinkle extra parsley just before eating for fresh color contrast
- Pass additional hot sauce at the table for heat lovers
Save to Pinterest Theres nothing quite like sitting down to a bowl of this chowder while rain drums against the windows, feeling the warmth spread from the inside out.
Recipe FAQs
- → Can I use canned clams instead of fresh?
Absolutely. Canned chopped clams work beautifully here—just reserve the liquid to boost the clam flavor in your broth. Use about 500g drained clams and supplement with bottled clam juice if needed.
- → How do I make the chowder thicker?
Mash a few potato pieces against the side of the pot right before adding the clams and cream. This releases natural starches into the broth for a heartier texture without adding extra flour.
- → Can I freeze leftover chowder?
Freezing works, though the dairy may separate slightly upon reheating. For best results, cool completely before freezing, then thaw overnight in the refrigerator and reheat gently while whisking to restore creaminess.
- → What's the difference between New England and Manhattan clam chowder?
New England chowder is cream-based with a rich, white broth, while Manhattan version uses tomatoes for a red, lighter soup. This recipe follows the traditional New England style with its signature velvety cream finish.
- → What should I serve with clam chowder?
Oyster crackers are the classic accompaniment—their salty crunch contrasts perfectly with the creamy soup. Crusty bread, warm rolls, or buttery crackers also work wonderfully alongside a steaming bowl.
