Clam Chowder New England (Printer-Friendly)

Creamy New England chowder with clams, potatoes, and savory vegetables in a rich broth.

# What You'll Need:

→ Seafood

01 - 2 lbs fresh clams, scrubbed (or 1 lb 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)

# How To Make:

01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5–7 minutes until clams open. Remove clams and discard any unopened. 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 if using. Sauté for 5 minutes until vegetables soften. Add garlic and cook for 1 minute more.
03 - Sprinkle flour over vegetables and stir 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 potatoes, bay leaf, thyme, salt, and pepper.
05 - Bring to a gentle simmer and cook uncovered for 15–20 minutes until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 minutes. Remove bay leaf. Adjust seasoning to taste.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can go from craving comfort to actually eating it without losing your mind.
  • The clams stay tender and sweet instead of turning into rubber, because we treat them with the respect they deserve.
  • One pot, minimal fuss, maximum flavor—the kind of dinner that makes your kitchen smell like a coastal restaurant.
02 -
  • Fresh clams will almost always open during steaming, but any that stubbornly stay closed should be thrown away—they're not worth the gamble.
  • The moment you add the flour and butter together is called making a roux, and if you skip the toasting step your chowder will taste raw and floury no matter how long you cook it.
  • Don't let it boil hard once the potatoes are in—a gentle simmer keeps everything tender instead of turning the potatoes to mush.
03 -
  • Make it the day before and reheat it gently—the flavors get to know each other overnight and it tastes even better.
  • If your chowder breaks or gets grainy, it means the cream got too hot; let it cool slightly and whisk in a splash of cold cream or milk to bring it back.
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