Homemade New England Clam Chowder: A Comforting Seafood Classic

Ingredients

2 tablespoons unsalted butter
2 medium onions, finely diced
2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3 tablespoons all-purpose flour
2 cups chicken or vegetable broth
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1/2 teaspoon fresh thyme leaves
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper
Up to 1 tablespoon fish sauce (optional)
Chopped fresh parsley, for garnish
Oyster crackers (optional)

Steps and instructions

Heat the butter in a large pot over medium-high heat.
Add the onions and celery and sauté until softened, mixing often.
Stir in the flour to distribute evenly.
Add the broth, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and thyme.
Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook for 20 minutes, stirring often.
Add the potatoes and bring to a simmer on low heat. Cook, uncovered, until the potatoes are soft, about 20 minutes.
If you like a thicker chowder, mash some of the potatoes with a fork.
Add the clams and season to taste with salt, pepper, and fish sauce if using. Cook until clams are just firm, another 2 minutes.
Remove the pot from the stove and let the chowder rest for a while; you may be surprised by how much better the flavors develop!
When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls and sprinkle with chopped parsley and optional oyster crackers.

Tools for making

Large pot - A pot large enough to hold all the ingredients and allow for stirring.
Wooden spoon - Used for sautéing vegetables and stirring the chowder.
Measuring spoons - To accurately measure the quantity of ingredients such as butter, flour, and spices.
Chef's knife - A sharp knife for chopping onions, celery, and potatoes.
Cutting board - A sturdy surface for chopping vegetables and other ingredients.
Ladle - Used for serving the clam chowder into cups or bowls.
Potato masher or fork - Optional tool for mashing some of the potatoes to thicken the chowder.
Soup bowls or cups - Containers for serving the clam chowder.
Optional garnishes - Chopped fresh parsley and oyster crackers for added flavor and texture.

Recipe variations

Use bacon or pancetta instead of butter for a smoky flavor.
Replace all-purpose flour with gluten-free flour for a gluten-free version.
Add cooked diced ham or crispy bacon for a meatier chowder.
Include other seafood such as shrimp, scallops, or crab meat.
Add chopped vegetables like carrots, corn, or bell peppers for additional texture and flavor.
Experiment with different herbs and spices such as dill, Old Bay seasoning, or smoked paprika.
Make it spicy by adding diced jalapenos or red pepper flakes.
Substitute the heavy cream with coconut milk or almond milk for a dairy-free option.
Try using sweet potatoes instead of Idaho potatoes for a different twist.
Garnish with chopped green onions or chives instead of parsley.

Recipe overview

This classic Clam Chowder recipe is warm, hearty, and absolutely bursting with flavor. Made with fresh clams, a creamy broth, and a medley of herbs and vegetables, it's a dish that's sure to impress. Though it may seem a little intimidating at first, this recipe is actually quite simple to make and allows for plenty of customization. The end result is a rich, comforting chowder that's perfect for a cold day or a cozy night in. Whether you're a seafood lover or just a fan of comforting soups, you're bound to fall in love with this decadent chowder. So get out your pot and prepare to make a dish that's sure to become a new favorite.

Common questions

Can I use fresh clams instead of canned? Yes, you can use fresh clams instead of canned. Steam the clams until they open, reserve the liquid, and chop the clams. Use the reserved liquid in place of the canned clam juice in the recipe.
Can I substitute the heavy cream with a lighter option? Yes, you can use half-and-half or milk instead of heavy cream for a lighter version of clam chowder. However, keep in mind that the texture and richness of the chowder may be slightly different.
What can I use as a vegetarian substitute for the clams? You can use chopped mushrooms, such as cremini or shiitake, as a vegetarian substitute for clams. Sauté the mushrooms until they release their moisture and add them to the chowder.
How can I make the chowder gluten-free? To make the chowder gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch. Make sure to check the labels of other ingredients used, such as the broth and fish sauce, to ensure they are also gluten-free.
Can I make the chowder ahead of time? Yes, you can make the chowder ahead of time. Prepare the recipe as directed, but do not add the clams. Let the chowder cool, then refrigerate in an airtight container. When ready to serve, reheat the chowder and add the clams, cooking until heated through.
Can I freeze the clam chowder? While it is possible to freeze clam chowder, the texture of the potatoes and cream may change upon thawing and reheating. It is best to consume the chowder fresh, but if you do choose to freeze it, ensure it is stored in an airtight container and consume within a few months.

Serving dishes and utensils

Large pot - A large pot is needed to cook the clam chowder and accommodate all the ingredients.
Wooden spoon - A wooden spoon is useful for stirring and mixing the ingredients while cooking.
Ladle - A ladle is needed for serving the clam chowder into bowls or cups.
Soup bowls or cups - These are the serving vessels for the clam chowder.
Chopping board - A chopping board is necessary for preparing the onions, celery, and potatoes.
Knife - A sharp knife is essential for cutting and chopping the vegetables.
Fork - A fork can be used to mash some of the potatoes for a thicker chowder consistency.
Soup spoons - Soup spoons are the appropriate utensils for eating the clam chowder.

Origin stories

Clam Chowder, the classic and creamy concoction, can trace its roots back to the shores of New England. The dish has a storied past, finding its way into American hearts and kitchens through the hands of early settlers. These industrious immigrants, missing the tastes of their homelands, began to replicate a familiar recipe with the bounty provided by the Atlantic - Clams. It was in the 18th century that the first recipe for Clam Chowder was printed, though by then it was already a beloved staple. A fun tidbit is that in 1939, a bill was introduced in the Maine legislature aiming to make it illegal to add tomatoes to Clam Chowder. It was a controversial move, showcasing the passionate love people held, and continue to hold, for this comforting dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.