Dinner · American

New England Clam Chowder

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 30, 2026

Creamy, cozy, and loaded with tender clams and potatoes, this classic chowder tastes like a coastal seafood shack in your own kitchen. Steaming the clams first gives you a rich homemade stock that becomes the soul of the soup. Serve it in bowls or hollowed-out rolls for a real treat.

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New England Clam Chowder

Why you'll love this

  • Rich, restaurant-quality chowder made from scratch at home.
  • The homemade clam stock delivers deep seafood flavor.
  • Creamy but still full of hearty potato and clam chunks.
  • Impressive enough for company, cozy enough for a weeknight.

EveryDayMeal recipe

New England Clam Chowder

Prep
20m
Cook
35m
Total
55m
Serves
4
Level
Medium

Ingredients

  • about 3 lb fresh clams, scrubbed
  • 3 1/2 tablespoons butter
  • 5 oz (about 5 slices) bacon, chopped
  • 1 onion, finely chopped
  • a few sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon all-purpose flour
  • 2/3 cup whole milk
  • 2/3 cup heavy cream
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons fresh parsley, chopped
  • to taste black pepper and salt

Equipment

  • Large pot with lid
  • Colander
  • Fine-mesh sieve
  • Measuring cup
  • Fork for crushing potatoes

Instructions

  1. Rinse the clams in several changes of cold water until the water runs clear, then drain well so no grit ends up in your chowder.
  2. Tip the clams into a large pot with about 2 cups water. Cover, bring to a boil, and simmer for about 2 minutes, just until the shells pop open. Discard any that stay shut.
  3. Pour the clams into a colander set over a bowl to catch the flavorful cooking liquid, which becomes your stock.
  4. Once the clams are cool enough to handle, pull the meat from the shells, keeping a few pretty shells aside for garnish if you like.
  5. Strain the clam stock through a fine sieve into a measuring cup, leaving any grit behind. You want roughly 3 1/2 cups.
  6. Melt the butter in the same pot and cook the bacon for 3 to 4 minutes, until it starts to brown and the fat renders out.
  7. Stir in the onion, thyme, and bay leaf, and cook gently for about 10 minutes, until the onion is soft and golden so the base tastes sweet, not sharp.
  8. Sprinkle over the flour and stir to make a sandy paste, cooking 2 minutes more to cook off the raw taste.
  9. Gradually stir in the clam stock, then the milk and cream, whisking so it stays smooth.
  10. Add the diced potatoes, bring to a gentle simmer, and cook for about 10 minutes, until the potatoes are fork-tender.
  11. Crush a few potato chunks against the side of the pot with a fork to thicken the broth naturally, keeping plenty of chunks intact.
  12. Stir in the clam meat (and reserved shells for looks), and simmer 1 minute just to heat through so the clams stay tender, not rubbery.
  13. Season generously with black pepper and a little salt if needed, then stir in the parsley and ladle into bowls or crusty bread bowls.

Tips from the kitchen

  • Discard any clams that don't open after cooking, as they may not be safe to eat.
  • Strain the clam stock carefully to leave grit behind. It makes a huge difference in the final texture.
  • Don't over-simmer the clams once they're back in the pot, or they'll turn tough.
  • For a thicker chowder, crush more potatoes; for brothier, crush fewer.

Estimated nutrition per serving: 480 cal · 24g protein · 30g carbs · 29g fat

Make it your own

  • Swap heavy cream for half-and-half for a lighter version.
  • Add a diced stalk of celery with the onion for extra flavor.
  • Use canned clams and bottled clam juice in a pinch to save time.

Storing & make-ahead

Store cooled chowder in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, stirring often, and avoid boiling so the cream doesn't split. Not recommended for freezing, as the dairy and potatoes can turn grainy.

Good to know

Can I use canned clams?
Yes. Use about 2 cups chopped canned clams plus bottled clam juice in place of the fresh clams and homemade stock. Add the clams near the end so they stay tender.
Why did my chowder curdle?
It likely got too hot. Keep the heat at a gentle simmer once the cream goes in, and never let it boil hard.
How do I clean clams properly?
Scrub the shells and soak in cold salted water for 20 minutes to help them purge sand, then rinse in several changes of cold water.
What can I serve with clam chowder?
Oyster crackers, crusty bread, or a bread bowl are classic. A simple green salad rounds it out nicely.

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