Easy Clam Chowder | New England Style
This easy clam chowder brings the beloved flavors of New England right to your kitchen. Tender clams, hearty potatoes, and a rich, creamy broth come together for a comforting bowl that’s both satisfying and simple to make—perfect for any chowder lover.
Living in New England has its perks: beautiful foliage, cool accents, Maine lobsters, delish seafood, and … easy clam chowder! Or as Bostonians would say, “clam chowdah”. Everyone has a favorite recipe.
I love this New England clam chowder recipe. So much so, that I won’t get it in a restaurant unless I know it is good. I hate to be disappointed by a watery bowl of a tasteless chowder wannabe.
When I was growing up, my parents had my three sisters and me help them make the chowder (read: do the grunt work). We would sit there cutting up the slippery quahogs and the greasy salt pork. Very labor intensive, but the final result was always delicious.
I knew I had to come up with a recipe that tasted delicious but without the muss and fuss of the salt pork or quahogs. I also wanted a thicker and creamier chowder than the one I grew up with. I think I’ve nailed it with this recipe, which I’ve been making for over 20 years.
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Helpful tips
- We make a roux because we prefer a thicker chowder. You create a roux by mixing equal parts of butter and flour, then stir it into the chowder. This will give the dish a rich, velvety consistency. I use spelt flour to make my chowder and even though the roux will look brownish at first, adding the cream makes it white again. But all-purpose flour is great too.
- Cook your veggies just enough that they are tender. Do not overcook them. Stick a fork in a potato to test it. It should be fork tender. Russet or Yukon Gold potatoes work best as they help thicken the chowder naturally while providing a creamy texture.
- I don’t add this to my chowder, but a few strips of crispy bacon can add a smoky depth to your chowder, complementing the richness of the cream and the briny notes of the clams.
- I use half and half but you could use either milk for a lighter chowder, or light cream for a thicker one. I don’t recommend heavy cream in this recipe.
- Even though I used canned clams for convenience, you can use fresh clams instead. Fresh clams offer a different flavor and texture, giving your chowder a slightly more authentic taste.
- What also gives the authentic taste is we use clam juice. This juice can enhance the chowder’s flavor, adding a natural briny richness.
- If you want to garnish your chowder, sprinkle some chopped fresh parsley or chives on top for a burst of color and fresh flavor.
- After cooking, let the chowder sit for a few minutes before serving. This allows the flavors to meld together, resulting in a more cohesive and flavorful dish.
- A bowl of clam chowder pairs beautifully with crusty bread or oyster crackers, perfect for soaking up every last drop of the creamy broth.
- Store any leftovers in an airtight container and the refrigerator for up to a week. This recipe does not freeze well as the dairy will separate somewhat.
How to make easy clam chowder
Step one
Gather a large sauté pan and the ingredients – large onion, carrots, celery, Yukon gold potatoes, clam juice, butter, and canned clams.
Step two
Open the canned clams, but do not drain the liquid yet.
Chop all the vegetables, place them in a pan, open the canned clams and drain the juice into the pan as well as the 8-ounce bottle of clam juice. (A)
Step three
Bring the vegetable mixture to a boil and lower to a simmer and cook for 15 minutes. Check with a fork to see if it is done and add 5 minutes if not.
Step four
Gather the flour, butter, and Dutch oven or stock pot to make the roux. (B)
Step five
Turn the heat under the Dutch oven to medium low heat. Add the butter and melt it. Add the flour and whisk until it becomes a paste. (C)
Step six
Add half and half and whisk as it thickens up. It will take around 5 minutes. (D)
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Step seven
After you reach the right consistency, take the pan of vegetables cooked in the clam juice and pour the whole thing into the roux mixture. Add the salt and mix it until it is smooth.
Add the drained chopped clams and let it heat for five more minutes, being careful not to boil the clam chowder, as you don’t want rubbery clams.
Here’s what it looks like before you ladle it out to your chowder-loving tribe.
Now all you need to do is serve it and enjoy it.
I grind some black pepper on the thick chowder.
And the clam chowder from above. Do you see my reflection in one of the spoons.
I hope you enjoy this easy clam chowder recipe as much as I do.
Other popular soup recipes
And as always, may all your dishes be delish!
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Easy Clam Chowder
Ingredients
- 3 carrots cut in desired shape
- 1 onion large, chopped medium sized
- 2 stalks of celery sliced and cut in half again
- 3 potatoes I used yukon gold, cut in cubes
- 1/2 teaspoon salt
- 2 cans chopped clams not drained
- 8 fluid ounces clam juice
- 1/2 cup flour
- 1/2 cup butter
- 1 pint half and half
Instructions
- Cut all your vegetables and place them in a sauté pan.3 carrots, 1 onion, 2 stalks of celery, 3 potatoes
- Open cans of clams and drain the JUICE IN the sauté pan. Add the bottle of clam juice to the pan. Set aside the cans for one of the steps below.2 cans chopped clams, 8 fluid ounces clam juice
- Bring vegetable mixture to a boil, then lower the heat to allow it to simmer. Check the vegetables for 15 minutes to see if they are done (tender). Cook for five more minutes if not done. Remove from heat and set aside.
- In stock pot, melt the butter on medium heat.1/2 cup butter
- Slowly add the flour and whisk until it becomes a paste. It should take around 1 minute.1/2 cup flour
- Add half and half and whisk constantly until the roux reaches your desired consistency (for me, thicker is better) – around 5 minutes.1 pint half and half
- Pour vegetable/clam juice mixture in roux. Make sure to scrape the pan with a spatula to get all the flavor crystals.
- Add clams and salt.1/2 teaspoon salt
- Stir mixture and set it to heat for another 5 minutes being careful not to let it come to a boil.
- Serve, and enjoy.
Equipment
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Helpful tips
- Make a roux for a thicker chowder by mixing equal parts butter and flour, then stirring it into the soup. This creates a rich, velvety texture. I use spelt flour, which gives the roux a brownish color at first, but adding cream turns it white again. All-purpose flour works just as well.
- Cook vegetables until they are just tender—avoid overcooking. Test potatoes with a fork; they should be fork-tender. Russet or Yukon Gold potatoes are best, as they naturally help thicken the chowder and add creaminess.
- For extra flavor, add a few strips of crispy bacon. It provides a smoky depth that complements the creaminess and the briny clams.
- I use half-and-half, but milk will make a lighter chowder and light cream will create a thicker one. Heavy cream is not recommended for this recipe.
- While I use canned clams for convenience, fresh clams can be substituted for a different flavor and texture, lending a more authentic taste.
- Use clam juice for added briny richness and to boost the chowder’s classic flavor.
- Garnish with chopped fresh parsley or chives for a pop of color and freshness.
- Let the chowder rest for a few minutes before serving to allow the flavors to meld together.
- Serve with crusty bread or oyster crackers to soak up every last drop of the broth.
- Store leftovers in an airtight container in the refrigerator for up to one week. This recipe does not freeze well, as the dairy may separate.
Nutrition
Originally published in November of 2017.
Yum. I’m always on the lookout for some good clam chowder! What a delicious recipe!
Thanks Joyce! I appreciate the comment!
CAN i freeze claim showder
Hi Colette. I wouldn’t. Technically you could but the milk product will look funny afterwards. Not that it would curd up but it produces little balls.
This is so close to mine Layneey & now I need to make it. I’m still injured in the shoulder but this will be worth the time & effort 🙂 I just add chopped up precooked bacon (not too well cooked & drain the grease well & pat more grease off) to the soup at the end 🙂 Nice fresh buns with butter to top it off,,yumm
Thanks Sherri! I know peeps put bacon in their chowder. My folks put salt pork, but I haven’t for years. I’ll have to try the next time I make it!
It was so creamy and delicious! I love that you’ve come up with an easy way to cook a yummy clam chowder.
Thanks, Pam! I appreciate it.
Can you tell me what size cans of clams you use? I have a huge one.
Becky, the cans I use are 6.5 ounces each. I hope this helps. And a little more clams in a chowder is not a bad thing in my book. 😉
Very pretty dish! This was amazing! So YUMMY!
Thank you, Neli!
I do love a good clam chowdah, and I have to admit that I’ve never made it at home. Your recipe was easy and amazing!
Thank you, Michelle, that means a lot to me.
Oh my Elaine! This clam chowder was soooooo creamy and delicious- I normally make it with salmon but this is definitely a keeper and a wonderful recipe. Yummmm.
Thanks Ramona!! It really is creamy! My family loves it (even some of the ones who feel neutral about chowder)
Yum! I am so craving a bowl (or 3) of this right now. It was incredibly creamy and tasty!
My husband is from New England and is always talking about how he can’t find a good clam chowder down here ( we live in Florida).. I made this recipe and he is thrilled!
Oh I looooove New England. My dad’s family came from the Boston area, so Clam Chowdah is huuuuge in my family. Reading this post brought back some very happy memories 🙂 I will have to share it with my family members who may want quick and easy a taste of home!
Thanks Christine!! I’m from the Boston area as well! 🙂
When does the salt go in
Hi Elaine, can’t believe I missed adding that to the recipe card. You can either add the salt to the vegetables while they cook or when you add the clams to the chowder. Hope this got to you in time. Thanks for pointing it out and happy holidays.
A girl after my own heart. We live in Boston so clam chowder is always a must! Love how delicious, thick and creamy this recipe is. It’s never summer until chowder is on the menu!
That’s so fun Lauren! I totally agree about summer = chowder! That and lobster 🙂
New England clam chowder is the best! I love that you’ve created an easy to make version! So delicious.
Thank you Kathryn! I’m all for easy!!
I love a good clam chowder, but have never made it myself until now. And I agree. Thicker is SO much better. Very delicious.
Yay Cathleen! Thanks. 🙂
One of your all-time best recipes! Our family enjoyed it just last weekend. Go, New England!
Lol, Christopher! Thanks dear!
Haha.. laughing at ‘do the grunt work’!! Isn’t that the truth! Joking aside, this recipe is absolutely lovely. Clam chowder can be done so poorly if you don’t know exactly what you are doing but this recipe is perfect and shows how easy it is to make perfect clam chowder. Love it!
Thanks so much Heather! I appreciate it!
Oh this was so creamy and so delicious Elaine. I love having a good soup or stew no matter what season.
Me too Natalie!! Thank you!
This was delicious and one of my favorites! It’s perfect anytime, love it!
Thanks Stacey!! 🙂
I made this last night and my family raved! I’m making it again through the week. There were no left overs. I have to double the batch next time. I’m a good cook but was always worried about attempting this. Thank you so much! You are my official go to recipe site! Most people struggle with making a rue but I have that down to a art but still feared clam chowder. I got this!
You do have this, Hope! Thank you so much. Your comment made my day! I’m so happy you tried the recipe and your family enjoyed it. (It’s one of my favorite recipes!)
I made this soup for Christmas 2020 and it was so easy and so delicious!! Thank you for sharing!
You’re welcome! I’m so pleased that you enjoyed it, Bridget!
I love clam chowder but this has no flavor. I don’t know what happened. I followed exactly. My husband said dump it but I won’t waste food. I even used fresh clams!!
I’m so sorry to hear that, Tammy. That’s very odd. I don’t think I’ve ever had anyone say that. It’s a soup that my relatives always want me to make.
Elaine thank you for sharing, this came out really good! I added more clams because I just love them.
My husband said this is a keeper and can’t wait for me to do again. He licked the bowl 😂, he really did.
Lol! I’ve gone as far as swiping my finger around the bowl and then licking my finger, but I’m impressed he licked it!! 🙂 Thank you for letting me know Mimi! I really appreciate it. I love making clam chowder and eating it. I don’t make it as often as I like but that’s because hubby can’t eat it. So I end up eating the whole thing myself unless I bring it to someone’s house! 🙂
No fancy schmancy ingredients or steps. This is perfect for me. Thanks!
Thanks so much, DF. We enjoy this chowder especially in the cold months! Thanks for letting me know.
excellent clam chowder recipe. Found this recipe to be the best.
thank you for the great instructions and how to keep your class fresh and not chewie.
Thanks so much, Dan! I appreciate it. I love this chowder and make it every few months now, but only because hubby can’t have the cream and I’m not switching it out for almond milk. 😉
This is a great recipe which I followed exactly except for spelt flour. I used regular flour. It came out perfect! Fantastic taste! Everyone who tried it loved it! Thanks so much for posting it online!
Kevin, you just made my day! Thanks so much for coming back to my site to let me know. I appreciate it. And I’m glad you all enjoyed it.
Absolutey delicious! I have made many chowders but this one was simplified and it came out great!!
I’m so happy to hear that, Lisa! I love chowder and although hubby can’t eat it, I make it anyway and have it leftover for days. Or I give some to my sister if she has been good. 😉
Many clam chowder recipes online required more than 2 cans of clams and discarding the juice. This was the most cost effective recipe with just 2 cans and clam juice (natural, ~$12 total on sale), and it turned out amazing! I love that despite the simplicity of the ingredients, the flavor shown through and the ratio of clam/soup was sufficient. We used 1 cup of leftover heavy whipping cream and half&half which really thickened the soup (family preference).
Thank you so much for your comment, Dana! I’m glad that you enjoyed it and came back to the site to let me know.
Hi Elaine, I’m from Boston and am excited to try this Clam Chowdah recipe today. How many servings does it make? My family loves Clam Chowdah and I’m wondering if I should double it. Thank you.
Hi Maggie, I, too, live in MA. 🙂 If they love it and you would like leftovers, then I’d say to double the recipe. I am the only one in this household who eats chowder (poor me, right?), so the recipe is for 6 cups. I hope you enjoy it as much as I do!
Be sure to add clam juice. Without it the chowder has no taste. If cannot get it
then use any kind of fish extract powder or juice.
Thanks for your comment, Ian.
We made this tonight and while it was creamy and beautiful, it tasted more like potato soup than clam chowder. We added a second jar of clam juice but it still had hardly any clam flavor. Two cans chopped clams weren’t enough maybe?
Thanks for your comment, Shellie. I bet you could put more cans of clams to get more clam flavor, but for some reason, I am content with the two. I do appreciate your feedback.
It is a really good, tasty clam chowder. Instead of 8 Oz of clam juice, I used 8 Oz of chicken stock.
Thank you, Matthew. I’m glad you enjoyed it!
Hey there thank you for this delish recipe I added a few things and took away things I didn’t have like celery didn’t have but I bought broccoli I didn’t have carrots, I also added fresh oysters and shrimp it’s fire thank you🥰
Hi Kook! I’m glad you enjoyed it. I love the idea of oysters and shrimp!! Thanks for letting me know.
We made this exactly as stated but found it just okay as it’s not clammy enough, more like potato soup.
Thanks, Marcia for your comment. I need to put something in the recipe to use as many cans of clams as you like.
This is the best clam chowder recipe that I have made. It is flavorable and the clams are tender. Had my grandsons taste it and they said it was a winner. Will be using this recipe from now on.
Thank you! I didn’t see this comment until now. I’m grateful you came back to tell me your thoughts!
I made this for my special friend and husband for a surprise. I’m excited to see how much they will love it..I really love the favor of the clam juice verses chicken stock
.I would llove your recipe for a thicker one also.. my soup didn’t go white because I sauteed them in the bacon grease vegetables then drained some of the that off before I cooked them to dente stage..
I’m glad you all enjoyed it. I sometimes use spelt flour so mine doesn’t come out white sometimes either. My mom used to use salt pork, but I think Bacon is a better choice. I get my chowder thick just by standing there and whisking it until the flour, butter, and cream are as thick as I can get it. I hope that helps, and thank you for coming back to the site and letting me know.