New England Clam Chowder

New England Clam Chowder


This easy clam chowder recipe is straight from New England and remains my favorite! I try all different recipes for creamy clam chowder but I keep coming back to this one!

35 minutes

Recipe Snapshot

Total time



Yellow Wavy Line


– carrots  – onion large – stalks of celery  – potatoes  ...

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– Cut all your vegetables. – Place in big sauté pan. – Open cans of clams, drain the juice in the sauté pan.


– Add the bottle of clam juice in the pan as well. – Bring vegetable mixture to a boil, then lower heat to allow it to simmer.


– Check vegetables. Cook if not done.  Remove from heat and set aside. – Melt the butter on medium heat. – Slowly add the flour and whisk until it becomes a paste.


– Add half and half and whisk constantly until the roux reaches your desired consistency. – Pour vegetable/clam juice mixture in roux.


– Add clams and salt. – Stir mixture and set it to heat. – Serve. – Enjoy.

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