Best Creamy New England Clam Chowder Recipe
This Creamy New England Clam Chowder is a rich and comforting classic straight from the Northeastern coast.
Loaded with tender potatoes, sweet clams, and a luscious cream base, it’s the ultimate bowl of cozy. Perfect for chilly nights or seafood lovers year-round!
Why You’ll Love This Recipe
Classic and Creamy: A silky, thick broth full of flavor and nostalgia.
Hearty and Filling: A full meal in one bowl thanks to potatoes, clams, and veggies.
Homemade Comfort: Tastes just like the chowder you’d get on a New England dockside.
Great for Entertaining: Easy to make in big batches and always a crowd-pleaser.
Key Ingredients
Minced Clams in Clam Juice: The soul of the soup, bringing authentic ocean flavor.
Half & Half: The key to that signature creamy texture.
Russet Potatoes: Classic chowder starch—tender and mild.
Leeks & Celery: Add subtle sweetness and depth to the base.
Butter & Flour Roux: Essential for thickening and richness.
Sea Salt & Pepper: Balances and enhances all the natural flavors.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 3–4 days.
Reheat Gently: Warm on the stove over medium-low heat, stirring often—don’t boil.
Freezing Not Recommended: The dairy may separate when frozen and reheated.
Kitchen Tools
Large soup pot or Dutch oven
Medium saucepan
Whisk
Cutting board + knife
Measuring cups and spoons
Best Creamy New England Clam Chowder Recipe
Ingredients:
2 cups russet potatoes, peeled and diced
1 cup yellow onion, peeled and finely chopped
1 cup leeks, sliced into half moons
1/2 cup celery, finely chopped
3/4 cup unsalted butter
3/4 cup all-purpose flour
1 quart half & half, *See Notes
1 1/2 teaspoons sea salt
1/2 teaspoon white sugar, optional
1 dash black pepper, more/less to taste
13 ounces minced clams, in clam juice *See Notes
Instructions:
In a large soup pot or Dutch oven, combine the diced potatoes, chopped onion, sliced leeks, and celery. Pour the clam juice (reserved from the canned clams) over the vegetables. Add enough water to fully cover them. Stir gently and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium-low and simmer for about 10–15 minutes, stirring occasionally, until the vegetables are fork-tender.
Meanwhile, in a separate saucepan, melt the butter over medium heat. Whisk in the flour gradually to form a smooth roux. Slowly add the half & half, about 1/4 cup at a time, whisking constantly to avoid lumps. Let it simmer gently until it thickens into a creamy base.
When the vegetables are cooked, pour the thickened cream mixture into the soup pot. Stir well to combine.
Season with sea salt, a dash of sugar (optional), and black pepper, adjusting to taste. Stir in the minced clams and let the chowder heat through for a few minutes, being careful not to boil.
Serve the chowder warm, optionally garnished with fresh herbs, oyster crackers, bacon bits, or a drizzle of cream.
Recipe Swaps & Variations
Dairy Swap: Use equal parts whole milk and heavy cream if half & half is unavailable.
Seafood Additions: Add chopped cooked bacon, scallops, or shrimp for a seafood twist.
Thicker Chowder: Use an extra tablespoon of flour in the roux.
Herby Flavor: Stir in chopped fresh thyme or a bay leaf while simmering.
Low-Fat Option: Substitute half & half with whole milk (though it will be less rich).
Food and Drink Pairings
Food: Serve with oyster crackers, crusty sourdough bread, or a side Caesar salad.
Drinks: Pair with a crisp white wine (like Chardonnay), a light pilsner, or classic iced tea.
Recipe Notes – Creamy New England Clam Chowder
Use high-quality clams: Canned minced clams are convenient and flavorful, but using premium brands or fresh clams (if available) can significantly elevate the dish.
Don’t overcook the clams: Add clams at the very end and heat them through gently. Boiling after adding clams can make them tough and rubbery.
Rinse leeks thoroughly: Leeks often hold dirt between their layers. After slicing, soak them in a bowl of cold water, swish to release debris, then drain and pat dry.
Roux tips: For a smooth and creamy base, whisk constantly while adding the half & half to the butter-flour roux. Add slowly (¼ cup at a time) to avoid lumps.
Adjust thickness to taste: For a thinner soup, reduce the amount of flour slightly or add a little extra milk or broth at the end. For a thicker version, add an extra tablespoon of flour to the roux or simmer a few minutes longer to reduce.
Rest for better flavor: Like many chowders, the flavor deepens and improves if allowed to rest for 1–2 hours or overnight before reheating and serving.
Optional sweetness: The touch of sugar is traditional in some New England versions. It subtly balances the saltiness and brininess of the clams, but it’s not required.
Double the batch: This recipe scales well! If making for a crowd, double the ingredients but be sure to use a large pot to avoid spillovers.
Nutrition Information
(Per 1-cup serving – approximate):
Calories: ~390 | Fat: 28g | Saturated Fat: 17g | Carbohydrates: 24g | Protein: 10g | Fiber: 2g | Sodium: ~720mg
Frequently Asked Questions:
Is this chowder authentic New England style?
Yes! New England clam chowder is defined by its creamy, dairy-based broth with potatoes and clams—this recipe captures all of that.
Can I use fresh clams instead of canned?
You can! Steam fresh clams, chop the meat, and use the cooking liquid as your clam juice substitute.
How thick should clam chowder be?
It should be thick and creamy enough to coat a spoon but not as thick as gravy.
Adjust flour or half & half to taste.
What kind of potatoes are best?
Russet potatoes are traditional—they break down slightly and help thicken the soup naturally.
Is the sugar necessary?
Totally optional. Just a tiny pinch balances the richness but can be left out with no problem.
Why whisk the half & half in slowly?
To create a smooth, lump-free cream base. Gradual whisking helps prevent clumping when blending with the roux.
Can I make the roux ahead of time?
It’s best made fresh, but you can keep a pre-made roux in the fridge for up to 3 days if needed.
What if the chowder is too thick?
Thin it with a splash of milk, water, or extra clam juice until it reaches your desired consistency.
Can I add bacon to the soup?
Absolutely! Crisp bacon bits stirred in at the end or used as a garnish adds great salty crunch.
Should I peel the potatoes?
Yes, peeling helps keep the texture smooth and traditional, but you can leave skins on for a rustic feel.