Creamy Clam Chowder Classic (Printable)

Hearty New England chowder with clams, potatoes, and creamy broth for a warm, satisfying meal.

# What You'll Need:

→ Seafood

01 - 2 lbs fresh clams, scrubbed (or 1 lb canned chopped clams, drained, reserve liquid)

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced (optional)

→ Dairy

06 - 1 cup heavy cream
07 - 4 tbsp unsalted butter
08 - 1 cup whole milk

→ Liquids

09 - 2 cups clam juice (from steaming clams or bottled, supplement with reserved clam juice)
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 cloves garlic, minced
12 - 2 tbsp all-purpose flour
13 - 1 bay leaf
14 - 1/2 tsp dried thyme
15 - 1/4 tsp ground black pepper
16 - 1/2 tsp salt, plus more to taste
17 - 2 tbsp fresh parsley, chopped (for garnish)

# How-To Steps:

01 - Place fresh clams in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 7 minutes until clams open. Discard any unopened clams. Strain and reserve cooking liquid. Once cooled, chop clams and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot if using. Cook for 5 minutes until softened. Add garlic and cook for 1 more minute.
03 - Sprinkle flour over vegetables while stirring constantly. Cook for 2 minutes to form a roux.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water to avoid lumps. Add diced potatoes, bay leaf, dried thyme, salt, and black pepper.
05 - Bring mixture to a gentle simmer and cook uncovered for 15 to 20 minutes until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 more minutes. Remove bay leaf. Adjust seasoning to taste.
07 - Ladle chowder into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • It transforms humble clams and potatoes into something luxurious and craveable.
  • The whole pot comes together in under an hour, but tastes like you've been simmering it all day.
02 -
  • Don't skip the roux step—it's what transforms watery clam juice into silky, luxurious soup.
  • Fresh clams beat canned every time if you can find them, but there's no shame in using canned in a pinch.
03 -
  • Save some of the clam steaming liquid separately before making the roux—if your chowder needs more flavor, you can stir it in at the end.
  • The secret to restaurant-quality chowder is patience with the roux and never letting the cream boil, which breaks and turns grainy.
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