Old-Fashioned New England Clam Chowder
Creamy Old-Fashioned New England Clam Chowder made with tender clams, potatoes, onions, celery, milk, and cream for a classic American seafood comfort food.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tbsp unsalted butter
1 medium yellow onion, diced
2 celery stalks, chopped
2 tbsp all-purpose flour
2 cups clam juice
2 cups peeled and diced Yukon Gold potatoes
2 cans (6.5 oz each) chopped clams, drained, juice reserved
1 cup whole milk
1 cup heavy cream
1 bay leaf
1/2 tsp dried thyme
1/2 tsp black pepper
Salt to taste
2 tbsp chopped fresh parsley
Instructions
1. Melt butter in a large pot over medium heat.
2. Add onion and celery; cook 5–7 minutes.
3. Stir in flour and cook 1 minute.
4. Gradually add clam juice, stirring until smooth.
5. Add potatoes, bay leaf, thyme, and pepper.
6. Simmer 12–18 minutes until potatoes are tender.
7. Stir in milk and cream; heat gently for 3–5 minutes.
8. Add clams and reserved clam liquid.
9. Cook 3–5 minutes until heated through.
10. Remove bay leaf, adjust seasoning, and garnish with parsley.
Notes
Do not boil after adding milk and cream.
Add clams near the end to keep them tender.
Mash a few potatoes to thicken the chowder naturally.
Add extra milk or clam juice if the soup is too thick.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently over low heat.
Serve with oyster crackers, crusty bread, or dinner rolls.