Name: Classic New England Clam Chowder
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Ingredients: 1 teaspoon black pepper; 1/3 cup all-purpose flour; 1 1/2 cups vegetable stock; 2 large russet potatoes, peeled and cubed; 6 cups fresh clam juice; 2 pounds fresh clams, chopped; 2 cups onion, diced; 4 slices bacon, chopped; 1 cup celery, diced; Oyster crackers, for garnish; 1 teaspoon dried thyme; 1 bay leaf; 1 cup carrots, diced; 2 cups heavy cream

Clam Chowder

What ingredients do I need to make Clam Chowder?

How do I prepare the clams for Clam Chowder?

What cooking techniques can I use to make Clam Chowder?

Can I make any substitutions to the recipe based on my personal preferences or dietary needs?

How can I adjust the consistency or texture of the Clam Chowder?

What are some common mistakes to avoid when making Clam Chowder?

How should I store leftover Clam Chowder, and how long will it keep?

Indulge in a comforting bowl of Classic New England Clam Chowder! Featuring tender clams, creamy potatoes, and smoky bacon paired with a rich and flavorful broth, this recipe is sure to be a hit for cozy family dinners.

Milk

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gram

black pepper

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all purpose flour

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milliliter

vegetable stock

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russet potato

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clam juice

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clam

onion

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bacon

celery

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oyster cracker

dried thyme

dried bay leaves

carrot

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heavy cream

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Selenium

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Folic Acid (B9)

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Instant Pot Clam Chowder is a classic New England style clam chowder. It is tasty, comforting and warming on these wintry days, and it’s easy to make in your electric pressure cooker!

Instant Pot Clam Chowder

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

New England Clam Chowder Recipe by Tasty

Creamy clam chowder made with meretrix frozen clams, chunky potato and smokey bacon. Served with fresh parsley and pieces of soft sourdough bread for dipping. This delicious clam chowder soup recipe is my favourite way to enjoy clams and has been directly inspired by the clam chowder on Fisherman's Wharf.

Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

Easy Clam Chowder

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that's easy to make and perfect when served as an appetizer or main course option.

Manhattan Clam Chowder

Treat your taste buds to a classic New England favorite with this creamy and comforting clam chowder that's sure to warm you up!

New England Creamy Clam Chowder

You can adjust the thickness of the chowder by changing the flour amount. From as little as 1 Tablespoon for a thin, almost broth-like chowder, to 1/4 cup or slightly more for a thick chowder. 

We prefer to use whole clams that we find in our market in the 10 oz cans. But most markets carry the 6.5 oz minced clams, so the recipe is written for minced clams. If you can find whole clams, then even better! If so, we normally use one 10 oz. can of whole clams.

Creamy Clam Chowder in 30 Minutes

We prefer to use whole clams that we find in our market in the 10 oz cans. But many markets only carry the 6.5 oz minced clams, so the feel free to substitute a couple of the 6.5 oz. minced clams in the recipe. Or if you want to minimize the clam factor, just use one 6.5 oz can.

Classic New England Clam Chowder

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Meal

Produce

Meat & Seafood

Snacks

Dairy

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In a large pot, bring 6 cups of fresh clam juice to a boil, then reduce the heat to a simmer and cook the 2 pounds of fresh clams for 5 minutes. Remove the clams with a slotted spoon, chop, and set aside.

In a 6-quart Dutch oven or similar-sized pot, cook the 4 chopped bacon slices over medium-high heat until the fat renders and the edges begin to crisp.

Add the 2 cups of diced onion and sauté until softened and translucent, about 3 to 5 minutes.

Reduce the heat to low, and add the 1 cup of diced carrots, 1 cup of diced celery, and 1/3 cup of all-purpose flour, stirring constantly for 3-5 minutes to avoid lumps.

Stir in the 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 6 cups of reserved clam juice, 1 1/2 cups of vegetable stock, cubed russet potatoes, and 1 bay leaf.

Cover the pot and bring the mixture to a boil, then reduce the heat to a simmer and let cook until the potatoes are tender, about 15 to 20 minutes.

Remove the bay leaf, and stir in the 2 cups of heavy cream.

Allow the chowder to simmer for an additional 10-15 minutes until the soup has thickened to a desired consistency.

Add the reserved chopped clams and cook for an additional 2-4 minutes.

Remove the pot from heat, and serve the chowder with oyster crackers as a garnish.

Classic New England Clam Chowder

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