Lunch

New England Clam Chowder

Name: New England Clam Chowder
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 lb littleneck clams (about 12–16); 4 tablespoons unsalted butter; 1 medium yellow onion, diced small; 2 celery stalks, diced small; 1.5 lb russet potatoes, peeled and cut into 0.5-inch cubes; 2 cups bottled clam juice; 1 bay leaf; 1 teaspoon dried thyme; 0.5 teaspoon black pepper; 3 tablespoons all-purpose flour; 1.5 cups whole milk; 0.5 cup heavy cream; 1 teaspoon salt, plus more to taste; 6 oyster crackers per serving (optional)

A rich, creamy soup loaded with tender clams, potatoes, and onions in a buttery, broth-based base. This is the iconic white chowder from Boston—hearty, comforting, and ready in under an hour.

344calper serving 10gprotein 39gcarbs 17gfat 25min prep 30min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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New England Clam Chowder — common questions

Can I make clam chowder ahead of time?

Yes, make it through step 6 (right before adding the clams and cream), then cool and refrigerate for up to 2 days. Reheat gently over medium-low heat, then add the clams, milk, and cream just before serving to prevent curdling.

Can I use canned clams instead of fresh?

Yes—use two 6.5-ounce cans of chopped clams, drained. Reserve the juice and use it in place of the fresh steaming liquid (you may need to add a bit more bottled clam juice to reach 2 cups total liquid).

What's the most common mistake?

Boiling the chowder after adding the cream, which causes the dairy to break and the soup to look curdled. Keep the heat at medium or below once the milk and cream are in, and stir gently.

What should I serve with clam chowder?

Crusty bread, oyster crackers, or a simple green salad pair well. A cold beer or dry white wine complements it beautifully.

How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of milk if it has thickened. Do not boil.

Can I freeze clam chowder?

It freezes well for up to 3 months, but thaw it in the refrigerator overnight and reheat gently on the stovetop over medium-low heat; cream-based soups can separate during freezing and thawing, so whisk well while reheating.