Preparation time: 15 minutes Cooking time: 22 minutes
Traditional New England Clam Chowder Recipe
Delight your senses with this thick, hearty soup, a classic American recipe that has warmed-up families for generations.
This Traditional New England Clam Chowder is surprisingly easy to make at home in just a few steps. It’s rich, savory, and perfect to share on a chilly evening.
Ingredients (Serves 4)
- 2 tablespoons unsalted butter (30 grams, 214 kcal)
- 2 medium onions, finely diced (200 grams, 80 kcal)
- 2 celery stalks (strings removed), finely diced (80 grams, 14 kcal)
- 3 tablespoons all-purpose flour (22 grams, 78 kcal)
- 2 cups chicken or vegetable broth (480 ml, 24 kcal)
- 2 (10-ounce) cans chopped clams in juice (280 grams, 210 kcal)
- 1 cup heavy cream (240 ml, 821 kcal)
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes (450 grams, 388 kcal)
- Salt and freshly ground black pepper
- Up to 1 tablespoon fish sauce (15 ml, 6 kcal)
- Chopped fresh parsley, for garnish
Total calories per portion: 461 kcal
Method
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mix in the flour to distribute evenly.
- Add the broth, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
- Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
- Add clams and season to taste with salt, pepper, and fish sauce if using. Cook until clams are just firm, another 2 minutes.
- Serve in bowls garnished with parsley.
Note: Cooking should be done at a temperature of 180°C or 350°F.
Enjoy this delicious, warm, and hearty Traditional New England Clam Chowder and see why it’s a beloved classic.
A healthier spin on traditional New England clam chowder
I love that I can offer a healthier twist on the classic New England clam chowder without losing its creamy, comforting goodness.
Instead of heavy cream, try using a mix of whole milk and a splash of cream for fewer calories and less saturated fat.
You can also pile in extra vegetables for a fiber boost. Using fresh clams instead of canned ones will help reduce the sodium content. And the best thing about this healthier version? It’s still as delicious as the original!
Storing your New England clam chowder
Once your clam chowder is made, it can last in the refrigerator for up to 3 days. Remember to let it cool before covering and placing in the fridge.
The chowder can also be frozen in airtight containers for future consumption, making sure to leave some room for expansion. It can be kept frozen for up to 1-2 months.
To reheat, simply thaw in the refrigerator overnight and warm on the stove, stirring occasionally to reincorporate the broth and milk.
Perfect pairings with your clam chowder
New England clam chowder is a hearty soup perfect for chilly nights. It’s traditionally served with soft dinner rolls or oyster crackers which adds a delightful crunchy contrast.
For a more filling meal, pair it with a fresh green salad.
In terms of drinks, consider a glass of crisp, dry white wine like Sauvignon Blanc or a craft beer, like a malt-forward Amber Ale. These beverages have light flavors that complement, rather than overshadow, the rich flavors of the chowder.
