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Recipe for New England Clam Chowder

Recipe for New England Clam Chowder is one of those recipes that has you dreaming of watching the ocean waves crash upon the rocks with the salty breeze blowing back your hair.  Fresh clams, potatoes, cream, and a little butter add up to one of the most famous soups in the world.  I love chowders, add a little seafood, and you’ve got heaven in a bowl.

If you’re looking for more yummy soup and chowder recipes, Smoked Salmon Chowder and To-Die-For Hungarian Mushroom Soup will help you on your culinary journey.

Recipe for New England Clam Chowder in a Bread Bowl
New England Clam Chowder Recipe in Bread Bowl

If you serve your New England Clam Chowder in a bread bowl, it tastes even better.

There’s something magical about finding a restaurant that sells authentic clam chowder.  Add some oyster crackers to the top, and you’re diving into a bowl of something divine.

This recipe for New England clam chowder with fresh clams is so easy to make. Make a side salad with this recipe and you have a complete meal that everyone will love.

What most people don’t know is how easy it is to make at home.  Now, I would prefer to take a trip to Maine or Boston, that isn’t always possible.

One year my parents took our family on vacation to Vermont to see our aunt, uncle, and cousins.  Since we were in the area, we took a day trip to Maine.

I was little, but I remember just being in awe of everything about the state.  While we were at the beach, I found starfish that had washed ashore.

Those starfish were promptly hidden in the beach bag because I knew my mom wouldn’t let me take them with me.  When I got into my aunt’s car to go back to her house, I stored them under the front seat for safekeeping.

I think at this point you can figure out I wasn’t an easy kid to raise.  The next day my aunt’s car smelled something awful, and my relatives got a story to talk about for the rest of my life.

What I surmised from the event was that even at a very young age, I instinctively wanted to take a little piece of Maine back home with me.  Those starfish were my tokens of Maine.

Now that I’m older and wiser, I’ve realized that a yummy hot bowl of clam chowder does the same trick as those starfish.  “Maine in a bread bowl” is what I like to call this recipe for New England clam chowder.

New England Clam Chowder Trivia

Did you know that the Union Oyster House in Boston is the longest continuously running restaurant in the United States?   They’ve been open since 1836, and New England clam chowder has been on the menu since the beginning.

The first mention of creamy clam chowder was from the west coast of France.  

I found this recipe in a vintage cookbook called Cooking for Comfort.  You can find a copy of it here on Amazon.   

What’s the difference between Boston Clam Chowder and New England Clam Chowder? 

Nothing.  Boston Clam Chowder and New England Clam Chowder are both the same thing.

What is New England Clam Chowder? 

New England clam chowder has the heavy cream broth.  Manhattan clam chowder in the one with the red tomato broth.

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Since you clicked on this recipe for New England Clam Chowder, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 53,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug.  Join here to be part of the virtual cozy cabin.

New England Style Clam Chowder in a Bread Bowl

Here’s the recipe for New England Style Clam Chowder: 

New England Clam Chowder Ingredients

1 large onion, chopped finely

3 tablespoons butter

1 1/2 cups clam juice

2 medium-sized new potatoes, cleaned and diced

1 bay leaf

1 teaspoon minced fresh thyme

2 cups heavy cream

1/2 cup milk

1 tablespoon flour

1 1/2 pints shucked clams, chopped into bite-sized pieces

Chopped Italian parsley for garnish

Freshly ground pepper and salt to taste

How to Make New England Clam Chowder

1) Melt the butter over medium-high heat.  Add the chopped onions and sauté until translucent.

2) Add the clam juice, diced potatoes, bay leaf and thyme to the onions.  Bring the mixture to a boil.

3) Simmer 10-15 minutes the mixture until the potatoes are tender.

4) Add the cream and bring mixture to a simmer.

5) In a separate bowl, mix a little of the milk into the flour until you have a paste.  Add in the remaining milk and stir.

6) Add flour and milk mixture to the soup and stir.

7) Reduce the heat as low as possible.  Add the clams for a few minutes, until they are cooked.

8) Discard the bay leaf.

9) Season with salt and pepper.

10) Garnish with chopped parsley.

Printable Recipe for New England Clam Chowder

Yield: 8 cups

New England Clam Chowder

Recipe for New England Clam Chowder in a Bread Bowl

Authentic New England Clam Chowder is one of those recipes that has you dreaming of watching the ocean waves crash upon the rocks with the salty breeze blowing back your hair. You may not be able to get to the ocean anytime soon, but you can bring a little taste of it to your home with this recipe.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 large onion, chopped finely
  • 3 tablespoons butter
  • 1 1/2 cups clam juice
  • 2 medium-sized new potatoes, cleaned and diced
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme
  • 2 cups heavy cream
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1 1/2 pints shucked clams, chopped into bite-sized pieces
  • Freshly ground pepper and salt to taste
  • Chopped Italian parsley for garnish

Instructions

  1. Melt the butter over medium-high heat. Add the chopped onion and saute until translucent.
  2. Add the clam juice, diced potatoes, bay leaf and thyme to the onions.  Bring the mixture to a boil.  
  3. Simmer 10-15 minutes the mixture until the potatoes are tender.
  4. Add the cream and bring mixture to a simmer.  
  5. In a separate bowl, mix a little of the milk into the flour until you have a paste.  Add in the remaining milk and stir.  
  6. Add flour and milk mixture to the soup and stir.
  7. Reduce the heat as low as possible.  Add the clams for a few minutes, until they are cooked.  
  8. Discard the bay leaf.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 569Total Fat 37gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 11gCholesterol 184mgSodium 1673mgCarbohydrates 25gFiber 2gSugar 4gProtein 34g

Tips for making New England Clam Chowder recipe:  

1) Don’t discard using the flour.  If you do, the soup will curdle.

2) Oyster crackers or saltines are usually served with the creamy New England clam chowder recipe.

3) If you’re looking for creative ways to top your soups, check out this post Best Soup Topping Ideas to wow your guests.

Can New England Clam Chowder be frozen?

You can freeze this New England clam chowder soup recipe, but it won’t taste the same after you reheat it.  Freezing food with dairy changes the structure of the recipe.  I would advise not to.

Making homemade clam chowder is way easier than you thought, right?  Sometimes we believe something that tastes good is difficult to recreate.  This creamy chowder thankfully is simple to cook.

We’ve reached the end of this yummy recipe for New England Clam Chowder.  I hope you enjoyed it.

Let me know in the comments below how you liked this easy recipe for New England Clam Chowder.  

Make sure you join our Creating a Cozy Life – Hygge Style facebook group.  You’re not going to believe how amazing it is.  Join here to be part of the virtual cozy cabin.

Pin this recipe for New England Clam Chowder below on your soup board on Pinterest so you can refer back to it again.

Thanks for stopping by.  I’m so happy you found us!

Other Amazing Soup Recipes to Try 

Easy Recipe for New England Clam Chowder - Pin for Pinterest - Clam Chowder in a Bread bowl

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What To Serve With Raw Oysters - 12 Delicious Side Dishes - Pantry & Larder

Monday 11th of July 2022

[…] clam chowder provides just that (especially if you serve it in a bread […]

Van Gogh

Saturday 4th of June 2022

This recipe combines a variety of textures and tastes. I substituted scallops for the clamps and oregano instead of bay leaves, but followed everything else accordingly. The result was fantastic. I'll keep an eye out for more of your creations. Thanks!

Kelly

Saturday 4th of June 2022

Thank you so much for your feedback! I really appreciate it. Kelly

Deb

Sunday 1st of May 2022

My first attempt at clam chowder. This was easy, quick and very tasty. I used can clams. Next time I would make it slightly thicker and add more clams. The secret ingredient for me was the addition of the Italian parsley. It made the whole soup taste restaurant made. I will definitely make this again!

Kelly

Monday 2nd of May 2022

Hello Deb! I'm so glad it worked out well for you. Isn't it funny how long it takes us to try something - only to find out how easy it really is? Thank you for letting me know. I really appreciate it! Kelly

Kate Tunca

Wednesday 16th of February 2022

Silly question but what kind of bread would you suggest for individual servings?

Kelly

Tuesday 1st of March 2022

Hello Kate! They sell sourdough small rounds where I live. I think using any bread (except for strong flavored breads like rye) would work. Kelly

Lorraine

Sunday 16th of January 2022

Sounds good, but all chowders have three basic ingredients, a pork product ie salt pork or bacon, potatoes, and a dairy product. This recipe is missing a pork product. Try it using rendered salt pork. Should be perfect!

Sue

Sunday 22nd of May 2022

@Lorraine, I love bacon, but I don't need it in my chowder... too much texture in what I feel should be soft and creamy. I like this recipe because it does not list meat.

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