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.
Earlier this month, I posted another delicious chowder recipe Smoked Salmon Chowder. I don’t think you can ever have enough chowder recipes, can you?
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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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
- 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
- Melt the butter over medium-high heat. Add the chopped onion and saute until translucent.
- Add the clam juice, diced potatoes, bay leaf and thyme to the onions. Bring the mixture to a boil.
- Simmer 10-15 minutes the mixture until the potatoes are tender.
- Add the cream and bring mixture to a simmer.
- 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.
- Add flour and milk mixture to the soup and stir.
- Reduce the heat as low as possible. Add the clams for a few minutes, until they are cooked.
- Discard the bay leaf.
- Season with salt and pepper.
- Garnish with chopped parsley.
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
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.
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