Classic New England Clam Chowder

Few dishes capture coastal comfort quite like a bowl of classic New England clam chowder. Rich, creamy, and brimming with tender clams and hearty potatoes, this satisfying soup is a cold-weather staple that feels like a warm hug in a bowl.

Pair it with crispy pan-toasted croutons for a homemade touch that elevates the entire meal.

Ingredients

For the Chowder:

• 2 tablespoons unsalted butter

• 1 medium onion, finely diced

• 2 celery stalks, quartered lengthwise and sliced (reserve tender leaves for garnish)

• 3 tablespoons all-purpose flour

• 2 cups chicken or vegetable stock

• 2 (10-ounce) cans chopped clams in juice

• 1 cup heavy cream

• 2 bay leaves

• 1 pound Idaho potatoes, cut into ½-inch cubes

• Salt and freshly ground black pepper

For the Pan-Toasted Croutons:

• 2 to 3 tablespoons unsalted butter

• ½ baguette, cut into 1-inch cubes

• 3 tablespoons freshly chopped flat-leaf parsley

• Salt and freshly ground black pepper

Instructions

1. Start the Chowder Base
In a large pot, melt the butter over medium-high heat. Add the diced onion and celery and sauté for 5–6 minutes, stirring frequently, until softened but not browned.

2. Build the Roux
Stir in the flour and cook for 1–2 minutes, mixing well to evenly coat the vegetables. This forms a light roux that helps thicken the chowder.

3. Add Liquids and Potatoes
Pour in the chicken or vegetable stock, the juice from both cans of chopped clams (set the clams aside for later), heavy cream, and bay leaves. Stir in the cubed potatoes and bring the mixture to a gentle simmer.

4. Simmer Until Tender
Reduce the heat to medium-low and cook uncovered for about 20 minutes, stirring occasionally, until the potatoes are tender and the chowder has thickened.

5. Finish with Clams
Add the reserved clams and season to taste with salt and freshly ground black pepper. Simmer for an additional 2–3 minutes, just until the clams are firm but not overcooked. Remove bay leaves before serving.

Make the Croutons (While Chowder Simmering)

• Melt butter in a large skillet over medium heat.

• Add bread cubes and toss to coat. Cook for 2–3 minutes, stirring often, until golden brown and crisp.

• Toss with fresh parsley, salt, and pepper to taste.

Serving Suggestions

Ladle hot chowder into bowls, top with homemade croutons, and garnish with reserved celery leaves or extra parsley for a fresh finish.

Pro Tip: Clam chowder thickens as it cools. If reheating, add a splash of stock or milk to return it to your preferred consistency.

Nutritional Note

Clams are a great source of lean protein, vitamin B12, and iron. While heavy cream adds richness, you can lighten the dish by swapping in half-and-half or milk, depending on dietary needs.

Rooted in tradition and flavor, New England clam chowder is a dish that continues to bring comfort and warmth to kitchens everywhere.

Enjoyed this recipe? Subscribe to our newsletter or share it with someone who loves a cozy bowl of soup.