Simple Hearty New England Clam Chowder

After a busy day, a warm bowl of clam chowder feels just right. It’s straightforward to make and hits a comforting note without fuss.

The Story Behind This Recipe

I remember the first time I tried New England clam chowder during a chilly fall trip to Boston. It was served thick and creamy with just the right balance of potatoes and clams. That trip inspired me to recreate the dish at home in a simpler way, using what I could find locally.

Clam chowder is one of those meals that feels special but doesn’t require hours of work. I like to keep the base simple with onions and celery, letting the clams and potatoes be the main stars. Cream adds richness without overwhelming the fresh seafood flavor.

Whenever I make this, I tend to double the batch because it reheats well and tastes even better the next day. It’s a go-to for casual dinners and works great paired with some crusty bread. The cozy texture makes it comforting during cold weather but it’s always been a favorite regardless of season.

I’ve also noticed that using canned clams makes this much easier for a weeknight meal, but if fresh clams are in season, they really lift the dish. The key for me is balancing the creaminess with a little bit of salt and white pepper for just a touch of warmth.

It’s a simple recipe that invites a bit of nostalgia for coastal flavors, even if you’re landlocked. Everyone who tastes it seems to appreciate the classic feel without any heavy or complicated steps.

Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• 3 cups peeled and diced potatoes (about 2 medium)
• 2 cups clam juice or bottled clam broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 (10-ounce) can chopped clams with juice
• 1 cup heavy cream
• Salt and white pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1. Melt butter in a large pot over medium heat.
2. Step 2. Add onion, celery, and garlic and sauté until soft and translucent, about 5 minutes.
3. Step 3. Add diced potatoes, clam juice, water, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Step 4. Remove bay leaf. Stir in canned clams with their juice and cook for another 5 minutes on low heat.
5. Step 5. Lower the heat and slowly stir in heavy cream, warming the chowder gently without boiling.
6. Step 6. Season with salt and white pepper to taste.
7. Step 7. Serve topped with fresh parsley.

Tips for Success

• Use white pepper instead of black to keep the soup’s color light and the flavor subtle.
• If you prefer a thicker chowder, mash some of the potatoes before adding the clams.
• Gently warm the cream and add it at the end to avoid curdling.
• Serve with oyster crackers or crusty bread for a traditional touch.

Variations & Substitutions

• Add cooked bacon or pancetta for a smoky twist.
• Use fresh clams steamed open if available, but be sure to strain the broth.
• Swap half the cream for milk if you want a lighter soup.
• Throw in some chopped cooked corn for a bit of sweetness and texture.