Creamy New England Clam Chowder


Creamy New England Clam Chowder

35 Min

New Englanders are very proud of their "chowda," and you'll be proud, too, when you serve this easy version tonight.

What You'll Need

  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 cans (6-1/2 ounces each) chopped clams
  • 1 bottle (8 ounces) clam juice
  • 1 3/4 cup chicken broth
  • 1 cup diced potatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried parsley flakes
  • 1/3 cup cornstarch
  • 3 cups milk

What to Do

  1. In a soup pot over medium heat, sauté the onions in the butter for 3 to 5 minutes, or until tender. Add the clams, clam juice, chicken broth, potatoes, salt, pepper, and parsley; cook for 15 minutes or until the potatoes are tender. 

  2. In a small bowl, dissolve the cornstarch in the milk. Add to the soup pot, then bring to a boil. Cook until thickened, 5 to 8 minutes, stirring constantly. 

  3. Makes about 7 cups.


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this is not real NE clam chowder, it cannot be made without salt pork as the base, no chicken juice and no thickener other than potato is used in the real thing, I have been making it for over 64 yrs and it is of course best with good old fresh ipswich clams but impossible to find them outside of NE

Definitely add your clams at the very end of cooking, otherwise they do get tough and rubbery!

This sounds really good. When I make it, I think I will add the clams (drained) at the very end. I will still add the juice from the cans as the recipe calls for. If clams are cooked too long, they come out tough, like eating rubber bands! :)

Should you drain the clams or use their juice as well?

No, I use the juice that the clams come in all the time.


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