New England Style Clam Chowder

New England Style Clam Chowder

This surprisingly easy New England classic lets the clean, mild clam flavor shine through and balance the creamy, hearty chowder.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings


  • 20 oz canned clams in juice
  • 2 tbs butter
  • 1 onion, finely diced
  • 2 ribs celery, finely diced
  • 3 tbs flour
  • 2 cloves garlic, minced
  • 1 lb potatoes, peeled and cut into 1/2 inch cubes
  • 2 cups vegetable stock or broth (Or clam juice if you're feeling fancy)
  • 1 cup half-and-half
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped


  • Drain the clams, reserving the juice.
  • Melt butter in a stock pot and add onion and celery. Cook over medium heat to lightly soften, about 5-7 minutes. Add flour and cook, stirring frequently, 1 minute more.
  • Add the garlic and potatoes, then cook for about a minute. Pour in reserved clam juice, vegetable stock, half-and-half, thyme, and the bay leaf. Bring to a simmer, stirring consistently, then reduce to medium-low to cook for 20 minutes, or until the potatoes are tender.
  • Add the clams and any desired salt or pepper. Let clams warm through, about 2 minutes, then remove from heat and serve. Garnish with fresh parsley.


A lot of variations call for salt pork or bacon. Either one makes for a great addition.