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This truly is the best Clam Chowder recipe, and the secret is using fresh clams instead of canned. Steaming them yourself adds incredible flavor and tenderness, and is easier than you think. Creamy, comforting, and packed with tender clams, this is New England-style chowder at its very best!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is the best clam chowder I’ve ever eaten. Very happy to give you and you Dad 500 stars 🤩. Thank you for sharing a family recipe!
” – Susan“By far the best clam chowder recipe EVER!” – Catherine
“My husband is also a clam chowder fanatic. Claiming his mom’s was the very best. Well, I made this variation for him and he stated ”this is better than mom’s”. Round two tonight and he is beyond excited! This recipe is delicious, to say the very least. Five stars.” – Addie
Our Go-To New England Clam Chowder
My dad is a full-blown clam chowder fanatic. If there’s clam chowder on the menu, he’s ordering it. Every time. No matter the season. From tiny seaside shacks in Maine to cozy spots in Massachusetts, all the way out to Alaska and the West Coast, he’s tried a lot of clam chowder… and this one is his favorite, hands down.
We’re talking classic New England clam chowder (also known as Boston Clam Chowder): ultra-creamy, rich, and packed with tender clams. This version gets its next-level flavor from steaming fresh clams yourself (don’t worry – it’s easier than it sounds). Serve it in a bread bowl or with a thick slice of sourdough, pile on the oyster crackers, bacon, and fresh thyme, and you’ll see why this chowder has officially reached legendary status in our family!
🩷 Erica
Key Ingredients
Butter (melted) – This is the flavor base of the chowder, so real butter is worth it here. It gives that classic, rich New England vibe right from the start.
Flour – This is what thickens the chowder. Whisking it into the butter well keeps things smooth and creamy (no one wants a lumpy chowder)!
Celery (finely diced) – A classic chowder ingredient that adds subtle flavor and a little texture without stealing the show.
Onions (finely diced) – These melt right into the soup as they cook, adding sweetness and depth.
Leeks (finely diced) – Leeks add a mild, slightly sweet onion flavor that makes the chowder taste extra special and a little fancy.
Red potatoes or Yukon Golds (diced) – If you prefer a thinner chowder, just use a bit less potato.
Ground black pepper – Adds balance to the overall flavor. You can always add more at the end, but it’s key for that classic chowder flavor.
Salt – Go easy at first, especially since clam juice and broth already bring saltiness. Taste and adjust as you go.
Whole thyme – Fresh thyme adds a subtle herbal note that pairs perfectly with seafood. Whole sprigs are easy to fish out before serving.
Bay leaves – Adds big background flavor. Just don’t forget to remove them before serving.
Tabasco sauce – You won’t taste “hot sauce,” but it adds a tiny kick that wakes everything up. Totally optional, but highly recommended.
Chicken broth – Gives the chowder a savory backbone without overpowering the clams. You can use seafood stock if you have it, but chicken broth works perfectly here.
Clam juice – This is where that unmistakable clam chowder flavor comes from. If using canned clams, you can use the juice from the cans too.
Half and half (or part milk, part heavy cream) – Half and half keeps the chowder rich but not overly heavy. Adjust with milk or cream depending on how rich you want it.
Chopped clams – Fresh clams give the best flavor and texture (read post below for fresh clam instructions), but canned clams absolutely work in a pinch. Either way, don’t overcook them or they’ll turn rubbery.
Step by Step Instructions
- Make the roux & prep potatoes: Preheat the oven to 325°F. In a glass baking dish, whisk together the flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside to cool. Meanwhile, dice the potatoes into bite-sized pieces.
- Sauté the veggies: In a large pot, melt 1-2 tablespoons of butter over medium heat. Add the celery, onion, and leeks and cook for 3-5 minutes, stirring occasionally, until soft and slightly translucent.
- Simmer the chowder base: Add all remaining ingredients except the baked butter/flour mixture, half and half, and clams. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the potatoes are fork-tender.
- Thicken the chowder: Crumble the baked butter/flour mixture into the pot and stir well until fully incorporated. The chowder will thicken quickly and look very thick at this stage.
- Add the dairy: Remove the pot from heat and slowly stir in the half and half until smooth and creamy. Return to low heat and gently warm, stirring often – do not let it boil.
- Finish with clams & serve: Once the chowder is heated through and slightly thickened, stir in the clams. Serve immediately with your favorite toppings.
Where to Purchase Fresh Clams
The secret to this delicious clam chowder is using fresh clams. If you live near the coast, you’ve probably spotted them right at the seafood counter of your grocery store. If you’re more inland, though, they can take a little extra effort to track down. I live in Idaho, so I knew I’d need to do some digging. I called our local grocery store first, and while they didn’t have fresh clams on hand, they offered to special order them with a few days’ notice – which I didn’t have. After striking out at a few more stores, I finally found fresh clams at a local Asian market. It took a little extra legwork, but the flavor was absolutely worth it.
How to Clean Fresh Clams
For best results, you want to use the clams the same day you purchase them. Clams should not smell fishy, but rather briny, like the ocean. Clean your clams thoroughly before use. Follow these simple steps to make sure you have squeaky clean clams:
- Inspect each shell for cracks or chips. Discard any cracked or chipped clams. Openings in the shell can let in bacteria.
- If any shells are open, tap the outside lightly with a spoon. The clam should close tightly when tapped. Discard any clams that do not close when tapped.
- In a large bowl, combine 4 cups of water with ⅓ cup of salt. Place all clams that passed your inspection into the bowl. Refrigerate for 20 minutes. Transfer clams into a new clean bowl with a new salt and water mixture. Refrigerate for another 20 minutes. This process draws the dirt out of the clams. If any clams float to the top during this process instead of settling at the bottom, discard them.
- Remove clams from the water, but do not pour into a strainer. Pouring everything into a strainer can put dirt back into the clams. Use your hands or a slotted spoon.
- Finally, brush the outsides of the shell with a vegetable brush to remove any remaining dirt from the outside of the shell.
How to Steam Fresh Clams
- ¼ cup water
- ½ cup chicken broth
- 6 cloves garlic, crushed
- 2-3 pounds fresh clams, cleaned (see above for cleaning instructions)
Using a large skillet with a lid, bring the water, chicken broth, and garlic to a boil. Add the clams into the skillet and place the lid on top. Cook for 5-10 minutes. Watch closely. Once all the clams have opened, remove from heat immediately. Do not overcook – your clams will be rubbery. Reserve some of the liquid for use in the chowder. Scoop the meat out of the shells.
Frequently Asked Questions
Overcooking clams will make them rubbery. Keep a very close eye on your clams while they are cooking – once they have all opened, take them off the heat immediately.
Make a salt/water mixture and soak the clams for 20 minutes. After this, replace the water with more of the clean salt/water mixture and soak another 20 minutes.
In an airtight container in the fridge, clam chowder usually lasts 3-4 days. If you’ve had clam chowder before, you know it doesn’t smell or taste ‘fishy’. If you are getting a strange aroma from it, on or before the 4th day, you’ll know it’s time to discard!
I recommend reheating clam chowder in a saucepan on the stove over medium heat, stirring frequently until heated through. You can reheat in the microwave, but this tends to make the clams more rubbery.
If the fresh clams route is sounding a bit overwhelming, rest assured you can use canned clams. I think that fresh clams taste better and have a better texture, but canned clams will absolutely work. Use ¾ cup of canned clams, chopped. You can save the juice from the cans to use in the recipe as well.
Read More: Easy Crockpot Soup Recipes: Cozy Meals for Cold Days
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If you love our Clam Chowder recipe, try some of our other favorite soups!
This chowder has been a legendary staple in my family for years, and I’m excited for it to become a favorite in your kitchen, too! There is truly nothing more comforting than a warm bowl of creamy, fresh-steamed clam chowder shared with the people you love. If you enjoyed this recipe, please leave a star rating and a comment below. I’d love to hear what you think! 🥣💙
The Best Clam Chowder Recipe
Video
Ingredients
- 3/4 cup butter, melted
- 1 cup all purpose flour
- 1 cup celery, finely diced
- 1 cup onions, finely diced
- 1 cup leeks, finely diced
- 3 cups red potatoes or Yukon gold potatoes, (if you like a thinner clam chowder use less)
- 3/4 tablespoon ground black pepper
- 1 1/2 tablespoon salt
- 3/4 tablespoon whole thyme
- 6 bay leaves
- 4 shakes Tabasco sauce
- 3 cups chicken broth
- 3/4 cup clam juice
- 2 quarts half & half
- 3/4 cup clams, chopped, see post above for fresh clam instructions, you can also use canned clams
Instructions
- Preheat the oven to 325. In a glass baking dish, whisk together flour and melted butter until combined. Bake for 25-30 minutes, or until golden and crumbly. Set aside. Dice potatoes into bite size cubes.
- In a large pot on the stove, melt 1-2 tablespoons of butter and add celery, onion, and leeks. Cook on medium heat for about 3-5 minutes or until soft and slightly transparent.
- Add all the remaining ingredients EXCEPT the butter/flour mixture, half and half, and clams. Bring to a boil over medium high heat, then reduce heat and simmer for about 10 minutes or until potatoes are cooked through and fork tender.
- Add the butter/flour mixture into chowder and stir until thick. The mixture will be extremely thick.
- Remove chowder from heat and stir in half & half until blended and smooth. Heat to serving temperature (do not bring to a boil), stirring occasionally. Once the chowder has thickened slightly, stir in the clams. Serve immediately.
Notes
- Crumbled bacon
- Oyster crackers
- Fresh parsley
- Homemade croutons
- Old bay seasoning
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Not enough clams, I put in at least 4 cups so you always get a big scoop of clams, not just potatoes
I was stopped at the recipe when you said “2 quarts of half and half”. That sounds like way too much. How would you add less half and half, making up for some of the liquid loss with another ingredient without sacrificing too much taste?
I’d like to make it because we love clam chowder but am sensitive to the calorie count.
Thanks.
Leslie
You could substitute some of the half and half for whole milk. But I wouldn’t over do it or it won’t be as creamy.
Definitely recommend this recipe! Using fresh clams makes all the difference-supplemental cans of baby clams is fine if necessary. Also added chopped chipotle smoked bacon and sautéed the vegetables in that. Finally added a dash of cayenne pepper-everyone loved this chowder!
So glad it was a hit!
This is the best clam chowder I’ve ever eaten. Very happy to give you and you Dad 500 stars 🤩. Thank you for sharing a family recipe!
So glad you loved it! And you are ver welcome. 🙂
More than 5 stars if more were available! So good! Move over Ivars and Moe’s… 😆
I dug/steamed my own clams, and used less salt, and had to sub the white part of green onions for the leek since I didn’t have one.. this doesn’t need any bacon or crackers or anything on top .. super flavorful and delicious. Had never made clam chowder before.. Definitely saving this recipe! Xoxo
Thank you so much for this great review!
The flavor was good, I feel the butter flour mix in oven could be skipped in my opinion. I was really confused by the ratios though , did you really mean 2 quarts of half and half? There’s already 3 cups of chicken broth and clam juice to the little amount of clams, maybe my clams were small? I don’t know, but I most definitely did not use the 2 quarts of half and half! Had I used that much, it wouldn’t be a chowder but a half and half soup
First of all, I am sorry this didn’t work out how you had hoped. All of the ingredient amounts are correct. It is more of a “Seattle-style” chowder than a super thick “New England” type chowder, but it definitely shouldn’t be soupy. It should still coat a spoon. The butter and flour mix should be a thickener. I am wondering if the mixture cooked too long and didn’t act as a thickener? I’m not sure. You can always make a roux on the stovetop and add it to the chowder to thicken rather than make it in the oven. As far as the clams go, yes the clams can make a difference. What kind of clams did you use?
I haven’t made this yet but I appreciate the feedback you give each comment… Thanks… I’ll definitely follow you 💕
You’re welcome!
Hat the heck is this recipe?!? The instructions make no damn sense, put what in the oven the flour?!?
Hi Cat – sorry you found these instructions to be confusing. If you go to the recipe card and click on “view step photos” you will see clear photos for each step. This will give you a visual for exactly what to do. Hope this helps!
It is the best . Very comforting. Everybody loved it