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This creamy Clam Chowder Recipe is a New England-style favorite made with tender potatoes, vegetables, and pieces of fresh clam in every bite. The secret is steaming fresh clams instead of using canned, which gives the chowder better flavor and keeps the clams tender. A baked butter and flour mixture thickens the smooth, flavorful broth without lumps, making every bowl rich, comforting, and well worth the extra step.
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 Favorite Clam Chowder Recipe
My dad is a full-blown clam chowder fanatic. If clam chowder is on a restaurant menu, he is ordering it. It does not matter what time of year it is or what else is being served. He has tried clam chowder everywhere from tiny seaside shacks in Maine and restaurants in Massachusetts to spots in Alaska and along the West Coast. After all those bowls of chowder, this is still his favorite.
This is a creamy New England-style chowder filled with potatoes, vegetables, and tender clams. What makes it especially good is steaming the fresh clams yourself. I live in Idaho, so tracking down fresh clams took a little effort, but the flavor was absolutely worth it.
The baked butter and flour mixture is another thing that sets this recipe apart. Instead of making a traditional stovetop roux, the butter and flour are baked together until golden and crumbly. Once stirred into the broth, the mixture thickens the soup evenly and gives it a smooth consistency.
I also love that this recipe makes a large batch. It is a great choice when you are feeding family, having people over, or want enough leftovers for another meal.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Our Favorite Clam Chowder Recipe
- What Kind of Clam Chowder Is This?
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Clam Chowder
- How to Cook Fresh Clams
- Recipe Tips
- Frequently Asked Questions
- Clam Chowder Troubleshooting
- Make Ahead and Storage
- Pairing Ideas
- More Tasty Soup Recipes:
- Clam Chowder Recipe
What Kind of Clam Chowder Is This?
This is a creamy New England clam chowder, which is sometimes called Boston clam chowder. It has a white dairy-based broth with clams, potatoes, onions, celery, and herbs.
Manhattan clam chowder is very different because it is made with a tomato-based broth and does not usually contain cream. New England chowder can range from fairly thin and brothy to very thick.
This recipe falls somewhere in the middle. It is creamy and thick enough to coat a spoon, but it does not have a heavy, gravy-like consistency.
Ingredients You’ll Need
- Roux: Butter and all-purpose flour are combined and baked to make a smooth thickener for the chowder.
- Aromatics: Celery, onion, and leeks add savory flavor and soften into the creamy broth.
- Potatoes: Red potatoes or Yukon Gold potatoes become tender while holding their shape better than starchier potatoes.
- Seasonings: Black pepper, salt, thyme, bay leaves, and Tabasco add flavor without overpowering the clams.
- Chicken broth: Chicken broth creates a savory base without making the clam flavor too strong.
- Clam juice: Clam juice adds the briny seafood flavor that makes the soup taste like clam chowder.
- Half-and-half: Half-and-half gives the chowder its creamy texture and makes a large batch.
- Chopped clams: Freshly steamed clams have the best flavor, but canned or frozen clams can also be used.
Ingredient Additions and Substitutions
- Canned clams: Substitute ¾ cup drained, chopped canned clams. Save the liquid from the cans and use it as part of the clam juice.
- Extra clams: If you like plenty of clams in every bite, you can add more than the recipe calls for. The amount of meat you get from fresh clams can vary depending on their size.
- Frozen clam meat: Thaw frozen clam meat in the refrigerator before adding it. If it is raw, cook it in the hot chowder until the meat is opaque and firm. If it is precooked, add it only long enough to heat through.
- Seafood stock: Seafood or fish stock can replace the chicken broth. I still recommend using clam juice so the chowder keeps its recognizable clam flavor.
- Whole milk: Replace part of the half-and-half with whole milk for a lighter chowder. It will not be quite as creamy, but it will still taste good.
- Heavy cream and milk: Make your own half-and-half substitute by combining equal amounts of whole milk and heavy cream.
- Leek substitute: Use the white and light green portions of green onions or add more finely diced sweet onion.
- Russet potatoes: Russet potatoes can be used, but they break apart more easily and may make the soup thicker.
- Bacon or salt pork: Cook chopped bacon or salt pork first, then sauté the vegetables in a little of the rendered fat.
- Tabasco: You can leave it out if you prefer. It adds a little background flavor but does not make the chowder noticeably spicy.
How to Make Clam Chowder
- Prepare the baked roux. Preheat the oven to 325 degrees F. Melt the butter and let it cool slightly so it is not piping hot. Whisk the cooled melted butter and flour together in a glass baking dish. Bake for 25 to 30 minutes, or until golden and crumbly. Set aside to cool.
- Cook the vegetables. While the roux is baking, cut the potatoes into bite-sized cubes. Melt a small amount of butter in a large stockpot or Dutch oven. Add the celery, onion, and leeks, then cook over medium heat for 3 to 5 minutes, until soft and slightly translucent.
- Simmer the potatoes. Add the potatoes, black pepper, salt, thyme, bay leaves, Tabasco, chicken broth, and clam juice. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender.
- Thicken the chowder. Crumble the cooled baked butter and flour mixture into the pot. Stir until it is completely incorporated and the broth becomes very thick. This is normal because the half-and-half has not been added yet.
- Add the half-and-half. Remove the pot from the heat and slowly stir in the half-and-half until the chowder is smooth. Return the pot to low heat and warm it gently, stirring often. Do not let the chowder boil after adding the dairy.
- Finish with the clams. Once the chowder is hot, remove the bay leaves and stir in the chopped clams. Heat them only until warmed through, then remove the pot from the heat and serve.
How to Cook Fresh Clams
Fresh clams give this chowder its best flavor, but depending on where you live, you may need to call around to find them. Check seafood markets, Asian markets, specialty grocery stores, or the seafood counter at your regular grocery store. Some stores can special order them if you call a few days ahead.
Littleneck, cherrystone, Manila, and other hard-shell clams can all be used. Smaller clams are tender, but they may not provide as much meat per pound. If you want a lot of clams in your chowder, purchase extra or add some canned chopped clams along with the fresh clams.
Buy clams as close as possible to the day you plan to cook them and keep them refrigerated. Fresh clams should smell clean and briny like the ocean, not strongly fishy.
To inspect and clean fresh clams:
- Discard clams with cracked or badly chipped shells.
- Tap any open clam lightly against the counter. Discard it if the shell does not close.
- Combine 4 cups cold water and ⅓ cup salt in a large bowl.
- Add the clams and refrigerate for 20 minutes.
- Lift the clams out of the water with your hands or a slotted spoon so the sand remains at the bottom.
- Place the clams in a second bowl of fresh salt water and refrigerate for another 20 minutes.
- Lift the clams out again and scrub the shells with a clean vegetable brush under cool running water.
To steam fresh clams:
Bring ¼ cup water, ½ cup chicken broth, and 6 crushed garlic cloves to a boil in a large skillet or pot with a lid. Add 2 to 3 pounds of cleaned clams, cover, and cook for 5 to 10 minutes.
Check the clams frequently and remove each one as soon as its shell opens. This helps keep the clam meat tender. Discard any clams that do not open during cooking.
Remove the clam meat from the shells and chop it into small pieces. Strain the steaming liquid through a fine-mesh strainer lined with cheesecloth or a coffee filter before adding any of it to the chowder. This keeps sand and grit out of the soup.
Recipe Tips
- Cool the melted butter slightly: Piping-hot butter can make the flour mixture too runny. Letting it cool briefly helps the baked roux become golden and crumbly.
- Cut the vegetables evenly: Small, evenly sized pieces cook at the same rate and are easier to eat.
- Use waxy potatoes: Red potatoes and Yukon Gold potatoes hold their shape well and have a creamy texture.
- Season gradually: Chicken broth, clam juice, canned clams, and fresh clams can all have different amounts of salt. Begin with less salt if needed, then adjust after adding the half-and-half.
- Do not boil the half-and-half: Keep the heat low once the dairy is added. Boiling can cause the chowder to separate or scorch on the bottom.
- Add the clams last: Clams become tough when cooked too long. Add them only after the chowder is hot.
- Adjust the consistency: The chowder will continue to thicken as it sits. Stir in a little warm milk or broth if it becomes too thick.
- Use more clams if you like: The amount in the recipe can be increased if you prefer clams in every spoonful.
- Balance the clam flavor: Strained clam cooking liquid can replace some of the broth, but using too much may make the chowder overly salty or briny.
- Stir often while reheating: Dairy-based soups can stick and scorch easily, so reheat the chowder slowly.
Frequently Asked Questions
Littleneck, cherrystone, Manila, and other hard-shell clams all work well. Larger chowder clams are also a good choice because the meat will be removed from the shells and chopped. The amount of meat you get per pound will vary depending on the size and type of clam.
Yes. Use ¾ cup drained, chopped canned clams and save the liquid from the cans to use as part of the clam juice. Add the clams at the end and heat them only until warmed through. You can add more than ¾ cup if you prefer a clam-heavy chowder.
Yes. Thaw frozen clam meat in the refrigerator before using it. Check the package to see whether it is raw or precooked. Raw clam meat should be cooked until it is opaque and firm, while precooked clam meat only needs to be warmed through.
That is correct. This is a large-batch recipe that makes about 10 servings. The butter and flour mixture thickens the full two quarts of half-and-half. You can add the half-and-half gradually and stop when the chowder reaches the consistency you prefer.
You can replace some of the half-and-half with whole milk for a lighter chowder, but the finished soup will not be quite as creamy. You can also make a half-and-half substitute by combining equal amounts of whole milk and heavy cream.
Yes. The steaming liquid adds great clam flavor, but it must be strained before adding it to the chowder. Pour it through a fine-mesh strainer lined with cheesecloth or a coffee filter to remove sand and grit. Use it to replace some of the bottled clam juice or chicken broth.
The original recipe is not gluten-free because the thickener contains all-purpose flour. You can use a cup-for-cup gluten-free flour blend, but the consistency may vary depending on the brand. I prefer to thicken it with cornstarch for the best consistency and flavor.
Clam Chowder Troubleshooting
- Why are my clams rubbery? Clams become tough and rubbery when they are cooked too long. When steaming fresh clams, remove each one as soon as its shell opens. Add chopped clam meat to the chowder at the very end and heat it only until warmed through.
- Why is my clam chowder too thick? The chowder will continue to thicken as it cools. Stir in warm milk, half-and-half, chicken broth, or strained clam cooking liquid a little at a time until it reaches the consistency you prefer.
- Why is my clam chowder too thin? Let the chowder warm gently for a few extra minutes because it may thicken as it heats. If it is still too thin, whisk together a small amount of flour and cold water. Slowly stir the slurry into the chowder and cook until thickened before adding the clams.
- Why is my clam chowder too salty? Chicken broth, bottled clam juice, canned clams, and fresh clam cooking liquid can all contain different amounts of salt. Begin with less salt than the recipe calls for if your ingredients are already salty. If the finished chowder is too salty, add unsalted milk, half-and-half, broth, or additional cooked potatoes.
- Why did the half-and-half separate? The chowder may separate if it boils after the half-and-half is added or if it is reheated too quickly. Keep the heat low, stir frequently, and warm the chowder gently without bringing it to a boil.
- Why is my clam chowder gritty? Grit usually comes from sand left inside fresh clams or from unstrained steaming liquid. Soak and scrub the clams thoroughly before cooking. Lift them out of the soaking water instead of pouring the water off, and strain all clam cooking liquid through cheesecloth or a coffee filter.
Make Ahead and Storage
You can prepare the chowder base through the thickening step one day ahead. Let it cool, cover it, and refrigerate it. Reheat the base slowly over medium-low heat, then stir in the half-and-half and clams shortly before serving.
Store leftover clam chowder in a shallow airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan over low or medium-low heat, stirring frequently. Avoid boiling it because high heat can separate the dairy and make the clams tough.
I do not recommend freezing finished clam chowder. The half-and-half may separate, and the potatoes can become grainy or break apart after thawing.
Pairing Ideas
Serve this Clam Chowder Recipe in a bread bowl or with a thick slice of sourdough bread for dipping. Top each bowl with oyster crackers, fresh parsley, or crumbled air fryer bacon. For a complete meal, add a simple green salad, roasted vegetables, dinner rolls, or a light seafood side dish.
More Tasty Soup Recipes:
If you love our Clam Chowder recipe, try some of our other favorite soups!
This Clam Chowder with Fresh Clams takes a little more preparation than opening a can, but the fresh clam flavor is worth every step. The smooth, creamy broth, tender potatoes, vegetables, and pieces of clam make it a soup my family has looked forward to for years.
There is truly nothing more comforting than sharing a warm bowl of homemade clam chowder with the people you love, and I hope it becomes a favorite in your kitchen too. If you enjoyed this recipe, please leave a star rating and a comment below. I would love to hear what you think! 🥣💛
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 degrees F. Whisk the cooled melted butter and flour together in a glass baking dish. Bake for 25 to 30 minutes, or until golden and crumbly. Set aside to cool. Dice the potatoes into bite-sized cubes.
- Melt 1 to 2 tablespoons of butter in a large stockpot over medium heat. Add the celery, onion, and leeks. Cook for 3 to 5 minutes, stirring occasionally, until soft and slightly translucent.
- Add the potatoes, pepper, salt, thyme, bay leaves, Tabasco, chicken broth, and clam juice. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender.
- Crumble the baked butter and flour mixture into the pot. Stir until completely incorporated. The chowder base will be extremely thick at this point.
- Remove the pot from the heat and slowly stir in the half-and-half until smooth. Return the pot to low heat and warm to serving temperature, stirring often. Do not boil.
- Remove the bay leaves. Stir in the clams and heat only until warmed through. Serve immediately and garnish with oyster crackers, crumbled bacon, fresh parsley, homemade croutons, or a sprinkle of Old Bay seasoning.
Notes
- Let the melted butter cool slightly before mixing it with the flour so the baked roux becomes crumbly instead of runny.
- Red potatoes and Yukon Gold potatoes hold their shape best in chowder.
- Chicken broth and clam juice vary in saltiness. Start with less salt and pepper if needed, then season to taste after adding the half-and-half.
- Add the half-and-half gradually if you prefer a thicker or less-creamy chowder.
- Steam fresh clams just until their shells open. Discard any that remain closed after cooking.
- Strain fresh clam cooking liquid before adding it to the chowder to remove sand and grit.
- Add chopped clams at the end to keep them tender.
- For canned clams, use ¾ cup drained, chopped clams and reserve the canned liquid for the chowder.
- Thin thick chowder with warm milk, broth, or strained clam cooking liquid.
- Reheat leftovers slowly over low heat without boiling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 very 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 did not use the 2 quarts of half and half. Had I used that much, it wouldn’t be a chowder but more of a soup.
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!
It is the best . Very comforting. Everybody loved it
By far the best clam chowder I have ever tasted! I would love to buy your cook book with that specific clam chowder recipe in it but I need to know which cook book to buy! I also used the seafood broth in lieu of chicken broth. Don’t know if it made a difference but this recipe is a game changer!
This one is on our first cookbook, simply titled Favorite Family Recipes 🙂 https://www.favfamilyrecipes.com/favorite-family-recipes-cookbook/
After a recent trip where we had clam chowder in Seattle, Victoria, and Vancouver, I was dying to make the soup and found this recipe. So happy I tried this one! First, I have been cooking for decades and have never posted a review until now! I did purchase live littleneck clams (only 24 though) and I prepared them as directed. I supplemented the fresh clams with 3 cans of chopped clams (drained) as I needed lots more than the 24 I had. The fresh were totally worth the effort if you have the time. Next time I will purchase many more.
Although the leek prep is not fun, once I had the celery, onion, and leek finely diced, and the potatoes peeled and diced, the soup came together pretty quickly. After reading other reviews, I also only used 1 quart of half and half.
My husband raved this was the BEST clam chowder he’s ever had and I totally agree! I will be making this again and again. Thank you for sharing this recipe!
By far the best clam chowder recipe EVER!
I’m so glad RE-found this recipe! I made this back in 2021 and my family couldn’t believe it’s better than the restaurants! I looked thru tons of recipes but yours stood out. I love the baked roux it’s brilliant. Thanks so much for this yummy recipe.
This was phenomenal! My husband said thank you after dinner! I subbed leeks for sweet onion, increased clams to 1 cup fresh razor clams, and only added 1 qt half & half. Super simple recipe to follow and great instructions. Oven baked roux is my new favorite
i saute chopped bacon and then add the celery, onions and leeks. i also use seafood stock instead of chicken stock . don’t know if its better as i never tried the recipe as written but i liked it
This was my first time making clam chowder from scratch, it came out great! I used 3lbs of fresh little neck clams, I made a roux on the stove instead of the oven and only needed 1/2 of the roux to thicken the soup. I used chix stock, clam juice and some of the cooking liquid from the clams. Used garlic , white wine, chix stock parsley for the base to steam clams. I also only used 1 cup of half n half. Topped with parsley and bacon. I will definitely make again.
This was a great recipe. I halved the quantity overall but kept the clams at 2 lbs as I like to have clams in every bite, but everything else was great. I used fresh manila clams and chopped them up after steaming and used the steaming broth with chicken stock for the main chowder. I did end up thinning the final product out a bit more with chicken stock as it was too thick for my taste, but things like consistency and saltiness are always to taste.
My only note is this. I’m an experienced cook but this was the first time I baked a roux and made the mistake of melting my butter first in the oven safe pan and then whisked the flour into the butter when it was still piping hot. The roux was very liquid and not at all like the video and never became crumbly in the oven. I decided to start that over and melted the butter separately, let it cool a bit, then whisked it into flour and that worked perfectly. The difference was stark so I wanted to mention this in case anyone else makes the same mistake!
Thanks for sharing this recipe!
I have my home made fish stock broth. What are your thoughts if I were to use that instead of the chicken broth; and would I need to add clam juice? Also, two quarts of half and half seems like a lot to me, so just want to verify that is the correct amount you recommend. Thanks, and looking forward to making this!
Oh, I haven’t used fish stock before, but I am guessing it would work! I would still add the clam juice or at least more water or broth to add the same amount of liquid. And yes, it is two quarts of half and half.
Absolutely Delish, Never made Chowder B4, Your directions are spot on, The Roux incredible. NO LUMPS Some of the Best Chowder we have had less the leeks. They were not in the Crisper Drawer. Thanks again
When do you add the clam broth? And what does it replace?
You can add the clam broth instead of clam juice.
I’ll be using fresh clams, so at what point do I use the juice from steaming them? Is that the “clam juice”? Or is the clam juice the bottled stuff?
You use bottled clam juice, it is different than the water from steaming the clams.
Glad I found this on google. Very good chowder!
Our friend Mariano from Madrid Spain made his way through our beautiful country on his Harley starting from Seattle, coming east (Home for the Holidays with family) then continued from Miami and making his way the southern route and back to Seattle. Mariano said his most favorite American meal is Clam Chowder! “Mine too!”
Many friends have family recipes but couldn’t come over, so, Favorite Family Recipes was the first to pop up with “Made with fresh clams.”
It was a great adventure, the cleaning fresh clams instructions were great. We just added ice to the water as there was no room in the refrigerator. It worked perfectly! With three of us doing the prep, I read their portion of the recipe out loud and it came together beautifully! (Thankful that we questioned out loud, “why is there so much half and half?” 4 quarts makes a gallon, we only needed 2! Whew!
The Tabasco was a surprising kick, (the first pour should’ve been enough!) so, half of us were ok with it, but will not add it again, Sister in Law from Thailand, and friend from Mexico LOVED it! Could’ve had more! Mariano being from Spain said, “Perhaps we should add a little white wine because I think it looks a little too thick!” YES! And hobby chef brother Jay agreed that I should add a small ladle of his poached fish juice to everyone’s take home!
Great recipe, easy to follow instructions and great for a first time adventure into one of our new Favorite Family Recipes. From Madrid to San Diego sharing at its best. Thank you! Buen provecho!
Hi Grace (and Mariano) & Family – I can’t tell you how much I enjoyed reading your comment! Thank you so much! I am so glad that you enjoyed this clam chowder recipe. It is definitely a labor of love when making it but so worth it in the end! I am thrilled that you found us and hope you keep coming back for more! -Erica
Absolutely delicious! I have made different versions of clam chowder over the years and this is our family’s favorite. The thermomix version couldn’t even compete. I only added 1 quart of half and half and it’s already pretty thin. I purchased 36 NE Florida local farm clams and ended up with 1 cup of clam meat. It did take me a whole a lot time to clean the clams and shell the clams but like the author said “it’s totally worth the effort”. The entire recipe took me 2 hours and we licked the bowl clean.
I followed the recipe except for two things. One, I like a little bacon in my chowder, so I fried 3oz of bacon and used the drippings to cook the onions, leeks, and celery. The butter/flour combo baked in the oven was a first for me and it seemed to work just fine. The end result was a little thick, but that was easy to solve by adding some milk. The second change is why I am taking the time to write a comment.
The recipe calls for 2-3 lbs of live clams. The live clams here (Houston) are littlenecks. Having used them in the recent past, I knew that 2-3 lbs would not be enough for the volume of chowder in the recipe, so I splurged and got 5lbs. That 5lbs resulted in 5oz of clam meat. In other words, 1lb of live littleneck clams, results in 1oz of clam meat. When eating the chowder, I asked myself “where are the clams?”. So, when using littleneck clams, I personally would want at least 10oz of clam meat for this recipe, which would require a whopping 10lbs of live littleneck clams.
Just FYI, I had the chowder again the next day, but I added the meat from two cans of Snow’s chopped clams in clam juice. These cans state a net weight of 6.5oz, but in fact, each contained 2.2oz of clam meat.
This was a great recipe, I did make a couple changes such as using cream instead of half and half and added bacon. Delicious.