Clam Chowder (with Fresh Clams)

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 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

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!

Soups

Lasagna Soup

Soups

Creamy Tomato Soup

Soups

Chicken and Rice Soup

Soups

Crockpot Split Pea Soup