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    Ask Chef Dennis » Recipes » Starters » Soup Recipes » Restaurant-Style New England Clam Chowder

    Restaurant-Style New England Clam Chowder

    Published: Oct 18, 2020 · Modified: Jun 23, 2022 by Chef Dennis Littley · 42 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 32 votes
    Jump to Recipe Print Recipe
    pinterest image for new england clam chowder

    New England Clam Chowder is a true American Classic that’s hardly ever made at home these days.

    overhead view of New England clam chowder in a white bowl

    Clams were abundant in the North East area of the United States and clam chowders and stews could be found cooking on the stoves in many New England households.

    But with the advent of canned soups, America stopped making homemade soups and most seafood soups became an extravagance we only got to enjoy on those special occasions when we would dine out.

    And the truth is New England Clam Chowder is not difficult to make or time consuming. You only need a few ingredients you won’t already find in your kitchen.

    Clams of course is one of those items. These days most supermarkets carry fresh clams regularly and some even carry frozen clam meat. Both of which make excellent soups.

    Although with the frozen clams you’ll also need to buy clam juice.

    What Kind of Clams should I buy?

    Little Neck clams are most often the type of clams you’ll find in supermarkets. This size clam is generally used in pasta dishes such as clams and spaghetti. And that’s because the larger the clam gets, the tougher and chewier it will be.,

    A lot of supermarkets also carry Middle Necks (pictured above), Top Necks or Cherrystone.

    • Pasta Necks (or Spaghetti clams) –  smaller than Little Necks, they are tender and easy to digest. Their delicate flavor goes well in light sauces, pasta or rice dishes.
    • Little Neck – small and tender they are usually steamed open or eaten on the half shell. Also good for pasta dishes.
    • Middle Neck – rich, firm-textured meat has a salty and slightly sweet flavor. Great for steaming in a garlic sauce and for soups.
    • Top Neck – typically eaten raw on the half shell, grilled open or as a baked clam appetizer such as clams casino or deviled clams.
    • Cherrystone –  eaten raw or most often used for baked clam appetizers such as clams casino or deviled clams.
    • Chowder – the largest and toughest hard clams, usually winding up in chowders.

    If you don’t see them ask the seafood person if the larger clams can be ordered.

    What Ingredients do I need to make New England Clam Chowder?

    ingredients to make New England Clam Chowder

    Let’s start by gathering the ingredients we need to make New England Clam Chowder. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    How do I make New England Clam Chowder?

    The first step is steaming the clams you’ll be using for the soup. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.

    **Don’t let the clams cook longer than it takes to steam open.

    Once the clams have steamed open, remove them from the stove and allow to cool until you can safely handle the clams.

    When the clams have sufficiently cooled, remove the meat from the shells. Don’t remove the little mussel that holds the clam to the shell, it will be tough and chewy.

    **Discard the shells but make sure to save all the juice from the steamed clams.

    Chops the clams into small pieces and refrigerate until needed.

    In a 4- 6 quart soup pot cook the bacon until almost done. Add the onions, celery and carrots and continue cooking for 5-6 minutes.

    Reduce the heat to low and add the flour to the pot to make a roux. This will thicken the soup.

    Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.

    Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.

    Add the potatoes and fresh thyme into the pot at this time stirring them into the soup.

    Now add the milk and if you’re feeling decadent, the heavy cream. Allow the soup to simmer over low heat for about an hour.

    **If the soup gets to thick, add water to pot. I wouldn’t add any more dairy at this point, just water.

    Before serving the chowder, add in the chopped clams and simmer for 5 additional minutes to bring the soup back to temperature. Serve with crackers, oyster crackers or fresh crusty bread and enjoy!

    *Some folks enjoy hot sauce with their chowder.

    Can you freeze New England Clam Chowder?

    Yes you can. You may need to add a little water to the soup when reheating,

    MORE RECIPES YOU’LL LOVE!

    • Restaurant Style Seafood Soup
    • Lobster Chowder
    • Manhattan Clam Chowder
    • Tomato Bisque 

    Did you make this? Please RATE THE RECIPE below!

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    new england clam chowder in a white bowl
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    5 from 32 votes

    New England Clam Chowder

    Making delicious restaurant-style soups in your kitchen isn't difficult. It's all about the ingredients and a few simple techniques. And my New England Clam Chowder is a perfect example of a restaurant-style soup that you can make in your own kitchen for your family and friends.
    Prep Time20 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 50 mins
    Course: Soup
    Cuisine: American
    Servings: 8
    Calories: 337kcal
    Author: Chef Dennis Littley

    Ingredients

    • 36 large clams (steamed and chopped)
    • 2-3 cups clam juice (from steamed clams )
    • 4 strips bacon
    • 4 tablespoons unsalted butter
    • 1 large onion small dice
    • 4 stalks celery small dice
    • 2 large carrots small dice
    • 2 medium potatoes cut into ¼-inch cubes
    • 1 teaspoon fresh thyme leaves chopped
    • ½ cup all-purpose flour
    • 3 cups milk
    • ½ cup heavy cream
    • ½ teaspoon black pepper
    • sea salt to taste
    US Customary – Metric
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    Instructions

    • The first step in making New England Clam Chowder is steaming open the clams. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.
    • When the clams have steamed open, remove from the heat and allow to cool. When the clams are cool, remove the clam meat from the shell (leaving the muscle that attaches the clam to the shell). Chops the clams into small pieces and refrigerate until needed.
      Discard the Shells but Save the Clam Broth in the bottom of the pot. You will heat this up and use it to make the soup.
    • Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp. About 8 to 10 minutes.
    • Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.
    • Reduce the heat to low and add in the flour, making the roux that will thicken the soup.
      Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.
    • Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.
    • Add the potatoes, and fresh thyme into the pot at this time stirring them into the soup.
    • Add the milk and heavy cream to the soup and let the soup simmer over low heat for about an hour.
      **If the soup gets to thick, add water to pot. I wouldn't add any more dairy at this point, just water.
    • Before serving the chowder, add in the chopped clams and simmer for 5 additional minutes to bring the soup back to temperature.
    • Serve the Chowder with crackers, bread and a bottle of hot sauce.

    Notes

    Many supermarkets carry frozen, chopped clam meat in 1-pound containers. This is a better choice than canned clams. Just be aware that most frozen chopped clams come from China or Indonesia.
    If using frozen clams, allow to fully thaw before adding to the soup.  You’ll also need jarred clam juice if you use frozen clams.,

    Nutrition

    Calories: 337kcal | Carbohydrates: 20g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 293mg | Potassium: 588mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3156IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image for new england clam chowder
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Natalie

      October 26, 2020 at 10:10 am

      5 stars
      Your chowder was absolutely delicious. Creamy and flavorful. Such a lovely family dinner option perfect for colder days that are coming. I will definitely save this recipe and give it a try.

      Reply
      • Larry

        May 02, 2021 at 11:39 pm

        5 stars
        Great taste.
        I can’t get fresh clams, so I use canned chopped clams.

        recipe is easy, and it’s flavor is better than any restaurant clam chowder… I’ve even learned that some restaurans serve Campbell’s clam chowder as their own! look at how much of it is potatoes. very thin soup. hardly any clam flavor.

        I love this soup… but then, I can eat a very good clam chowder on 3 or more consecutive days…

        Reply
      • Jessica

        March 25, 2022 at 6:43 pm

        Does this call for chicken stock?

        Reply
        • Chef Dennis Littley

          March 26, 2022 at 7:53 am

          I prefer using chicken stock as it give the soup a better flavor, but you can use vegetable stock or fish stock.

    2. Sam

      October 26, 2020 at 1:09 am

      Yum! This clam chowder looks so creamy and delicious! I love how easy it is to make too. Sounds perfect for dinner tomorrow.

      Reply
    3. Debra

      October 25, 2020 at 8:42 pm

      5 stars
      You are such a wealth of information….I honestly had no idea there were so many types of clams! Thank you for that education….and wow…I never thought it would be so easy to make homemade chowder.

      Reply
    4. Tara

      October 25, 2020 at 8:39 pm

      5 stars
      Love clam chowder and this recipe did not disappoint! Mine turned out so smooth and creamy. This chowder is perfect for the cooler weather coming up!

      Reply
    5. Jacqueline Debono

      October 25, 2020 at 1:21 pm

      5 stars
      Living in Italy, means we mostly use fresh clams with pasta or ‘sautéed’. But, I have always wanted to make clam chowder and your recipe did not disappoint, it was delicious!

      Reply
    6. Kushigalu

      October 24, 2020 at 12:39 am

      5 stars
      This restaurant style chowder looks so delicious and creamy. I would love to try this soon. Thanks for sharing

      Reply
    7. Swathi

      October 21, 2020 at 6:53 pm

      5 stars
      This Resutruant style New England Clam Chowder looks delicious creamy and delicous

      Reply
    8. Monica Y

      October 21, 2020 at 12:50 pm

      I have never tried to make one, but it looks easy enough and looks delicious, need to get cooking this recipe soon

      Reply
    9. Jenny

      October 21, 2020 at 9:48 am

      5 stars
      New England clam chowder is one of our favorite soups in our house. I never make it because I am too intimidated by it. Your recipe is a gift, as it came out perfectly! I love all your recipes Chef Dennis, they are well explained and detailed, Thank you so much!

      Reply
    10. Swathi

      October 21, 2020 at 9:14 am

      5 stars
      it was delicious and the Perfect meal for the colder weather.

      Reply
    11. Mama Maggie's Kitchen

      October 21, 2020 at 5:51 am

      5 stars
      I made this soup for my family tonight and they loved it!

      Reply
    12. Ana

      October 21, 2020 at 4:51 am

      5 stars
      Your New England Clam Chowder was incredibly delicious. Thanks, Chef Dennis for sharing the recipe with us.

      Reply
    13. natalia voche

      October 21, 2020 at 1:22 am

      5 stars
      Ohh wow! Such a yummy clam chowder, it was an easy recipe, and everyone really enjoyed it

      Reply
    14. Rose Ann Sales

      October 20, 2020 at 10:04 pm

      5 stars
      My family loved your clam chowder, thanks for sharing your recipe

      Reply
    15. Beth

      October 20, 2020 at 9:48 pm

      My daughter and mom love clam chowder. I’ve never made it before, but maybe I’ll try making this recipe the next time both of them are here. It looks really good!

      Reply
    16. Heather

      October 20, 2020 at 2:24 pm

      5 stars
      This clam chowder is so delicious! Made it for my mom and she loved it!

      Reply
    17. Nikki Wayne

      October 20, 2020 at 11:51 am

      5 stars
      I love eating clam chowder,I usually just order it at my favorite restaurant, yours was even better!

      Reply
    18. Gervin Khan

      October 20, 2020 at 11:49 am

      5 stars
      I will definitely give this recipe a 5 star rating, it’s delicious and a healthy. A kind of comfort food that I would love to have today.

      Reply
    19. Lynndee

      October 20, 2020 at 10:32 am

      Oh, yum! I love a good clam chowder. The perfect chowder to have during the cold months.

      Reply
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