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Creamy New England Clam Chowder Recipe for Authentic Flavor

A large pot of Classic Clam Chowder with a soup ladle with chowder held above the chowder.Traditional, creamy, and comforting, this Classic Clam Chowder is an easy, reliable recipe to satisfy clam chowder cravings. The ingredients and steps are straightforward enough that even older children can help prepare it. It’s wonderful served with warm rolls or crusty artisan bread for dipping.

Every time I make this chowder, friends and family ask for the recipe. I also have a quicker Easy Clam Chowder variation elsewhere on the site that uses some shortcuts, but this Classic Clam Chowder sticks to the traditional approach: potatoes, onions, and celery with clams and a creamy base. My mom has made this version for years, and it’s consistently rich, flavorful, and comforting.

A dark blue soup bowl with polkadots filled with clam chowder. On the left of the bowl is a checkered patterned kitchen towel with a spoon sitting on top.More favorite classic recipes

  • Classic Meatloaf Recipe
  • Classic Taco Soup
  • Classic Chewy Chex Mix
  • Classic Banana Bread
  • Classic Broccoli Salad
  • Classic Chocolate Fudge
  • Classic Deviled Egg Recipe

A black ladle of classic clam chowder held above a soup pot of chowder.Step-by-step pictures for how to make Classic Clam Chowder

12-photo picture college of step-by-step photos on how to make Classic Clam Chowder.

Classic clam chowder in polka dotted soup bowl with a spoon inserted at the top. A checkered patterned tea towel is wrapped around the left of the bowl.

Frequently asked questions about Classic Clam Chowder

Can I add bacon to this clam chowder?

Yes. Cut bacon into bite-size pieces and cook until almost crisp, then stir into the chowder near the end of cooking or sprinkle crumbles over individual bowls. Pre-cooked bacon bits also work if you prefer a shortcut.

Will canned potatoes work in this recipe?

Canned potatoes can be used in a pinch. If they are whole, dice them into small cubes. Because canned potatoes are already cooked, reduce the simmering time so they don’t break down and the chowder reaches the desired thickness more quickly.

Do I have to use clam juice?

Clam juice gives the most authentic flavor and is recommended, but you can substitute vegetable or chicken broth. Even water with chicken bouillon will produce a tasty chowder if clam juice is unavailable.

A large pot of clam chowder with a black ladle of chowder held above from the left side.Can I mix different clams or seafood in the chowder?

Yes. Use whole clams, chopped clams, or baby clams as you prefer. To make a seafood chowder, add other seafood like salmon, shrimp, or crab in addition to clams for more variety and depth of flavor.

Can I use low-fat milk in this recipe?

Low-fat milk works fine; the potatoes will help thicken the chowder. If you want extra richness, finish with a splash of heavy cream.

Two-photo Pinterest picture with the text of the title of the recipe in the middle.Chef’s tools

  • Can opener
  • Chef’s knife
  • Cutting board
  • Large pot
  • Soup ladle
  • Soup bowls

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Classic Clam Chowder
Recipe Type: Soup
Author: Maria’s Mom
Prep time:
Cook time:
Total time:
Serves: 8 servings
Exactly what clam chowder should taste like: a traditional, creamy chowder made with simple ingredients.
Ingredients
  • 1/2 cup butter
  • 6–8 cups diced potatoes
  • 2 cups diced celery
  • 1 cup diced onion
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup flour
  • 2–3 (6.5 oz) cans chopped clams, drained (reserve the juice)
  • 2 (8 oz) bottles clam juice
  • 3 cups milk
  • 1/2 cup heavy cream
  • 1 tbsp dried parsley (optional)
Instructions
  1. Open the cans of clams and drain them, reserving the juice. Set aside.
  2. In a large pot, melt 1/2 cup butter over medium heat. Add diced onion, diced potatoes, and sliced celery, then season with salt and pepper. Sauté 4–5 minutes until onions are slightly translucent.
  3. Stir in the flour, coating the vegetables evenly.
  4. Slowly pour in the reserved clam juice while stirring constantly. Add the bottled clam juice and then 2 cups of milk, continuing to stir until smooth.
  5. Bring the chowder back to a gentle simmer. If it seems too thick, add up to an additional cup of milk to reach your desired consistency.
  6. Add the clams to the pot.
  7. Simmer until the potatoes are tender, about 15–20 minutes.
  8. When the potatoes are tender and the chowder has reached the desired thickness, stir in 1/2 cup heavy cream and the dried parsley. Serve immediately or let simmer a bit longer for deeper flavor.
  9. Enjoy!

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Pinterest picture of Classic Clam Chowder with the text of the title at the top.