Jul 13 2026
Restaurants›Martha's Exchange Restaurant & Brewery›New England Clam Chowder Recipe

New England Clam Chowder Recipe

Inspired by Martha's Exchange Restaurant & Brewery
Time45m
Serves4

Make New England Clam Chowder Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Liquid Ingredients

Seasoning Ingredients

Garnish

Method

Preparation

  1. 1

    Prepare the Clams

    If using fresh clams, clean and chop them. If using canned clams, drain and set aside.

  2. 2

    Chop Vegetables

    Dice the potatoes, onion, and celery into small, uniform pieces for even cooking.

Cooking

  1. 3

    Sauté Vegetables

    In a large pot, melt the butter over medium heat. Add the diced onion and celery, sautéing until soft, about 5 minutes.

  2. 4

    Add Flour

    Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously for about 2 minutes to create a roux.

  3. 5

    Incorporate Clam Juice

    Slowly whisk in the clam juice, ensuring no lumps remain. Bring the mixture to a simmer.

  4. 6

    Add Potatoes and Seasonings

    Add the diced potatoes, salt, black pepper, thyme, and bay leaf to the pot. Simmer for about 15 minutes, or until potatoes are tender.

  5. 7

    Stir in Clams and Cream

    Reduce heat to low, then stir in the chopped clams and heavy cream. Allow to heat through for about 5 minutes.

Serving

  1. 8

    Garnish and Serve

    Remove the bay leaf from the chowder. Ladle the chowder into bowls and garnish with chopped parsley and crumbled bacon. Serve hot.

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