Clam Chowder Recipe
Traditional creamy white chowder, a New England classic.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Liquid Ingredients
Seasonings
Garnish
Method
Preparation
- 1
- 2
Add Clams
Stir in the chopped clams and cook for an additional 3 minutes, allowing the flavors to meld.
- 3
Make the Roux
Sprinkle the all-purpose flour over the mixture and stir well to combine. Cook for another 2 minutes to cook off the raw flour taste.
Cooking
- 4
Add Liquid
Gradually add the chicken broth or clam juice, stirring constantly to avoid lumps. Bring the mixture to a boil.
- 5
Simmer
Once boiling, reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- 6
Add Cream and Seasonings
Stir in the heavy cream, salt, black pepper, thyme, and bay leaf. Continue to cook for 5 more minutes on low heat.