New England Clam Chowder Recipe

Name: The Kitchen on River Roads New England Clam Chowder Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups clams, fresh or canned; 2 cups potatoes, diced; 1 cup onion, finely chopped; 1 cup celery, diced; 2 leaves bay leaves; 2 cups clam juice; 1 cup heavy cream; 1 cup milk; 4 tablespoons butter; 1 teaspoon thyme, dried; 1 teaspoon black pepper; to taste salt; 2 tablespoons fresh parsley, chopped; to taste crackers (optional)

Inspired by The Kitchen on River Road

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

2 cups clams, fresh or canned

2 cups potatoes, diced

1 cup Onion, finely chopped

1 cup Celery, diced

2 leaves bay leaves

Liquids

2 cups clam juice

1 cup Heavy cream

1 cup Milk

Seasonings

4 tablespoons Butter

1 teaspoon thyme, dried

1 teaspoon black pepper

to taste Celtic sea salt

Garnish

2 tablespoons Fresh parsley, chopped

to taste crackers (optional)

Method

Preparation

Prepare the clams

If using fresh clams, clean them thoroughly under cold water. If using canned clams, drain and set aside.

Chop the vegetables

Dice the potatoes, chop the onion, and dice the celery into small, even pieces.

Cooking

Sauté vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.

Add potatoes and clam juice

Stir in the diced potatoes, clam juice, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Incorporate clams and cream

Add the clams and heavy cream to the pot. Stir gently and continue to simmer for an additional 5-10 minutes, allowing flavors to meld.

Finish with milk

Stir in the milk and heat through. Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

Serving

Garnish and serve

Ladle the chowder into bowls, garnish with chopped parsley, and serve with crackers on the side if desired.