Nothing warms your soul quite like a steaming bowl of creamy clam chowder.
This beloved seafood dish has graced tables from coastal
New England to the Pacific Northwest, with each region adding its own special touch to create the perfect balance of tender clams, tender potatoes, and rich, velvety broth.
We’ve gathered 10 outstanding clam chowder recipes that will help you master this classic comfort food at home.
From traditional New England-style to Manhattan’s tomato-based version, these recipes showcase different techniques and ingredient combinations that will elevate your chowder game to restaurant quality.
Get ready to discover your new favorite version of this timeless dish.
Classic New England Style Clam Chowder
Classic New England Style Clam Chowder is the ultimate comfort food that brings the taste of the coast to your kitchen.
This creamy, hearty soup combines tender clams, potatoes, and aromatic vegetables in a rich, flavorful broth that’ll warm you from the inside out.
Ingredients:
• 4 dozen littleneck clams, scrubbed clean
• 3 medium potatoes, diced
• 2 celery stalks, finely chopped
• 1 large onion, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups clam juice
• 2 cups heavy cream
• 2 bay leaves
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
Step 1: Steam clams in 1 cup of water until they open (about 6-8 minutes). Remove meat and chop, saving the broth.
Step 2: Melt butter in a large pot over medium heat. Add onions and celery, cooking until softened (5 minutes).
Step 3: Stir in flour and cook for 1 minute to create a roux.
Step 4: Gradually add clam juice and reserved broth, stirring constantly.
Step 5: Add potatoes, bay leaves, and thyme. Simmer until potatoes are tender (15 minutes).
Step 6: Add cream and chopped clams. Simmer for 5 minutes.
Step 7: Season with salt and pepper, garnish with parsley.
Pro Tip: Never let your chowder boil after adding the cream – it can cause curdling. Also, your chowder will taste even better the next day, so don’t hesitate to make it in advance.
Creamy Manhattan Red Clam Chowder
Creamy Manhattan Red Clam Chowder combines the best of both worlds – the rich, tomato-based broth of Manhattan-style chowder with a touch of cream for added luxury.
This hearty seafood dish will warm you up on cold days while bringing the fresh taste of the ocean to your table.
Ingredients:
• 4 dozen littleneck clams, scrubbed clean
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 2 medium potatoes, cubed
• 2 cups crushed tomatoes
• 4 cups clam juice
• 1 cup heavy cream
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish
Step 1: Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots. Cook until softened (5-7 minutes).
Step 2: Add garlic and cook for another minute until fragrant.
Step 3: Add potatoes, crushed tomatoes, clam juice, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4: Add clams, cover, and cook for 5-7 minutes until they open.
Step 5: Remove opened clams, discard any unopened ones. Remove clam meat and chop if desired.
Step 6: Stir in heavy cream and return clams to the pot. Simmer for 2-3 minutes.
Step 7: Season with salt and pepper, garnish with parsley.
Pro Tip: When cleaning your clams, soak them in cold salted water for 20 minutes before cooking – this helps remove any sand. Also, don’t add salt until the end, as clams naturally release their briny essence during cooking.
Dairy-Free Coconut Milk Clam Chowder
Creamy, comforting, and completely dairy-free, this Coconut Milk Clam Chowder offers a delicious twist on the classic New England favorite.
The combination of rich coconut milk and briny clams creates a perfectly balanced soup that’ll warm you up on any chilly day.
Ingredients:
• 2 cans (6.5 oz each) chopped clams with juice
• 2 cans (13.5 oz each) full-fat coconut milk
• 3 medium potatoes, diced
• 2 celery stalks, finely chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 3 cups vegetable broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
Step 1: Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots. Sauté for 5-7 minutes until vegetables soften.
Step 2: Add garlic and cook for another minute until fragrant.
Step 3: Add potatoes, vegetable broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4: Pour in coconut milk and clams with their juice. Simmer for another 10 minutes until potatoes are tender.
Step 5: Season with salt and pepper to taste. Remove bay leaves before serving.
Pro Tip: Don’t skip the full-fat coconut milk – it’s essential for achieving that creamy, rich texture you expect in a chowder. Also, avoid overcooking the clams as they can become tough; add them in the final steps of cooking.
Herb-Infused Clear Broth Clam Chowder
Transform your dining experience with this light and aromatic clear broth clam chowder.
Unlike its creamy counterparts, this version lets the briny sweetness of fresh clams shine through while fresh herbs add depth and complexity to the delicate broth.
Ingredients:
• 4 dozen littleneck clams, scrubbed clean
• 4 cups seafood stock
• 2 celery stalks, finely diced
• 2 medium potatoes, cubed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 lemon, juiced
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onions, celery, and garlic. Sauté until softened (5-7 minutes).
Step 2: Add potatoes, thyme, and bay leaves. Cook for 3 minutes, stirring occasionally.
Step 3: Pour in seafood stock and bring to a simmer. Cook until potatoes are tender (10-12 minutes).
Step 4: Add clams to the pot and cover. Steam until all clams open (5-7 minutes). Discard any unopened clams.
Step 5: Season with salt, pepper, and lemon juice. Garnish with fresh parsley before serving.
Pro Tip: When cleaning your clams, soak them in cold salted water for 20 minutes before cooking to help remove any sand. Remember to check your clams frequently while cooking – overcooked clams become tough and chewy.
Seafood Medley Clam Chowder
Warm your soul with this luxurious Seafood Medley Clam Chowder, a creamy and comforting dish that combines tender clams, succulent shrimp, and flaky fish in a rich, velvety broth.
This New England-style chowder brings the ocean’s bounty to your table in under an hour.
Ingredients:
• 2 lbs mixed seafood (clams, shrimp, white fish)
• 3 medium potatoes, diced
• 2 celery stalks, finely chopped
• 1 large onion, diced
• 3 carrots, diced
• 4 cups seafood stock
• 2 cups heavy cream
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish
Cooking Instructions:
Step 1: Melt butter in a large pot over medium heat. Add onions, celery, and carrots. Cook until softened (5-7 minutes).
Step 2: Stir in flour and cook for 2 minutes to create a roux.
Step 3: Gradually add seafood stock, stirring constantly to prevent lumps.
Step 4: Add potatoes, bay leaves, and thyme. Simmer for 15 minutes until potatoes are tender.
Step 5: Pour in heavy cream and add seafood. Simmer for 5-7 minutes until seafood is cooked.
Step 6: Season with salt and pepper, garnish with parsley.
Pro Tip: Never boil the chowder after adding cream – keep it at a gentle simmer to prevent curdling. For the best texture, cut all vegetables into similar-sized pieces to ensure even cooking.
Gluten-Free Potato and Clam Chowder
Warm up your soul with this creamy, gluten-free potato and clam chowder that brings the taste of the seaside to your kitchen.
This dairy-rich soup combines tender potatoes, succulent clams, and aromatic vegetables in a velvety broth that’s naturally thickened without flour, making it perfect for those avoiding gluten.
Ingredients:
• 2 lbs potatoes, peeled and diced
• 2 (6.5 oz) cans chopped clams with juice
• 2 celery stalks, finely diced
• 1 medium onion, diced
• 2 carrots, diced
• 4 cups seafood stock
• 2 cups heavy cream
• 3 tablespoons butter
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish
Step 1: Melt butter in a large pot over medium heat. Add onions, celery, and carrots. Cook until vegetables soften (5-7 minutes).
Step 2: Add potatoes, seafood stock, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
Step 3: Add clams with their juice and heavy cream. Simmer for additional 5 minutes.
Step 4: Season with salt and pepper to taste. Remove bay leaves before serving.
Step 5: Garnish with fresh parsley and serve hot.
Pro Tip: To achieve the perfect creamy consistency without flour, mash some of the cooked potatoes against the side of the pot with a wooden spoon. Also, never let the chowder come to a full boil after adding the cream, as this can cause curdling.
Spicy Cajun-Style Clam Chowder
Warm your soul with this zesty twist on traditional clam chowder.
This Cajun-inspired version brings the heat of the Louisiana bayou to your kitchen, combining fresh clams with a rich, creamy broth that’s perfectly seasoned with classic Cajun spices.
Ingredients:
• 4 dozen littleneck clams, scrubbed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 celery stalks, chopped
• 2 bell peppers, diced
• 4 garlic cloves, minced
• 2 medium potatoes, cubed
• 2 cups seafood stock
• 2 cups heavy cream
• 2 tablespoons Cajun seasoning
• 1 bay leaf
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onions, celery, and peppers. Cook until softened (5-7 minutes).
Step 2: Add garlic and cook for another minute until fragrant.
Step 3: Sprinkle flour over vegetables and stir constantly for 2 minutes.
Step 4: Add seafood stock, potatoes, and seasonings. Bring to a simmer.
Step 5: Add clams, cover, and cook until they open (5-7 minutes).
Step 6: Pour in heavy cream, simmer for 5 minutes until thickened.
Step 7: Garnish with parsley and serve hot.
Pro Tip: Make sure to discard any clams that don’t open during cooking, as they aren’t safe to eat. For the best texture, avoid overcooking the potatoes – they should be tender but still hold their shape when pierced with a fork.
Roasted Corn and Clam Chowder
Warm your soul with this creamy, smoky roasted corn and clam chowder.
This New England-inspired dish combines sweet corn’s natural sweetness with briny clams, creating a perfect balance of flavors that’ll transport you to a cozy coastal kitchen.
Ingredients:
• 4 cups fresh corn kernels (about 5-6 ears)
• 3 dozen littleneck clams, scrubbed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 celery stalks, finely chopped
• 3 medium potatoes, diced
• 4 cups clam juice
• 2 cups heavy cream
• 2 bay leaves
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• 3 tablespoons butter
• ¼ cup all-purpose flour
Step 1: Roast corn kernels on a baking sheet at 400°F for 20 minutes, stirring halfway through.
Step 2: Steam clams in 1 cup water until they open (about 5-7 minutes). Remove meat and strain liquid.
Step 3: Sauté onion and celery in olive oil until softened (5 minutes).
Step 4: Add butter and flour, stirring to make a roux.
Step 5: Gradually add clam juice, cream, and reserved steaming liquid.
Step 6: Add potatoes, bay leaves, and thyme. Simmer for 15 minutes.
Step 7: Add roasted corn and clam meat. Cook for 5 more minutes.
Step 8: Season with salt and pepper to taste.
Pro Tip: Don’t overcook the clams as they can become rubbery. For the best texture, add them last and remove the chowder from heat as soon as it’s heated through. Your chowder should be creamy but not too thick – if needed, thin with extra clam juice.
Light and Healthy Greek Yogurt Clam Chowder
Create a healthier version of the classic New England comfort food with this Greek yogurt-based clam chowder.
This creamy, protein-rich soup maintains all the traditional flavors while cutting back on calories and fat by replacing heavy cream with protein-packed Greek yogurt.
Ingredients:
• 2 cans (6.5 oz each) chopped clams with juice
• 3 medium potatoes, diced
• 2 celery stalks, finely chopped
• 1 medium onion, diced
• 2 tablespoons olive oil
• 3 cups seafood stock
• 2 cups plain Greek yogurt (full-fat)
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish
Cooking Instructions:
Step 1: Heat olive oil in a large pot over medium heat. Add onions and celery, cooking until softened (5-7 minutes).
Step 2: Sprinkle flour over vegetables and stir constantly for 1 minute.
Step 3: Add seafood stock, potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4: Add clams with their juice and cook for another 5 minutes.
Step 5: Remove from heat and slowly stir in Greek yogurt until well combined.
Step 6: Season with salt and pepper, garnish with parsley, and serve hot.
Pro Tip: To prevent the Greek yogurt from curdling, ensure your soup has cooled slightly before adding it, and stir continuously while incorporating. You can also temper the yogurt by mixing it with a small amount of the warm broth before adding it to the pot.
Wild Mushroom and Clam Chowder
Wild Mushroom and Clam Chowder is a comforting, creamy soup that combines the earthy flavors of forest mushrooms with sweet, briny clams.
This hearty dish brings together the best of land and sea, creating a luxurious chowder that’s perfect for cold evenings or whenever you crave a bowl of rich, satisfying soup.
Ingredients:
• 3 lbs fresh littleneck clams, scrubbed
• 1 lb mixed wild mushrooms (shiitake, oyster, porcini)
• 2 medium potatoes, diced
• 1 large onion, finely chopped
• 3 celery stalks, diced
• 3 carrots, diced
• 4 cups vegetable stock
• 2 cups heavy cream
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 bay leaves
• Fresh thyme sprigs
• Salt and pepper to taste
Cooking Instructions:
Step 1: Steam clams in 2 cups of water until they open (about 5-7 minutes). Remove clams, strain and reserve the liquid.
Step 2: Chop mushrooms and sauté in butter until golden brown (8-10 minutes).
Step 3: Add onions, celery, and carrots. Cook until softened (5 minutes).
Step 4: Sprinkle flour over vegetables and stir for 2 minutes.
Step 5: Add stock, reserved clam liquid, potatoes, and herbs. Simmer for 15 minutes.
Step 6: Stir in cream and chopped clams. Cook for 5 more minutes.
Step 7: Season with salt and pepper to taste.
Pro Tip: Don’t overcook the clams as they can become tough and chewy. Always check your mushrooms’ freshness before cooking – they should be firm and dry, never slimy or spotted.
Frequently Asked Questions
What makes New England clam chowder different from other varieties?
New England clam chowder features a creamy, thick white base made with milk or heavy cream. This classic version includes potatoes, clams, and aromatics while avoiding tomatoes found in Manhattan-style variations.
How can you prevent the cream from curdling in clam chowder?
Add cream at the end of cooking and avoid boiling the soup after it’s incorporated. Keep the temperature moderate and stir continuously to maintain a smooth, silky texture.
What type of clams work best for homemade chowder?
Chopped quahogs or cherrystone clams provide the best flavor and texture for chowder. You can also use canned clams for convenience while maintaining authentic taste.
How long can you store homemade clam chowder in the refrigerator?
Your homemade clam chowder will stay fresh for up to 3-4 days when stored in an airtight container. Reheat gently to prevent separation of the cream base.
What are the essential seasonings for traditional clam chowder?
Traditional clam chowder relies on fresh thyme, bay leaves, and black pepper for authentic flavor. Sea salt enhances the natural brininess of the clams.
Final Thoughts
Whether you prefer the classic New England style or want to experiment with unique variations, these ten clam chowder recipes offer something for every taste.
Remember to use fresh clams when possible and never rush the process of building those complex flavors.
You’ll achieve the best results by letting your chowder simmer slowly and adjusting the seasoning gradually.
Don’t forget to serve your creation with oyster crackers or crusty bread for the ultimate comfort food experience.
Keep these recipes handy for those cozy days when only a warm, creamy bowl of chowder will do.
