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New England Clam Chowder

Total Time

Prep: 15 min. Cook: 30 min.


12 servings (3 quarts)

I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.


  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 2 quarts milk
  • 3 cans (6-1/2 ounces each) chopped clams, undrained
  • 2 to 3 teaspoons salt
  • 1 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

Nutrition Facts

1 cup: 254 calories, 13g fat (8g saturated fat), 45mg cholesterol, 678mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.

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Average Rating:
  • Lynda48
    Jan 15, 2020

    Adde half and half and additional clams along with clam juice.

  • Katie7W
    May 23, 2019

    I use this as my guide for clam chowder. I do lighten up the calories a bit by using 1% milk with just a little whole milk and use olive oil to make the base then add a little butter for flavor. My family likes me to use minced clams instead of chopped.

  • Dibilaweed
    Jan 6, 2015

    I didn't care for the spices added to this recipe. I'll go back to my old recipe.

  • trina122680
    Feb 17, 2014

    My husband and son both said this was a restaurant-quailty chowder! It is absolutely delicious. I was looking for a little thicker soup (just my preference), so instead of milk, I used half-and-half. And I added a fourth can of clams! :)One great thing about this recipe: the ease!

  • tcarver
    Jan 17, 2014

    I liked the flavor of this soup. Next time I will cook the potatoes a bit with the onion and celery to add a bit more flavor and a bit more cream.

  • kittycatgirl17
    Dec 24, 2013

    This recipe is fabulous!

  • gone.campin
    Nov 13, 2013

    Due to a previous comment, I used half of the thyme, but still did not care for the flavor. I wanted mine thick and creamy, so I used a quart of half and half and a quart of whole milk. I was pleased with the results. I added 2 minced garlic cloves and finely diced celery with the onions. I omitted the celery salt and sage. Overall, I was satisfied with my chowder, but it just wasn't my favorite.

  • catlovesbooks
    Oct 7, 2013

    Best clam chowder ever!

  • ehume127
    Jan 24, 2013

    No comment left

  • mcmyrtle
    Jan 17, 2013

    No comment left