Soups & stews · United States

New England Clam Chowder

Name: New England Clam Chowder
Total time: 120 min
Yield: 6
Cuisine: United States
Ingredients: 1 pound canned clams, minced, or 12 ounces frozen, thawed; 2 tablespoons plain white flour; 1 medium potato, diced; 1 medium onion, diced; 1 cup boiling water; 3 ounces salt pork, diced; 1½ quarts skimmed or whole milk , scalded; 1 tablespoon butter; Salt and pepper to taste

New England clam chowder is a dairy-based seafood chowder or thick soup originating in the northeastern United States. It is often thickened with a roux, and it usually contains minimal vegetables save for potatoes and onions.

Published October 16, 2026

EST. TOTAL TIME2h

DIFFICULTYEasy

SERVES6

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

Jump to recipe ↓

What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1
If using frozen clams, drain and reserve liquid.
Step 2
Cut hard parts away and keep them separate.
Step 3
Sauté salt pork in a heavy iron pot until brown and crisp.
Step 4
Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.
Step 5
Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.
Step 6
Cover and simmer gently 10 minutes or until potato is tender.
Step 7
Add soft parts of clams and liquid.
Step 8
Just before serving, stir in scalded milk and butter.
Step 9
Heat thoroughly, but not to boiling.
Step 10
Serve piping hot with oyster or soda crackers.

New England Clam Chowder

What you’ll need

Let’s make it

More to savor

Manhattan Clam Chowder I

Waterzooi

Soup: A World of Meals Served by the Spoonful

Tempura: The Appeal of a Light, Crisp Bite