Cozy up with a hot, hearty bowl of homemade New England clam chowder—perfect for chilly nights. Tender clams, creamy potatoes and savory butter create a classic comfort-food soup that’s easy to make and full of rich flavor the whole family will enjoy.
Family recipes are treasures, and this chowder has long been a favorite at our table. My uncle guarded his version closely, but my mother stepped in with her classic New England clam chowder—and I’m so glad she did. Thick and creamy, with fragrant onions, celery, chunky potatoes and tender clams, it delivers the cozy, satisfying flavor I remember from trips to Boston and Quincy Market. For the full New England experience, serve it in a warm sourdough bread bowl.
I developed this recipe in collaboration with Snow’s®, using their line of clam products for convenience and consistent flavor. Their ready-to-serve chowders and canned clams make it easy to add high-quality clams and clam juice to home cooking. If you prefer from-scratch clams, the method below works equally well with fresh or canned clams—just reserve the clam liquid to boost flavor.
This recipe yields about eight generous servings—ideal for a cozy family weekend meal or to make ahead for busy weekdays. The method is straightforward: simmer onions, celery, potatoes and carrots in the clam juice and a little water until tender; prepare a roux with butter and flour, whisk in half-and-half to make a silky base; combine the two, then add the clams at the end so they stay tender. Finish with a splash of red wine vinegar and seasonings, and serve with crusty bread or oyster crackers.
Craving more soups? Try other comforting recipes for variety and seasonal inspiration.
Snow’s® has refreshed its chowder line with more clams and fresh ingredients while keeping the traditional New England taste. The ready-to-serve options are made with real cream and clams harvested from cold North Atlantic waters for authentic, indulgent flavor without artificial colors, flavors, or MSG.
New England Creamy Clam Chowder
Ingredients
- 3 Snow’s New England, 6.5 ounce cans minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes, peeled
- 2 fresh carrots, small diced
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 4 cups half-and-half
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons kosher salt
- Freshly ground black pepper, to taste
Instructions
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Drain the clam juice from the canned clams into a large, deep skillet containing the onions, celery, potatoes and carrots. Add enough water to just cover the vegetables and simmer over medium heat until the vegetables are tender, about 30 minutes.
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Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth roux. Gradually whisk in the half-and-half, stirring constantly until the mixture thickens and becomes silky. Heat through but do not boil.
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Add the cooked vegetables and their cooking liquid to the cream base, stirring to combine. Add the clams only a few minutes before serving so they remain tender; overcooking makes them tough. Once the clams are warmed through, stir in the red wine vinegar and season with kosher salt and freshly ground black pepper to taste. The chowder will thicken further if made a day ahead and chilled overnight.
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Serve with oyster crackers, crusty bread, or in a sourdough bread bowl for an authentic New England touch.
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Enjoy!
Notes
Did you make this recipe?
If you make this recipe, I’d love to hear how it turned out and see your photos. Tag @comfortcookingblog on Instagram—thank you for sharing!
This homemade clam chowder uses simple ingredients available at most groceries and delivers a rich, creamy bowl of classic New England flavor. It’s easy to prepare, makes great leftovers, and is perfect for chilly days when you want something comforting and satisfying.
I hope you try this family favorite this fall or winter. If you make it, please share how it turned out—I’ll be sure to pass along your thanks to my mom.
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