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How to Make White Clam Chowder

The old Italian dishes are my comfort food. Gnocchi is one of them.

White clam chowder, ready to eat.

White clam chowder, ready to eat.

Is It Called White, Boston, or New England Clam Chowder?

This clam chowder goes by several different names. Some call it Boston clam chowder, some call it New England clam chowder, and others (myself included) call it white clam chowder. Whatever you call it, don't confuse it with red clam chowder—which is very different although also very delicious.

White clam chowder is so delicious, decadent, and hearty. This particular recipe doesn't take long to make, so you can prepare it on a weeknight after a long day, when you are ready to settle down to a hot and filling meal.

You can serve this soup as an appetizer, or you can serve up a big bowl of the soup by itself, with a few crackers on the side.

I don't pretend that this is a diet recipe, but it's not the most fattening food you can eat, either, and you can always cut back on something else during the day.

I hope you will try this chowder! Enjoy.

Cook Time

Prep timeCook timeReady inYields

25 min

20 min

45 min

Serves about 8 people

Ingredients

  • 3 (6.5-oz.) cans chopped clams
  • 1 1/2 cups water, cold
  • 2 medium onions, chopped
  • 3 cups potaotes, diced
  • 2 tablespoons flour
  • 4 tablespoons butter
  • 1 2/3 cups heavy cream
  • 1/3 cup 2% milk
  • 1/2 teaspoon celery salt
  • Salt and pepper, to taste

Directions

  1. In a medium saucepan, place clams with their liquid and water and bring to a boil. Then turn off the heat.
  2. In a large pot, sauté the onions and potatoes with the seasonings and butter. Cook covered for 8 minutes, or until the potatoes are tender.
  3. Add the flour and cook about 5 more minutes to cook off the rawness of the flour. Add the cream, milk, clams, and about 1 cup of the liquid. Stir until it's hot and begins to thicken. Add the liquid a little at a time until it's just as thick as you want it. Serve immediately.
  4. Refrigerate leftovers. It is just as good the next day for lunch.

Photo Tutorial

The clams in a pot with the water.

The clams in a pot with the water.

The onions, seasonings, and potatoes cooking with butter.

The onions, seasonings, and potatoes cooking with butter.

how-to-make-white-clam-chowder

© 2019 Rachel L Alba

Comments

Rachel Alba on January 20, 2019:

Hi Kristen. Thank you for visiting and your really nice comment. I appreciate it.

Blessings to you.

Kristen Howe from Northeast Ohio on January 20, 2019:

Rachel, this looks delicious. I prefer New England clam chowder over Manhattan when I buy it canned. I would love to try it someday this winter. Great hub!

Rachel L Alba (author) from Every Day Cooking and Baking on January 18, 2019:

Thanks, Liz. I appreciate your really nice comment and visit.

Blessings to you.

Liz Westwood from UK on January 18, 2019:

This looks like a great winter warmer dish.

Rachel L Alba (author) from Every Day Cooking and Baking on January 17, 2019:

Hi Peggy, You're welcome. It's always nice to hear from you.

Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on January 17, 2019:

Hi Pamela, Thank you for your encouraging comment. I appreciate it.

Blessings to you.

Peggy Woods from Houston, Texas on January 17, 2019:

Good clam chowder is a real treat. Thanks for sharing your easy-to-make recipe with us.

Pamela Oglesby from Sunny Florida on January 16, 2019:

This clam chowder sounds delicios, and the recipe does not sound difficult at all. I am copying it and we'll try it soon.

Blessings to you Rachael.

Rachel L Alba (author) from Every Day Cooking and Baking on January 16, 2019:

You are so welcome, Donna. My family loved it.

Blessings to you.

Donna Herron from USA on January 16, 2019:

I love New England clam chowder. I usually only enjoy on vacation, but now I can make it at home! Thanks for sharing this recipe. It sounds delicious!