How to Make White Clam Chowder

Updated on January 17, 2019
Rachel L Alba profile image

I have been cooking for most of my life. I learned from many good cooks, including my mother.

White clam chowder, ready to eat.
White clam chowder, ready to eat. | Source

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 (I have a recipe article about that, too).

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 to the main meal, 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.

5 stars from 1 rating of White Clam Chowder

Cook Time

Prep time: 25 min
Cook time: 20 min
Ready in: 45 min
Yields: Serves about 8 people


  • 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


  1. In a medium saucepan, place clams with the 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. | Source
The onions, seasonings, and potatoes cooking with butter.
The onions, seasonings, and potatoes cooking with butter. | Source

Questions & Answers

    © 2019 Rachel L Alba


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      • profile image

        Rachel Alba 

        3 weeks ago

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

        Blessings to you.

      • Kristen Howe profile image

        Kristen Howe 

        3 weeks ago from Northeast Ohio

        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 profile imageAUTHOR

        Rachel L Alba 

        4 weeks ago from Every Day Cooking and Baking

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

        Blessings to you.

      • Eurofile profile image

        Liz Westwood 

        4 weeks ago from UK

        This looks like a great winter warmer dish.

      • Rachel L Alba profile imageAUTHOR

        Rachel L Alba 

        4 weeks ago from Every Day Cooking and Baking

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

        Blessings to you.

      • Rachel L Alba profile imageAUTHOR

        Rachel L Alba 

        4 weeks ago from Every Day Cooking and Baking

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

        Blessings to you.

      • Peggy W profile image

        Peggy Woods 

        4 weeks ago from Houston, Texas

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

      • Pamela99 profile image

        Pamela Oglesby 

        4 weeks ago from Sunny Florida

        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 profile imageAUTHOR

        Rachel L Alba 

        4 weeks ago from Every Day Cooking and Baking

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

        Blessings to you.

      • purl3agony profile image

        Donna Herron 

        4 weeks ago from USA

        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!


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