clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
New England-Style Clam Chowder

New England-Style Clam Chowder

  • Total Time: 45 minutes
  • Yield: 6-8 Servings 1x


  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 celery stalks, finely diced
  • ¾ cup low-fat milk
  • ¾ cup half-and-half
  • 3 tablespoons whole-wheat flour
  • 2 (10-ounce) cans chopped clams in clam juice (juice reserved)
  • 1½ cups chicken broth
  • 1 lb. russet or Yukon potatoes, scrubbed, peeled and cut into ½-inch cubes
  • 1 bay leaf
  • ½ teaspoon smoked salt
  • ¼ teaspoon black pepper (or to desired taste)
  • Crusty sourdough bread or oyster crackers, as accompaniment


  1. Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and celery; sauté until vegetables are tender and translucent, about 2 minutes.
  2. While vegetables are cooking, put milk, half-and-half and flour into a medium bowl and mix until combined.
  3. Add milk mixture, reserved clam juice, broth, potatoes, bay leaf, smoked salt and pepper to pot. Bring to a simmer, reduce heat to medium-low and cook, stirring often, until potatoes are fork-tender and the soup thickens, about 20 minutes.
  4. Remove bay leaf. Partially blend the soup using an immersion blender; puree until soup reaches desired consistency.
  5. Add clams and cook for another 2 to 3 minutes, or until clams are firm and cooked through.
  6. Serve chowder with crusty sourdough bread or oyster crackers.
  • Author: Dish on Fish
  • Prep Time: 20
  • Cook Time: 25
  • Category: Clams

Keywords: Clams, Clam Recipes, Soup, New England-Style Clam Chowder