Wednesday, August 13, 2014

New England Clam Chowder

We have had a fantastic summer when it comes to the weather. There have been very few unbearably hot days with more days in the high 80s and cooler evenings.  On a recent weekend, the temperature was perfect to enjoy some New England Clam Chowder on our porch.  While there were plumes of smoke floating from neighbor's grills, it was nice to enjoy a comforting bowl of soup that is a staple in New England year-round.  Traditional chowder is cream-based, I decided to lighten it up using whole milk.  I have found that when a recipe calls for heavy cream, you can substitute quality whole milk (I love Ronnybrook Farm) and you will not even miss its heavier counterpart.  

New England Clam Chowder
3 tablespoons olive oil
3 celery stalks, chopped
1 large onion, chopped
1 garlic clove, minced
2 pounds Yukon Gold potatoes, diced 
2 tablespoons fresh thyme, plus more for garnish
1 bay leaf
4 cups whole milk
3 cups clam juice, canned
Two 10 ounce cans cherrystone clams
salt & pepper to taste
oyster crackers

Directions: Place olive oil, chopped celery, onion and garlic in the bottom of a heavy bottomed sauce pan over medium heat.  Cook until mixture becomes translucent.  Add potatoes, thyme, bay leaf, milk, clam juice and canned clams. Stir to combine.  Cook for about 30 minutes or until potatoes are cooked through.  Serve with oyster crackers.  

Serves 8 people (if serving in cups) or about 6 people (if serving in bowls)

Recipe adapted from Bon Appetit
*Photography & Styling by Alison 


  1. Clam Chowder is my absolute favorite soup–I will eat it by the heaping bowls all year round. Maybe it's the New England girl in me! These photos are stunning, as usual!

  2. Yum! I love the red and white kinds of chowder, but this looks so good right now

  3. New England Clam Chowder is one of my favorite soups to order at a nice restaurant! YUM! Pinning now...

    The Style Scribe

  4. i have never made a clam chowder before, definitely a recipe i need to recreate. looks delicious and so beautifully captured!

  5. How many servings is this recipe? And what type of potato did you use?

  6. Anyone know where I can get tinned clams and clam juice in the UK? Or what can I substitute them for please.

    1. Thank you for finding my site! You can use fresh clams about 6 to 8 pounds of cherrystone clams that have been thoroughly cleaned, as originally stated in the Bon Appetit version. This will also yield the clam juice as well. Happy Cooking!