New England Clam Chowder 700x467 1.jpg

New England Clam Chowder

4.84 from 6 votes
New England Clam Chowder 700x467 1.jpg
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New England Clam Chowder

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 420kcal
Author: Jennifer Oliver


  • 2 pounds fresh clams scrubbed clean
  • 1 cup water
  • 1 cup medium to dry white wine  such as Chardonnay
  • 2 tablespoons butter
  • 1 garlic clove minced
  • 2 celery stalks diced
  • 3 shallots peeled and diced
  • 1 tablespoon all-purpose gluten-free flour  any mix is suitable
  • 1 pound potatoes  peeled and diced
  • 1 bay leaf
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh thyme chopped (for garnish)
  • Fresh chives chopped (for garnish)


  • Sort through the clams and discard any that are open.
  • In a large wide pot, add clams, water, and wine.
  • Cover and bring to a boil on high heat.
  • Steam until they open up, about 5-7 minutes.
  • If the water starts foaming up, just remove the lid quickly and give a little stir to keep it from boiling over.
  • Once steamed, remove the clams and shell out the meat, discarding any clams that did not open.
  • Reserve the clam broth remaining in the pot, as this is great to use in the soup.
  • Chop the clam meat.
  • In a large pot, melt 2 tablespoons of butter and fry the garlic, celery, and shallots on high heat until translucent, about 5 minutes.
  • Stir in the flour and continue to cook another minute.
  • At this point, add in about ¼ cup of the reserved clam broth to deglaze the pot for a minute or so, still stirring, to blend in the flour.
  • Add in the potatoes, bay leaf, and enough of the reserved clam broth to cover the potatoes by about an inch.
  • If you do not have enough reserved clam broth to do this, add water until the potatoes are sufficiently covered.
  • Bring to a boil and then reduce the heat until simmering. Let simmer until the potatoes are fully cooked and can be pierced with a fork.
  • Add in the chopped clams and remove from heat.
  • Gradually stir in the heavy cream and season with salt and pepper to taste.
  • Garnish with fresh chives and thyme.


Nutrition Facts
New England Clam Chowder
Amount Per Serving
Calories 420 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g85%
Cholesterol 106mg35%
Sodium 298mg12%
Potassium 633mg18%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 2g2%
Protein 9g18%
Vitamin A 1150IU23%
Vitamin C 15mg18%
Calcium 98mg10%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chowder Clams Fall Magazine New England Potatoes Seafood Winter
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