Boston Clam Chowder Recipe

Name: Boston Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lb. clams; 2 cloves garlic, peeled and crushed; 1 stick butter; 1 medium yellow onion, peeled and minced; 1 rib celery, minced; 1/2 tsp. white pepper; 1 bay leaf; 1/4 tsp. whole thyme leaves; 1/2 c. flour; 5 1/2 c. clam nectar and milk (use the nectar from steaming; make up the quantity needed by the addition of milk); 1 large potato, peeled and cut into 1/4-inch dice; 1 pt. heavy cream

Servings: persons

8 lb. clams
2 cloves garlic, peeled and crushed
1 stick butter
1 medium yellow onion, peeled and minced
1 rib celery, minced
1/2 tsp. white pepper
1 bay leaf
1/4 tsp. whole thyme leaves
1/2 c. flour
5 1/2 c. clam nectar and milk (use the nectar from steaming; make up the quantity needed by the addition of milk)
1 large potato, peeled and cut into 1/4-inch dice
1 pt. heavy cream

1
Wash clams and steam in a 12-quart heavy stockpot.
2
Reserve the broth.
3
Remove the clams from their shells and chop coarsely. Cover both items and set aside.
4
In the same pot, saute the garlic in the butter for about 3 minutes.
5
Add onion, celery, pepper, bay leaf and thyme.
6
Saute until onions are clear.
7
Add the flour to make a roux, stirring constantly.
8
Cook over low heat 5 minutes. Slowly add the clam nectar, stirring constantly to avoid lumps. Simmer for 10 minutes (soup will be thick, be careful that it does not burn).
9
Add potato and cook until tender.
10
Add cream and clams and bring back to boil.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 lb. clams, 2 cloves garlic, peeled and crushed, 1 stick butter, 1 medium yellow onion, peeled and minced, and more.

Yes, Boston Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boston Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions