New England Style Clam Chowder 

Prep Time: 10 minutes | Cook Time: 30 minutes



  • 20 oz canned clams in juice
  • 2 tbs butter
  • 1 onion, finely diced
  • 2 ribs celery, finely diced
  • 3 tbs flour
  • 2 cloves garlic, minced
  • 1 lb potatoes, peeled and cut into 1/2 inch cubes
  • 2 cups vegetable stock or broth (Or clam juice if you're feeling fancy)
  • 1 cup half-and-half
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped


Drain the clams, reserving the juice.

Melt butter in a stock pot and add onion and celery. Cook over medium heat to lightly soften, about 5-7 minutes. Add flour and cook, stirring frequently, 1 minute more.

Add the garlic and potatoes, then cook for about a minute. Pour in reserved clam juice, vegetable stock, half-and-half, thyme, and the bay leaf. Bring to a simmer, stirring consistently, then reduce to medium-low to cook for 20 minutes, or until the potatoes are tender.

Add the clams and any desired salt or pepper. Let clams warm through, about 2 minutes, then remove from heat and serve. Garnish with fresh parsley.


A lot of variations call for salt pork or bacon. Either one makes for a great addition.