a tureen bowl filled with homemade Boston clam chowder on a wood table
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Boston Clam Chowder Recipe Anyone Can Master

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Clam chowder is one of those versatile dishes that can be anything you want it to be—from a luxurious meal at a fancy seafood restaurant to a simple, comforting dinner on a chilly evening.

And just like its cousin, corn chowder, clam chowder is perfect for those days when you need something warm and filling that doesn’t require a lot of fuss.

Clam Chowder for Any Budget

One of the things I love most about clam chowder is that it adapts to fit your budget. If you want to go all out, you can make it really upscale with fresh clams, artisan ingredients, and a dash of culinary creativity.

But if you’re like me, feeding a family on a budget and looking for an easier option, canned clams do the trick just fine. They’re affordable, easy to find, and they let you put a delicious chowder on the table without breaking the bank.

There are several clam chowder recipes in my family’s cookbooks, and they all use canned clams. It makes sense—my family has lived nowhere near the coast for generations.

Fifty years ago, fresh clams would have been nearly impossible to come by in the middle of the Canadian prairies! So, canned clams became the go-to, and honestly, I think they work just as well.

large ceramic tureen filled with homemade Boston clam chowder
homemade Boston clam chowder served in a bread bowl
Boston clam chowder served in a rustic brown ceramic bowl
homemade Boston clam chowder in a white bowl, on a modern kitchen countertop, oyster crackers and white wine in the background

A Chowder for Every Occasion

Clam chowder is a dish that fits just about any occasion. Whether you’re serving it as a starter at a holiday dinner or dishing it up for a simple family meal on a busy weeknight, it always hits the spot. You can make it as indulgent or as straightforward as you like, depending on your mood or what’s in your pantry.

If you’re feeling adventurous, dress it up with some fresh herbs or a sprinkle of smoked paprika on top. Or, keep it classic with just a pinch of black pepper and a dash of hot sauce for a bit of kick. Either way, the creamy, savory goodness of clam chowder is sure to warm you up on even the coldest days.

Boston Clam Chowder vs. Other Chowders

When it comes to clam chowder, not all bowls are created equal. One of the most well-known varieties is Boston clam chowder, also known as New England clam chowder.

This classic version is what most people picture when they think of clam chowder—creamy, thick, and full of tender clams and hearty potatoes. The key to its richness is the use of cream or milk, which gives it that luscious, velvety texture and a light, comforting color.

But Boston clam chowder isn’t the only type out there! Different regions have put their own spin on this beloved soup, each with its own unique twist:

  1. Manhattan Clam Chowder: Unlike Boston’s creamy version, Manhattan clam chowder has a tomato-based broth, which makes it more like a soup or stew. The addition of tomatoes gives it a reddish color and a slightly tangy taste. It’s also packed with vegetables like carrots, celery, and sometimes even bell peppers, making it a lighter and more herbaceous chowder.
  2. Rhode Island Clam Chowder: This variety can be a bit of a surprise if you’re expecting the creaminess of Boston chowder. Rhode Island clam chowder has a clear broth, made without dairy or tomatoes. It’s often seasoned with clam juice and herbs, focusing on the pure taste of the clams and the briny flavors of the sea. It’s a great option if you’re looking for a lighter chowder that’s still full of clam flavor.
  3. Long Island Clam Chowder: As you might guess, Long Island chowder is a blend of Boston and Manhattan styles. It combines the creamy richness of New England chowder with the tomato base of Manhattan chowder, creating a pinkish, creamy-tomato broth. This hybrid chowder offers the best of both worlds, with the creaminess we love and the added acidity and flavor from the tomatoes.

What sets Boston clam chowder apart from these other versions is its thick, creamy consistency and its focus on a simple yet indulgent combination of clams, potatoes, and bacon or salt pork.

The use of flour or a roux to thicken the soup is key to its texture, making it more like a stew than a soup. It’s hearty enough to stand on its own as a meal, especially when served with a chunk of crusty bread or oyster crackers for dipping.

boston clam chowder ingredients arranged on a wooden surface

No matter which version you prefer, chowder in all its forms is a testament to how a few simple ingredients can come together to create something truly delicious.

And whether you stick to the traditional Boston style or venture into other regional varieties, there’s no wrong way to enjoy a bowl of this classic comfort food.

Easy Boston Clam Chowder

Recipe by Jessie
0.0 from 0 votes
Course: SoupsDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes

Discover the secret to making the ultimate Boston clam chowder that’s as comforting as it is delicious! This homemade clam chowder recipe uses simple ingredients but delivers big flavors.

Ingredients

  • 2 cans (10 oz) baby clams

  • 2 c water

  • 1/4 lb bacon, diced

  • 1/2 c chopped onion

  • 1/2 c chopped celery

  • 2 Tbsp flour

  • 1 tsp salt

  • 1/4 tsp pepper

  • 3 c diced potatoes

  • 3 c milk

  • 1 Tbsp butter or margarine

Directions

  • Drain clams, reserving liquid; chop the clams into small chunks, then place them in a medium saucepan along with the drained liquid.*
  • Add the water to the clams and bring to a boil; remove from heat and drain again, once again reserving the liquid for later use.
  • Sauté the bacon in a large saucepan until golden. Do not drain off the fat.
  • Add onions and celery to the bacon, and cook until tender.
  • Add the flour, salt, pepper, potatoes, and liquid from the clams and stir until the flour is thoroughly blended in.
  • Bring to a boil, then cover and cook for about 8 minutes or until potatoes are fork-tender.
  • Add the milk, clams, and butter, and – stirring continuously – continue cooking over medium heat until the soup is thickened and it begins to simmer.
  • Adjust salt and pepper to taste, if needed. Serve and enjoy!

Notes

  • If you prefer, you can leave the clams whole. But in my experience, kids are much less likely to eat whole clams than they are chopped clams!

From Coast to Table

Clam chowder might have its roots by the sea, but you don’t need to live near the coast to enjoy it. My family’s history of making chowder with canned clams is a reminder that good food doesn’t have to be complicated or expensive. It’s all about making the most of what you have and creating something that brings people together around the table.

So whether you’re making a quick weeknight dinner or planning a cozy weekend meal, clam chowder is a dish that fits right in. Start with the basics, or get creative and add your own twist—the choice is yours!

Either way, this hearty soup is sure to become a family favorite, just like it has been for generations in my house.

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