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grandmothers clam chowder recipe

Grandmothers Clam Chowder Recipe

This classic New England-style clam chowder is rich, creamy, and comforting—just like Grandma used to make. Featuring tender clams, buttery potatoes, and a savory base of onions, celery, and cream, this chowder is perfect for cold days or family gatherings. Every spoonful is a nostalgic trip down memory lane.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 stalks celery, chopped
  • 3 medium Yukon gold potatoes, peeled and diced
  • 2 (6.5 oz) cans chopped clams, with juice reserved (or use 1½ lbs fresh clams, cleaned and steamed)
  • 1½ cups clam juice (from canned clams or bottled)
  • 1½ cups water or low-sodium seafood/vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 bay leaf
  • ½ tsp dried thyme
  • Salt and black pepper, to taste
  • Optional: 2 tbsp all-purpose flour (for roux or thickening), chopped fresh parsley or chives for garnish

Instructions

  1. Prepare the Clams:

  • If using fresh clams, steam until they open. Discard any unopened clams and chop the meat. Strain and reserve the juice.
  • If using canned clams, drain and reserve the juice.

  1. Sauté Vegetables:
    In a large soup pot, melt butter over medium heat. Add onions and celery. Cook until softened, about 5 minutes.

  2. Cook Potatoes:
    Add diced potatoes to the pot. Stir in clam juice, broth/water, bay leaf, and thyme. Bring to a simmer and cook for 15–20 minutes, until potatoes are fork-tender.

  3. Optional Thickening:
    For a thicker chowder, mash some potatoes directly in the pot or stir in a roux (2 tbsp flour mixed with 2 tbsp butter).

  4. Add Clams & Dairy:
    Lower the heat. Stir in the clams, milk, and cream. Simmer gently (do not boil) for 5–10 minutes to heat through.

  5. Season & Finish:
    Remove bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley or chives if desired.

  6. Serve:
    Ladle hot chowder into bowls and serve with oyster crackers or crusty bread.

Notes

  • Storage: Refrigerate in an airtight container for up to 3 days. Chowder tastes even better the next day!
  • Freezing Tip: Cream-based soups may separate after freezing. If freezing, reheat gently and stir in fresh cream to restore texture.
  • Dairy-Free Option: Substitute milk and cream with full-fat coconut milk or cashew cream.
  • Gluten-Free Tip: Use cornstarch or mashed potatoes instead of flour to thicken.
  • Author: Opera Cook
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (approx. 1.5 cups)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 740mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 55mg

Keywords: clam chowder, creamy soup, New England clam chowder, comfort food, family recipe, seafood soup, easy chowder, traditional soup