I love the natural flavor of this great recipe! The tender potatoes paired with the cans of clam create such a rich flavor and texture. It really is restaurant-worthy clam chowder – with minimal cooking time! 

The first time that I made this creamy chowder, I knew that it was one of those new recipes that would be around for a long time. 

It quickly became a new family favorite, and I was obsessed with the authentic clam chowder taste.

I love making this on a cold night, and sometimes I’ll even whip up a homemade bread bowl for this true New England clam chowder recipe. 

This recipe is as close to traditional New England clam chowder as you can get – it’s such a hearty chowder with a crazy broth. 

Adding the chopped onions and tender clams is what sets this New England Clam Chowder recipe over the top! 

For the best results, check out everything needed on the printable recipe card below. 

New England Clam Chowder

Clam chowder is one of my favorite soup recipes. It’s rich, savory, and makes a satisfying easy dinner on a chilly night.

This easy clam chowder recipe is so simple — you’ll only need 15 minutes of prep time, and it’s ready to serve in just 40 minutes total!

If you love homemade chowder, try this Chicken Corn Chowder or this Cheesy Bacon Chowder next. 

Or, for more hearty soup recipes, try my 15 Bean Soup with Ham or my copycat Olive Garden Minestrone Soup.

Ingredient Notes and Substitutions 

• Clams – Use canned clam meat and make sure to save the juice! 
  
  I love making this clam chowder soup recipe with minced clams, but if you prefer bigger clam pieces, go for chopped or chunks of clams instead.
  
• Half & Half – If you don’t have half & half on hand, you can substitute with milk and cream. Use equal parts of both liquids to equal 1 quart.
  
• Potatoes – There’s debate over the best potatoes for New England clam chowder, but any potato of your choice will work fine. 
  
  Waxy potatoes hold their shape well, but russet potatoes are also great for thick soups because of how starchy they are. 
  
• Vegetables – I use celery and a yellow onion, both finely chopped, as well as leeks, sliced into half moons.
  
• Flour & Butter – You’ll combine these to make a roux, which will thicken the soup as it cooks.
  
• Salt and Black Pepper – Simple seasonings will bring out the flavor in this easy clam chowder recipe. Omit the additional salt if using salted butter.
  
• White Sugar – This ingredient is optional but can be added to give the chowder just a little bit of sweetness.

You can also add more or less cans of clams – depending on how much you want in them. If you want a smoky flavor, add some smoky bacon crumbles to the soup. 

Cooked crispy bacon is a great way to add more flavor and texture to this creamy soup easily! I also love adding hot sauce for a kick of heat, as well as sea salt and fresh chives. 

And yes, leftovers of this creamy New England Clam chowder are just as delicious the next day! 

How to Make Easy Clam Chowder From Scratch

1. Cook vegetables. In a Dutch oven, cover the vegetables in the clam juice and bring to a boil. 
   Reduce the heat and simmer for 10-15 minutes until vegetables are tender.
   
2. Create cream mixture. In a separate large saucepan, gradually whisk flour into melted butter to create a roux. Add the half & half to the roux and cook until the mixture thickens.
   
3. Combine cream mixture and vegetables. Add the thickened cream mixture to the vegetables once they have softened.
   
4. Add clams and seasoning. Add salt, pepper, and sugar to taste. You’ll add your clams last, stirring until heated through.
   
5. Serve hot and enjoy. Use a ladle to scoop a heaping serving of homemade clam chowder into a regular bowl or bread bowl.

Serving Suggestions

This easy clam chowder is delicious on its own but can also be enjoyed with additional toppings and sides to make the meal more complete.

Try topping it with oyster crackers, bacon crumbles, or parsley. 

Or, pair your New England Clam Chowder with a side of no-yeast bread or my copycat Texas Roadhouse rolls. 

The next time you make it, have fun with the pairings! You decide the best way to enjoy this coastal New England chowder! 

Clam Chowder Soup Recipe Tips and Tricks

• Cut potatoes evenly – Be sure to dice your potatoes to a consistent size so that they cook fully and evenly. Diced potatoes also match the texture of the chowder really well. 
  
• Add flour gradually. Adding the flour gradually as you create a roux is the key to preventing clumps and getting a smooth consistency.
  
• Add clams last. Wait until the very end to add the clams — they will get rubbery if added too soon.

Storing and Reheating Homemade Clam Chowder 

Leftover chowder can be stored in an airtight container in the refrigerator for 3-5 days. 

To reheat, place back on the stove and heat on low. 

Since this easy homemade clam chowder recipe contains dairy, you’ll need to stir it frequently as you reheat so that the texture doesn’t become gritty.

Easy Clam Chowder Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Soups and Stews

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How to Make Creamy New England Clam Chowder Recipe

My New England Clam Chowder is the perfect hearty soup to warm you right up. This creamy clam chowder recipe is the ultimate comfort food.

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 537cal

Author Donna Elick

Ingredients

• 2 cups russet potatoes peeled and diced
• 1 cup yellow onion peeled and finely chopped
• 1 cup leeks sliced into half moons
• 1/2 cup celery finely chopped
• 3/4 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 quart half & half *See Notes
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon white sugar optional
• 1 dash black pepper more/less to taste
• 13 ounces minced clams in clam juice *See Notes

Instructions

• To a large soup pot or Dutch oven, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered; stir to combine. Bring to a boil, then turn heat to medium-low and simmer, stirring occasionally, for 10-15 minutes, or until vegetables are tender.
• While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Gradually, about ¼ cup at a time, whisk in half & half. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).
• When the vegetables are tender, add the thickened cream mixture to the large pot with the vegetables; stir to combine. Add the sea salt, sugar, and pepper; stir again to combine. Add the clams and stir well. Continue cooking until clams are heated through.
• Serve hot with your choice of toppings.

Notes

Any kind of potatoes of your choice can be used.

If you don’t have half & half on hand, use equal parts milk and cream to equal 1 quart.

If you like bigger pieces of clam, use chopped clams instead of minced clams.

The half & half mixture will thicken quickly once it starts to bubble, so stop cooking it once it becomes thick and no more lumps are remaining. If you want your chowder to be not as thick, add the half & half mixture to the pot of vegetables right before it starts to bubble and is still a little bit thin.

Add the clams at the very end to avoid them becoming rubbery.

Nutrition

Serving: 1 | Calories: 537cal | Carbohydrates: 33g | Protein: 10g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 119mg | Sodium: 699mg | Sugar: 9g | Fiber: 2g | Calcium: 207mg | Iron: 2mg

Originally published December 2022,updayed and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Creamy New England Clam Chowder Recipe appeared first on The Slow Roasted Italian.

Cooking clams isn’t hard to do and this simple steamed clams recipe proves it! If you’re a fan of visiting these seafood market, make this your new favorite way to make cooked clams.

Not only does this make the perfect classic seafood dish, but it’s a good recipe for a quick and easy main dish, a fun family dinner, or even as a special occasion. 

Cooking fresh clams or clams from the grocery store is a great way to introduce new flavors and foods. This is one of my favorite dishes to make for Christmas Eve, and the whole family enjoys the flavor. 

The recipe card below shows all the simple steps to cook this as a main course, so save this post for the next time that you’re ready to try new recipes.

You can pair it with linguine pasta, French bread, or any other extra ingredients or side dishes that you want. Find out how to make the best clams in the easiest way possible! 

Steamed Clams Recipe

While this may be the first steamed clams recipe I have ever posted here, I’m no stranger to seafood in general! 

I also have an easy clam chowder recipe that you will love.

Nothing goes better with fresh seafood than butter and lemon — except maybe white wine! Combine all three for the best clam sauce around.

If you wanted, you could include this popular shellfish in my low country boil. Otherwise, check out this Cajun Jambalaya Pasta or my creamy lobster mac and cheese.

Ingredient Notes and Substitutes

• Steamer Clams – Always be sure clams are still alive when you purchase them — those that have already perished are prone to bacteria. 
  
  The aroma should be clean like ocean air and not at all fishy.
  
  Keep them in a bag or open container with plenty of airflow, and use them within 24 hours for best results. 
  
  And be sure to check out more helpful tips on buying and cleaning clams before you head to the market!
  
• Onion & Garlic – The classic flavor makers! I like the flavor of white onion here, but a sweet Vidalia onion is a good substitute.
  
• White Wine – Like with any recipe, cook with something you would love to drink by itself. 
  
  There are so few ingredients in this recipe that the flavor really comes through. 
  
  No need to splurge on something expensive — just whatever is in your budget and tastes good! 
  
  Chardonnay is my favorite for cooking steamed clams in wine, but Pinot Grigio or Sauvignon Blanc work as well.
  
• Lemons & Parsley – These simple garnishes put the flavor of steamed clams in white wine over the top! 

How To Clean Clams Before Steaming

Once you get home from the store, put your shellfish on ice and keep them in the refrigerator until you are ready to get started.

About 30 minutes before you plan to steam clams, soak the shellfish in a big bowl of cold water. This should help to work out any sand that may still be inside.

Then, give the outside a quick scrub with a stiff bristle brush before draining and rinsing in more cold water. Discard any that opened during the soak.

Helpful Tips for Cooking Steamed Clams in Wine

• Take time to prepare the wine sauce.

Sauté onion and garlic in butter until fragrant. The onions should become tender and lightly golden in color.

Then, pour in the wine to deglaze the pan. It will hiss and steam, making it easy to scrape up any browned bits from the bottom of the pan.

Bring to a light boil with the remaining butter and shellfish before covering. This helps the flavors meld together so every bit soaks into the clams!

• Watch carefully so they don’t overcook!

Clams will let you know when they’re done — the shells will pop right open!

That’s your sign to remove them from the pan. If you keep them in there too long, they’ll be chewy and rubbery.

• Get creative with flavors.

Use a different variety of wine each time you make this steamed clams recipe to find your favorite. 

For extra lemon flavor, include some lemon zest. Or, toss in some diced tomatoes or bacon for extra savory goodness!

Prep Ahead

• Soak and rinse clams
• Chop onion
• Mince garlic

Serving Suggestions

All you really need with this steamed clams recipe is a hunk of crusty bread to soak up the delicious broth!

You could also add some grilled asparagus or a simple green salad to round out the meal.

My favorite is pairing steamed clams in white wine with tender pasta, since the liquid from the pan can double as a light sauce. Linguine, angel hair, or even bowtie noodles would be an excellent choice.

Kitchen Tools You Will Need

• Deep Skillet – Higher sides make it easier to steam clams!
• Large Bowl – This one is my go-to!
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.

Steamer Clam FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Easy Seafood Recipes

Honey Mustard Salmon (Easy Air Fryer Recipe!)

Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Crispy Crab Cake Bites Recipe (Cheesecake Factory Copycat)

Tuna Pasta Salad + Video

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Steamed Clams Recipe in Buttery White Wine Sauce

My Steamed Clams Recipe is simple yet elegant, perfect for any occasion. Make this steamer clam recipe tonight in under 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 30 Small Clams

Calories 28cal

Author Donna Elick

Ingredients

• 30 small clams
• 2 lemons
• 5 tablespoons butter
• 1/3 cup white onion chopped
• 1 teaspoon garlic minced
• 1 cup white wine
• 2 tablespoons fresh parsley
• dash of cracked black pepper
• Preferred bread for serving

Instructions

• Prior to cooking, be sure to rinse the clams. Place them in a large bowl with water and let them sit for 15 minutes. Drain and rinse to get rid of any sand.
• In a deep skillet (or pot), begin to melt 3 tablespoons of butter. Add minced garlic and white onion. Saute until onions are tender and fragrant.
• Add white wine, remaining butter and clams. Bring to a gentle boil. Cover and continue to cook for another 8-10 minutes (or until the clams have opened).
• Remove from heat and top with the juice of 1 lemon, fresh parsley and pepper.
• Serve with bread and additional lemon wedges.

Nutrition

Serving: 1 | Calories: 28cal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 17mg | Sugar: 1g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published May 2021, updated and republished April 2025

Dislosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Steamed Clams Recipe in Buttery White Wine Sauce appeared first on The Slow Roasted Italian.