New England Clam Chowder is a deliciously creamy, clam based soup with chunks of potatoes that will satisfy even the heartiest of appetites. Serve alone or in a bread bowl.
If you partake in the Christian celebration of Lent, chances are you are looking for more seafood or meatless recipes in the coming weeks since you aren't supposed to eat meat on Friday's.
And even if you don't, who couldn't use a new tasty soup recipe like New England Clam Chowder?
I started off wanting to make the Panera Bread copycat version, but though I used similar ingredients, I can't honestly say if it tastes the same because I don't eat any seafood myself.
My daughter used to love their version of the soup, but hasn't had it in quite a few years. Unfortunately, she was no help in determining if this was a good replica or not. However, she did say this New England Clam Chowder tasted "AMAZING!" so I guess I got it right.
How do you make clam chowder?
For this recipe you'll need chopped clams, clam juice, potatoes, heavy cream, onions, butter, flour, onion and some basic pantry seasonings. Start off by peeling the potatoes and dicing them into small, bite sized cubes.
Add the potatoes, chopped onions and a little butter to a large pot or a Dutch oven; which is my preference.
Sauté the vegetables over medium heat until the onions start to soften; then add some flour which will help to thicken the soup later on. Add the clam juice, water, clams, heavy cream and seasonings to the pot and mix well.
Bring the mixture to a boil; then reduce heat to low, cover the pot and allow to simmer for about 30-40 minutes until the soup thickens and the potatoes are fork tender.
Like I mentioned above, my daughter loved this New England Clam Chowder and said it was really filling. I mean just look at those chunks of potatoes and clams in there! Speaking of the photo, do you see that platter the soup is on?
Slate Plate was kind enough to gift me a platter to try and not only does it help make my food presentation more photogenic, it's also sealed with a food safe mineral oil. They come in a variety of sizes, are made right here in the U.S.A. and can be engraved so they make a great gift too!
One comment she made was that I should have cut some of the clams a bit smaller because she didn't like actually biting into the clam itself, but the flavor from what she could remember was similar to Panera's soup.
This recipe makes 2 cups so to make more, just double the ingredients.
I also had to put her soup in a bread bowl and just purchased one at my local grocery store, but you could make your own too. Unfortunately, my husband was traveling the week I made this soup so he didn't get a chance to try it.
However, it is one of his favorites so I'll definitely be making this clam chowder recipe again. ~Enjoy!
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New England Clam Chowder
Ingredients
- 1 Large Russet Potato
- ¼ c. Diced Onions
- 1 tbsp. Butter
- 1 tbsp. All Purpose Flour
- 8 oz. Clam Juice
- 6 oz. Chopped Clams
- 8 oz. Heavy Cream
- 8 oz. Water
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ½ tsp. White Pepper
- ¼ tsp. Ground Thyme
Instructions
- Peel the potatoes and dice them into small, bite sized cubes. Add the potatoes, chopped onions and a little butter to a large pot or a Dutch oven.
- Sauté the vegetables over medium heat until the onions start to soften; then add some flour which will help to thicken the soup later on.
- Add the clam juice, water, clams, heavy cream and seasonings to the pot and mix well.
- Bring the mixture to a boil; then reduce heat to low, cover the pot and allow to simmer for about 30-40 minutes until the soup thickens and the potatoes are fork tender.
Visit the recipe index to search for more recipes by category.
If you're looking for more recipes to try during Lent, check out this post for 40 Seafood Recipes for Lent or view the Meatless category in the recipe index! 
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2pots2cook says
Very inviting photos ! Will do. Thank you so much !
Carrie's Experimental Kitchen says
You're very welcome and thank you!
Fadia says
This definitely tastes like Panera bread! I used to have it every Friday back in the day when I was in college. It some how disappeared over the years but I finally found your recipe. I am amazed how it tastes exactly the same. Thank you so much. I tripled the recipe, used some milk instead of all the heavy cream. It’s just amazing.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Fadia! Thanks for finding us!
Ruth A Dabrowski says
Can you use canned minced clams in this recipe?
Carrie's Experimental Kitchen says
Yes, that is what I used. Enjoy!
JIM ERSKINE says
Hey where's the thick bacon? love your recipes but never made clam chowder without the bacon. I just might try it. Keep doin' what you're doin'. Thanks
Carrie's Experimental Kitchen says
This recipe I didn't use bacon, but I did here if you'd like to try this one instead! https://www.carriesexperimentalkitchen.com/caramelized-bacon-onion-clam-chowder/