New England Clam Chowder
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5 from 2 votes

Perfect New England Clam Chowder Recipe

Perfect New England Clam Chowder Recipe - Creamy robust chowder with tons of flavor and appeal. This is the perfect soup for winter!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 243kcal
Author: Sommer Collier


  • 1 cup diced leek, white and green
  • 1 cup diced fennel (bulb, stalk and leaves)
  • 1 pound diced potatoes, peeled if thick-skinned (3 1/2 cups)
  • 20 ounces canned baby clams, (save clam juice) or 20 ounces fresh shelled clams
  • 8 ounces clam juice (1 bottle)
  • 1 cup white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh chopped tarragon
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 2 1/2 cups half & half
  • 3 tablespoons corn starch
  • Oyster crackers for topping, optional


  • Clean the leeks well after chopping; sometimes they are sandy. In a 4-quart pot, warm the butter and oil over medium heat. Saut√© the leeks and fennel in butter and olive oil until soft, about 5 minutes.
  • Add the potatoes, bay leaf, lemon pepper, salt, tarragon, clam juice and wine. Bring to a slow boil, simmer for approximately 20 minutes until the potatoes are fork tender.
  • Gently mix in the clams and half & half. Bring to a simmer.
  • Mix the cornstarch with 1/4 cup cool water to form a slurry. Slowly pour a little of the slurry into the simmering chowder, stirring constantly, to thicken the soup. Add just a little at a time until your desired thickness is reached. Do not use it all, if not needed. Serve warm!


Serving: 1cup | Calories: 243kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 504mg | Potassium: 475mg | Fiber: 2g | Sugar: 1g | Vitamin A: 665IU | Vitamin C: 11.6mg | Calcium: 127mg | Iron: 2.8mg