Homemade Clam Chowder Recipe with Snow’s Clams

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This rich, creamy New England style clam chowder recipe with Snow’s clams makes the ultimate comfort food for chilly nights.

Few dishes capture classic New England like homemade clam chowder. This thick, creamy chowder features tender potatoes, flavorful clams, and a perfectly creamy base. Each spoonful delivers rich flavor. 

My husband first requested that I make this. “Restaurant quality,” he said. After making it and tweaking it a few times, I think we’ve finally got it. 🙂 Now this could quite possibly be my favorite comfort food. 

This recipe uses Snow’s chopped clams with their own juice, which ensures that every bite tastes like the sea. (In a good way.) Unlike tomato-based Manhattan style clam chowder or clear broth Rhode Island clam chowder, this recipe leans into a creamy texture and hearty chowder style. It’s an easy recipe that rivals any old family recipe or new family favorite you might find in New England. 

Ingredients

• 4 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, finely minced
• 1/3 cup all-purpose flour
• 1 cup chicken broth or chicken stock
• 3 cups half and half
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 3 (6.5-ounce) cans Snow’s chopped clams, with juice from two cans reserved (about 1 cup)
• 1 pound Yukon gold potatoes, diced
• Optional toppings: cooked crumbled bacon, minced fresh parsley, oyster crackers

Directions

1. Melt butter in a large pot over medium-high heat, then add diced onion. Cook 4-5 minutes or until onions are soft. 
2. Add garlic to the pot and cook another minute or so, until fragrant.
3. Sprinkle the flour over the onion mixture and stir constantly for two minutes.
4. Slowly stir in chicken broth, half and half, and 1 cup clam juice (juice from about two cans of clams). 
5. Add salt, black pepper, dried thyme, and dried oregano. 
6. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
7. Add the diced potatoes and simmer another 20 minutes, or until the potatoes are tender. 
8. ​Add the clams and cook another 5 minutes, until clams are heated through.
9. Spoon into bowls and top with desired toppings, such as crumbled bacon, minced fresh parsley, and oyster crackers.

Tips for Best Results

• For thicker chowder: Substitute one cup of half and half with heavy cream or whole milk.
• For creamy potatoes: Use Yukon golds or red potatoes, which hold their shape and texture better than russet potatoes.
• For maximum rich flavor: Keep the clam juice from the canned clams. It adds a delicious broth that rivals fresh clams.
• For storing and meal prep: Store leftovers in an airtight container. Homemade clam chowder lasts 3–4 days refrigerated and is arguably better the next day.

Serving Suggestions

• Serve this hearty chowder in classic bread bowls for a unique presentation and an extra pairing. 
• Pair with a fresh green salad. 
• Add crusty bread or oyster crackers for extra crunch.

Storage and Freezing

This creamy chowder stays fresh refrigerated in an airtight container for up to 3–4 days. For longer storage, ladle cooled soup into heavy-duty freezer bags. Lay them flat to freeze and reheat over medium-low heat. Avoid boiling to maintain the creamy texture.

Frequently Asked Questions

• Can I use fresh clams instead of canned clams? Absolutely. Just clean them and steam them before adding to the chowder. You should use around one cup of clams.
• What’s the difference between New England and Manhattan clam chowder? New England clam chowder uses a creamy broth, while Manhattan clam chowder has a tomato-based broth with a clear broth style.
• Can I use vegetable broth instead of chicken broth? Yes. Vegetable broth or chicken bouillon diluted in water works well. I like making my chicken broth from Better Than Bouillon Chicken Base. 
• How can I get a thicker chowder? Use heavy cream or real cream instead of some of the half and half (try replacing one cup). You can also simmer longer or add extra flour.
• Is it okay to freeze clam chowder? Yes. Cool completely, place in heavy-duty freezer bags, and freeze. Reheat gently for the best way to maintain creamy texture.
• Can I add other seafood to this creamy clam chowder recipe? Certainly. Add shrimp or lobster near the end of cooking to add an extra twist.
• Do I need to peel the potatoes? I do, but you wouldn’t have to. Yukon gold potatoes have thin skins and work perfectly for chunks of hearty potatoes in creamy chowder.
• How do I keep the clams tender? Avoid overcooking. Add Snow’s chopped clams after the potatoes are tender for best results and tender clams.
• Is this recipe similar to Snow’s clam chowder sold in grocery stores? Yes, but better. Using fresh ingredients and topping with smoky bacon creates a richer, homemade clam chowder that simply cannot be replicated by store-bought chowders.
• Can I double this recipe for a crowd? Absolutely. This easy recipe scales well. Use a large dutch oven or stock pot and adjust cooking times as needed.

This creamy New England clam chowder recipe is the perfect comfort food for cold nights or family gatherings. The combination of creamy potatoes, tender clams, and a creamy, hearty broth creates a delicious dish full of rich flavor. Whether you’re from the North Atlantic coast or simply love hearty chowder, this recipe will quickly become a new family favorite.

Serve with oyster crackers or bread bowls for a true New Englander experience, and enjoy the ultimate comfort food any time of year.

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Homemade Clam Chowder Recipe with Snow’s Clams

5 from 1 vote

This rich, creamy New England style clam chowder recipe with Snow’s clams makes the ultimate comfort food for chilly nights.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Dinner, Soup

Ingredients Method

Ingredients

  

• 4 tablespoons butter
• 1 yellow onion diced
• 2 cloves garlic finely minced
• 1/3 cup all-purpose flour
• 1 cup chicken broth or chicken stock
• 3 cups half and half
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 3 6.5-ounce cans Snow’s chopped clams, with juice from two cans reserved (about 1 cup)
• 1 pound Yukon gold potatoes diced
• Optional toppings: cooked crumbled bacon minced fresh parsley, oyster crackers

Method

 

1. Melt butter in a large pot over medium-high heat, then add diced onion. Cook 4-5 minutes or until onions are soft.
2. Add garlic to the pot and cook another minute or so, until fragrant.
3. Sprinkle the flour over the onion mixture and stir constantly for two minutes.
4. Slowly stir in chicken broth, half and half, and 1 cup clam juice (juice from about two cans of clams).
5. Add salt, black pepper, dried thyme, and dried oregano.
6. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
7. Add the diced potatoes and simmer another 20 minutes, or until the potatoes are tender.
8. ​Add the clams and cook another 5 minutes, until clams are heated through.
9. Spoon into bowls and top with desired toppings, such as crumbled bacon, minced fresh parsley, and oyster crackers.