Boston's Best Clam Chowder

Boston's Best Clam Chowder

Prep Time

15 minutes

Cook Time

40 minutes


6 people

This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you’ll find that most are already in your pantry.

Why Try? This is a creamy, comforting chowder that’s perfect for sharing with your family on a raw winter day with a fire in the fireplace—or a Friday lunch in Lent.

The rich savory flavor of Worcestershire sauce adds earthy depth to this chowder.


  • 2 (10-oz.) cans whole baby clams, drained, juiced reserved
  • 6 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup flour
  • 4 cups water
  • 4 red skinned potatoes, unpeeled, diced
  • 1 pinch nutmeg
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 2 cups heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh chives, finely chopped


  • 1 Melt butter in large soup pot.
  • 2 Sauté onions, celery, and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
  • 3 Add flour and cook, stirring constantly, for 2 minutes over medium heat.
  • 4 Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
  • 5 Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender.
  • 6 Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency.
  • 7 Add chives and serve immediately.


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