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Real Boston Clam Chowder Recipe

Updated on October 7, 2015

White New England Clam Chowder

The Best Clam Chowder

Your friends will accuse you of buying an expensive restaurant chowder and claiming it as your own. Really, when you tell people that you made this they will think you are a wizard. This is simply the best Clam Chowder recipe you will ever have. This is one of my all time favorite recipes.

Of all the chowder recipes I have tried, this is simply the best. A keeper for life.

If you have ever had fine clam chowder from New England or Monterey, it is quite possible that you will never order Clam Chowder anywhere else, because all others will not compare. This is the real authentic clam chowder recipe! For the creamiest and richest, white chowder you will ever have, without the filler ingredients that this recipe has been bastardized with over the years. Your friends will be impressed.

Side Note: If you live in an area where you can get nice, large fresh clams, that is wonderful, however; this recipe is meant for people who live just about anywhere. I do not recommend substituting with the small canned clams from the supermarket because they have a fishy taste. Smart and final have a large can, with very plumb clams that taste just as good as fresh clams.

Rate Boston Clam Showder

4 stars from 10 ratings of Boston Clam Chowder


  • 2 cups clams ( the large can from smart and final), chopped
  • 1 cup white onion, finely chopped
  • 1 cup celery, finely diced
  • 2 cups potatoes, finely dieced
  • 1/2 cup flour
  • 1 quart half and half
  • 1 -1/2 teasspoon salt (more or less to taste)
  • 1/2 teaspoon sugar
  • 3/4 butter

Creamy White Clam Chowder

This is an excellent and true to the rich, white clam chowder recipe. If you want to really make it tasty and authentic, follow the recipe given, and take some of the white onion and sauté them in butter. This way you have a combination of 95% of the white onion raw and the 5% cooked in a dab of butter. Add 1/4 cup of heavy cream, throw in a few extra clams and you have the PERFECT clam chowder.

If you like it a little thicker you may add a little more flour or potatoes.


  1. Drain clams and pour clam juice over vegetables. Only put enough juice to barely cover the vegetables. Simmer covered over medium heat until vegetables are tender (about 15 minutes or so) (You may add a little water if you don't think there is enough clam juice to simmer the vegetables in) I hardly ever add water because there always seems to be enough of the juice and I think you get a better flavor if you don't have to add water.
  2. In the meantime, melt butter, add flour, blend and cook one minute or two. Add half & half. cook and stir until smooth and thick. It is really easy to scorch the white sauce, so, stir it constantly. After you have made the white sauce and it is the thickness you want, just turn the stove off and wait for about 10-15 minutes before you add the un-drained vegetables and clams. Season with salt, pepper and sugar to taste.

***Don't Forget the Sourdodugh

Serve with Sour Dough Bread

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    • Skarlet profile image

      Skarlet 5 years ago from California

      @ mvillecat- Thank you for the vote up, tweet, and pin, I very much appreciate it.

      @ElleBee- Yes, I had it passed on to me as "Boston" so I stuck with it. You are right, canned is terrible!

      @carol7777- Thank you for the vote up. I am sure you will love this one. The hardest part is not burning the white sauce.

      @OldRoses-You can and bacon if you like, but the natural creamy clam chowder taste without the bacon is the way I prefer it. I hope you enjoy!

    • OldRoses profile image

      Caren White 5 years ago from Franklin Park, NJ

      Can't wait to try this. It's the first clam chowder recipe I've seen that doesn't use bacon.

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      This is my husband's favorite soup. I like this simple easy recipe...Thanks for sharing this goodness. Vote UP and will share with other chowder lovers.

    • profile image

      ElleBee 5 years ago

      I've never heard it called Boston Clam Chowder instead of New England but still sounds like a delicious recipe! I love chowder, so I should definitely learn to make a good version. I have yet to find a canned version that's worth buying.

    • mvillecat profile image

      Catherine Dean 5 years ago from Milledgeville, Georgia

      With fall and winter approaching this sounds great. I voted up, tweeted and pinned.

    • Skarlet profile image

      Skarlet 5 years ago from California

      I just add them. When cooking the soup, it gets so hot that the clams are just right, from the soup temperature. If they are pre- cooked, they tend to become overly chewy and over cooked.

    • profile image

      Woody 5 years ago

      do you cook the clams or add them cold from the tin?

    • The Frog Prince profile image

      The Frog Prince 5 years ago from Arlington, TX

      What time did you say dinner is served?

      The Frog

    • Skarlet profile image

      Skarlet 5 years ago from California

      Thank you teaches. Yes.Heheh

    • teaches12345 profile image

      Dianna Mendez 5 years ago

      Yum, I love this chowder version. My husband eats a bowl at least once a week. I will have to show him this gone. By the way, did you mean to put the title as "calm"? Thanks for sharing. Voted way up!