Recipe for New England Clam Chowder

recipe for new england clam chowder

Recipe for New England Clam Chowder is loaded with delicious clams, savory vegetables and herbs in a creamy chicken stock broth.


  • 2 tablespoons extra virgin olive oil
  • 1 fennel bulk, diced
  • 1 Spanish onion, diced
  • 2 leeks, diced
  • 4 garlic cloves, minced
  • 1 tablespoon Bragg’s organic sprinkle
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 1 1/2 cups carrots, diced
  • 1 1/2 cups white or red potatoes, diced
  • 4 cups chicken bone broth or chicken stock
  • 1 jar clam juice
  • 310oz cans of clams*
  • 1/2 cup fresh parsley, diced


  1. In a large 5.5 quart ceramic stock pot over medium heat, add the extra virgin olive oil, fennel bulb, onion, leeks, garlic, Bragg’s seasoning, sea salt and pepper. Saute for about 5-8 minutes until the vegetables are translucent and soft.
  2. To the stock pot, add the carrots and potatoes and saute for 4-5 minutes until they begin to soften.
  3. Add the chicken stock and clam juice. Turn up the heat to high and bring the stockpot to a boil. Reduce heat, cover and let simmer for 15-20 minutes until the potatoes are soft. Avoid mushy potatoes by checking the pot every 5 minutes.
  4. Open the cans of clams and do not drain. Add the clams to the stockpot and stir gently until well combined. Turn off the heat and allow the recipe for New England clam chowder to rest for about 5 minutes.
  5. Serve warm with fresh ground black pepper, sea salt and fresh parsley.


* If you prefer to use fresh clams for this recipe, use the following instructions:

  1. Once you purchase the clams, be sure to scrub and rinse them several times under cold running water. Then, place the clams in a large stock pot and add 3 cups of cold water.
  2. Bring the stockpot to a simmer over medium-high heat, then cover and cook until the clams open. This should take about 6 minutes.
  3. When cooked through, you’re going to strain the clams through a mesh sieve into a large bowl; reserve the broth for the recipe. Transfer the clams to a bowl and cover so they don’t dry out until you need them.
  4. For step 4 above, you’re going to remove the clams from their shells and roughly chop. Then add to the stockpot to complete the recipe.

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