Thicc Clam Chowder
Thicc Clam Chowder is a easy American recipe that serves 4. 250 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $8.56 total, $2.14 per serving
Ingredients
- 1 medium Onion (diced)
- 2 stalks Celery (diced)
- 2 Tbsp Unsalted Butter (cut into small pieces)
- 0.25 cup All-Purpose Flour (sifted)
- 1 cup Clam Juice (bottled, low‑sodium if possible)
- 4 cups Whole Milk (2% or whole milk)
- 2 cans (6.5 oz each) Canned Clams (drained and coarsely chopped; avoid minced clams)
- 0.5 large Russet Potato (peeled and diced into ½‑inch cubes)
- 2 leaves Bay Leaves (dried)
- 1 tsp Black Pepper (freshly ground, generous)
- 1 tsp Tabasco Hot Sauce (optional, for a little heat)
- 1 pinch Salt (adjust to taste)
- 1 cup Oyster Crackers (Nabisco brand or Westminster for authentic New England flavor)
Instructions
Prep Aromatics
Dice the onion and celery into small, uniform pieces.
Time: PT5M
Sauté Onion and Celery
Melt butter in the large pot over medium heat. Add the diced onion and celery, stirring frequently. Cook until softened but not browned, about 5 minutes.
Time: PT5M
Temperature: medium heat
Add Flour
Sprinkle the sifted flour over the softened vegetables. Stir constantly for 2 minutes to form a light roux and eliminate raw flour taste.
Time: PT2M
Temperature: medium heat
Incorporate Liquids
Gradually whisk in the clam juice followed by the milk, adding a little at a time to keep the mixture smooth. Increase heat slightly and bring to a gentle simmer.
Time: PT5M
Temperature: medium heat
Season the Base
Add the bay leaves, freshly ground black pepper, and optional Tabasco hot sauce. Stir and let the broth simmer gently.
Time: PT1M
Temperature: medium heat
Cook Potatoes Separately
While the broth simmers, place the diced potato in a pot of salted water. Bring to a boil and cook until just tender, about 8 minutes. Drain and set aside.
Time: PT8M
Temperature: boiling
Add Canned Clams
Stir the drained, coarsely chopped clams (including their liquid) into the simmering chowder. Let simmer for 5 minutes to meld flavors.
Time: PT5M
Temperature: medium heat
Combine Potatoes
Add the cooked potato cubes to the chowder. Simmer an additional 5 minutes so the potatoes absorb the clam flavor.
Time: PT5M
Temperature: medium heat
Adjust Thickness
If the chowder is thinner than desired, whisk a tablespoon of flour with a splash of cold milk to make a slurry and stir it in. Simmer another 2 minutes until thickened.
Time: PT2M
Temperature: medium heat
Finish and Serve
Remove bay leaves, adjust salt and pepper if needed, and ladle the chowder into bowls. Top each serving with oyster crackers.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Pescatarian, Contains dairy, Contains gluten
Allergens: Dairy, Shellfish, Gluten
Ingredient Substitutions
- Instead of Onion: Shallot
- Instead of Celery: Fennel
- Instead of Unsalted Butter: Olive oil
- Instead of All-Purpose Flour: Gluten‑free flour
- Instead of Clam Juice: Fish stock
- Instead of Whole Milk: Half‑and‑half (adjust thickness)
- Instead of Canned Clams: Fresh clams, Canned mussels
- Instead of Russet Potato: Yukon Gold potato
- Instead of Bay Leaves: Thyme
- Instead of Black Pepper: White pepper
- Instead of Tabasco Hot Sauce: Chili flakes
- Instead of Oyster Crackers: Saltine crackers
Equipment Needed
- Large Soup Pot
- Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon
- Ladle
- Colander
- Soup Bowls
- Serving Spoon
Critical Steps — Do Not Skip
- Do not brown the onions and celery; they should only sweat.
- Incorporate flour gradually to avoid lumps.
- Cook potatoes to pastel‑dente to prevent the chowder from breaking.
- Adjust thickness with a slurry rather than adding raw flour directly.
Chef Tips from the Video
- For extra depth, sauté a strip of bacon or salt pork with the aromatics before adding butter.
- Finish with a splash of half‑and‑half or heavy cream for a richer mouthfeel.
- Use high‑quality canned clams; the liquid they are packed in adds essential briny flavor.
Troubleshooting
Chowder looks grainy or broken.
Whisk a flour‑milk slurry into the pot and simmer gently; the starch will re‑emulsify the soup.
Chowder is too thick.
Stir in additional milk or clam juice a tablespoon at a time until desired consistency is reached.
Chowder is too thin.
Create a slurry of flour and cold milk and add gradually, simmering until thickened.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if it thickens too much.
Freezer: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat slowly, stirring frequently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dice the onion, celery, and potato up to a day ahead and store in the fridge in sealed containers.
- The broth can be prepared earlier; reheat and add fresh potatoes and clams just before serving.
Frequently Asked Questions
What is the cultural significance and history of New England clam chowder in American cuisine?
New England clam chowder originated in the 18th‑century fishing villages of the Northeastern United States, where sailors combined salted beef, hard‑tack biscuits, and fresh clams into a thick, milky soup. It became a regional staple, symbolizing coastal comfort food and is still celebrated in New England festivals and seafood restaurants.
What are the traditional regional variations of clam chowder in New England cuisine?
The classic New England style is creamy and milk‑based, while the neighboring Rhode Island and Boston areas sometimes add a touch of cream. In contrast, Manhattan‑style (or “red”) clam chowder uses a tomato‑based broth and is spicier. Both versions reflect local ingredient availability and immigrant influences.
How is authentic New England clam chowder traditionally served in New England?
Authentic New England clam chowder is served hot in a shallow bowl, often topped with crunchy oyster crackers or a slice of warm, buttered New England‑style bread. It is commonly enjoyed as a starter or a main course at seaside diners and during winter festivals.
What occasions or celebrations is New England clam chowder traditionally associated with in American culture?
Clam chowder is a staple at New England seafood festivals, Thanksgiving side dishes, and coastal family gatherings. It is also a popular comfort food on cold winter evenings and is featured in many regional restaurant menus as a signature dish.
What makes New England clam chowder special or unique in American cuisine?
Its hallmark is the creamy, milky base thickened with flour and potatoes, which creates a velvety texture that carries the briny flavor of clams. The balance of dairy richness, potato starch, and seafood distinguishes it from other American soups.
What are the authentic traditional ingredients for New England clam chowder versus acceptable substitutes?
Traditional ingredients include fresh or canned clams, clam juice, whole milk or cream, potatoes, onion, celery, butter, flour, and bay leaves. Acceptable substitutes are canned clams for fresh, fish stock for clam juice, half‑and‑half for milk, and gluten‑free flour for those avoiding gluten.
What other New England dishes pair well with New England clam chowder?
Clam chowder pairs beautifully with classic New England staples such as lobster rolls, fried clams, baked beans, and crisp coleslaw. A side of butter‑toasted New England rye or a simple green salad rounds out the meal.
What are the most common mistakes to avoid when making New England clam chowder?
Common mistakes include browning the aromatics, which adds unwanted sweetness; adding raw flour directly without a slurry, leading to a gritty texture; overcooking the potatoes, which can cause the chowder to break; and under‑seasoning, as canned clams and clam juice are already salty.
Why does this New England clam chowder recipe use a flour slurry instead of a traditional roux?
Kenji’s method adds the flour as a slurry after the liquid is incorporated, which speeds up the process and still yields a smooth texture. A traditional roux would require cooking the flour longer, but the slurry works because the chowder simmers long enough to eliminate any raw flour taste.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, detailed recipe breakdowns, and practical home‑cooking shortcuts. Kenji often explains the why behind each step, making complex dishes approachable for everyday cooks.
How does the YouTube channel J. Kenji López‑Alt's approach to American seafood cooking differ from other cooking channels?
Kenji blends culinary science with storytelling, emphasizing precise temperature control and ingredient function. Unlike many channels that rely on intuition alone, Kenji provides measured ratios, explains the chemistry of thickening agents, and offers variations that respect both tradition and modern convenience.
Last updated: August 11, 2026
