red clam chowder recipe

Written ByJenny Smyth Posted on
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The Best red clam chowder recipe

Red clam chowder is a classic New England dish that has been a staple in our household for years. I love how it brings people together, and my family always looks forward to it. The first time I made it was from a recipe my grandmother gave me, and I’ve been tweaking it ever since to make it my own.

This recipe is perfect for any occasion, whether it’s a family gathering or just a weeknight dinner. One of the things I love about red clam chowder is that it’s not only delicious but also packed with nutrients. The clams provide a good source of protein, and the potatoes add fiber and complex carbohydrates.

Plus, it’s easy to make in large batches, so you can feed a crowd without breaking the bank. When I’m feeling under the weather, this soup always hits the spot. There’s something comforting about the creamy broth and the tender chunks of potato and clam that just makes me feel better.

My kids are always happy to help with this recipe because they love getting their hands dirty digging through the shells to find all the hidden clams inside. It’s a fun activity that teaches them about where their food comes from and how to appreciate the little things in life. This soup has become a staple in our household because it’s not only tasty but also versatile.

You can serve it as an appetizer, side dish, or even as a light lunch on its own. I like to serve it with some crusty bread or crackers on the side to mop up all the juices. My husband always asks for seconds (and sometimes even thirds!)

, which is high praise coming from him because he’s not usually one for seconds.

Red Clam Chowder

4.6 from 1533 votes

A hearty and flavorful tomato-based clam chowder, packed with tender clams, potatoes, and aromatic vegetables. This New England variation offers a rich, tangy broth that is both comforting and satisfying.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chowder

2 tablespoons olive oil
1 medium onion, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups diced potatoes (about 2 medium potatoes)
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) bottle clam juice
1 cup water
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 (6.5 oz) cans chopped clams, undrained
1/2 cup heavy cream

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until it shimmers.
2Add the diced onion and celery, and cook, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the diced potatoes, undrained diced tomatoes, clam juice, water, dried thyme, dried oregano, and red pepper flakes if using.
5Season with salt and black pepper to taste.
6Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, partially covered, until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
7Stir in the undrained chopped clams and the heavy cream.
8Continue to cook over low heat, stirring occasionally, until the chowder is heated through, about 5 minutes.
9Do not let it boil to prevent the cream from curdling.
10Taste and adjust seasoning with more salt and pepper if needed.
11Ladle the chowder into bowls and serve hot.
12For best results, let the chowder rest for 5 minutes before serving to allow the flavors to meld.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 700mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a thicker chowder, mash some of the potatoes against the side of the pot before adding the clams and cream. You can also use fresh clams if available; steam them open and reserve the liquid.

Watch Video Of How Red Clam Chowder Works

One of my favorite things about red clam chowder is how well it stores and reheats. You can keep leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

When you’re ready to serve, simply reheat the soup over low heat until warmed through, adding more cream if needed to achieve your desired consistency. For serving ideas, try pairing your soup with some crusty bread or crackers for added texture and flavor.

❓ Frequently Asked Questions About Red Clam Chowder

Q: What type of clams should I use for this recipe?

For this recipe, you’ll want to use fresh or canned littleneck clams or cherrystone clams. If you’re using fresh clams, be sure to scrub them clean before adding them to your pot.

Q: Can I make this recipe in advance?

Yes, you can make this recipe ahead of time by preparing the ingredients and storing them in separate containers until you’re ready to assemble and cook the soup.

Q: What if I don’t have any potatoes?

No problem! You can substitute diced carrots or celery if you don’t have any potatoes on hand.

Q: How do I store leftover clam chowder?

You can store leftover clam chowder in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Q: Can I serve this soup as a main course?

While this soup is hearty enough to be served as a main course, you may want to add some crusty bread or crackers on the side for added texture and flavor.

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