New England Clam Chowder Recipe

New England Clam Chowder



Preparation Time

Preparation time
10 minutes

Cooking Time

Cooking time
20 minutes


  • 20g Old Bay Seasoning
  • 100g unsalted butter
  • 2 onions, peeled and finely diced
  • 200g celery stalks, trimmed and cut into 1cm pieces
  • 100g plain flour
  • 2ltr chicken or vegetable stock
  • 2 x 280g tinned clams
  • 200ml double cream
  • 2 bay leaves
  • 500g potatoes, cut into 1cm dice
  • 100g croutons
  • 1tbsp fresh chopped parsley


  1. Heat the butter in a large pan. Add the onion and the celery and cook until soft, stirring regularly.
  2. Stir in the flour so it's combined, then add the stock, the juice from the clams (reserving the clams), cream, bay leaves, and potatoes. Stir to combine these ingredients, then add the Old Bay Seasoning.
  3. Simmer for 20 minutes or until the potatoes are tender. Add the clams and simmer for a further two minutes.
  4. Serve with croutons and parsley.