New England Clam Chowder

When I went to Boston the clam chowder was just everywhere! But Boston has a lot of fantastic Italian restaurants and I crave good Italian food all year, so why would I eat anything else??

At the airport waiting for my flight, at lunchtime, there was no interesting Italian restaurant in sight, but the famous clam chowder was again in the menu of every single place, so I finally tried it. Oh it was so good! And if something you eat at an airport is good, imagine the real thing! Once home I scanned a lot of websites searching for a nice recipe for the clam chowder, this is what I found.

Clam Chowder


  • 2 tbs butter (15 gr)
  • 1/2 onion
  • 1 lb russet potatoes (2 medium potatoes)
  • 1 tbs flour
  • 1 cup clam juice (235 ml)
  • 2 cans, 10 oz each whole clams (283 gr)
  • 1 cup milk (235 ml)
  • 1 cup heavy cream (235 ml panna)
  • salt and pepper to taste


Potatoes, Clam Juice and clams

Peel and cut in small dice the potatoes (see picture above). Chop the onion thinly.

Melt the butter in a pot, add the onion and cook over low-medium heat until translucent and tender.

Add the potatoes and the flour and stir.

Add the clam juice, stir and bring to a boil. Simmer for 20 minutes.

Add the strained clams, the milk and the cream, turn off the heat as soon as it reaches a boil.

Salt and pepper to taste.


I use clam juice and clams of the Bar Harbor brand (see picture), they taste nice ;) But you can certainly use real clams and the juice they release when cooked. Mind that you have to strain the liquid from the sand the clams may release.

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