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New England clam chowder
If using live clams, steam them open in a splash of water, 6 minutes. Chop the meat, keep the liquor, discard shut clams.
Watch: Anyone immunocompromised should skip live shellfish. Tinned clams are the safer pot.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does New England clam chowder take?
50 min all in — 15 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Live clams → Good tinned chopped clams plus their juice. The weeknight New England pot.
What should I watch for?
Anyone immunocompromised should skip live shellfish. Tinned clams are the safer pot.
Any tips from this recipe?
Boiling after the dairy goes in can split the chowder. Thyme is enough herb. Parsley at the end if you want green.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.