Restaurant-Style Clam Chowder

This traditional New England clam chowder includes corn for added sweetness and crunch.

Serves: 8Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. butter
  • 1⁄4 tsp. chopped garlic
  • 1 cup diced onions
  • 1⁄2 cup diced celery
  • 1⁄2 cup diced leeks
  • 2 Tbsp. all-purpose flour
  • 4 cups milk
  • 1 cup minced clams with juice
  • 1 cup diced potatoes
  • 1 Tbsp. salt
  • 1 tsp. thyme
  • 1⁄2 cup frozen corn
  • 1⁄2 cup heavy cream


  • Melt the butter in a stockpot or Dutch oven over medium heat. Sauté the garlic, onion, celery, and leeks for 3 to 4 minutes. Remove from the heat, add flour, and mix well. Return to the stove. Add the milk and stir.
  • Drain clams and add the juice to the soup. Bring to a boil, stirring often. Reduce heat to a simmer. Add the potatoes, salt, and thyme. Simmer for 10 minutes.
  • Add the clams and corn and simmer for 5 to 8 minutes. Remove from heat and stir in the heavy cream.