New England Clam Chowder (Print View)

A rich, creamy soup featuring tender clams, potatoes, and smoky bacon in a velvety broth.

# Ingredient List:

→ Seafood

01 - 2 pounds fresh clams such as littlenecks or 2 cups canned chopped clams with juice

→ Vegetables

02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 2 medium Yukon Gold or russet potatoes, peeled and diced (approximately 2 cups)
05 - 1 clove garlic, minced
06 - 2 tablespoons chopped fresh parsley

→ Dairy

07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Broth and Liquids

10 - 2 cups bottled clam juice or reserved juice from canned clams
11 - 1 cup water

→ Meats

12 - 4 ounces salt pork or thick-cut bacon, diced

→ Seasonings

13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Thickener

16 - 2 tablespoons all-purpose flour

# Directions:

01 - If using fresh clams, scrub them thoroughly under cold running water. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any clams that do not open. Remove clams from pot, strain and reserve cooking liquid, and chop clam meat. Set aside.
02 - In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat becomes crisp, approximately 5 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot. Sauté onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables. Stir constantly and cook for 2 minutes to create a light roux base, ensuring flour is fully incorporated.
05 - Slowly whisk in clam juice (including reserved liquid from step 1), milk, and cream. Stir thoroughly to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking.
07 - Add chopped clams or canned clams with their juice along with the cooked bacon or salt pork. Simmer gently for 3 to 5 minutes. Do not allow mixture to boil after adding clams.
08 - Remove bay leaf from the pot. Stir in fresh parsley. Season the chowder with salt and freshly ground black pepper to taste.
09 - Ladle hot chowder into serving bowls. Serve immediately with oyster crackers or crusty bread.

# Expert Tips:

01 -
  • It tastes like a New England coastline without leaving your kitchen, and somehow feels fancier than it actually is.
  • The creamy, tender clams paired with perfectly cooked potatoes create layers of flavor that feel both luxurious and deeply comforting.
  • You can make it in under an hour with minimal fuss, yet it's impressive enough to serve at dinner parties.
02 -
  • Don't boil the clams after they go in, because heat makes them tough and rubbery and you'll regret it immediately.
  • If you're using fresh clams and any refuse to open after steaming, throw them away without hesitation because closed clams are a sign they weren't alive to begin with.
03 -
  • Taste your soup several times before seasoning because that clam juice brings salinity that sneaks up on you, and you can always add more salt but you can't take it out.
  • If your chowder seems too thick, thin it gently with more milk or clam juice, never water, because you want to maintain that flavor.
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