New England Clam Chowder (Print page)

Classic creamy chowder with tender clams, potatoes, and aromatic vegetables in a rich, comforting broth.

# What You Need:

→ Seafood

01 - 2 pounds fresh littleneck clams 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 fresh parsley, chopped

→ 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 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 unopened clams. Remove clams, strain and reserve cooking liquid, then chop clam meat and 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 diced onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle flour evenly over the vegetables. Stir continuously and cook for 2 minutes to create a golden roux, ensuring all flour is incorporated.
05 - Slowly whisk in clam juice including reserved liquid from step 1, along with milk and cream. Stir thoroughly to eliminate lumps and achieve smooth consistency.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are tender, 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Add chopped clams or canned clams with juice and cooked bacon or salt pork. Simmer gently for 3 to 5 minutes without boiling, as excessive heat toughens clams.
08 - Remove bay leaf. Stir in fresh parsley. Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
09 - Ladle chowder into bowls and serve immediately with oyster crackers or crusty bread on the side.

# Expert Advice:

01 -
  • The clam broth is so rich and flavorful you'll skip the heavy cream and still feel totally satisfied.
  • Fresh clams make this taste like you've somehow bottled the ocean, and yes, you can absolutely use canned if that's what's in your cabinet.
  • Those crispy bacon bits tucked throughout give every spoonful a salty, smoky surprise that elevates the whole thing.
02 -
  • Fresh clams need to be bought the same day you're cooking or at most the next morning, and they should smell like the ocean not like fish that's been sitting around.
  • Never boil the soup after you add the clams because the heat will make them seize up and turn into rubber erasers instead of tender bites of briny sweetness.
  • The roux matters more than you think—if you skip making it properly, your soup will either be too thin or weirdly lumpy instead of perfectly creamy.
03 -
  • If your soup turns out too thick, whisk in a splash of clam juice or milk until it reaches the consistency you love—never add flour once you're at the simmering stage.
  • Let your salt pork or bacon render completely before adding vegetables because those rendered fats are doing the heavy lifting flavor-wise, and that's what separates good chowder from great chowder.
Go Back