New England Clam Chowder (Print)

Creamy white chowder with fresh clams, potatoes, and salt pork simmered in a rich broth.

# Components:

→ 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

→ Meat

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 clams thoroughly. Combine clams with 1 cup water in a large pot. 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, about 4 to 5 minutes. Remove meat with a slotted spoon and set aside, leaving 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 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir well. Cook for 2 minutes, stirring constantly, to create a light roux that will thicken the chowder.
05 - Slowly whisk in clam juice including reserved liquid from step 1, whole milk, and heavy cream. Stir thoroughly to eliminate lumps and create a smooth base.
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 and ensure even cooking.
07 - Add chopped clams or canned clams with juice and reserved cooked bacon or salt pork back into the pot. Simmer gently for 3 to 5 minutes. Do not allow the soup to boil after adding clams.
08 - Remove bay leaf from the soup. Stir in fresh chopped parsley. Season with salt and freshly ground black pepper to your preference. Taste and adjust seasonings as needed.
09 - Ladle hot chowder into bowls and serve immediately with oyster crackers or crusty bread on the side.

# Expert Advice:

01 -
  • It tastes like a hug in a bowl, the kind of creamy comfort that makes harsh days feel manageable.
  • You can use fresh clams or canned without guilt, which means this isn't a fussy recipe that punishes real life.
02 -
  • If you add the clams too early or boil them aggressively, they turn into tiny rubber bands, so add them last and keep the temperature gentle.
  • Canned clams can taste metallic if you use the juice straight from the tin, so drain them first and use bottled clam juice instead for a brighter flavor.
03 -
  • Make this soup a day ahead because it actually tastes better the next day once the flavors have settled and gotten to know each other.
  • Keep the heat low during the final steps because high heat turns the dairy grainy and the clams rubbery, which undoes all your careful work.
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