New England Clam Chowder (Print Version)

Creamy soup with tender clams, potatoes, and savory vegetables in a rich, comforting broth perfect for cold weather.

# What You'll 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
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 & 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

# How to Make It:

01 - If using fresh clams, scrub thoroughly under cold water. In a large pot, combine clams with 1 cup water, cover, and steam over medium heat until shells open, approximately 6-8 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. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with rendered fat. Sauté diced onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to create a light roux base.
05 - Slowly whisk in clam juice including reserved liquid from step 1, then add milk and cream. Stir thoroughly to eliminate lumps and create a smooth base.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are tender, 12-15 minutes. Stir occasionally to prevent sticking.
07 - Add chopped clams with juice and reserved cooked bacon or salt pork. Simmer gently for 3-5 minutes. Do not allow chowder to boil after adding clams.
08 - Remove bay leaf from pot. Stir in fresh parsley and adjust seasoning with salt and freshly ground black pepper to taste.
09 - Ladle hot chowder into bowls and serve with oyster crackers or crusty bread.

# Additional Tips::

01 -
  • It tastes like it took hours but comes together in under an hour, which makes you feel like a culinary genius.
  • The combination of clams, potatoes, and bacon creates this perfect balance where every spoonful has something different to discover.
  • There's something deeply satisfying about making something this creamy and luxurious without any pretense or fussiness.
02 -
  • If you add clams after the chowder is fully boiling, they'll turn into rubber—keep the heat gentle once they go in, or you'll regret it.
  • The roux is non-negotiable for that signature creamy texture; don't skip it or rush it, or you'll end up with grainy chowder instead of silky chowder.
03 -
  • Don't use a food processor for your vegetables—hand-dicing takes five extra minutes but gives you better texture control and prevents bruising.
  • If your chowder breaks and looks grainy or separated, whisk in a tablespoon of cornstarch mixed with cold water, then simmer gently; this usually brings it back.
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