New England Clam Chowder (Printable View)

Rich, creamy chowder brimming with tender clams, potatoes, and vegetables in a savory broth.

# What You Need:

→ Seafood

01 - 2 pounds fresh clams (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 (about 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 & 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 them thoroughly. Combine clams with 1 cup water in a large pot, 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 the fat in the pot.
03 - Add butter to the pot and sauté diced onion and celery over medium heat 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 well, and cook for 2 minutes to develop the roux and eliminate raw flour taste.
05 - Slowly whisk in clam juice (including reserved liquid from step 1), milk, and cream. Stir continuously to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are tender, 12-15 minutes, stirring occasionally to prevent sticking.
07 - Add chopped clams (or canned clams with juice) and cooked salt pork or bacon. Gently simmer for 3-5 minutes without boiling to preserve clam texture.
08 - Remove bay leaf and stir in fresh parsley. Season with salt and freshly ground black pepper to taste.
09 - Ladle chowder into bowls and serve hot with oyster crackers or crusty bread.

# Expert Tips:

01 -
  • The broth clings to every spoonful with an almost velvety richness that feels like a hug in a bowl.
  • Fresh clams transform into tender bites of pure ocean flavor without becoming rubbery if you know when to stop cooking.
  • It's flexible enough to make on a Tuesday night but impressive enough to serve when people come over.
02 -
  • Never boil the chowder once clams are added—they'll seize up and become inedible in seconds, so keep that heat gentle and your attention sharp.
  • The roux must be cooked for a full 2 minutes before adding liquids, otherwise it won't thicken properly and you'll end up with soupy, disappointing results.
  • Reserve every bit of liquid from steaming fresh clams; it's more flavorful than bottled clam juice and makes the difference between good chowder and unforgettable chowder.
03 -
  • Make the roux a shade lighter than you think you need—a pale blonde roux creates a silky chowder while a darker roux tends to taste flour-forward and leaves a grittier texture.
  • If your chowder ends up too thin, whisk together a little butter and flour to make a beurre manié (a soft paste) and stir it in off the heat—it'll thicken instantly without lumps.
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