New England Clam Chowder Recipe
Creamy, comforting, and brimming with tender clams and potatoes, this classic chowder is a taste of the coast.
Ingredients (Serves 6)
- 4 slices bacon (or 2 oz salt pork), diced
- 1 medium onion, chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups clam juice (from fresh clams or bottled)
- 1 cup vegetable or chicken broth (optional, if more liquid is needed)
- 2 cups Yukon gold potatoes, peeled and diced (1/2-inch cubes)
- 2 (10-oz) cans chopped clams (with juice), or 2 lbs fresh littleneck clams
- 1 cup heavy cream (or half-and-half for lighter texture)
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: Dash of hot sauce or Worcestershire, 1 tbsp butter
- Garnish: Fresh parsley, oyster crackers
Instructions
1. Prepare Fresh Clams (if using):
- Steam fresh clams in 1 cup water or broth in a covered pot for 5–8 minutes until they open. Discard unopened clams. Strain broth through cheesecloth; reserve liquid and chop clams.
2. Cook Bacon:
- In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon; set aside. Leave 2 tbsp fat in the pot.
3. Sauté Vegetables:
- Add onion and celery to the bacon fat. Cook 4–5 minutes until soft. Stir in garlic; cook 1 minute.
4. Make Roux:
- Sprinkle flour over veggies; stir 2 minutes to cook off raw flour taste.
5. Add Liquids:
- Gradually whisk in clam juice (and broth if needed). Bring to a simmer, scraping up browned bits.
6. Cook Potatoes:
- Add potatoes, thyme, bay leaf, and black pepper. Simmer 10–15 minutes until potatoes are tender.
7. Add Clams & Cream:
- Stir in clams (reserve juice if using canned), cream, and bacon. Heat gently (do not boil). Season with salt, pepper, hot sauce, or Worcestershire. Remove bay leaf.
8. Finish:
- For extra richness, stir in 1 tbsp butter. Adjust thickness with water or broth if needed.
9. Serve:
- Ladle into bowls. Garnish with parsley and crackers.
Tips
- Canned Clams: Use 2 cans (10 oz each) with juice. Add juice in step 5.
- Thickness: For a thicker chowder, mash a few potatoes or add more roux (1 tbsp flour + 1 tbsp butter).
- Dairy Swap: Replace cream with evaporated milk for a lighter version.
Enjoy with crusty bread for dipping! 🥣🌊
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