New England Clam Chowder

There's something about a steaming bowl of New England clam chowder that takes you straight to a weathered dock, salt air and all. My first real attempt at making it wasn't planned—I'd found a bag of littlenecks at the fishmonger's one October afternoon, still dripping with ice, and something just clicked. The woman behind the counter mentioned her grandmother made it with bacon fat and patience, nothing more, and I became instantly obsessed with getting it right. What started as curiosity turned into one of those kitchen projects where you're suddenly three hours in, your whole apartment smells like the ocean, and you understand why people write poetry about soup.

I made this for my partner on one of those rare quiet Sundays when we both just wanted to be home, and watching their face light up at that first spoonful—that moment when they tasted the brininess of the clams threading through the cream—felt like I'd accomplished something real. We sat at the kitchen table for hours, bowls going empty, bread disappearing, and barely talking because the soup was doing all the talking for us. Food doesn't always need to be impressive; sometimes it just needs to be true.

Ingredients

• Fresh clams (littlenecks) or canned chopped clams: The heart of everything—if you go fresh, buy them the day you cook, keep them cold, and discard any with cracked shells or those that won't close when tapped.
• Yukon Gold potatoes: They hold their shape better than russets and have a subtle sweetness that plays beautifully against the briny clams.
• Salt pork or bacon: This renders into golden fat that becomes the flavor foundation—don't skip it or rush it.
• Heavy cream and whole milk: The combination gives you richness without feeling heavy; if you want it lighter, use half-and-half instead.
• Onion, celery, garlic: The holy trinity that builds flavor quietly in the background.
• All-purpose flour: Just enough to thicken gently and create that silky mouthfeel without making it feel starchy.
• Bay leaf and thyme: These whisper rather than shout, adding depth that makes people ask what that subtle something is.
• Clam juice: Bottled clam juice is your friend here—it ensures consistent brininess and saves you effort.

Instructions

Prepare your clams:

If using fresh clams, scrub them under cold running water until they're clean. Steam them with a cup of water in a covered pot over medium heat for about 6 to 8 minutes—you'll hear them pop open, which is your signal they're done. Discard any stubborn ones that stay closed (they're not safe to eat). Let them cool slightly, then remove the meat and chop it into bite-sized pieces.

Build your base with the pork:

Cut your salt pork or bacon into small dice and place it in a large Dutch oven or heavy soup pot over medium heat. Let it cook slowly until the fat is rendered and the meat becomes crispy—this usually takes about 5 minutes and smells absolutely incredible. Scoop out the cooked meat with a slotted spoon, leaving all that precious fat behind.

Create the flavor foundation:

Add butter to that rendered fat, then add your diced onion and celery. Stir them gently until they soften and turn translucent but don't brown—this takes about 5 minutes and you'll know it's right when the kitchen starts smelling sweet and savory at once. Add your minced garlic and cook for just 1 minute more until fragrant.

Make your thickening roux:

Sprinkle the flour over the vegetables and stir everything together for about 2 minutes. This isn't a roux you want to brown; you're just cooking off the raw flour taste while creating the base that will thicken your chowder.

Whisk in your liquids slowly:

This is where patience matters—slowly pour in your clam juice while whisking constantly to prevent lumps from forming. The whisking motion keeps everything smooth and creates that silky texture that makes people close their eyes when they taste it. Once the clam juice is incorporated, whisk in the milk and cream.

Simmer the potatoes:

Add your diced potatoes along with the bay leaf and thyme, then let everything simmer gently uncovered for 12 to 15 minutes until the potatoes are tender but not falling apart. Stir occasionally to make sure nothing sticks to the bottom, and you'll notice the soup starting to look creamier and more cohesive.

Add the clams gently:

Stir in your cooked chopped clams (or canned clams with their juice if that's what you're using) along with the crispy bacon or salt pork you set aside earlier. Let everything simmer together for just 3 to 5 minutes—no longer, or the clams will toughen. This is when you taste and adjust your seasonings.

Finish with freshness:

Remove the bay leaf, stir in your fresh parsley, and taste for salt and pepper. Fresh parsley at the end adds a bright note that prevents the chowder from feeling too heavy, and it looks beautiful floating on top.

Pin It

There was an evening when my neighbor came over just as the chowder was finishing, and the smell coming from my kitchen had apparently traveled through the walls. By the time she left hours later, we'd gone through the whole pot and made plans to do it again next month. That's when I realized this recipe isn't really about technique or ingredients—it's about creating a moment where people want to stay a little longer.

The Salt Pork Question

Salt pork is the traditional choice, and if you can find it at a good butcher or specialty store, it's worth seeking out because it renders differently than bacon—more gently, with a deeper pork flavor that bacon sometimes can't quite match. That said, thick-cut bacon works beautifully too and is easier to find. The real secret isn't which one you choose but rendering it slowly and completely so you get that golden fat that becomes the foundation everything else builds on. I've learned that rushing this step, trying to get the meat crispy in under 3 minutes, means you miss out on the layered richness that makes this chowder sing.

Fresh Clams vs. Canned

Fresh clams are wonderful if you have access to them and don't mind the extra work, but I'm not going to pretend canned clams are inferior—they're just different. Canned clams are already shucked, which saves you 20 minutes of wrestling with shells, and the juice that comes with them is liquid gold for your broth. I've made this recipe both ways and had equally happy people at my table. Choose fresh clams if you're in the mood for the ritual of it, and choose canned if you want to get to the comfort part faster. Both versions are honest.

Serving and Storing

Serve this chowder hot in bowls with oyster crackers on the side or thick slices of crusty bread for soaking up every last drop. The soup keeps beautifully in the refrigerator for 3 to 4 days, and it actually tastes better the next day once all the flavors have had time to marry together. When reheating, do it gently over low heat, stirring occasionally, and add a splash of milk or cream if it's thickened too much while sitting.

• A crisp white wine like Sauvignon Blanc or a dry Riesling is the perfect pairing—something that won't compete but will complement the briny sweetness.
• If you want to make it lighter, half-and-half instead of heavy cream gives you a more delicate version that still tastes indulgent.
• Fresh chives or additional parsley on top is never wasted and adds color that makes people happy before they even taste it.

Pin It

This chowder has become the thing I make when I want to tell people I care without saying it out loud. Every bowl is an invitation to slow down and taste something real.

Recipe FAQs

→ Can I use canned clams instead of fresh?

Yes, absolutely. Use 2 cups of canned chopped clams with their juice. This saves time and works perfectly in this chowder while maintaining authentic flavor.

→ What type of potatoes work best?

Yukon Gold or russet potatoes are ideal. They hold their shape well during simmering and provide the perfect creamy texture that complements the rich broth.

→ Can I make this lighter without heavy cream?

Substitute half-and-half for the heavy cream to reduce richness while maintaining creaminess. You can also use a combination of whole milk and a tablespoon of cornstarch for thickening.

→ Why shouldn't I boil after adding clams?

Boiling makes clams tough and rubbery. Gentle simmering preserves their tender texture and ensures they remain succulent in the finished chowder.

→ How do I store leftover chowder?

Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid boiling to prevent curdling and toughening the clams.

→ What can I substitute for salt pork?

Thick-cut bacon is an excellent alternative that adds smoky depth. Cook until crisp to render the fat, which forms the flavorful base for your chowder.