New England Clam Chowder (Printable Version)

Creamy New England chowder with tender clams, potatoes, and aromatic vegetables in a rich, comforting broth.

# What You 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 potatoes, peeled and diced
05 - 1 garlic clove, minced
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Broth & Liquids

10 - 2 cups bottled clam juice
11 - 1 cup water

→ Meats

12 - 4 ounces salt pork or thick-cut bacon, diced

→ Seasonings

13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Thickener

16 - 2 tablespoons all-purpose flour

# How to Make:

01 - If using fresh clams, scrub them under cold water. In a large pot, combine clams with 1 cup water, cover, and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any unopened clams. Remove clams from shells, 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 meat with a slotted spoon and set aside, leaving rendered 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. Stir continuously and cook for 2 minutes to create a roux base, stirring to eliminate lumps.
05 - Slowly whisk in clam juice including reserved liquid from step 1, whole milk, and heavy cream. Stir thoroughly to avoid lumps and ensure smooth incorporation.
06 - Add diced potatoes, bay leaf, and thyme. Simmer uncovered until potatoes are tender, approximately 12 to 15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - Add chopped clams with their juice or canned clams, and cooked salt pork or bacon. Simmer gently for 3 to 5 minutes. Do not allow mixture to boil after adding clams to preserve their tender texture.
08 - Remove bay leaf from pot. Stir in fresh parsley and season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
09 - Ladle chowder into bowls and serve immediately while hot, accompanied by oyster crackers or crusty bread.

# Expert Tips:

01 -
  • It tastes like a hug from someone who knows you well—creamy, grounding, impossible to rush through.
  • Once you nail the technique, you'll find yourself making it for nearly every gathering when the weather turns crisp.
  • The clams stay tender and sweet while everything else melts into a silky, deeply satisfying broth.
02 -
  • Never boil the chowder after you add the clams—gentle simmering keeps them tender and sweet, while boiling makes them rubbery and sad.
  • If you're using fresh clams and one doesn't open after 8 minutes, discard it without question; it's not worth the risk.
  • The roux is non-negotiable for the right texture—rushing past the 2-minute cook time leaves a raw flour taste that haunts the whole pot.
03 -
  • Taste constantly as you season—salt pork and clam juice already bring saltiness, so go easy and taste first.
  • If your chowder is too thick after a day or two in the fridge, thin it with a little milk or clam juice rather than water, which will dilute the flavor.
  • The potato size matters: cut them roughly the same so they cook evenly and don't end up with some mushy and some still hard.
Go Back