New England Clam Chowder (Printable)

A classic creamy soup brimming with tender clams, potatoes, and aromatic vegetables in a rich, comforting broth perfect for cold weather.

# What You Need:

→ Seafood

01 - 2 pounds fresh clams such as 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 fresh parsley, chopped

→ Dairy

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

→ Broth and Liquids

10 - 2 cups bottled clam juice or reserved juice from canned clams
11 - 1 cup water

→ Meat

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:

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 to 8 minutes. Discard any unopened clams. Remove clams from shells, strain and reserve cooking liquid, and chop clam meat. Set aside.
02 - In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat renders and meat becomes crisp, about 5 minutes. Remove meat with a slotted spoon and set aside, leaving the 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.
04 - Sprinkle flour over the vegetables. Stir continuously and cook for 2 minutes to form a roux, ensuring even distribution.
05 - Slowly whisk in clam juice (including reserved liquid from step 1), milk, and cream. Stir thoroughly to eliminate lumps and achieve a smooth consistency.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are fork-tender, 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Add chopped clams with any remaining juice and cooked bacon or salt pork. Simmer gently for 3 to 5 minutes. Do not allow the mixture to boil after adding clams, as this toughens them.
08 - Remove bay leaf from the pot. Stir in fresh parsley. Taste and adjust seasoning with salt and freshly ground black pepper to preference.
09 - Ladle into bowls and serve hot. Accompany with oyster crackers or crusty bread.

# Expert Hacks:

01 -
  • The balance of briny ocean flavor with velvety cream creates a soup that somehow feels like both an indulgence and a hug at the same time.
  • Even picky eaters who swear they dont like seafood have been known to request seconds of this chowder, especially on those bone chilling winter nights when nothing else quite hits the spot.
02 -
  • Never let your chowder boil after adding the cream or youll end up with a grainy, broken mess instead of the silky consistency that defines a great New England chowder.
  • Fresh clams need thorough cleaning as theres nothing worse than the unexpected crunch of sand in what should be a perfectly smooth spoonful.
03 -
  • When using canned clams, add them at the very end of cooking and include their juice earlier with the broth for maximum flavor without toughening the delicate meat.
  • Save and freeze clam shells to use as serving vessels for seafood appetizers at your next gathering, a zerowaste trick I learned from a fishermans wife in Maine.
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