Name: Classic New England Clam Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups Clams, chopped (canned or fresh); 2 cups Clam juice; 4 oz Salt pork or thick-cut bacon, diced; 2 tbsp Unsalted butter; 1 large Yellow onion, finely diced; 2 stalks Celery stalks, diced; 1/4 cup All-purpose flour; 2 cups Russet potatoes, peeled and diced; 2 cups Heavy cream; 1/2 tsp Dried thyme; 1 whole Bay leaf; 1/2 tsp Black pepper

"Indulge in a bowl of pure coastal comfort with this rich and velvety New England Clam Chowder. This recipe perfectly balances briny clam flavor with smoky salt pork and tender potatoes for a restaurant-quality meal at home."

Ingredients

Qty	Item
2 cups 450 g	Clams, chopped (canned or fresh)
2 cups 480 ml	Clam juice
4 oz 115 g	Salt pork or thick-cut bacon, diced
2 tbsp 30 g	Unsalted butter
1 large 150 g	Yellow onion, finely diced
2 stalks 80 g	Celery stalks, diced
1/4 cup 30 g	All-purpose flour
2 cups 300 g	Russet potatoes, peeled and diced
2 cups 480 ml	Heavy cream
1/2 tsp 1 g	Dried thyme
1 whole 1 pc	Bay leaf
1/2 tsp 1 g	Black pepper

How to Make Classic New England Clam Chowder

In a large heavy-bottomed pot or Dutch oven, cook the diced salt pork or bacon over medium heat until the fat has rendered and the bits are crispy.

Remove the crispy bits with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot. If needed, add the 2 tablespoons of butter.

Add the onions and celery to the pot. Sauté until the onions are translucent and soft, about 6-8 minutes.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux, ensuring it does not brown.

Gradually pour in the clam juice while whisking continuously to prevent lumps from forming.

Add the diced potatoes, thyme, and bay leaf. Bring the mixture to a very gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.

Stir in the heavy cream and the chopped clams. Simmer for an additional 5 minutes to heat through; do not let the soup reach a rolling boil once the cream and clams are added.

Season with black pepper and salt to taste (be careful as clams and clam juice are naturally salty). Discard the bay leaf.

Serve hot, garnished with the reserved bacon bits and traditional oyster crackers.

·
For a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the cream.
·
To prevent the clams from becoming rubbery, always add them at the very end of the cooking process just to warm them through.
·
Chowder often tastes even better the next day after the flavors have had time to meld in the refrigerator.
·
If using fresh clams, steam them first and use the strained steaming liquid as your clam juice base.

Frequently Asked Questions

Can I use milk instead of heavy cream?

You can use whole milk or half-and-half, but the chowder will be thinner and less rich. Heavy cream provides the classic velvety texture.

What kind of potatoes are best for clam chowder?

Russet potatoes are traditional because they release starch to help thicken the soup, but Yukon Golds hold their shape better if you prefer distinct chunks.

Can I freeze New England Clam Chowder?

Freezing is not recommended because the cream may separate and the potatoes can become grainy when thawed.

Is New England Clam Chowder gluten-free?

This specific recipe uses flour for a roux, so it is not gluten-free. To make it GF, use a cornstarch slurry or a gluten-free flour blend.

Video Tutorials

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