New England Clam Chowder (Printable)

Creamy Northeast soup with tender clams, potatoes, and aromatic vegetables in a rich, comforting broth.

# What You'll 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 chopped fresh parsley

→ 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

→ Meats

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 Steps:

01 - If using fresh clams, scrub them thoroughly. 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 clams that do not open. Remove clams, strain and reserve the cooking liquid, then chop the 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 is crisp. Remove meat with a slotted spoon and set aside, leaving the fat in the pot.
03 - Add butter to the pot. Sauté onion and celery until soft 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, ensuring the flour is fully incorporated.
05 - Slowly whisk in clam juice including reserved cooking liquid from step 1, milk, and cream. Stir thoroughly to avoid lumps and ensure smooth consistency.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are tender, 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Add chopped clams or canned clams with juice and the cooked bacon or salt pork. Simmer gently for 3 to 5 minutes. Do not boil after adding clams to preserve their tender texture.
08 - Remove the bay leaf. Stir in fresh parsley. Taste and season with salt and freshly ground black pepper to achieve desired flavor. Serve immediately in bowls with oyster crackers or crusty bread.

# Expert Tips:

01 -
  • It transforms simple pantry staples and seafood into something that feels like a coastal restaurant splurge.
  • The balance of smoky pork, sweet clams, and silky cream is ridiculously satisfying without being heavy.
  • You can make it on a weeknight but serve it like you spent all day in the kitchen.
  • Leftovers somehow taste even better the next day when the flavors have had time to settle in together.
02 -
  • Never boil the chowder after adding the clams or they'll turn tough and chewy; a gentle simmer is all you need.
  • If your chowder feels too thick, thin it with a splash of milk or clam juice rather than water so you don't dilute the flavor.
  • Always taste before salting because clam juice and bacon are both naturally salty and you can easily overdo it.
03 -
  • Add a splash of dry white wine to the pot right after the roux for an extra layer of brightness and acidity.
  • If you want a thicker chowder, mash a few of the cooked potatoes against the side of the pot before adding the clams.
  • For a smoky twist, use applewood-smoked bacon instead of salt pork and finish with a pinch of smoked paprika.
Go Back