new england clam chowder recipe
The Best new england clam chowder recipe
What I love most about this chowder is how versatile it is. It’s comforting without being heavy, and it reheats beautifully, so leftovers are just as good the next day. Plus, it’s a great way to get in some protein and nutrients—clams are loaded with iron and vitamin B12, the potatoes add fiber and potassium, and the cream (or half-and-half, if you prefer) gives it that satisfying richness. It’s the kind of meal that feels indulgent but still has plenty of good stuff in it. Whether you’re serving it with crusty bread for a cozy family dinner or ladling it into mugs for a casual gathering, it’s always a hit.
Classic New England Clam Chowder
A creamy, hearty chowder brimming with tender clams, potatoes, and smoky bacon. This comforting dish is a staple of New England cuisine, perfect for chilly evenings or coastal gatherings.
🥘Ingredients
- 4 oz (115g) salt pork or thick-cut bacon, diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely diced
- 2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
- 2 cups (480ml) clam juice (bottled or from fresh clams)
- 2 cups (480ml) whole milk
- 2 cups (480ml) heavy cream
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 2 lbs (900g) fresh littleneck or cherrystone clams, scrubbed (or 2 cans [10 oz each] chopped clams, drained with juice reserved)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh parsley, chopped
- Oyster crackers or crusty bread
👨🍳Directions
-
1
Prepare the clams (if using fresh): In a large pot, bring 1 cup of water to a boil. Add the clams, cover, and steam for 5–7 minutes until they open. Discard any unopened clams. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth to remove grit, and reserve 2 cups of the clam juice. Remove clams from shells, chop coarsely, and set aside. -
2
Cook the bacon or salt pork: In a Dutch oven or large pot, cook the diced bacon or salt pork over medium heat until crispy and fat is rendered, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. -
3
Sauté the vegetables: In the same pot, add the chopped onion and celery. Cook over medium heat until softened, about 5 minutes. Add the diced potatoes and stir to coat in the fat. -
4
Simmer the potatoes: Pour in the reserved clam juice (and bottled juice if needed to make 2 cups total). Add the bay leaves, thyme, black pepper, and salt. Bring to a boil, then reduce heat to low and simmer for 10–12 minutes, or until the potatoes are tender. -
5
Make the roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden (do not let it brown). Slowly whisk in 1 cup of the hot clam juice from the pot to create a smooth paste. Pour the roux mixture back into the pot, stirring constantly. -
6
Add dairy and clams: Stir in the milk and heavy cream. Add the chopped clams and reserved bacon. Simmer gently for 10–15 minutes, stirring occasionally, until the chowder thickens slightly. Do not boil, or the dairy may curdle. -
7
Adjust seasoning: Taste and adjust salt and pepper as needed. Remove the bay leaves before serving. -
8
Serve: Ladle the chowder into bowls. Garnish with chopped parsley and serve with oyster crackers or crusty bread.
🔧Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Fine-mesh strainer (if using fresh clams)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic New England Clam Chowder Works
❓ Frequently Asked Questions About New England Clam Chowder
1. What makes New England Clam Chowder different from other clam chowders?
New England Clam Chowder is distinct for its creamy, milk or cream-based broth, unlike Manhattan Clam Chowder, which uses a tomato-based broth. It also typically includes potatoes, onions, and salt pork or bacon, giving it a rich, hearty flavor. The use of fresh clams and a touch of thyme or bay leaf further sets it apart.
2. Can I use canned clams instead of fresh clams for this recipe?
Yes, you can use canned clams if fresh clams aren’t available. Drain the clams but reserve the liquid, which adds depth to the broth. Keep in mind that fresh clams provide a brinier, more authentic flavor, but canned clams are a convenient alternative. Just be sure to adjust the salt in the recipe, as canned clams can be saltier.
3. How do I prevent my chowder from curdling when adding dairy?
To prevent curdling, temper the dairy (milk, cream, or half-and-half) by slowly warming it before adding it to the hot broth. Avoid boiling the chowder after adding dairy, as high heat can cause separation. Stirring constantly while adding the dairy also helps. If you’re using heavy cream, it’s less likely to curdle than milk.
4. What’s the best way to thicken New England Clam Chowder?
The traditional method is to use a roux (equal parts butter and flour) cooked until golden before adding the liquid. Alternatively, you can mash some of the potatoes in the chowder to naturally thicken it. Some recipes also call for a small amount of cornstarch mixed with water as a quick thickener, but a roux provides the best flavor.
5. Can I make New England Clam Chowder ahead of time, and how should I reheat it?
Yes, chowder often tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of milk or clam juice to loosen it. Avoid microwaving, as it can cause the dairy to separate.
