New England Clam Chowder (Printable)

Rich and creamy soup with tender clams, potatoes, and smoky bacon in a comforting broth perfect for cold weather.

# What You'll 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 or russet potatoes, peeled and diced (approximately 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
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 unopened clams. Remove clams, 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 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 additional minute.
04 - Sprinkle flour over the vegetables, stir well, and cook for 2 minutes to create a roux base for thickening.
05 - Slowly whisk in clam juice including reserved liquid from step 1, whole milk, and heavy cream. Stir thoroughly to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are tender, 12 to 15 minutes, stirring occasionally to prevent sticking.
07 - Add chopped clams or canned clams with juice and cooked bacon or salt pork. Simmer gently for 3 to 5 minutes without boiling after adding clams.
08 - Remove bay leaf and stir in fresh parsley. Season with salt and freshly ground black pepper to taste.
09 - Ladle into bowls and serve hot with oyster crackers or crusty bread.

# Expert Suggestions:

01 -
  • The base relies on rendered salt pork which adds a deep savory undertone that bacon alone sometimes misses.
  • Yukon Gold potatoes hold their shape perfectly while still giving off just enough starch to help the broth thicken naturally.
02 -
  • Boiling the soup after adding the clams will turn them into rubbery bits that lose their delicate texture.
  • Always strain your clam liquor through a fine mesh sieve to catch any lingering sand that might ruin the smooth experience.
03 -
  • Letting the soup sit for twenty minutes before serving allows the flavors to meld and the consistency to reach its peak.
  • Saute the celery and onions until they are translucent but avoid any browning to keep the chowder its signature white color.
Go Back