New England Clam Chowder (Printable)

Hearty chowder with littleneck clams, potatoes, cream, and aromatic vegetables from New England.

# Ingredient List:

→ Seafood

01 - 2 lbs fresh littleneck clams, scrubbed
02 - 1 cup bottled clam juice or reserved clam cooking liquid

→ Vegetables

03 - 2 medium russet potatoes, peeled and diced (approximately 2 cups)
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 cloves garlic, minced

→ Dairy

08 - 1 ½ cups heavy cream
09 - 1 cup whole milk
10 - 2 tablespoons unsalted butter

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
17 - Oyster crackers (optional, for serving)

# Steps:

01 - Rinse clams under cold water and scrub shells. Place clams in a large pot with 2 cups water. Bring to a boil, cover, and steam for 5 to 7 minutes until clams open. Discard any unopened clams. Remove clams and strain cooking liquid to reserve.
02 - Once cooled, remove clam meat from shells and chop coarsely. Set aside.
03 - In a large Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon and set aside, leaving the rendered fat in the pot.
04 - Add butter to the pot, then sauté onion, celery, carrot, and garlic until softened, approximately 5 minutes.
05 - Sprinkle flour over the vegetables and cook, stirring continuously for 1 minute to form a roux.
06 - Gradually stir in reserved clam cooking liquid and bottled clam juice, scraping the bottom of the pot to incorporate browned bits.
07 - Add diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, approximately 10 to 12 minutes.
08 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and milk. Simmer gently without boiling for 5 to 10 minutes, stirring occasionally.
09 - Season with salt and freshly ground black pepper to taste. Remove bay leaf.
10 - Ladle chowder into bowls, garnish with fresh parsley, and serve hot with oyster crackers if desired.

# Expert Advice:

01 -
  • It tastes like you've been simmering this for hours, but comes together in under an hour.
  • The clams stay tender if you treat them right, and the broth becomes silky without any heaviness.
  • Once you nail this, you'll make it constantly—it's the kind of soup people ask for by name.
02 -
  • Don't boil the cream—once it enters the pot, keep the heat low and gentle, or it will curdle and you'll have a grainy, broken soup.
  • If your potatoes are small, they'll cook faster; if they're chunky, give them an extra few minutes before adding the clams and cream.
  • Mashing a few potatoes into the broth before adding the cream makes it thicker and more luxurious, which I learned by accident and will never go back.
03 -
  • Buy clams the same day you plan to cook, and keep them on ice in a colander so they stay cold and moist—they should smell like ocean, not fishy.
  • A splash of hot sauce or smoked paprika at the table lets everyone customize their own heat level without messing with the delicate balance of the broth.
Go Back