New England Clam Chowder (Printable)

Creamy soup with fresh clams, potatoes, and savory bacon in a rich broth.

# 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
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 & 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

# Directions:

01 - If using fresh clams, scrub them thoroughly. Combine clams with 1 cup water in a large pot. Cover and steam over medium heat until shells open, approximately 6-8 minutes. Discard any unopened clams. Remove clams from shells, strain and reserve cooking liquid, and chop clam meat. Set aside.
02 - In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat renders and meat becomes crisp, about 5-7 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with rendered pork fat. Sauté diced onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables and stir continuously. Cook for 2 minutes to create a roux and eliminate raw flour taste.
05 - Slowly whisk in clam juice, including reserved liquid from fresh clams if applicable. Add milk and cream in a steady stream while stirring to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and thyme to the pot. Simmer uncovered over medium heat until potatoes are tender, approximately 12-15 minutes. Stir occasionally to prevent sticking to the bottom.
07 - Add chopped clams with their juice and reserved cooked bacon or salt pork to the pot. Simmer gently for 3-5 minutes. Do not bring to a boil after adding clams to preserve their tender texture.
08 - Remove bay leaf from the pot. Stir in fresh parsley and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
09 - Ladle hot chowder into bowls and serve immediately with oyster crackers or crusty bread on the side.

# Expert Advice:

01 -
  • It tastes like a cozy seaside memory, even if you've never left your kitchen.
  • Once you master this one pot approach, you'll find yourself making it whenever the weather turns cool.
02 -
  • Never boil the chowder after the clams go in, or they'll toughen into little rubber bits and break your heart.
  • Salt pork can be hard to find, but it's worth seeking out at a butcher counter because it adds a depth that bacon alone cannot deliver, though bacon will work in a pinch.
03 -
  • Make this soup the day before and reheat gently the next day, when the flavors have melded and deepened overnight into something even better.
  • Save some clam juice before whisking it in, then use it to adjust consistency at the end instead of adding more cream.
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