New England Clam Chowder (Printable)

Creamy soup featuring fresh clams, hearty potatoes, and smoky bacon in a rich, velvety broth.

# What You 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 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 Make It:

01 - Scrub fresh clams 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 from shells, 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 renders and meat becomes crisp, approximately 3 to 4 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with rendered fat. 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 vegetable mixture. Stir continuously and cook for 2 minutes to create a blonde roux base.
05 - Slowly whisk in clam juice (including reserved cooking liquid), 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, approximately 12 to 15 minutes. Stir occasionally to prevent sticking to the bottom of the pot.
07 - Add chopped clams (or canned clams with juice) and reserved cooked bacon to the soup. Simmer gently for 3 to 5 minutes. Do not allow the soup to boil after adding clams to prevent toughening.
08 - Remove bay leaf from the pot. Stir in fresh chopped parsley. Season with salt and freshly ground black pepper to taste.
09 - Ladle soup into bowls and serve hot with oyster crackers or crusty bread.

# Helpful Tips:

01 -
  • The balance of briny clams with creamy broth creates a flavor that fills your kitchen with coastal comfort even if youre hundreds of miles from the ocean.
  • When evening temperatures drop and youre craving something substantial but not heavy, this chowder hits that perfect middle ground between hearty and refined.
02 -
  • Never boil the soup after adding clams or theyll turn into little rubber bands no amount of crackers can save.
  • The chowder actually tastes even better the next day after the flavors have had time to meld, so consider making it ahead if serving for a special occasion.
03 -
  • Reserve a cup of chowder before adding cream to freeze for later, then just add fresh dairy when reheating for a chowder that tastes freshly made without the separated texture that sometimes happens with frozen creamy soups.
  • A splash of dry sherry stirred in right before serving adds a subtle complexity that elevates this homey dish to restaurant quality status.
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