American · Soup · Medium
New England Clam Chowder
Thick, creamy, and loaded with tender clams and potatoes. The definitive bowl of the Northeast coast.
The whole recipe in 60 seconds
New England Clam Chowder, in 5 ideas
- Never boil the chowder hard once the dairy is in. A gentle simmer keeps it silky.
- Yukon Golds hold their shape. Russets fall apart and turn it gluey.
- The clam juice from the cans is liquid gold. Use it all.
- It thickens as it sits, so serve it right away or thin with a splash of milk when reheating.
- Taste before adding all the salt. Clams and bacon both bring salt.
What you need
Ingredients
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 celery stalks, diced
- 3 tbsp all-purpose flour
- 2 cups bottled clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 lbs Yukon Gold potatoes, peeled and diced
- 2 cans (6.5 oz each) chopped clams, with juice
- 1 tsp each salt and black pepper
- 2 tbsp butter
- Oyster crackers and chives, for serving
How to make it
Directions
- Cook the bacon in a heavy pot over medium heat until crisp. Scoop it out and set aside, leaving the fat.
- Add the onion and celery to the bacon fat and cook until soft, about 6 minutes.
- Stir in the flour and cook 2 minutes. Slowly pour in the clam juice, stirring to avoid lumps.
- Add the potatoes, milk, and cream. Simmer gently 15 to 18 minutes until the potatoes are tender. Do not boil hard or the dairy can split.
- Stir in the clams with their juice, the butter, salt, and pepper. Heat through for 3 minutes.
- Ladle into bowls, top with the reserved bacon, chives, and oyster crackers.
Canned clams are a fraction of the price of fresh and the flavor difference disappears in a creamy chowder.