New England Clam Chowder (Printable Version)

Creamy chowder with tender clams, potatoes, and aromatic vegetables in a rich, comforting broth.

# What You'll Need:

→ Seafood

01 - 2 pounds fresh clams (littlenecks) 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 & 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 - If using fresh clams, scrub thoroughly under cold water. 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 shells. 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 rendered fat in the pot.
03 - Add butter to the pot. Sauté diced onion and celery until soft but not browned, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables. Stir constantly and cook for 2 minutes to create a roux base, ensuring flour is well incorporated.
05 - Slowly whisk in clam juice (including reserved liquid from fresh clams), whole milk, and heavy cream. Stir thoroughly to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are tender, 12 to 15 minutes. Stir occasionally to prevent sticking to the bottom.
07 - Add chopped clams (or canned clams with juice) and cooked bacon or salt pork back to the pot. Simmer gently for 3 to 5 minutes. Do not 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 hot chowder into bowls. Serve immediately with oyster crackers or crusty bread on the side.

# Expert Advice:

01 -
  • It tastes like someone who actually cares about you spent hours in the kitchen, even though it comes together in under an hour.
  • The combination of clams, bacon, and potatoes in one spoon is pure comfort, the kind that makes you slow down and actually taste your food.
  • You can make it with fresh clams when you're feeling adventurous or canned ones when you're not, and it works beautifully either way.
02 -
  • Clams must be alive when you buy them and should close when tapped; if one stays open, it's dead and should be discarded even though it feels wasteful.
  • Don't let the soup boil after the clams go in or they'll turn into tiny rubber erasers, and all your work will feel pointless.
03 -
  • If you taste the soup and something feels off, it's almost always because you need more salt, so taste as you go and adjust gradually.
  • The roux is your friend because it keeps the cream from breaking and gives the soup a silky texture that feels intentional rather than accidental.
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