New England Clam Chowder (Printable Page)

Creamy chowder filled with clams, potatoes, and aromatic vegetables from New England’s coast.

# What You'll Need:

→ Seafood

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

→ Vegetables

03 - 2 medium russet potatoes, peeled and diced (about 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)

# Step-by-Step Guide:

01 - Rinse clams under cold water and scrub shells. In a large pot, add clams and 2 cups water. Bring to a boil, cover, and steam for 5 to 7 minutes until clams open. Discard any unopened clams. Remove clams; strain and reserve the cooking liquid.
02 - Allow clams to cool, then remove clam meat from shells, chop coarsely, and set aside.
03 - In a large Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon 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 stir continuously for 1 minute to create a roux.
06 - Gradually whisk in reserved clam cooking liquid and bottled clam juice, scraping the bottom to loosen browned bits.
07 - Add diced potatoes, bay leaf, and dried thyme. Bring to a simmer and cook until potatoes are tender, about 10 to 12 minutes.
08 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and whole 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. Ladle chowder into bowls, garnish with fresh parsley, and serve warm with optional oyster crackers.

# Expert Tips:

01 -
  • It tastes like a coastal restaurant but takes less than an hour, no fancy equipment required.
  • The bacon-and-roux foundation builds layers of flavor that make every spoonful feel indulgent without being heavy.
  • Littleneck clams give you tender, meaty bites that aren't rubbery or disappointed expectations.
  • One pot does most of the work, leaving you time to set the table instead of scrubbing dishes.
02 -
  • Don't skip straining the clam liquid—sand ruins the entire experience and no amount of cream can hide it.
  • The moment you add dairy, the heat becomes your enemy; one boil can break the emulsion and turn your silky soup grainy and separated.
  • Taste the broth before adding cream so you catch seasoning mistakes while you can still fix them easily.
03 -
  • If your chowder feels too thin, mash a few cooked potatoes against the side of the pot with a wooden spoon—the starch thickens the broth while keeping texture alive.
  • Add the cream at the very end and keep the heat low; rushing this step is the reason some home cooks think they can't make restaurant-quality soup.
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