Soups & Stews > Creamy Soups > Seafood Cream Soups > Clam Chowder Recipe (New England)

Classic New England Clam Chowder

Indulge in a bowl of authentic New England Clam Chowder, a creamy and comforting soup brimming with tender clams, potatoes, and smoky bacon. This recipe captures the essence of New England cuisine, delivering a rich and flavorful experience that's perfect for a cozy meal.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 2 lbs Fresh Clams (Littleneck or Cherrystone)
  • 4 slices Bacon
  • 1 medium Yellow Onion
  • 2 stalks Celery
  • 2 medium Russet Potatoes
  • 2 tbsp All-Purpose Flour
  • 2 cups Clam Juice
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1 sprig Fresh Thyme
  • 1 Bay Leaf
  • 2 tbsp Butter
  • to taste Salt
  • to taste Black Pepper
  • for garnish Fresh Parsley

Preparing the Clams

Step 1: Scrub the clams thoroughly under cold running water. Discard any clams that are open and do not close when tapped. Step 2: Steam the clams in a large pot with about 1 cup of water until they open. This usually takes 5-10 minutes. Step 3: Remove the clams from the pot and let them cool slightly. Reserve the clam broth, straining it through a fine-mesh sieve lined with cheesecloth to remove any sand or debris. Step 4: Shuck the clams, reserving the clam meat. Roughly chop the clam meat and set aside.

Cooking the Bacon and Vegetables

Step 1: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside to drain on paper towels. Once cooled, crumble the bacon. Step 2: Leave about 1 tablespoon of bacon fat in the pot. Add the butter, diced onion, and celery. Cook until softened, about 5-7 minutes.

Building the Chowder

Step 1: Sprinkle the flour over the softened vegetables and cook for 1 minute, stirring constantly. Step 2: Gradually whisk in the strained clam juice to create a smooth roux. Add the potatoes, thyme sprig, and bay leaf. Bring to a simmer. Step 3: Reduce heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. Step 4: Remove the thyme sprig and bay leaf. Gently mash some of the potatoes with the back of a spoon to thicken the chowder.

Finishing the Chowder

Step 1: Stir in the heavy cream, milk, and chopped clams. Heat through gently, being careful not to boil. Step 2: Season with salt and pepper to taste. Step 3: Ladle into bowls and garnish with crumbled bacon and fresh parsley. Serve immediately with oyster crackers, if desired.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 120
  • Protein: 6g
  • Fat: 8g
  • Carbohydrates: 8g

Other Considerations for Nutrition

This recipe is high in fat and sodium. Consider using low-fat milk and cream alternatives for a healthier version. Adjust salt according to dietary needs.

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FAQ

  • Can I use canned clams instead of fresh clams?

    Yes, you can substitute canned clams, but the flavor won't be as fresh. Use about 2 cans (6.5 ounces each) of chopped clams, drained. Add the clam juice from the cans to the clam juice called for in the recipe. Be sure to adjust the salt accordingly.
  • Can I freeze clam chowder?

    Freezing clam chowder is not recommended, as the dairy can separate and become grainy. It's best enjoyed fresh.
  • How can I thicken my clam chowder if it's too thin?

    You can thicken the chowder by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the chowder and simmer for a few minutes until thickened. Alternatively, you can mash more of the potatoes or add a small amount of heavy cream mixed with flour.