New England Clam Chowder (Printable)

Creamy chowder featuring tender littleneck clams, potatoes, and aromatic vegetables from New England’s coast.

# Components:

→ Seafood

01 - 2 pounds fresh 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 - 1½ 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)

# Method:

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 5 to 7 minutes until clams open. Discard unopened clams. Reserve cooking liquid by straining.
02 - When cool enough to handle, 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 slotted spoon and set aside, leaving rendered fat in pot.
04 - Add butter to bacon fat, then sauté onion, celery, carrot, and garlic until softened, about 5 minutes.
05 - Sprinkle flour over vegetables and stir constantly for 1 minute to form roux.
06 - Gradually stir in reserved clam cooking liquid and bottled clam juice, scraping browned bits from bottom. Add diced potatoes, bay leaf, and thyme. Bring to simmer and cook 10 to 12 minutes until potatoes are tender.
07 - Reduce heat to low. Stir in chopped clam meat, cooked bacon, heavy cream, and whole milk. Simmer gently for 5 to 10 minutes without boiling, stirring occasionally.
08 - Remove bay leaf. Season chowder with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd think, and there's something deeply satisfying about steaming clams open yourself.
  • The richness comes from real clam flavor and bacon fat, not just cream, so it never tastes heavy or one-dimensional.
  • Once you understand the technique, you can adjust the creaminess or add your own twists without losing what makes it special.
02 -
  • Never let the cream boil after you add it, or you'll end up with grainy, separated soup that no amount of stirring can fix—keep the heat at a gentle simmer and your soup will stay silky.
  • The starch from the potatoes naturally thickens the chowder as they soften, so if you want it thicker still, you can mash a few potatoes right in the pot before adding the cream for a more rustic texture.
  • Discard any clams that don't open during steaming; they're not dead yet but they're not alive enough, and one bad clam can make an entire pot taste off.
03 -
  • Make this recipe a day ahead and reheat it gently—the flavors marry overnight and taste even better the second day, and you'll avoid any stress about timing when guests arrive.
  • Always add the cream and milk last and keep the heat low, since dairy breaks when it boils and ruins the silky texture you've worked to build.
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