Classic New England Clam Chowder
A traditional creamy New England clam chowder made with fresh clams, potatoes, and smoky bacon, simmered to perfection on the stovetop. This comforting seafood soup is perfect for a cozy dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Aromatics
- Base
- Liquid
- Herbs & Spices
- Seasoning
- Garnish
Let’s make it
Preparation
Clean and scrub the clams thoroughly under cold running water to remove any sand. In a large pot, add clams and about 250 ml water. Cover and steam over medium heat until clams open, about 5-7 minutes. Remove clams, reserve the clam juice through a fine sieve to remove grit, and chop clam meat. Set both aside.
Cooking Base
In a large heavy-bottom pot or Dutch oven, cook diced bacon over medium heat until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Cooking Base
Add butter, diced onion, celery, and minced garlic to the pot with bacon fat. Sauté over medium heat until vegetables are soft and translucent, about 5 minutes.
Cooking Base
Sprinkle flour over the vegetables and stir constantly for about 2 minutes to form a roux, cooking out the raw flour taste but not browning it.
Simmering
Slowly whisk in the reserved clam juice along with clam juice from the bottle, stirring constantly to avoid lumps. Add the cubed potatoes, fresh thyme, and bay leaf. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
Finishing
Once potatoes are tender, add chopped clams, cooked bacon, whole milk, and heavy cream to the pot. Stir gently and warm through without boiling to prevent curdling, about 5 minutes.
Finishing
Season the chowder with salt and black pepper to taste. Remove bay leaf before serving.
Serving
Ladle chowder into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread.
Tips & notes
Use fresh clams for the best flavor and ensure to strain the clam juice through a fine sieve to avoid sand in the chowder. Do not boil after adding cream to prevent curdling. Bacon fat adds a smoky richness, but you can substitute with butter if preferred.
Saving it for later
Store leftover chowder in an airtight container in the refrigerator within 2 hours of cooking. Use within 3-4 days. Clam chowder does not freeze well due to the cream and potatoes.
Reheating
Reheat chowder gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of milk or cream if it thickens too much during reheating. Heat until warm throughout but do not boil to avoid curdling.
