New England Clam Chowder (Printer view)

Rich chowder with littleneck clams, potatoes, cream, and savory vegetables inspired by New England coastal cuisine.

# What You'll Need:

→ Seafood

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

→ Vegetables

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

# Directions:

01 - Rinse and scrub clams under cold water. Place clams in a large pot with 2 cups water, bring to a boil, cover, and steam 5 to 7 minutes until clams open. Discard any unopened clams. Remove clams and strain cooking liquid.
02 - Allow clams to cool. Remove meat from shells, chop coarsely, and set aside.
03 - In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove with slotted spoon, reserving fat in the pot.
04 - Melt butter in bacon fat, then add onion, celery, carrot, and garlic. Cook until softened, about 5 minutes.
05 - Sprinkle flour over vegetables and stir continuously for 1 minute to form a roux.
06 - Slowly whisk in reserved clam cooking liquid and bottled clam juice, scraping browned bits from the pot.
07 - Add diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, approximately 10 to 12 minutes.
08 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and milk. Simmer gently without boiling for 5 to 10 minutes, stirring occasionally.
09 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
10 - Ladle chowder into bowls, garnish with fresh parsley, and serve with oyster crackers if desired.

# Expert Suggestions:

01 -
  • The briny, tender clams and buttery potatoes create layers of flavor that make you forget you're eating soup.
  • It's hearty enough for dinner but feels comforting enough to eat on a Tuesday without ceremony.
  • One pot, one afternoon, and you've got something that tastes like you've been cooking it for hours.
02 -
  • Never let the chowder boil once the cream goes in; high heat will break the dairy and leave you with a grainy, separated mess that no amount of stirring will fix.
  • If your potatoes are overcooked before the clams go in, they'll turn to mush; timing matters here, so check them at 10 minutes instead of assuming they need the full 12.
  • Bottled clam juice is a shortcut, but it's a good one—use it alongside your cooking liquid to ensure deep, unmistakable clam flavor.
03 -
  • Save every bit of clam cooking liquid; it's more flavorful than bottled juice and worth the small effort to strain and reserve it.
  • Toast your oyster crackers in a dry pan over medium heat for a minute before serving—they'll stay crisp longer and add a subtle, buttery crunch.
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