New England Clam Chowder

Creamy New England clam chowder with tender clams, potatoes, onion, celery and smoky bacon, lightly thickened and finished with milk and cream. Serves 6.

Steamed clams with broth and lemon
  • Prep 20 min
  • Cook 40 min
  • Total 1 hr
  • Yield 6 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

A good New England clam chowder is creamy but not pasty, full of clam flavor and studded with tender potatoes. This version starts with bacon for a little smoke, builds a light roux with the vegetables, and uses both the juice from the canned clams and a bottle of clam juice so the broth tastes of the sea.

The clams go in at the very end and only need a couple of minutes to heat through, which keeps them tender. Serve it in big bowls with oyster crackers, and if you have fresh clams, see the tips for using them instead.

Ingredients

  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 (6.5 ounce) cans chopped clams, drained, juice reserved
  • 1 (8 ounce) bottle clam juice
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Oyster crackers, for serving

Instructions

  1. Cook the bacon. In a large Dutch oven or soup pot over medium heat, cook the bacon, stirring, until crisp, 6 to 8 minutes. Move it to a paper towel with a slotted spoon. Leave about 2 tablespoons of fat in the pot; add a little butter if there is less.
  2. Soften the vegetables. Add the onion and celery and cook, stirring, until soft, 6 to 7 minutes. Stir in the garlic and cook 30 seconds.
  3. Make the roux. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw taste.
  4. Add the clam juices. Slowly whisk in the reserved juice from the clams and the bottled clam juice until smooth.
  5. Simmer the potatoes. Add the potatoes, bay leaf and thyme. Bring to a boil, then reduce the heat, cover and simmer for 15 to 18 minutes, until the potatoes are tender.
  6. Add the dairy. Stir in the milk and cream and heat gently until steaming. Do not let the chowder boil once the dairy is in.
  7. Add the clams. Stir in the clams and cook for 2 to 3 minutes, just until heated through.
  8. Season and serve. Remove the bay leaf. Taste before adding salt, since the clams and bacon are salty, then season with pepper. Ladle into bowls and top with the bacon, parsley and oyster crackers.

Tips

  • Using fresh clams: steam about 4 pounds of littlenecks or quahogs in 1 cup of water in a covered pot until they open, 6 to 10 minutes. Chop the meat, strain the broth through a coffee filter, and use it in place of the canned juice and bottled clam juice.
  • Chowder thickens as it stands and tastes even better the next day. Thin it with a splash of milk when reheating.
  • Yukon Gold potatoes hold their shape and add creaminess. Russets break down more and make a thicker chowder.

Questions about this recipe

What is the difference between New England and Manhattan clam chowder?
New England chowder is made with milk or cream. Manhattan chowder has a tomato broth and no dairy.
Can I freeze clam chowder?
Chowders made with milk and potatoes tend to turn grainy when frozen. It keeps well in the refrigerator for up to 3 days.
How do I make chowder thicker?
Simmer it uncovered for a few extra minutes before adding the dairy, or mash some of the potatoes against the side of the pot.

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