New England Clam Chowder (Printable version)

A rich, creamy white chowder featuring fresh clams, hearty potatoes, and smoky salt pork ready in under an hour.

# What You'll Need:

→ Seafood

01 - 2 pounds fresh clams such as littlenecks, or 2 cups canned chopped clams with juice

→ Vegetables

02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 2 medium Yukon Gold or russet potatoes, peeled and diced
05 - 1 clove garlic, minced
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Broth and Liquids

10 - 2 cups bottled clam juice or reserved juice from canned clams
11 - 1 cup water

→ Meats

12 - 4 ounces salt pork or thick-cut bacon, diced

→ Seasonings

13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Thickener

16 - 2 tablespoons all-purpose flour

# Directions:

01 - If using fresh clams, scrub thoroughly under cold water. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any unopened clams. Remove clams, strain cooking liquid and reserve, then chop clam meat and set aside.
02 - In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat becomes crisp, approximately 3 to 5 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot. Sauté diced onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over vegetables. Stir continuously and cook for 2 minutes to create a light roux base, which will thicken the chowder.
05 - Slowly whisk in clam juice, reserved clam cooking liquid, milk, and cream. Stir thoroughly to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking to the pot bottom.
07 - Add chopped clams or canned clams with juice, along with the cooked salt pork or bacon. Simmer gently for 3 to 5 minutes. Do not allow mixture to boil after adding clams, as this can toughen the meat.
08 - Remove bay leaf from the chowder. Stir in fresh parsley. Season with salt and freshly ground black pepper to taste.
09 - Ladle into serving bowls while hot. Accompany with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • It tastes like a warm hug, the kind that makes you forget about the weather outside.
  • Once you master the technique, you can make it confidently for a crowd without stress.
  • Canned clams work beautifully if fresh ones feel intimidating, so there's no excuse to skip it.
  • The leftovers actually taste better the next day, making it a gift to your future self.
02 -
  • Don't boil the chowder after adding clams—medium heat is your friend, anything hotter and you'll regret the tough, shrunken clam pieces.
  • The reserved clam steaming liquid is liquid gold for flavor, so never pour it down the drain when using fresh clams.
  • If your chowder breaks (looks separated or grainy), you likely added cold liquid to a hot roux—warming your milk and cream gently before whisking helps prevent this.
03 -
  • Buy the freshest clams you can find and use them the same day—they shouldn't smell fishy, just briny and ocean-like.
  • Taste the broth before adding salt, since clams and salt pork both contribute saltiness already.
  • If potatoes are taking forever to soften, cut them smaller next time or use a potato masher to speed up cooking without over-stirring.
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