New England Clam Chowder Recipe
New England Clam Chowder is a beloved coastal classic that brings the taste of the seaside to your kitchen. This creamy, hearty soup has been warming souls along the Atlantic coast for generations, combining briny clams, smoky bacon, and tender potatoes in a rich, velvety broth.
This recipe strikes the perfect balance between authentic flavor and home-cooking simplicity. While traditional recipes often called for fresh clams and salt pork, this version uses readily available ingredients without sacrificing the characteristic taste that makes this chowder so special.
Ingredients & Instructions For Clam Chowder
Base Components
- 8 oz thick-cut bacon, diced
- 2 tablespoons unsalted butter
- 1 large onion, finely diced
- 3 celery ribs, finely diced
- 4 garlic cloves, minced
- 1/3 cup all-purpose flour
Liquids & Dairy
- 4 cups clam juice
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup dry white wine
Seafood & Seasonings
- 4 (6.5 oz) cans chopped clams with juice
- 1.5 lbs Russet potatoes, peeled, 1/2-inch cubes
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon Worcestershire sauce
- Salt and white pepper to taste
Detailed Cooking Instructions
1. Prepare the Base (15 minutes)
- Heat a heavy-bottomed Dutch oven over medium heat
- Add diced bacon, spreading it evenly
- Cook until golden brown and crispy (8-10 minutes), stirring occasionally
- Remove bacon with a slotted spoon, leaving exactly 3 tablespoons fat in the pot
- Reserve bacon for garnish
2. Build the Flavor Foundation (10 minutes)
- Reduce heat to medium-low
- Add butter to bacon fat, let it melt completely
- Add onion and celery, cook until translucent and soft (6-8 minutes)
- Add garlic, cook until fragrant but not brown (1 minute)
- Sprinkle flour over vegetables, stir constantly for 2-3 minutes to cook out raw flour taste
3. Create the Broth (25 minutes)
- Add wine, scraping bottom to release browned bits
- Gradually whisk in clam juice and milk to prevent lumps
- Add potatoes, bay leaves, and thyme
- Bring to gentle simmer, reduce heat to low
- Cover and cook until potatoes are just tender (15-20 minutes)
4. Finish the Chowder (10 minutes)
- Add cream gradually, stirring constantly
- Add clams with their juice and Worcestershire sauce
- Simmer gently (do not boil) for 5 minutes
- Season with salt and white pepper
- Remove bay leaves and thyme sprigs
- Let rest 10 minutes before serving
Top Tips
- Never boil after adding cream to prevent curdling
- Use russet potatoes for natural thickening
- Crush a few potato pieces against pot side for extra thickness
- Store bacon fat for future use in other recipes
Variations
Maine Style
- Add fresh steamed clams in shell
- Use salt pork instead of bacon
Restaurant Style
- Double the cream
- Add splash of sherry
Lighter Version
- Use half-and-half instead of cream
- Reduce bacon amount
| Nutritional Info (per serving) | Amount |
|---|---|
| Servings | 8 |
| Calories | 360 |
| Total Fat | 21g |
| Protein | 12g |
| Carbohydrates | 28g |
| Sodium | 820mg |
| Preparation Time | 20 min |
| Cooking Time | 45 min |
FAQ
Q: Can I use fresh clams?
A: Yes, substitute with 24 fresh littleneck clams, steamed and chopped.
Q: How long does it keep?
A: Store refrigerated up to 3 days.
Q: Can I freeze this chowder?
A: Not recommended as dairy may separate.
Conclusion
This rich, creamy chowder delivers restaurant-quality results in your home kitchen. The key to success lies in patient cooking, quality ingredients, and careful temperature control. Serve with oyster crackers or crusty bread for an authentic New England experience.
