New England Clam Chowder
A creamy, comforting New England chowder with tender clams, potatoes, smoky bacon and onion, made with fresh clams or canned.
Chowder arrived in New England with French and British fishermen in the 18th century, and the creamy clam version became the region's signature soup. A good chowder is creamy but not stodgy, with tender clams, soft potatoes, smoky bacon and a briny depth from the clam juice. New Englanders are proud of the fact that their chowder is made with milk or cream and never with tomatoes, which is the hallmark of the Manhattan style.
Why this recipe works
- Clam broth from the clams. Steaming fresh clams gives an intensely flavorful broth that becomes the base of the soup. Bottled clam juice tops it up.
- Clams added at the end. Clams turn rubbery if they cook too long. They go back into the pot just before serving.
- Waxy or all-purpose potatoes. Yukon Gold potatoes hold their shape while releasing enough starch to thicken the soup.
- A light roux. A little flour cooked with the bacon fat and butter gives body without making the chowder gluey.
Fresh or canned clams?
Fresh littlenecks or cherrystones make the best chowder and give you a few clams in the shell to serve on top, as in the photo. Canned chopped clams are a convenient alternative: use three 6.5 oz (184 g) cans, add their juice to the broth and stir in the clams at the end.
FAQ
How do I clean clams?
Scrub them under cold running water and discard any with cracked shells or that stay open when tapped. Soak them in cold, salted water for 20 minutes to release any sand.
What do I serve with chowder?
Oyster crackers, crusty bread and a green salad. For another rich, creamy seafood dish, try our fish pie.
New England Clam Chowder
Ingredients
For the clams
For the chowder
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Steam the clams
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Put the clams and water in a large pot, cover and bring to a boil. Steam for 6 to 10 minutes, shaking the pot occasionally, until the clams open. Discard any that stay closed.
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Transfer the clams to a bowl. Strain the broth through a fine sieve lined with a paper towel to remove any grit; you should have about 2 cups (480 ml).
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Reserve 12 clams in their shells for garnish. Remove the rest from their shells and chop them coarsely.
Make the chowder
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In a large Dutch oven, cook the bacon over medium heat until crisp, 6 to 8 minutes. Remove half to a plate for garnish.
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Add the butter, onion and celery and cook for 6 to 8 minutes, until soft. Add the garlic and cook for 1 minute.
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Sprinkle in the flour and stir for 1 minute. Gradually whisk in the strained clam broth and the bottled clam juice.
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Add the potatoes, bay leaves and thyme. Bring to a simmer and cook for 12 to 15 minutes, until the potatoes are tender.
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Stir in the milk, cream and pepper and heat gently without boiling.
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Add the chopped clams and reserved whole clams and heat for 2 minutes. Remove the bay leaves and thyme stems. Taste before adding salt; clams are naturally salty.
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Serve topped with the reserved bacon and parsley or chives.
Notes
- Chowder tastes even better after resting; many cooks make it a few hours or a day ahead and reheat it gently.
Tips
- Keep the soup below a boil once the dairy is in, or it may curdle.
Substitutions
- Canned clams: use three 6.5 oz (184 g) cans of chopped clams with their juice.
- Lighter: use all whole milk and an extra tablespoon of flour.
Storage and reheating
- Refrigerate for up to 2 days. Reheat gently over low heat.
- Freezing is not recommended; the potatoes and dairy change texture.
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