New England Clam Chowder (Printable Version)

Creamy soup with tender clams, potatoes, and vegetables in a rich broth.

# What You'll Need:

→ Seafood

01 - 2 pounds fresh littleneck clams 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 & Liquids

10 - 2 cups bottled clam juice or reserved clam cooking liquid
11 - 1 cup water

→ Meats

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

→ Seasonings

13 - 1 bay leaf
14 - 0.5 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Thickener

16 - 2 tablespoons all-purpose flour

# How To Make It:

01 - If using fresh clams, scrub them thoroughly. Combine clams with 1 cup water in a large pot, cover, and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any unopened clams. Remove clams from shells, strain and reserve cooking liquid, and chop clam meat. 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. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with rendered fat. 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 the sautéed vegetables. Stir continuously and cook for 2 minutes to create a light roux base.
05 - Slowly whisk in clam juice including reserved liquid from step 1, milk, and cream. Stir thoroughly to prevent lump formation.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes reach tender consistency, approximately 12 to 15 minutes. Stir occasionally to prevent sticking.
07 - Add chopped clams with their juice and cooked bacon pieces. Simmer gently for 3 to 5 minutes. Do not allow the soup to boil after adding clams to prevent toughening.
08 - Remove bay leaf from soup. Stir in fresh parsley. Season with salt and freshly ground black pepper to achieve desired taste.
09 - Ladle chowder into serving bowls and serve immediately with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • The creamy broth is so silky it practically dissolves on your tongue, and you'll find yourself making extra just to have leftovers.
  • Fresh clams make this taste like you've unlocked a secret that restaurant chefs have been keeping.
  • It's the kind of soup that feels fancy enough for guests but simple enough to make on a regular Tuesday night.
02 -
  • Never boil the chowder after you add the clams—they'll become tough, and all your work gets undone in seconds.
  • Save every drop of clam juice from either fresh steamed clams or canned clams; this is where the soul of the soup lives.
  • If your chowder breaks or looks greasy, you overheated the dairy—serve it as is and remember that low heat is your friend next time.
03 -
  • Use a potato ricer or melon baller to cut your potatoes into uniform pieces so they cook evenly and look intentional in the bowl.
  • Save a handful of fresh parsley to stir in at the very end—it adds brightness that makes people ask what you did differently this time.
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