New England Clam Chowder

New England Clam Chowder is a classic, creamy soup from the Northeastern United States. This comforting dish features tender clams, hearty potatoes, and aromatic vegetables simmered in a rich, velvety broth, offering a true taste of American coastal tradition.

Save

With a preparation time of 20 minutes and a cooking time of 30 minutes, this medium-difficulty soup is a rewarding project for any home cook. It captures the essence of New England cuisine in a single, steaming bowl.

Ingredients

• Seafood: 2 pounds (900 g) fresh clams (littlenecks) or 2 cups (480 ml) canned chopped clams with juice
• Vegetables: 1 medium onion (finely diced), 2 celery stalks (diced), 2 medium Yukon Gold or russet potatoes (peeled and diced), 1 clove garlic (minced), 2 tablespoons chopped fresh parsley
• Dairy: 4 tablespoons (60 g) unsalted butter, 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk
• Broth & Liquids: 2 cups (480 ml) bottled clam juice (or reserved juice), 1 cup (240 ml) water
• Meats: 4 ounces (115 g) salt pork or thick-cut bacon, diced
• Seasonings: 1 bay leaf, 1/2 teaspoon dried thyme, salt and freshly ground black pepper to taste
• Thickener: 2 tablespoons all-purpose flour

Instructions

Step 1

If using fresh clams: Scrub clams. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open (6–8 minutes). Discard any that do not open. Remove clams, strain and reserve cooking liquid, and chop clam meat. Set aside.

Step 2

In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat is crisp. Remove meat with a slotted spoon; set aside, leaving fat in the pot.

Step 3

Add butter to the pot. Sauté onion and celery until soft but not browned, about 5 minutes. Add garlic and cook for 1 minute.

Step 4

Sprinkle flour over vegetables. Stir and cook for 2 minutes to create a roux.

Step 5

Slowly whisk in clam juice (including reserved liquid), milk, and cream. Stir well to avoid lumps.

Step 6

Add potatoes, bay leaf, and thyme. Simmer uncovered until potatoes are tender, 12–15 minutes. Stir occasionally to prevent sticking.

Step 7

Add chopped clams (or canned clams with juice) and cooked bacon/salt pork. Simmer gently for 3–5 minutes. Do not boil after adding clams.

Step 8

Remove bay leaf. Stir in fresh parsley. Season with salt and pepper to taste.

Step 9

Serve hot with oyster crackers or crusty bread.

Zusatztipps für die Zubereitung

To prepare this recipe, you will need a large pot or Dutch oven, a slotted spoon, a chef's knife, a cutting board, and a ladle. Ensure you scrub fresh clams thoroughly to remove any sand. This dish contains shellfish, dairy, and wheat. Each serving provides approximately 340 calories, 18g of fat, 27g of carbohydrates, and 15g of protein.

Varianten und Anpassungen

You can easily adapt this chowder by swapping salt pork for thick-cut bacon depending on your preference. For a lighter version of the soup, half-and-half can be used as a substitute for heavy cream. You may also garnish the final dish with additional parsley or fresh chives for extra color and flavor.

Serviervorschläge

Serve this chowder hot with traditional oyster crackers or a side of crusty bread. For a complete dining experience, pair this rich soup with a crisp white wine such as Sauvignon Blanc, which complements the savory seafood flavors perfectly.

Save

Save

Whether you are looking for a hearty weeknight dinner or a special weekend treat, this New England Clam Chowder is a soul-warming choice. Enjoy the rich, authentic flavors of this classic American seafood soup.

Recipe FAQs

→ Can I use canned clams instead of fresh?

Yes, canned chopped clams work perfectly. Use 2 cups with their juice and add them near the end of cooking to keep them tender.

→ What type of potatoes work best?

Yukon Gold or russet potatoes are ideal. They hold their shape while becoming tender and add a creamy texture to the chowder.

→ Can I substitute bacon for salt pork?

Absolutely. Thick-cut bacon provides similar smoky flavor and rendered fat. Use 4 ounces diced and cook until crisp.

→ How do I prevent the chowder from curdling?

Avoid boiling after adding dairy and clams. Maintain a gentle simmer and stir occasionally to distribute heat evenly throughout.

→ Can I make this lighter without cream?

Yes, substitute half-and-half for heavy cream or use a combination of whole milk and a small amount of cream for reduced richness.

→ What wine pairs well with clam chowder?

A crisp white wine like Sauvignon Blanc or unoaked Chardonnay complements the creamy, briny flavors beautifully.