New England Clam Chowder (Printable)

Creamy soup featuring fresh clams, hearty potatoes, and aromatic vegetables in a rich, comforting 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 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 liquid from canned clams
11 - 1 cup water

→ Meat

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

# Step-by-Step Guide:

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 unopened shells. 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. Remove with a slotted spoon and set aside, leaving 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 the vegetables, stir thoroughly, and cook for 2 minutes to create a roux base.
05 - Slowly whisk in clam juice including reserved liquid from step 1, whole milk, and heavy cream. Stir continuously to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are tender, 12 to 15 minutes, stirring occasionally to prevent sticking.
07 - Add chopped clams with reserved juice or canned clams with juice and cooked bacon or salt pork. Simmer gently for 3 to 5 minutes without boiling to preserve clam tenderness.
08 - Remove bay leaf, stir in fresh parsley, and season with salt and black pepper to taste. Serve hot with oyster crackers or crusty bread.

# Expert Tips:

01 -
  • This chowder achieves that perfectly silky texture without feeling heavy or weighed down
  • The combination of salt pork and fresh clams creates depth that canned versions never capture
  • It comes together faster than you would expect but tastes like it simmered all day
02 -
  • Never let the chowder come to a rolling boil after adding clams or the dairy can separate
  • The chowder thickens considerably as it cools, so season accordingly
  • Salt pork provides essential flavor but start with less salt than usual and adjust at the end
03 -
  • Taste your clams before adding them—canned varieties vary wildly in saltiness
  • A splash of dry white wine in the vegetable base adds restaurant-quality depth
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