New England Clam Chowder (Printable)

A creamy blend of littleneck clams, potatoes, and aromatic vegetables simmered to savory perfection.

# What You Need:

→ Seafood

01 - 2 lbs fresh littleneck clams, scrubbed
02 - 1 cup bottled clam juice or reserved clam cooking liquid

→ Vegetables

03 - 2 medium russet potatoes, peeled and diced (about 2 cups)
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 cloves garlic, minced

→ Dairy

08 - 1 ½ cups heavy cream
09 - 1 cup whole milk
10 - 2 tablespoons unsalted butter

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
17 - Oyster crackers (optional, for serving)

# How-To:

01 - Rinse clams thoroughly under cold water. In a large pot, combine clams and 2 cups water. Bring to a boil, cover, and steam for 5 to 7 minutes until clams open. Discard any unopened clams. Remove clams and strain the cooking liquid, reserving it.
02 - Once cooled, remove clam meat from shells, chop coarsely, and set aside.
03 - In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
04 - Add butter to the pot. Sauté onion, celery, carrot, and garlic until softened, about 5 minutes.
05 - Sprinkle flour over the vegetables and stir constantly for 1 minute to form a roux.
06 - Gradually stir in the reserved clam cooking liquid and bottled clam juice, scraping up any browned bits. Add potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, approximately 10 to 12 minutes.
07 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and whole milk. Simmer gently without boiling for 5 to 10 minutes, stirring intermittently.
08 - Season with salt and freshly ground black pepper to taste. Remove bay leaf. Serve hot garnished with chopped parsley and optional oyster crackers.

# Expert Advice:

01 -
  • One pot becomes a complete meal that tastes like you spent hours on it when you really spent less than an hour.
  • Fresh clams transform the moment they hit the broth, filling your kitchen with an unmistakable coastal aroma that makes everyone ask what smells so good.
  • The cream and bacon balance each other so perfectly that you won't feel guilty eating a second bowl.
02 -
  • Never skip straining the clam cooking liquid—sand between your teeth is the only thing that will ruin this soup faster than boiling cream.
  • The moment you add cream is when you must lower the heat and be patient; high heat will cause the cream to separate and your soup will turn grainy.
  • Fresh clams that don't open after steaming shouldn't go into the pot—discard them without hesitation because they were already dead.
03 -
  • Make the chowder a day ahead and reheat it gently before serving—the flavors deepen overnight and the whole thing becomes smoother.
  • If you can't find fresh littleneck clams, frozen ones work in a pinch, though you'll need to add the full amount of bottled clam juice and skip the steaming step.
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