New England Clam Chowder (Printable Version)

Creamy chowder with tender littleneck clams, potatoes, and fresh aromatic vegetables in a comforting broth.

# 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 tbsp unsalted butter

→ Pantry

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

# Steps:

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

# Expert Pointers:

01 -
  • It tastes like comfort wrapped in a bowl—rich, warming, and deeply satisfying without feeling heavy.
  • The clams stay tender and sweet, never rubbery, because you're gentle with them at the end.
  • You only need one pot for most of it, which means less cleanup when you're already happy and full.
02 -
  • Never let the cream boil once it's in the pot—high heat will make it separate and lose its silky texture.
  • If your chowder seems thin, you can mash a few cooked potato pieces against the side of the pot to release their starch and thicken everything naturally.
03 -
  • Cook your bacon until it's dark and crisp—that rendered fat is doing the heavy lifting for your entire flavor profile.
  • Strain your clam cooking liquid through cheesecloth or a coffee filter if it looks sandy; even a little grit ruins the whole bowl.
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