New England Clam Chowder (Printable Version)

A creamy, comforting bowl filled with tender clams, potatoes, and aromatic vegetables in a rich, velvety broth.

# The Ingredients You'll Need:

→ Seafood

01 - 2 pounds fresh clams (such as littlenecks) 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 (about 2 cups)
05 - 1 clove garlic, minced
06 - 2 tablespoons chopped fresh parsley

→ Dairy

07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Broth & Liquids

10 - 2 cups bottled clam juice (use reserved juice from canned clams if using)
11 - 1 cup water

→ Meats

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 Instructions:

01 - Scrub clams thoroughly. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, about 6–8 minutes. Discard any clams that do not open. 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 is crispy. 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 onion and celery until soft but not browned, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables. Stir constantly and cook for 2 minutes to create a roux, ensuring raw flour taste is eliminated.
05 - Slowly whisk in clam juice (including reserved liquid from steamed clams), milk, and cream. Stir continuously to prevent lumps and ensure smooth incorporation.
06 - Add diced potatoes, bay leaf, and thyme. Simmer uncovered until potatoes are tender, 12–15 minutes. Stir occasionally to prevent sticking to the bottom of the pot.
07 - Add chopped clams (or canned clams with juice) and cooked bacon or salt pork. Simmer gently for 3–5 minutes. Do not boil after adding clams to prevent toughening.
08 - Remove and discard bay leaf. Stir in fresh parsley. Season with salt and pepper to taste. Serve hot with oyster crackers or crusty bread.

# Additional Tips::

01 -
  • This chowder transforms a handful of humble ingredients into something that feels like a warm embrace on the coldest nights
  • The secret of rendering salt pork first creates a depth of flavor that restaurants spend decades trying to replicate
  • Unlike restaurant versions that can be gluggy, this method produces a velvety soup where every ingredient shines through
02 -
  • Never boil your chowder after adding the clams or dairy, as high heat will cause the clams to toughen and the cream to separate into an unappealing mess
  • The chowder will continue to thicken as it stands, so if you plan to reheat leftovers, you may need to add a splash of milk or cream to restore the proper consistency
  • Taste your chowder before adding salt since the salt pork and clam juice already provide significant salinity
03 -
  • Peel and dice your potatoes while they are still slightly dry and keep them submerged in cold water until you are ready to use them to prevent oxidation
  • Grind your pepper fresh rather than using pre-ground, as the sharp bite of freshly cracked pepper cuts beautifully through the rich cream
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