The Best Classic New England Creamy Clam Chowder
This classic, creamy homemade New England Clam Chowder recipe is the real deal! Packed with tender clams, crispy bacon, and perfectly cooked potatoes in a rich, creamy broth, it's the kind of comfort food that'll make you want to lick the bowl clean. It's a knock out recipe that's easy to make with either canned or fresh clams and tastes even better than a restaurant!
Servings: 6
Calories: 604kcal
Ingredients
- 6 ounces bacon diced (use salt pork for more traditional flavor)
- 1 large onion finely chopped
- 6 celery stalks finely chopped
- 2 cloves garlic minced
- ⅓ cup all purpose flour
- 4 cups clam juice from 4 8-oz bottles or reserved from steaming clams (instructions below)
- 2 cups water
- 1 large sprig thyme
- 1 bay leaf
- 2 pounds red skin potatoes diced
- freshly cracked black pepper to taste
- 1 ½ cups clams, finely chopped from 3 6.5 ounce cans or about 6 lbs of fresh clams in-shell
- 2 cups heavy cream
- fresh chives or parsley minced, optional
- kosher salt only as needed
- crusty bread optional, for serving
Instructions
Make the Chowder (with fresh or canned clams)
- Add the bacon to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes or until done and crispy.
- Transfer the bacon to a plate with a slotted spoon and discard most of the fat, leaving about 1 tablespoon in the pot.
- Add the chopped onions and celery and cook for 8 minutes or until translucent. Add the garlic and cook for 2 more minutes.
- Stir in the flour for an additional minute. For a thicker chowder, double the amount of flour at this step.
- Add the clam juice, water, thyme, bay leaf, and potatoes.
- Bring the mixture to a boil, then reduce it to a simmer. Season with black pepper, cover, and cook for 20 minutes or until the potatoes are fork tender.
- Remove from the heat, then stir in the clams, bacon (reserve a little on the side for garnish), heavy cream and chives or parsley.
- Discard the bay leaves and thyme sprig (if desired), then taste and adjust seasoning as needed.
- Ladle into bowls and garnish with reserved bacon and more fresh herbs if desired. Serve hot with crusty bread on the side!
How to Prepare Fresh Clams for Chowder
- Choose cherrystone or littleneck clams that smell fresh (not fishy) and are tightly closed.
- Make sure to scrub them very well to remove as much sand as possible. You can also opt to purge the clams in water with a sprinkle of flour or corn starch.
- Bring 2 cups of water (or a combination of water and white wine) up to a boil in a large pot.
- Add the clams and cover. After about 5 minutes, carefully remove the lid and use a pair of tongs or a slotted spoon to transfer any open clams to a bowl so they don't overcook.
- Continue cooking until all the clams have opened, and discard any that do not. Some clams may be stubborn and need several more minutes to open - give them some time and they will usually open.
- Once cool, remove the clams from their shells and finely chop.
- Strain the remaining liquid to remove any sediment and reserve for the chowder. You will need four cups of clam juice. If there isn't enough, supplement with bottled clam juice, water or chicken stock.
Notes
- To avoid rubbery clams, make sure they're finely chopped and don't add them until the very end of cooking.
- Clams are very salty, but it can vary. Give your soup a taste before adding any salt. Too salty? Add more water or cream to balance it out.
- Warm your bowls in a low oven or microwave before serving for a restaurant quality presentation!
Nutrition
Calories: 604kcal | Carbohydrates: 51g | Protein: 11g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 815mg | Potassium: 1010mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1450IU | Vitamin C: 23mg | Calcium: 93mg | Iron: 2mg
