New England Clam Chowder (Printer View)

Classic creamy soup brimming with fresh clams, potatoes, and aromatic vegetables in a rich broth.

# Components:

→ 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 or russet potatoes, peeled and diced (approximately 2 cups)
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 juice from canned clams
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

# Method steps:

01 - If using fresh clams, scrub them thoroughly. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any unopened clams. Remove clams, strain and reserve cooking liquid, 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 renders and meat becomes crisp, approximately 5 to 7 minutes. Remove meat 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, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables. Stir continuously and cook for 2 minutes to create a roux, which will thicken the chowder.
05 - Slowly whisk in clam juice, including reserved liquid from fresh clams, then add milk and cream. Stir thoroughly to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are tender, 12 to 15 minutes, stirring occasionally to prevent sticking.
07 - Add chopped clams or canned clams with juice, and cooked bacon or salt pork. Simmer gently for 3 to 5 minutes. Do not allow the mixture to boil after adding clams, as this will toughen them.
08 - Remove bay leaf from the pot. Stir in fresh parsley. Season with salt and freshly ground black pepper to taste. Ladle into bowls and serve hot with oyster crackers or crusty bread.

# Expert Advice:

01 -
  • It's impossibly creamy without feeling heavy, because the roux does all the work while you relax.
  • Fresh clams open up like little gifts, and canned ones work just as beautifully if that's what you've got on hand.
  • This soup tastes even better the next day, so it's the kind of cooking that rewards you twice.
02 -
  • Never boil the soup after adding clams—they'll seize up and turn into little rubber bullets, which I learned the hard way and still cringe about.
  • If you're making this ahead, keep the clams and bacon separate and add them just before serving, because reheating them makes all your hard work disappear into tough little disappointments.
03 -
  • Make your roux with patience—those two minutes of stirring are when the flour loses its raw taste and becomes the magic ingredient that gives you that signature creamy texture.
  • Taste as you go and season conservatively because the clam juice and salt pork will bring saltiness that sneaks up on you if you're not paying attention.
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