New England Clam Chowder (Printable)

Creamy chowder featuring tender littleneck clams, diced potatoes, and aromatic vegetables in a rich broth.

# What You'll Need:

→ Seafood

01 - 2 lbs 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)

# Directions:

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

# Expert Advice:

01 -
  • The broth tastes like the ocean in the best way—briny, rich, and somehow both elegant and deeply comforting.
  • You end up with restaurant-quality soup using straightforward ingredients that come together faster than you'd expect.
  • It's the kind of dish people ask for seconds on, and the compliments make you feel like you've discovered something special.
02 -
  • Never boil the cream mixture after you add the dairy—high heat will cause it to break and separate, leaving you with a grainy, broken soup that no amount of stirring will fix.
  • The potatoes themselves act as a thickener; if you want an even thicker chowder, mash a few potato pieces in the pot before adding the cream, and the soup will become silkier without needing extra flour.
  • Buy the freshest clams you can find and cook them the same day—they're alive and deserve respect, and the flavor difference between day-old and fresh is everything.
03 -
  • Keep a spoon handy while you're cooking and taste constantly; a pinch of salt at the right moment transforms the entire dish from good to unforgettable.
  • The quality of your butter and cream makes a visible difference in how silky the finished soup becomes, so don't buy the cheapest versions if you can help it.
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