Save A classic, creamy soup from the Northeastern United States, New England Clam Chowder features tender clams, hearty potatoes, and aromatic vegetables in a rich, comforting broth. This traditional dish is a staple of American seafood cuisine, offering a warm and satisfying experience in every bowl.
Save Whether you are using fresh littlenecks or convenient canned clams, this recipe delivers an authentic taste of New England. The combination of heavy cream, whole milk, and clam juice creates a velvety base that perfectly complements the diced potatoes and vegetables.
Ingredients
- Seafood: 2 pounds (900 g) fresh clams (such as littlenecks) or 2 cups (480 ml) canned chopped clams with juice
- Vegetables: 1 medium onion (finely diced), 2 celery stalks (diced), 2 medium Yukon Gold or russet potatoes (peeled and diced), 1 clove garlic (minced), 2 tablespoons chopped fresh parsley
- Dairy: 4 tablespoons (60 g) unsalted butter, 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk
- Broth & Liquids: 2 cups (480 ml) bottled clam juice, 1 cup (240 ml) water
- Meats: 4 ounces (115 g) salt pork or thick-cut bacon, diced
- Seasonings: 1 bay leaf, 1/2 teaspoon dried thyme, salt and freshly ground black pepper to taste
- Thickener: 2 tablespoons all-purpose flour
Instructions
- Step 1
- If using fresh clams: Scrub clams. 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 that do not open. Remove clams, strain and reserve cooking liquid, and chop clam meat. Set aside.
- Step 2
- In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat is crisp. Remove meat with a slotted spoon; set aside, leaving fat in the pot.
- Step 3
- Add butter to the pot. Sauté onion and celery until soft but not browned, about 5 minutes. Add garlic and cook for 1 minute.
- Step 4
- Sprinkle flour over vegetables. Stir and cook for 2 minutes to create a roux.
- Step 5
- Slowly whisk in clam juice (including reserved liquid from step 1), milk, and cream. Stir well to avoid lumps.
- Step 6
- Add potatoes, bay leaf, and thyme. Simmer uncovered until potatoes are tender, 12–15 minutes. Stir occasionally to prevent sticking.
- Step 7
- Add chopped clams (or canned clams with juice) and cooked bacon/salt pork. Simmer gently for 3–5 minutes. Do not boil after adding clams.
- Step 8
- Remove bay leaf. Stir in fresh parsley. Season with salt and pepper to taste.
- Step 9
- Serve hot with oyster crackers or crusty bread.
Zusatztipps für die Zubereitung
Stir the chowder occasionally while the potatoes are simmering to prevent them from sticking to the bottom of the pot. It is crucial not to let the soup boil once the clams have been added, as this can cause the clams to become tough and rubbery.
Varianten und Anpassungen
You can swap the salt pork for thick-cut bacon if preferred for a smokier flavor. For those desiring a lighter chowder, half-and-half can be used as a substitute for the heavy cream.
Serviervorschläge
Serve this chowder hot with traditional oyster crackers or a side of crusty bread. Garnish each bowl with additional fresh parsley or chives for extra flavor and color. For a complete dining experience, pair this dish with a crisp white wine such as Sauvignon Blanc.
Save This New England Clam Chowder is a hearty and timeless meal that brings the spirit of the Atlantic coast to your table. Enjoy the rich, creamy texture and the savory depth of flavor provided by the fresh seafood and aromatic seasonings.
Recipe FAQ
- → What's the difference between New England and Manhattan chowder?
New England chowder features a rich, creamy dairy-based broth, while Manhattan uses tomatoes for a red, clear broth. The New England version relies on heavy cream and milk for its signature velvety texture.
- → Can I use canned clams instead of fresh?
Absolutely. Canned chopped clams work beautifully and save significant prep time. Use the juice from the cans as part of your clam juice measure to maximize flavor.
- → Why shouldn't I boil the chowder after adding clams?
Boiling after adding clams can make them tough and rubbery. Gentle simmering keeps the clam meat tender and prevents the dairy from separating or becoming grainy.
- → How do I store and reheat leftovers?
Refrigerate in airtight containers for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation. Add a splash of milk if it seems too thick.
- → Can I make this gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry. The thickening power remains similar while accommodating dietary restrictions.
- → What type of potatoes work best?
Yukon Gold or russet potatoes are ideal. They hold their shape during simmering but become tender enough to offer that perfect, creamy bite in every spoonful.