New England Clam Chowder (Printable)

Creamy New England clam soup featuring tender clams, potatoes, and aromatic vegetables.

# What You Need:

→ Seafood

01 - 2 lbs fresh 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 tbsp unsalted butter

→ Pantry

11 - 2 tbsp all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - ½ tsp dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp fresh parsley, chopped (for garnish)
17 - Oyster crackers (optional for serving)

# Steps:

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

# Expert Advice:

01 -
  • It's the kind of soup that wraps around you on cold days, made from a handful of real ingredients you can actually pronounce.
  • There's theater in opening those clams—guests always gather around the pot, drawn by the smell.
  • Once you nail it, you'll make it for people you want to impress because it tastes like you know something they don't.
02 -
  • Never let the soup boil after you add the cream—it'll break and separate into greasy streaks, which is fixable but depressing.
  • Those clams that don't open aren't being difficult; they're already dead and need to go straight in the trash.
  • If your chowder looks too thin, mash a few of the cooked potatoes against the side of the pot to release their starch; it thickens without flour.
03 -
  • Buy your clams from a reputable fishmonger and use them the same day; they taste brighter and they're safer.
  • If you're nervous about the cream, heat it gently in a separate pot before adding it to the chowder—it's less likely to seize.
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