New England Clam Chowder

A classic, creamy soup from the Northeastern United States, New England Clam Chowder is the epitome of comfort food. This rich and savory dish features tender clams, hearty potatoes, and aromatic vegetables simmered together in a velvety broth that captures the essence of coastal American cuisine.

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With a preparation time of 20 minutes and a cook time of 30 minutes, this medium-difficulty recipe yields six servings. It is a perfect choice for those seeking a hearty soup that balances the earthy texture of Yukon Gold potatoes with the fresh, salty notes of seafood.

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 (6–8 minutes). Discard any that do not open. Remove clams, strain and reserve cooking liquid, and chop clam meat.

Step 2

In a large Dutch oven, cook diced salt pork or bacon over medium heat until fat is rendered and meat is crisp. Remove meat with a slotted spoon and set aside, leaving the fat in the pot.

Step 3

Add butter to the pot. Sauté onion and celery until soft (about 5 minutes), then add garlic and cook for 1 minute.

Step 4

Sprinkle flour over the vegetables. Stir and cook for 2 minutes to create a roux.

Step 5

Slowly whisk in clam juice (including any reserved liquid), milk, and cream, stirring well to avoid lumps.

Step 6

Add potatoes, bay leaf, and thyme. Simmer uncovered until potatoes are tender (12–15 minutes), stirring occasionally.

Step 7

Add chopped clams and cooked bacon or salt pork. Simmer gently for 3–5 minutes. Do not let the soup boil after adding the clams.

Step 8

Remove the bay leaf, stir in fresh parsley, and season with salt and pepper to taste.

Step 9

Serve hot with oyster crackers or crusty bread.

Zusatztipps für die Zubereitung

To prevent the clams from becoming rubbery, ensure you only simmer the soup gently at the end; boiling will toughen the seafood. Additionally, stirring the pot occasionally while the potatoes simmer helps prevent any ingredients from sticking to the bottom of the Dutch oven.

Varianten und Anpassungen

If you prefer a lighter chowder, you can substitute the heavy cream with half-and-half. For a smokier flavor, use thick-cut bacon instead of the traditional salt pork. For an even more colorful presentation, garnish the finished bowls with fresh chives.

Serviervorschläge

Serve this chowder steaming hot in rustic bowls alongside traditional oyster crackers or a loaf of crusty bread. For a complete dining experience, pair this meal with a crisp white wine such as Sauvignon Blanc to complement the rich dairy and briny clams.

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This New England Clam Chowder provides 340 calories per serving and is a hearty, pescatarian-friendly option when customized. Its timeless combination of seafood and cream remains a favorite for anyone looking for a comforting taste of the Northeast.

Recipe FAQs

→ Can I use canned clams instead of fresh?

Yes, canned chopped clams work wonderfully. Use 2 cups of canned clams with their juice, which adds excellent flavor to the broth. This saves time without sacrificing taste.

→ What type of potatoes work best?

Yukon Gold or russet potatoes are ideal. Yukon Golds hold their shape well while adding creaminess, while russets break down slightly to naturally thicken the chowder.

→ How do I prevent the chowder from curdling?

Keep the heat at a gentle simmer, never boiling, especially after adding cream and milk. Adding dairy gradually while stirring prevents temperature shock that causes curdling.

→ Can I make this ahead of time?

Yes, prepare up to 2 days ahead. Store refrigerated and reheat gently over low heat, stirring frequently. The flavors often deepen overnight, making it even more delicious.

→ What can I substitute for salt pork?

Thick-cut bacon is the best alternative, providing similar smoky depth and rendered fat. For a leaner option, use turkey bacon, though the flavor will be milder.

→ How do I know when fresh clams are done steaming?

Clams are ready when their shells open fully, typically 6-8 minutes. Discard any that remain closed, as they may not be safe to eat.