📝 About This Recipe
This quintessential New England classic is a masterclass in the harmony of dairy and sea, featuring a velvety, cream-based broth that is rich without being heavy. Hand-shucked clams and smoky salt pork provide a deep oceanic savor, while tender Yukon Gold potatoes add a buttery, comforting texture. It is a soul-warming bowl of history that captures the misty essence of the Atlantic coast in every spoonful.
🥗 Ingredients
The Flavor Base
- 4 ounces Salt pork (finely diced; can substitute thick-cut bacon)
- 3 tablespoons Unsalted butter (high-quality European style preferred)
- 1 large Yellow onion (finely diced)
- 2 pieces Celery stalks (finely diced)
- 2 pieces Garlic cloves (minced)
The Heart of the Chowder
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 2 cups Clam juice (bottled or fresh from shucking)
- 1/2 teaspoon Dried thyme
- 1 piece Bay leaf (fresh or dried)
- 3 cups Minced clams (freshly chopped or high-quality canned, juice reserved)
The Creamy Finish
- 1/4 cup All-purpose flour (for thickening)
- 1.5 cups Heavy cream (at room temperature to prevent curdling)
- 1 cup Whole milk (at room temperature)
- to taste Kosher salt (be cautious as clams are naturally salty)
- 1/2 teaspoon Freshly cracked black pepper
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 1 handful Oyster crackers (per bowl)
- 1 pinch Smoked paprika (optional for color)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven over medium heat, add the diced salt pork. Render the fat slowly until the bits become golden brown and crispy, about 8-10 minutes.
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2
Using a slotted spoon, remove the crispy salt pork bits and set them aside on a paper towel. Leave the rendered fat in the pot.
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3
Add the 3 tablespoons of butter to the rendered fat. Once melted and bubbling, add the diced onion and celery. Sauté for 5-7 minutes until the vegetables are translucent but not browned.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a roux that will thicken the chowder; ensure the 'raw' flour smell is gone before proceeding.
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6
Slowly whisk in the clam juice, adding a little at a time to ensure a smooth, lump-free base.
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7
Add the cubed Yukon Gold potatoes, thyme, and the bay leaf. If the liquid doesn't fully cover the potatoes, add a splash of water or more clam juice.
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8
Bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender but still hold their shape.
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9
Lower the heat to medium-low. Stir in the heavy cream and whole milk. Allow the liquid to heat through gently—do not let it reach a rolling boil, as this can break the dairy emulsion.
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10
Fold in the minced clams. Cook for only 3-5 minutes. Overcooking the clams will make them rubbery and tough.
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11
Taste the chowder. Season with black pepper and salt. Note: The salt pork and clam juice are salty, so you may only need a tiny pinch of salt.
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12
Remove the bay leaf and discard. For a thicker consistency, use a potato masher to lightly crush a few of the potato cubes directly in the pot.
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13
Ladle the hot chowder into warmed bowls. Top with the reserved crispy salt pork bits, fresh parsley, and a generous handful of oyster crackers.
💡 Chef's Tips
Always use Yukon Gold potatoes as their waxy texture prevents them from disintegrating into mush like Russets might. Never let the chowder reach a hard boil once the cream and milk are added, or the texture will become grainy. If using canned clams, look for 'Bar Harbor' or 'Snow's' brands for the best texture and oceanic flavor. Letting the chowder sit for 20 minutes off the heat before serving allows the flavors to meld and the consistency to thicken naturally. For an extra-rich version, substitute half of the whole milk for more heavy cream.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread for dipping into the creamy broth. Pair with a crisp, acidic white wine like a Muscadet or a dry Sauvignon Blanc to cut through the richness. A simple side salad with a lemon vinaigrette provides a refreshing contrast to the heavy dairy base. Traditionalists always serve this with a bottle of Tabasco or Worcestershire sauce on the side for guests to customize their heat level.