📝 About This Recipe
Deeply rooted in the coastal traditions of the Northeast, this New England Clam Chowder is the ultimate maritime comfort food. It features a velvety, cream-based broth packed with tender hand-shucked clams, smoky salt pork, and buttery Yukon Gold potatoes. This authentic version balances the briny essence of the Atlantic with a hint of fresh thyme, creating a rich and hearty bowl that warms the soul.
🥗 Ingredients
The Aromatics & Base
- 4 ounces Salt Pork (finely diced; can substitute with thick-cut bacon)
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 2 pieces Dried Bay Leaves
- 1 teaspoon Fresh Thyme (leaves removed and chopped)
The Body
- 1/4 cup All-Purpose Flour (for thickening)
- 2 cups Clam Juice (bottled or reserved from fresh clams)
- 1.5 cups Heavy Cream (at room temperature)
- 1 cup Whole Milk
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 2 cups Chopped Clams (fresh or high-quality canned, drained (reserve liquid))
Seasoning & Garnish
- to taste Kosher Salt (be careful as clam juice is naturally salty)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 pinch Cayenne Pepper (optional for a subtle heat)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 handful Oyster Crackers (per serving)
👨🍳 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 for 5-7 minutes until the pork is golden brown and crispy.
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2
Add the 2 tablespoons of butter to the pot with the rendered fat. Once melted, add the diced onion and celery. Sauté for 5-6 minutes until the vegetables are translucent but not browned.
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3
Stir in the minced garlic, thyme, and bay leaves. Cook for just 1 minute until the garlic is fragrant.
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4
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a roux that will thicken the chowder without leaving a raw flour taste.
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5
Slowly whisk in the clam juice, adding it 1/2 cup at a time to ensure a smooth, lump-free base.
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6
Add the cubed Yukon Gold potatoes to the pot. If the liquid doesn't fully cover the potatoes, add a splash of water or more clam juice.
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7
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
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8
Once the potatoes are cooked, stir in the heavy cream and whole milk. Bring the chowder back to a very gentle simmer—do not let it reach a rolling boil, or the cream may break.
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9
Gently fold in the chopped clams. Cook for only 2-3 minutes; clams cook very quickly and will become rubbery if left on the heat too long.
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10
Taste the chowder. Season with salt (if needed), black pepper, and a pinch of cayenne. Remove the bay leaves before serving.
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11
Ladle the hot chowder into warmed bowls. Garnish generously with fresh parsley and serve immediately with oyster crackers on the side.
💡 Chef's Tips
Use Yukon Gold potatoes instead of Russets because they hold their shape better and offer a creamier texture. Always add your clams at the very end of the cooking process to keep them tender and succulent. For a deeper flavor, let the chowder sit for 20 minutes before serving; the flavors develop significantly as it rests. If the chowder is too thick, thin it with a little extra milk; if too thin, mash a few of the cooked potatoes against the side of the pot. Never let the chowder boil once the dairy has been added to prevent curdling.
🍽️ Serving Suggestions
Serve in a toasted sourdough bread bowl for a classic wharf-style experience. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a chilled Pinot Grigio. A side of buttery, steamed corn on the cob complements the briny sweetness of the clams. Serve with a simple wedge salad with blue cheese dressing to cut through the richness of the cream. Don't forget the traditional bottle of hot sauce on the table for those who like a little kick.