📝 About This Recipe
Transport yourself to the rugged coastline of the Northeast with this quintessentially creamy and soul-warming New England Clam Chowder. This authentic version balances the briny sweetness of tender clams with smoky salt pork and starchy potatoes, all enveloped in a velvety, herb-infused cream base. It is a masterclass in coastal comfort, celebrating the rich maritime heritage of the Atlantic in every spoonful.
🥗 Ingredients
The Clams and Base
- 4 pounds Fresh Littleneck Clams (scrubbed clean)
- 2 cups Bottled Clam Juice (to supplement natural liquor if needed)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 cup Water (for steaming)
Aromatic Foundation
- 4 ounces Salt Pork (finely diced; bacon can be substituted)
- 3 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 2 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour (to create the roux)
The Body and Seasoning
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1.5 cups Heavy Cream (at room temperature)
- 2 teaspoons Fresh Thyme (leaves only, chopped)
- 1 piece Dried Bay Leaf
- to taste Kosher Salt (be cautious as clams are naturally salty)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 pinch Cayenne Pepper (for a subtle background warmth)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 handful Oyster Crackers (per bowl)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the scrubbed clams, white wine, and 1 cup of water. Cover and bring to a boil over medium-high heat.
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2
Steam the clams for 5-8 minutes, shaking the pot occasionally, until they have all opened. Discard any clams that remain closed.
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3
Strain the clams through a fine-mesh sieve lined with cheesecloth to catch any grit. Reserve the steaming liquid (clam liquor). You should have about 3-4 cups; if not, top off with bottled clam juice.
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4
Remove the clam meat from the shells and roughly chop into bite-sized pieces. Set the meat aside and discard the shells.
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5
Wipe out the pot and add the diced salt pork. Cook over medium heat until the fat has rendered and the pork is golden and crispy (about 5-7 minutes).
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6
Add the butter to the pot with the salt pork. Once melted, stir in the onion and celery. Sauté for 5 minutes until the vegetables are soft and translucent but not browned.
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7
Stir in the minced garlic and cook for just 1 minute until fragrant.
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8
Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
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9
Slowly whisk in the reserved clam liquor, a little at a time, to ensure a smooth, lump-free base.
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10
Add the cubed potatoes, thyme, bay leaf, and cayenne pepper. Bring to a gentle simmer.
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11
Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape.
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12
Lower the heat to medium-low and stir in the heavy cream and the chopped clam meat. Simmer gently for 5 minutes—do not let it reach a rolling boil or the cream may break.
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13
Taste the chowder. Season with black pepper and salt only if necessary, as the clam liquor is often salty enough.
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14
Remove the bay leaf. For a thicker consistency, use a wooden spoon to smash a few potato cubes against the side of the pot.
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15
Ladle the hot chowder into warmed bowls. Garnish with fresh chives and a generous handful of oyster crackers.
💡 Chef's Tips
Always scrub your fresh clams under cold running water to remove sand; soaking them in salted water with a dusting of cornmeal for 20 minutes helps them 'purge' internal grit. Avoid boiling the chowder once the cream and clams are added, as high heat can toughen the clams and cause the dairy to curdle. Yukon Gold potatoes are preferred over Russets because they hold their shape better and provide a creamier texture without becoming grainy. For the best flavor, make the chowder a few hours in advance or even the day before; the flavors deepen significantly as it sits. If you prefer a much thicker 'spoon-standing' chowder, increase the flour to 1/3 cup during the roux stage.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or traditional Dutch oven-baked biscuits for dipping. Pair with a crisp, chilled glass of Chardonnay or a light pilsner to cut through the richness of the cream. A simple side salad with a sharp lemon vinaigrette provides a refreshing acidic contrast to the savory soup. For a true New England experience, serve in a hollowed-out bread bowl. Offer extra hot sauce on the table for those who enjoy a bit of vinegary heat with their seafood.