📝 About This Recipe
Transport yourself to the rugged Atlantic coastline with this quintessential New England classic, a rich and velvety masterpiece that celebrates the sea. Unlike its tomato-based cousins, this authentic version features tender clams, smoky salt pork, and earthy potatoes bathed in a luxurious cream base. It is the ultimate comfort food, balancing the brine of the ocean with the warmth of a hearth-fire kitchen.
🥗 Ingredients
The Clam Base
- 4 pounds Fresh Littleneck or Cherrystone Clams (scrubbed clean)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 cup Water (filtered)
- 8 ounces Bottled Clam Juice (high quality, used as backup liquid)
The Aromatics and Body
- 4 ounces Salt Pork (finely diced; can substitute thick-cut bacon)
- 3 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (finely diced)
- 2 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 2 sprigs Fresh Thyme (leaves removed and chopped)
- 1 piece Bay Leaf (dried)
The Finish
- 1.5 cups Heavy Cream (at room temperature)
- to taste Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper (more to taste)
- 2 tablespoons Fresh Chives (finely chopped for garnish)
- 1 bag Oyster Crackers (for serving)
👨🍳 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, checking frequently. As soon as the shells pop open, remove them with tongs to a large bowl. Discard any clams that refuse to open.
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3
Strain the cooking liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove any sand. You should have about 3-4 cups of liquid; if short, add the bottled clam juice to reach 4 cups. Set liquid aside.
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4
Once the clams are cool enough to handle, remove the meat from the shells and coarsely chop. Cover and set aside in the refrigerator.
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5
Wipe out the Dutch oven and add the diced salt pork. Cook over medium-low heat until the fat has rendered and the pork bits are golden and crispy (about 8-10 minutes).
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6
Add the butter to the pot with the salt pork. Once melted, stir in the onion and celery. Cook until the vegetables are soft and translucent, about 6 minutes, without browning them.
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7
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, forming a light roux.
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8
Slowly whisk in the reserved clam liquid, a little at a time, to ensure a smooth consistency. Bring the mixture to a gentle simmer.
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9
Add the diced potatoes, chopped thyme, and the bay leaf. Simmer, partially covered, for 15-20 minutes or until the potatoes are tender when pierced with a fork.
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10
Lower the heat to low and stir in the heavy cream. Let the chowder heat through gently for 5 minutes, but do not let it reach a hard boil, as the cream may break.
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11
Fold in the reserved chopped clams. Cook for just 2 minutes to warm them through—overcooking will make them rubbery.
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12
Taste the chowder before adding salt, as the clam liquid and salt pork are naturally salty. Season with black pepper and salt as needed. Remove the bay leaf before serving.
💡 Chef's Tips
Always scrub your clams thoroughly and soak them in cool salted water for 20 minutes before cooking to help them purge any internal sand. For the best texture, use Yukon Gold potatoes; they hold their shape better than Russets while providing a creamy starchiness. Never boil the chowder once the cream has been added, or you risk the dairy curdling and losing that silky mouthfeel. If the chowder is too thin for your liking, mash a few of the cooked potato cubes against the side of the pot to naturally thicken the base. Chowder often tastes even better the next day, as the flavors have more time to meld in the refrigerator.
🍽️ Serving Suggestions
Serve in warmed sourdough bread bowls for a rustic, hearty presentation. Pair with a crisp, chilled glass of Chardonnay or a dry hard cider to cut through the richness. Always provide a generous side of classic oyster crackers or warm, buttered crusty bread. A simple side salad with a bright lemon vinaigrette provides a refreshing contrast to the creamy soup. Garnish with a tiny pinch of smoked paprika or extra fresh chives for a pop of color and flavor.