📝 About This Recipe
Transport yourself to the rugged coastline of the Northeast with this quintessentially creamy, hearty New England Clam Chowder. This soul-warming soup balances the briny sweetness of tender clams with smoky salt pork and buttery Yukon Gold potatoes, all enveloped in a velvety, herb-infused cream base. It is a timeless American treasure that celebrates simple, high-quality ingredients and the comforting warmth of a coastal kitchen.
🥗 Ingredients
The Flavor Base
- 4 ounces Salt pork or thick-cut bacon (finely diced)
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (finely diced)
- 2 Celery stalks (small dice)
- 3 Garlic cloves (minced)
The Body & Broth
- 1/4 cup All-purpose flour
- 16 ounces Clam juice (bottled or reserved from fresh clams)
- 1 cup Chicken or vegetable stock (low sodium)
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 2 teaspoons Fresh thyme (leaves only, chopped)
- 1 Bay leaf (dried)
The Cream & Clams
- 2 cups Chopped clams (freshly shucked or high-quality canned, drained)
- 1.5 cups Heavy cream (at room temperature)
- 1/2 cup Whole milk
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly cracked black pepper (to taste)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- Oyster crackers (for serving)
- 1 pinch Smoked paprika (optional)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven over medium heat, add the diced salt pork or bacon. Cook, stirring occasionally, until the fat has rendered and the bits are golden brown and crispy (about 8-10 minutes).
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2
Use a slotted spoon to remove the crispy pork bits and set them aside on a paper towel-lined plate for garnish. Leave about 2 tablespoons of the rendered fat in the pot.
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3
Add the 2 tablespoons of butter to the pot. Once melted, add the onion and celery. Sauté for 5-6 minutes until the vegetables are soft and translucent, but not browned.
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4
Stir in the minced garlic and cook for just 1 minute 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; cooking it slightly removes the raw flour taste.
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6
Slowly whisk in the clam juice and stock. Pour it in a steady stream while whisking to ensure no lumps form.
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7
Add the cubed potatoes, thyme, and bay leaf. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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8
Simmer the mixture, partially covered, for 15-20 minutes or until the potatoes are fork-tender but still hold their shape.
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9
Stir in the heavy cream, whole milk, and Worcestershire sauce. Let the soup come back to a very gentle simmer—do not let it reach a rolling boil once the dairy is added, as it may curdle.
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10
Gently fold in the chopped clams. Cook for 3-5 minutes. If using fresh clams, they only need to be heated through; overcooking will make them rubbery.
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11
Taste the chowder. Season with kosher salt and a generous amount of freshly cracked black pepper. Remove the bay leaf.
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12
Ladle the hot chowder into warm bowls. Top with the reserved crispy pork bits, fresh parsley, and a dusting of smoked paprika if desired.
💡 Chef's Tips
For the best texture, use Yukon Gold potatoes; they hold their shape better than Russets and add a buttery flavor. Never boil the chowder after adding the cream and clams, as this will toughen the seafood and potentially break the emulsion of the broth. If the chowder is too thick, add a splash more milk; if too thin, mash a few of the cooked potatoes against the side of the pot to release their starch. Letting the chowder sit for 20 minutes before serving allows the flavors to meld beautifully. Always use bottled clam juice if fresh isn't available—avoid using just plain water, as the juice provides the essential briny depth.
🍽️ Serving Suggestions
Serve in a toasted sourdough bread bowl for the ultimate comfort experience. Pair with a crisp, chilled glass of Chardonnay or a dry Pinot Grigio to cut through the richness. Accompany with a side of traditional oyster crackers or warm, buttery biscuits. A simple side salad with a lemon vinaigrette provides a bright contrast to the creamy soup. Offer a bottle of hot sauce on the side for those who like a little coastal kick.