📝 About This Recipe
Transport yourself to the rugged coastline of Cape Cod with this quintessential New England Clam Chowder. This rich, velvety masterpiece balances the briny sweetness of fresh clams with smoky salt pork and tender Yukon Gold potatoes. Unlike its thinner counterparts, this version is a 'stick-to-your-ribs' classic that celebrates the heritage of Atlantic maritime cooking.
🥗 Ingredients
The Clam Base
- 4 pounds Fresh Littleneck Clams (scrubbed clean; or 3 cups chopped canned clams if fresh is unavailable)
- 2 cups Clam Juice (bottled, if using canned clams; otherwise use steaming liquid)
- 1 cup Water (for steaming)
The Chowder Foundation
- 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)
- 1/4 cup All-Purpose Flour (for a light roux)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (fresh or dried)
The Cream and Seasoning
- 2 cups Heavy Cream (at room temperature)
- 1 cup Whole Milk (at room temperature)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Sea Salt (be cautious as clams and salt pork are naturally salty)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 bag Oyster Crackers (for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring 1 cup of water to a boil. Add the scrubbed clams, cover tightly, and steam for 5-8 minutes until they open. Discard any that remain closed.
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2
Strain the steaming liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth to remove grit; reserve 2-3 cups of this broth. Remove clam meat from shells and roughly chop; set aside.
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3
Wipe out the pot and add the diced salt pork over medium-low heat. Cook until the fat renders and the pork becomes golden and crispy (about 8-10 minutes).
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4
Add the butter to the rendered pork fat. Once melted, stir in the diced onion and celery. Sauté for 5-6 minutes until the vegetables are soft and translucent but not browned.
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5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a blonde roux that will thicken the chowder without tasting like raw flour.
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6
Slowly whisk in the reserved clam broth and the clam juice, ensuring there are no flour lumps. Bring the mixture to a gentle simmer.
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7
Add the cubed potatoes, dried thyme, and bay leaves. The liquid should just cover the potatoes. Cover and simmer for 12-15 minutes until the potatoes are fork-tender.
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8
Reduce the heat to low. Stir in the heavy cream and whole milk. It is vital not to let the soup boil after the dairy is added to prevent curdling.
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9
Gently fold in the chopped clams and season with freshly cracked black pepper. Taste before adding any salt, as the clam broth is naturally briny.
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10
Let the chowder sit on very low heat for 5 minutes to allow the flavors to meld and the clams to warm through.
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11
Remove the bay leaves. Ladle the thick, steaming chowder into warmed bowls.
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12
Garnish generously with fresh parsley and serve immediately with a handful of oyster crackers on top.
💡 Chef's Tips
Always use Yukon Gold potatoes because they hold their shape better than Russets and provide a creamy texture. Never let the chowder reach a rolling boil once the cream is added, or the texture may become grainy. For the best flavor, make the chowder a few hours in advance or even the day before; the flavors deepen significantly overnight. If the chowder is too thick for your liking, thin it with a splash more clam juice or milk. Scrub fresh clams vigorously under cold water to ensure no sand ends up in your final dish.
🍽️ Serving Suggestions
Serve with a side of warm, buttery sourdough bread for dipping. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a chilled Pinot Grigio. A simple side salad with a lemon vinaigrette provides a bright contrast to the rich cream base. For a true coastal experience, serve in a hollowed-out bread bowl. Offer a bottle of hot sauce on the side for those who like a little New England 'kick'.