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5 Fabulous New England Clam Chowder Secrets

New England Clam Chowder
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Recreate the rich, creamy comfort of classic New England Clam Chowder right in your own kitchen. This recipe captures the authentic flavor we remember, packed with tender clams, hearty potatoes, and savory bacon.

Ingredients

Scale
  • 4 slices bacon or salt pork, diced
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups clam juice (or a mix of clam juice and chicken broth)
  • 2 medium potatoes, peeled and diced (about 1 inch)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) can chopped clams, undrained
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. In a large pot or Dutch oven, cook the diced bacon or salt pork over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion and celery to the pot. Cook in the bacon fat until softened, about 5 to 7 minutes.
  3. Add the butter to the vegetables and let it melt. Sprinkle the flour over the mixture and stir constantly for 1 minute to create a roux.
  4. Gradually whisk in the clam juice, ensuring no lumps form. Bring the mixture to a simmer, stirring often until it thickens slightly.
  5. Add the diced potatoes, thyme, salt, and pepper. Continue to simmer until the potatoes are tender, about 15 to 20 minutes.
  6. Stir in the chopped clams (with their liquid). Heat through for about 5 minutes; do not boil after adding the clams.
  7. Reduce the heat to low. Stir in the heavy cream and milk. Heat gently until warmed through. Avoid boiling once the cream is added.
  8. Taste and adjust seasoning, adding more salt or pepper if needed.
  9. Ladle the chowder into bowls. Garnish with the reserved crispy bacon and fresh parsley.

Notes

  • Richard insists that using clam juice reserved from canned clams yields the best flavor.
  • If you prefer a thicker chowder, mash a few of the cooked potato pieces against the side of the pot.
  • For a deeper flavor, you can use salt pork instead of bacon.

Nutrition

Find it online: https://delishdiarist.com/new-england-clam-chowder-recipe/