Save New England Clam Chowder is a classic, creamy soup from the Northeastern United States featuring tender clams, hearty potatoes, and aromatic vegetables in a rich, comforting broth. This pescatarian-friendly dish is the ultimate comfort food, bringing the tradition of Atlantic coastal cooking straight to your kitchen.
Save The secret to a perfect chowder lies in the slow rendering of salt pork or bacon and the careful simmering of the potatoes until they are tender. This method ensures that every ingredient contributes to a cohesive, satisfying flavor profile that defines American New England cuisine.
Ingredients
- Seafood: 2 pounds (900 g) fresh clams (such as littlenecks) or 2 cups (480 ml) canned chopped clams with juice
- Vegetables: 1 medium onion, finely diced; 2 celery stalks, diced; 2 medium Yukon Gold or russet potatoes, peeled and diced (about 2 cups); 1 clove garlic, minced; 2 tablespoons chopped fresh parsley
- Dairy: 4 tablespoons (60 g) unsalted butter; 1 cup (240 ml) heavy cream; 1 cup (240 ml) whole milk
- Broth & Liquids: 2 cups (480 ml) bottled clam juice (use reserved juice from canned clams if using); 1 cup (240 ml) water
- Meats: 4 ounces (115 g) salt pork or thick-cut bacon, diced
- Seasonings: 1 bay leaf; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper, to taste
- Thickener: 2 tablespoons all-purpose flour
Instructions
- Step 1
- If using fresh clams: Scrub clams. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, about 6–8 minutes. Discard any that do not open. Remove clams, strain and reserve cooking liquid, and chop clam meat. Set aside.
- Step 2
- In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat is crisp. Remove meat with a slotted spoon; set aside, leaving fat in the pot.
- Step 3
- Add butter to the pot. Sauté onion and celery until soft but not browned, about 5 minutes. Add garlic and cook for 1 minute.
- Step 4
- Sprinkle flour over vegetables. Stir and cook for 2 minutes to create a roux.
- Step 5
- Slowly whisk in clam juice (including reserved liquid from step 1), milk, and cream. Stir well to avoid lumps.
- Step 6
- Add potatoes, bay leaf, and thyme. Simmer uncovered until potatoes are tender, 12–15 minutes. Stir occasionally to prevent sticking.
- Step 7
- Add chopped clams (or canned clams with juice) and cooked bacon/salt pork. Simmer gently for 3–5 minutes. Do not boil after adding clams.
- Step 8
- Remove bay leaf. Stir in fresh parsley. Season with salt and pepper to taste.
- Step 9
- Serve hot with oyster crackers or crusty bread.
Zusatztipps für die Zubereitung
To achieve the best results, use a large pot or Dutch oven and a slotted spoon to manage the ingredients. Ensure you have a chef's knife and a cutting board ready for prep. Note that this recipe contains shellfish, dairy, and wheat; if using store-bought broth, always check labels for additional allergens.
Varianten und Anpassungen
You can easily swap salt pork for bacon if you prefer a smokier profile. For those looking for a lighter version of this soup, you may substitute the heavy cream with half-and-half.
Serviervorschläge
Serve your chowder piping hot with a side of traditional oyster crackers or a piece of warm, crusty bread. Garnish with additional fresh parsley or chives for color. This dish pairs excellently with a crisp white wine, such as a Sauvignon Blanc.
Save With a preparation time of 20 minutes and a cooking time of 30 minutes, this recipe yields 6 servings. Each serving contains approximately 340 calories, 15g of protein, and 27g of carbohydrates, making it a balanced and hearty meal for any occasion.
Recipe FAQs
- → What's the difference between New England and Manhattan clam chowder?
New England chowder features a rich, creamy dairy-based broth with milk and cream, while Manhattan version uses tomatoes for a red, broth-based consistency. The white creaminess is the hallmark of authentic New England style.
- → Can I use canned clams instead of fresh?
Absolutely. Canned chopped clams work well and actually provide excellent flavor. Be sure to include the reserved juice from the cans as it adds essential depth to the broth. Use 2 cups canned clams with their liquid.
- → Why shouldn't I boil the chowder after adding clams?
Boiling after adding clams makes them tough and rubbery. Gentle simmering keeps the meat tender and prevents the dairy from separating or becoming grainy. Maintain just below a bubble for best texture.
- → How do I prevent the dairy from curdling?
Temper the dairy by whisking a small amount of hot broth into it before adding to the pot. Avoid high heat and boiling once cream and milk are incorporated. Gentle heat keeps everything smooth and velvety.
- → What potatoes work best in this chowder?
Yukon Gold or russet potatoes are ideal. They hold their shape during simmering while becoming tender enough to eat easily. Dice them uniformly (about ½ inch) for even cooking throughout.
- → Can I make this chowder ahead of time?
Yes, prepare the chowder up to 2 days ahead and refrigerate. Reheat gently over low heat, stirring occasionally. The flavors often improve overnight. Add a splash more cream or milk when reheating if needed.