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New England Clam Chowder
Thick, creamy bisque with tender clams, bacon, and potatoes — the New England classic that silences all other chowders.
20 mins
40 mins
6 people
American (New England)
Canned clams (chopped)
Reserve the liquid
3 x 190g cans
Thick-cut bacon
Diced
200g
Potatoes
Peeled, 1cm cubes
500g
Onion
Diced
1 large
Celery
Diced
3 stalks
Garlic
Minced
3 cloves
Flour
3 tbsp
Clam juice
2 cups
Heavy cream
1 cup
Whole milk
1 cup
Butter
2 tbsp
Thyme
1 tsp
Bay leaf
1
🍽️ Fresh live clams
→ Canned chopped clams + bottled clam juice
Excellent result with far less effort
Render bacon in soup pot until crispy. Remove bacon, leave fat.
💡 Pro Tip: Bacon fat is the flavor base — don't drain it.
Sauté onion, celery, and garlic in bacon fat until soft (7-8 minutes).
💡 Pro Tip: Fully softened aromatic vegetables before adding anything else.
Add flour, stir to coat vegetables. Cook the roux 2 minutes.
💡 Pro Tip: Cooking roux removes the raw flour flavor. 2 minutes minimum.
Gradually whisk in clam juice (from cans + extra) until smooth. Add potatoes, thyme, bay leaf. Simmer until potatoes are tender.
💡 Pro Tip: Whisk constantly while adding liquid to prevent lumps.
Add cream and milk. Stir in clams. Heat gently — do not boil.
💡 Pro Tip: Never boil after adding cream and clams. Boiling toughens clams and can curdle the cream.
- ✓Never boil after adding cream
- ✓Clam liquor is flavor — use every drop
- ✓Never add tomatoes — that's Manhattan chowder (a different dish)
- ✓Oyster crackers served on the side are traditional
- →In a sourdough bread bowl
- →With oyster crackers
- →As a starter for a seafood dinner