New England Clam Chowder (Printable)

Creamy chowder with littleneck clams, potatoes, and bacon, simmered with aromatic vegetables for a rich flavor.

# What You'll Need:

→ Seafood

01 - 2 lbs fresh littleneck clams, scrubbed
02 - 1 cup bottled clam juice or reserved clam cooking liquid

→ Vegetables

03 - 2 medium russet potatoes, peeled and diced (about 2 cups)
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 cloves garlic, minced

→ Dairy

08 - 1 1/2 cups heavy cream
09 - 1 cup whole milk
10 - 2 tbsp unsalted butter

→ Pantry

11 - 2 tbsp all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - 1/2 tsp dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tbsp fresh parsley, chopped (for garnish)
17 - Oyster crackers (optional, for serving)

# Directions:

01 - Rinse clams under cold water, scrubbing shells. In a large pot, add clams and 2 cups water. Bring to a boil, cover, and steam 5–7 minutes until clams open. Discard unopened clams. Remove clams; strain and reserve cooking liquid.
02 - Once cool, remove clam meat from shells, chop coarsely, and set aside.
03 - In a large Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
04 - Add butter to the pot, then sauté onion, celery, carrot, and garlic until softened, about 5 minutes.
05 - Sprinkle flour over vegetables and stir continuously for 1 minute to form a roux.
06 - Gradually stir in reserved clam cooking liquid and bottled clam juice, scraping up browned bits from the bottom.
07 - Add diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.
08 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and whole milk. Simmer gently without boiling for 5–10 minutes, stirring occasionally.
09 - Season with salt and pepper to taste. Remove bay leaf. Ladle chowder into bowls, garnish with parsley, and serve hot with oyster crackers if desired.

# Expert Tips:

01 -
  • It tastes like a hug in a bowl, especially on days when the weather turns and you need something that feels like home.
  • The cream settles into every crevice, making the potatoes taste like they've been braised in butter and sea salt.
  • You can make it in under an hour, which means dinner feels less like a project and more like something you actually wanted to do.
02 -
  • Never let the cream boil after you add it, or you'll end up with a grainy, separated mess that tastes like regret—low heat and patience are non-negotiable here.
  • The roux is your friend only if you cook it long enough; a minute of stirring seems short, but that's exactly how long it needs to lose its raw flour taste.
  • Clams that don't open during steaming have already checked out—discard them without hesitation or guilt.
03 -
  • Always reserve your clam cooking liquid before discarding anything—it's more flavorful than bottled clam juice and turns a good chowder into a great one.
  • If you're worried about sand in your clams, soak them in salted water for an hour before cooking; they'll expel any grit and thank you by tasting cleaner.
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