AmericanDinner

Recipe Story

origins & traditions

This authentic New England Clam Chowder captures the essence of coastal American cuisine with its velvety cream base, tender clams, and perfectly cooked potatoes. Dating back to the early 18th century, this beloved dish has warmed the hearts and bellies of countless New Englanders through cold winters. Our version stays true to tradition while ensuring each spoonful delivers the perfect balance of seafood sweetness, smoky bacon, and aromatic herbs. The combination of fresh clams with a rich dairy base creates a luxurious texture that defines true New England style chowder. Whether served in a bread bowl or alongside oyster crackers, this recipe delivers restaurant-quality results in your home kitchen.

Instructions

step by step

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Place bacon slices in a large stockpot over medium heat. Cook until crispy, about 6-8 minutes. Remove bacon and set aside, leaving rendered fat in pot.
Add diced onions and celery to bacon fat. Sauté for 5 minutes until softened and translucent.
Add minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
Gradually pour in milk while stirring continuously to prevent lumps from forming.
Add diced potatoes, bay leaves, thyme, and black pepper. Bring to a gentle simmer.
Cook for 15-20 minutes until potatoes are fork-tender.
Reduce heat to low and stir in heavy cream.
Add clams with their juice and cook for 5 minutes until clams are heated through.
Remove bay leaves. Crumble reserved bacon and stir into chowder.
Taste and adjust seasoning with salt if needed.
Ladle into bowls and garnish with fresh parsley.

New England Clam Chowder

4.3 (60)

A rich and creamy traditional New England clam chowder made with fresh clams, potatoes, bacon, and aromatic herbs. This comforting soup brings the taste of the Atlantic coast to your dinner table.

medium

55 min

6 servings

Ingredients

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Main Ingredients

680 grams shrimp, fresh clams, shucked and chopped
6 slices bacon, diced
3 pieces potatoes, peeled and diced into 1/2-inch cubes

Aromatics

1 pieces onions, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced

Thickening

1/4 cups flour

Liquids

3 cups milk, whole milk preferred
1 cups heavy-cream

Seasonings

2 pieces bay-leaves
1 teaspoons thyme, dried
1/2 teaspoons black-pepper, freshly ground
1 teaspoons salt

Garnish

2 tablespoons parsley, chopped (optional)

Chef Tips

expert advice

•For the best flavor, use fresh clams if available - Manila or littleneck clams work beautifully.

•If using canned clams, choose high-quality brands packed in clam juice.

•The key to perfect chowder is patience - do not boil after adding cream as it may curdle.

•For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding cream.

•Want extra depth? Add a splash of dry white wine when sautéing the vegetables.

•This chowder tastes even better the next day as flavors meld together.

•For a smoky twist, try using applewood-smoked bacon.

•Serve with oyster crackers, saltines, or crusty sourdough bread for the full New England experience.

American

👍 Beginner Friendly

1h 5measy