New England Clam Chowder Recipe

Overview

This creamy New England clam chowder starts with bacon, onion, and celery for a savory base, then adds potatoes, clam juice, and milk for a gently seasoned broth. Canned clams make the recipe dependable and convenient, while reserved clam liquid brings plenty of coastal flavor.

The key is to simmer the potatoes until tender before adding the clams and dairy. Clams only need a short time to warm through; prolonged boiling can make them tough and cause the milk to separate.

Ingredients

• 4 ounces thick-cut bacon, cut into 1/2-inch pieces
• 1 medium yellow onion, finely diced, about 1 1/2 cups
• 2 celery stalks, finely diced, about 3/4 cup
• 2 tablespoons all-purpose flour
• 3 cups bottled clam juice
• 1 1/2 pounds Yukon Gold potatoes, peeled or scrubbed and cut into 1/2-inch cubes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cups whole milk
• 1 cup heavy cream
• Four 6 1/2-ounce cans chopped clams, drained, with the liquid reserved; you should have about 2 cups clams
• 2 tablespoons chopped fresh parsley
• Oyster crackers, crusty bread, or savory cheddar herb biscuits, for serving

How to make it

1. Cook the bacon. Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the fat has rendered and the pieces are browned and crisp. Leave 2 tablespoons of bacon fat in the pot and transfer the bacon to a plate lined with paper towels.

2. Soften the vegetables. Add the onion and celery to the bacon fat. Cook for 5 to 7 minutes, stirring often, until the onion looks translucent and the celery has softened but is not browned. If the pot seems dry, add 1 tablespoon of butter or olive oil.

3. Make the base. Sprinkle the flour over the vegetables and stir constantly for 1 minute. The flour should coat the vegetables and lose its raw, powdery appearance. Slowly pour in the bottled clam juice while stirring or whisking to prevent lumps.

4. Simmer the potatoes. Add the potatoes, bay leaf, thyme, salt, and pepper. Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Partially cover the pot and cook for 12 to 16 minutes, stirring once or twice, until a fork slides into the potato cubes with slight resistance. They should be tender but still hold their shape.

5. Add the dairy. Stir in the milk and heavy cream. Heat until the chowder is steaming and just beginning to quiver at the edges, about 4 to 6 minutes. Do not let it reach a rolling boil; high heat can make the dairy separate.

6. Warm the clams gently. Stir in the chopped clams and about 1 cup of the reserved clam liquid. Simmer very gently for 3 to 4 minutes, just until the clams are heated through. Taste before adding more clam liquid because its saltiness varies by brand. Remove the bay leaf.

7. Finish and serve. Stir in the cooked bacon and parsley. Check the seasoning, adding more black pepper or salt if needed. Let the chowder rest for 5 minutes off the heat so the broth can settle and thicken slightly. Serve hot with oyster crackers, crusty bread, or biscuits.

Expert tips

• For a thicker chowder: Mash about 1/2 cup of the cooked potatoes against the side of the pot and stir them back into the soup. This thickens the broth without adding more flour.
• For a thinner chowder: Stir in warm milk, 2 tablespoons at a time, until it reaches the consistency you like. Avoid adding cold liquid directly to the hot pot.
• If the chowder tastes too salty: Add a splash of milk and a few more plain cooked potato cubes. Do not add extra clam juice.
• If the soup is watery: Check that the potatoes are fully tender, then simmer the chowder gently for a few minutes before adding the clams. Once the clams are in the pot, avoid extended cooking.
• If the dairy separates: Remove the pot from the heat immediately and whisk in 1 to 2 tablespoons of cold heavy cream. The texture may not return completely, but the chowder will still be usable.
• Canned versus fresh clams: Two pounds of scrubbed fresh littleneck clams can replace the canned clams. Steam them separately in 1 cup of water or clam juice until their shells open, about 5 to 8 minutes. Discard any that stay closed, remove the meat, and strain the cooking liquid through a fine-mesh sieve before using it in the chowder.
• Dairy substitutions: Half-and-half can replace the milk and cream combined; use 3 cups total. For a lighter soup, use 2% milk, but expect a less rich and slightly thinner result. Unsweetened plant milk can work, though its flavor and thickness will vary; avoid sweetened or strongly flavored varieties.

Serving and storage

Serve the chowder hot, topped with extra bacon, parsley, or a few grinds of black pepper. Oyster crackers, toasted sourdough, or a simple green salad make easy accompaniments.

Cool leftovers promptly in a shallow container, then refrigerate them within 2 hours. Store covered for up to 3 days. Reheat gently in a saucepan over low to medium-low heat, stirring often, until steaming throughout; do not boil. The potatoes may absorb some broth overnight, so loosen each portion with a splash of milk or clam juice. Because dairy-based chowder can change texture when frozen and thawed, freezing is not recommended.

Frequently asked questions

Can I make New England clam chowder ahead of time?

Yes. Make the chowder up to 3 days ahead, but reheat it gently over low to medium-low heat rather than boiling. Add a splash of milk if the potatoes have absorbed too much broth.

Why did my clams become tough?

Clams become rubbery when they cook for too long. Add canned or already-cooked clam meat only during the final 3 to 4 minutes, just long enough to heat it through.

Can I use fresh clams instead of canned clams?

Yes. Steam about 2 pounds of scrubbed littleneck clams until their shells open, remove the meat, and strain the cooking liquid before adding it to the chowder. Discard clams that do not open.

How can I thicken clam chowder without adding more flour?

Mash some of the tender potatoes directly in the pot and stir them into the broth. You can also simmer the base gently before adding the clams, but avoid prolonged boiling after dairy and clams are added.

Can I freeze clam chowder?

Freezing is not recommended because the dairy may separate and the potatoes can become grainy after thawing. Refrigerate leftovers instead and reheat them gently within 3 days.

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