AmericanLunch

Recipe Story

origins & traditions

New England Clam Chowder is an iconic dish that has graced American tables for generations, particularly along the northeastern coast. This luxurious soup combines briny fresh clams with tender chunks of potato, aromatic celery and onions, all enveloped in a velvety cream-based broth. The bacon adds a subtle smokiness that perfectly complements the oceanic sweetness of the clams. Each spoonful delivers layers of flavor and texture, from the soft potatoes to the tender clams and crispy bacon bits. Whether served in a bread bowl or a traditional soup bowl, this chowder represents the pinnacle of American seafood cuisine, bringing restaurant-quality flavor to your home kitchen with straightforward techniques and readily available ingredients.

Instructions

step by step

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In a large stockpot, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove bacon and set aside, leaving the drippings in the pot.
Add the diced onions and celery to the bacon drippings and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux.
Gradually pour in the milk while stirring continuously to prevent lumps from forming.
Add the diced potatoes, bay leaves, thyme, salt, and black pepper. Bring to a gentle simmer.
Cook uncovered for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
Add the clams and simmer for an additional 5 minutes until clams are cooked through.
Stir in the heavy cream and butter, heating through without boiling.
Remove bay leaves, taste and adjust seasonings as needed.
Ladle into bowls and garnish with crumbled bacon and fresh parsley.

New England Clam Chowder

4.6 (59)

A rich and hearty soup featuring tender clams, potatoes, and aromatic vegetables in a creamy broth. This classic American comfort dish is warming, satisfying, and perfect for any time of year.

medium

55 min

6 servings

Ingredients

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Main Ingredients

6 slices Bacon, diced
4 pieces Potatoes, peeled and diced

Aromatics

1 pieces Onions, diced
3 stalks Celery, diced
3 cloves Garlic, minced

Base

1/3 cups Flour, all-purpose
2 tablespoons Butter, unsalted

Liquid

2 cups Milk, whole milk
1 cups Heavy Cream, cold

Seasonings

2 pieces Bay Leaves, whole
1 teaspoons Thyme, dried
1 1/2 teaspoons Salt, to taste
1/2 teaspoons Black Pepper, freshly ground

Garnish

3 tablespoons Parsley, chopped (optional)

Chef Tips

expert advice

•For the best flavor, use fresh clams if available, though canned clams work well in a pinch.

•If using fresh clams, steam them separately and add both the clam meat and strained clam juice to the chowder.

•The key to a perfect chowder is not letting it boil once the cream is added, as this can cause curdling.

•You can add a splash of dry white wine when sautéing the vegetables for extra depth.

•Some cooks like to add a pinch of cayenne pepper for subtle heat.

•If the chowder is too thick, thin it with additional milk or clam juice.

•For extra richness, stir in an additional tablespoon of butter just before serving.

Variations & Substitutions

make it your own

•For a lighter version, substitute half-and-half for the heavy cream.

Storage & Reheating

keeping it fresh

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The chowder will thicken as it sits, so you may need to add a splash of milk when reheating. Do not freeze this chowder as the cream and potatoes do not freeze well and will become grainy upon thawing.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of milk or cream if the chowder has thickened too much. Do not bring to a boil. Alternatively, reheat individual portions in the microwave at 50% power in 1-minute intervals, stirring between each interval, until heated through.