New England
New England Clam Chowder
A creamy, briny chowder loaded with fresh clams, tender potatoes and smoky salt pork, thick enough to coat a spoon but never pasty.
- Made with fresh clams
- Creamy but not gluey
- Classic coastal comfort
Real New England clam chowder starts with fresh clams steamed open in their own juices, and that briny broth is the backbone of the whole pot. We render salt pork for a gentle smokiness, use waxy potatoes that hold their shape and thicken with just a little flour so the soup stays creamy rather than gluey. The chopped clams go in at the very end so they stay tender. A handful of oyster crackers on top is non-negotiable in our test kitchen.
Instructions
Discard any clams with cracked shells or that do not close when tapped. Place the clams and water in a large pot, cover and bring to a boil over high heat.
Steam, shaking the pot occasionally, until the clams open, 6 to 10 minutes. Transfer the clams to a bowl as they open and discard any that remain closed after 12 minutes.
Strain the cooking liquid through a fine-mesh sieve lined with a paper towel to remove grit and reserve it. When the clams are cool enough to handle, remove the meat, chop it coarsely and refrigerate.
Wipe out the pot. Cook the salt pork over medium heat, stirring occasionally, until the fat renders and the pieces are crisp, 6 to 8 minutes. Remove half the crisp pork and reserve for garnish.
Add the butter, onion and celery to the pot and cook until softened but not browned, 6 to 7 minutes.
Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste.
Slowly whisk in the reserved clam broth and the bottled clam juice until smooth.
Add the potatoes, thyme and bay leaf. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 12 to 15 minutes.
Stir in the cream and milk and heat gently until steaming, about 5 minutes; do not let it boil.
Add the chopped clams and simmer just until heated through, 1 to 2 minutes. Remove the thyme sprigs and bay leaf and season with pepper and salt only if needed, as the clams are salty.
Ladle into bowls and top with the reserved salt pork, chives and oyster crackers.
Test kitchen tips
- Chowder thickens and deepens in flavor as it sits; if you have time, let it rest off the heat 30 minutes and gently reheat before serving.
- Refrigerate leftovers up to 2 days and reheat over low heat without boiling; cream-based chowders do not freeze well because the potatoes turn grainy.
- In a pinch, use three 6.5-oz cans of chopped clams with their juices plus 2 extra cups clam juice in place of fresh clams, and skip steps 1 through 3.
Nutrition per serving
- Calories
- 470
- Protein
- 17g
- Carbs
- 29g
- Fat
- 32g
- Fiber
- 2g
- Sugar
- 6g
- Sodium
- 980mg
Nutrition values are estimates calculated per serving. See our disclaimer.
