Unlike other chowder varieties that use a tomato base, New England Clam Chowder is distinguished by its creamy white broth, made from milk or heavy cream and thickened with flour or crackers. The balance of tender clams, soft potatoes, and aromatic herbs creates a flavorful yet delicate soup that highlights the natural sweetness of the seafood. Whether enjoyed as an appetizer or main course, this chowder offers a nostalgic taste of New England’s maritime heritage.

New England Clam Chowder Recipe (Serves 6)

Ingredients

• 3 cups fresh clams, chopped (or 2 (6.5 oz) cans chopped clams with juice)

• 4 slices bacon, chopped

• 1 medium onion, finely diced

• 2 celery stalks, finely diced

• 3 cups peeled and diced potatoes (Yukon Gold or Russet)

• 2 cups clam juice (reserved from fresh clams or bottled)

• 2 cups whole milk or heavy cream

• 3 tbsp all-purpose flour

• 2 tbsp butter

• Salt and freshly ground black pepper, to taste

• 1 tsp dried thyme (optional)

• Fresh parsley, chopped (for garnish)

Instructions

1.   If using fresh clams, steam them in a covered pot with a little water until they open. Remove clams, chop, and reserve clam juice by straining to remove sand.

2.   In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.

3.   Add diced onion and celery to the pot. Sauté until softened, about 5 minutes.

4.   Stir in butter and flour, cooking for 2 minutes to form a roux. Slowly whisk in clam juice and milk or cream until the mixture thickens.

5.   Add potatoes and thyme, and simmer until potatoes are tender, about 15 minutes.

6.   Stir in chopped clams and cooked bacon. Heat through for 3–5 minutes without boiling.

7.   Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Clam Chowder FAQs

Q: Can I use canned clams instead of fresh?
Yes, canned clams work well and make the recipe easier. Use the juice from the cans to enhance flavour.

Q: How do I prevent the chowder from curdling?
Avoid boiling after adding the milk or cream; gently heat and stir until warmed through.

Q: Can I freeze New England Clam Chowder?
It’s best eaten fresh. Freezing may cause the dairy to separate and the potatoes to become mushy.

Q: What’s the best bread to serve with clam chowder?
Oyster crackers are traditional, but crusty bread like sourdough or a buttery biscuit is delicious too.

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