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New England Clam Chowder
Creamy, briny, and loaded with clams and potatoes. The real deal.
Ingredients
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- 4 slices thick-cut bacon, diced
- 2 Tbsp butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 Tbsp all-purpose flour
- 2 cups clam juice (from cans + bottled)
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 lbs Yukon gold potatoes, diced 1/2 inch
- 2 cans (6.5oz each) chopped clams, drained (reserve juice)
- 2 bay leaves
- 1 tsp fresh thyme
- Salt and white pepper to taste
- Fresh chives for garnish
Instructions
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- Cook bacon in a large Dutch oven over medium heat until crispy. Remove to a paper towel, leaving fat in pot.
- Add butter to bacon fat. Sauté onion and celery until softened.
- Sprinkle flour over vegetables. Stir and cook .
- Slowly whisk in clam juice, then milk. Add bay leaves and thyme.
- Add potatoes. Bring to a simmer and cook until potatoes are tender.
- Stir in heavy cream and clams. Heat through —don't boil or clams get rubbery.
- Remove bay leaves. Season with salt and white pepper.
- Serve topped with reserved bacon and fresh chives.
Notes
- Clam juice: Use the liquid from the canned clams plus bottled clam juice to reach 2 cups.
- Fresh clams: Steam 3 lbs littlenecks. Chop meat, strain and use the cooking liquid.
- Potatoes: Yukon Golds hold their shape. Russets make it creamier but can get mushy.
- White pepper: Traditional for chowder. Black pepper works but adds visible specks.
- Make ahead: Flavors improve overnight. Reheat gently.
Adapted from Serious Eats