Scan with your phone's camera to reopen
this recipe with checkboxes and timers.
this recipe with checkboxes and timers.
New England Clam Chowder
Creamy, briny, and loaded with clams and potatoes. The real deal.
retest scheduled Adapted from Serious Eats — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
tap to check off
Instructions
tap a step to focus it · tap times to start a timer · arrow keys move between steps
- 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