New England Clam Chowder
Thick, creamy, and loaded with tender clams and chunks of potato. A true New England chowder starts with salt pork (or bacon) and finishes with cream — never, ever tomatoes.
Ingredients
- 4 lbs (1.8kg) littleneck clams (or 2 cans of chopped clams with juice)
- 4 oz (115g) salt pork or thick bacon, diced small
- 1 large onion, diced
- 2 stalks celery, diced
- 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 2 cups clam juice or broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- Fresh thyme sprigs
- Salt, white pepper, and a dash of hot sauce
- Oyster crackers for serving
Instructions
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1
If using fresh clams: Scrub clams. Steam in a pot with 1 cup water until they open (about 5-8 minutes). Remove clams from shells, chop roughly. Strain and reserve the steaming liquid. If using canned, drain and reserve the juice.
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2
In a heavy pot, cook diced salt pork over medium heat until crispy, about 6-8 minutes. Remove crispy bits. In the rendered fat, cook onion and celery until soft, about 5 minutes.
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3
Add butter and flour, stir for 1 minute. Add potatoes, clam juice, reserved steaming liquid, bay leaf, and thyme. Simmer for 12-15 minutes until potatoes are tender.
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4
Reduce heat to low. Add cream and milk. Add chopped clams. Heat gently for 5 minutes (don’t boil or the clams will toughen). Season with salt, white pepper, and hot sauce.
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5
Serve in warm bowls with crispy salt pork bits on top and oyster crackers on the side.
