Clam Chowder New England (Print version)

Creamy New England soup featuring clams, potatoes, onions, and savory herbs for comfort.

# What You'll Need:

→ Seafood

01 - 2 lbs fresh clams, scrubbed (or 1 lb canned chopped clams, drained, juice reserved)

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced (optional)

→ Dairy

06 - 1 cup heavy cream
07 - 4 tbsp unsalted butter
08 - 1 cup whole milk

→ Liquids

09 - 2 cups clam juice (from steaming clams or bottled; supplement with reserved clam juice if needed)
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 cloves garlic, minced
12 - 2 tbsp all-purpose flour
13 - 1 bay leaf
14 - ½ tsp dried thyme
15 - ¼ tsp ground black pepper
16 - ½ tsp salt, plus more to taste
17 - 2 tbsp chopped fresh parsley (for garnish)

# How-To Steps:

01 - Place fresh clams in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 7 minutes until clams open. Discard any unopened clams. Strain and reserve the cooking liquid. Chop clams when cool and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot (if using). Cook for 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Sprinkle flour over the vegetables, stirring constantly to form a roux. Cook for 2 minutes to remove raw flour taste.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring a smooth mixture free of lumps. Stir in potatoes, bay leaf, thyme, salt, and black pepper.
05 - Bring the mixture to a gentle simmer. Cook uncovered for 15 to 20 minutes or until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 more minutes. Remove bay leaf and adjust seasoning as needed.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Tips from the pros:

01 -
  • The combination of fresh clams and cream creates a luxurious texture that restaurant versions rarely achieve
  • It comes together faster than you would expect for something so deeply satisfying
  • Leftovers taste even better the next day, if you manage to have any
02 -
  • Never let your chowder come to a rolling boil once the cream is added or it may separate and turn grainy
  • The chowder will continue to thicken as it sits, so if you plan to reheat leftovers, you might need to splash in a little more milk or cream
03 -
  • If your chowder tastes flat, a squeeze of lemon juice or splash of white vinegar can brighten everything without making it taste acidic
  • Grating a little fresh nutmeg into the cream before adding it adds a subtle warmth that people will notice but not be able to identify
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