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new england clam chowder in small copper pots with spoon and oyster crackers
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New England Clam Chowder

A proper New England clam chowder should consist of a delicate and creamy, slightly thickened broth (but not sludgy) that contains a hint of smokiness from bacon and an abundance of clams.
Course Soup
Cuisine American
Keyword chowder, clams, creamy, New England, potato
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 644kcal

Ingredients

  • 3 pounds littleneck clams, scrubbed
  • 6 ounces bacon, sliced into strips
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • ½ cup finely diced celery
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 bay leaves
  • 1 pound Russet potatoes, peeled and cut into ½” cubes
  • 1 sprig of fresh thyme
  • 1 cup heavy cream
  • ¼ teaspoon Worcestershire
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 tablespoon fresh chives, chopped
  • Oyster crackers, as needed, for serving

Instructions

  • Heat a large heavy bottomed pot or Dutch oven over medium-high heat. Bring 3 cups of water to the boil, then add the clams and cover the pot. Cook until the clams have all opened, about 8 minutes.
  • Remove the pot from the heat and set a fine mesh strainer over a medium bowl. Pour the clams through the strainer and reserve the cooking liquid. Once the clams have cooled, remove the meat from the shells, and discard the shells. Chop the clams and set aside.
  • Return the pot to medium heat and add the bacon. Cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes.
  • Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible.
  • Return the pan to medium heat then add the butter and allow to melt then add the onion and celery. Sauté, stirring occasionally, until the onion is soft and opaque, about 5 minutes.
  • Add the garlic and cook for an additional minute. Stir in the flour and cook for 2 minutes, until the flour is pale brown.
  • Add the chicken stock, 2½ cups of the reserved cooking liquid, bay leaves, potatoes, and thyme. Stir to combine and bring to a simmer for about 30 minutes, continuing to stir occasionally, until the potatoes are tender.
  • Stir in the cream and continue to simmer for an additional 10 minutes.
  • Discard the bay leaves and sprig of thyme. Add the bacon and chopped clams to the broth, then stir in the Worcestershire and season to taste with salt and black pepper.
  • To serve, ladle the clam chowder into bowls, garnish with chives. Serve hot with oyster crackers on the side.

Video

Nutrition

Calories: 644kcal | Carbohydrates: 37g | Protein: 21g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 521mg | Potassium: 860mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1328IU | Vitamin C: 11mg | Calcium: 100mg | Iron: 3mg