New England Clam Chowder
In short: A thick, creamy chowder of tender clams, potatoes, onion and smoky bacon, built on a light roux and finished with milk and cream. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Clam chowder is the soup of the New England coast, served in mugs on cold docks and in bowls with oyster crackers. It is made with potatoes, salt pork or bacon, onions and clams, and thickened just enough to coat a spoon. This version steams fresh clams open for their own broth, which gives a clean sea flavor, then simmers everything with milk and cream. Canned clams work too when fresh ones are hard to find.
Instructions
- Rinse the clams. Put them in a wide pot with the water, cover and steam over high heat for 5 to 8 minutes, until the shells open. Discard any that stay closed.
- Lift the clams out. Strain the broth through a fine sieve lined with a clean cloth to remove grit, and top it up with water to make 500 ml (2 cups). Pull the clams from their shells and chop them roughly.
- Cook the bacon in a clean pot over medium heat for 6 to 8 minutes until crisp. Lift it out with a slotted spoon, leaving the fat behind.
- Add the butter, onion and celery to the pot and cook for 6 minutes until soft. Stir in the flour and cook for 2 minutes.
- Whisk in the clam broth a little at a time, then add the potatoes, bay leaves and thyme. Simmer for 12 to 15 minutes until the potatoes are tender and the broth has thickened.
- Pour in the milk and cream and heat gently until steaming, without boiling. Stir in the clams and half of the bacon and warm for 2 minutes. Longer cooking makes the clams tough.
- Season with pepper and salt (clams are already salty, so taste first). Remove the bay leaves and serve topped with the remaining bacon, parsley and oyster crackers.
Tips
- Canned clams work well. Use three 170 g (6 oz) cans of chopped clams, keep the juice, and top it up with bottled clam juice or water to 500 ml (2 cups). Add the clams at the end.
- The chowder tastes better after an hour's rest or a night in the fridge. Never let it boil once the dairy is in, or it can curdle.
Questions and answers
What is the difference between New England and Manhattan clam chowder?
New England chowder is white and creamy, made with milk or cream. Manhattan chowder is a thinner, red, tomato-based soup with no dairy.
Can I freeze clam chowder?
It is better not to, because cream and potatoes turn grainy after freezing. Refrigerate leftovers for up to 3 days and reheat gently without boiling.
What do you serve with clam chowder?
Oyster crackers, crusty bread or a green salad with a sharp dressing. In New England it often comes alongside a lobster roll or fried clams.
How long does it take to make New England Clam Chowder?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in New England Clam Chowder?
About 470 kcal per serving, with 20 g of protein, 30 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 30 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
