New England Clam Chowder (Printable)

Rich, creamy chowder with littleneck clams, potatoes, and aromatic veggies, inspired by New England's coastal kitchens.

# What You Need:

→ Seafood

01 - 2 lbs littleneck clams, scrubbed
02 - 1 cup bottled clam juice or reserved clam cooking liquid

→ Vegetables

03 - 2 medium russet potatoes, peeled and diced (about 2 cups)
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 cloves garlic, minced

→ Dairy

08 - 1 ½ cups heavy cream
09 - 1 cup whole milk
10 - 2 tablespoons unsalted butter

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - ½ teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
17 - Oyster crackers (optional, for serving)

# Directions:

01 - Rinse clams under cold water and scrub shells thoroughly. Place clams in a large pot with 2 cups water. Bring to a boil, cover, and steam for 5 to 7 minutes until shells open. Discard any unopened clams. Remove clams and strain cooking liquid; reserve both.
02 - Once cooled, remove clam meat from shells. Chop coarsely and set aside.
03 - In a large Dutch oven, cook diced bacon over medium heat until crisp. Use a slotted spoon to remove bacon; set aside and keep fat in the pot.
04 - Add butter to the bacon fat. Sauté onion, celery, carrot, and garlic until softened, approximately 5 minutes.
05 - Sprinkle flour over the vegetables and stir constantly for 1 minute to form a roux.
06 - Gradually pour in reserved clam cooking liquid and bottled clam juice, scraping up browned bits. Stir in diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 10 to 12 minutes.
07 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and whole milk. Simmer gently without boiling for 5 to 10 minutes, stirring occasionally.
08 - Season with salt and black pepper to taste. Remove bay leaf. Serve hot garnished with chopped parsley and optional oyster crackers.

# Expert Suggestions:

01 -
  • It's comfort in a bowl—creamy and warming without feeling heavy or overdone.
  • Those little moments when you taste a chunk of clam or a perfectly cooked potato remind you why this soup has survived centuries of New England winters.
02 -
  • Overcooked clams turn into rubber—they're done the moment they open and turn opaque, so don't get distracted after that initial 5–7 minute steam, or you'll spend the whole soup regretting it.
  • The cream will curdle if you let this boil hard after adding it, so reduce that heat to low and keep an eye on it—gentle simmering is the only move here.
03 -
  • Buy your clams the day you plan to cook them, keep them on ice, and don't store them in an airtight container—they need to breathe.
  • If you want to make this feel special, warm your bowls before ladling; it keeps the soup at the perfect eating temperature and shows you care.
Return