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Authentic New England Clam Chowder Recipe

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★★★★★

4.7 from 63 reviews

This Authentic New England Clam Chowder recipe delivers a creamy, hearty soup packed with tender clams, perfectly cooked potatoes, and savory bacon. Combining fresh herbs and rich cream with the briny taste of clam juice, this classic chowder offers a comforting and satisfying meal that showcases traditional New England flavors.

Ingredients

Scale

Seafood and Broth

  • 2 cans (6.5 oz each) chopped clams, with juice
  • 2 bottles (8 ounces each) clam juice or 2 cups vegetable broth

Vegetables and Herbs

  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 lb (3-4 medium) red or Yukon gold potatoes, scrubbed and unpeeled
  • 1 tablespoon fresh parsley, minced fine (optional)
  • 1 tablespoon fresh dill, minced fine (optional)

Dairy and Fats

  • 2 cups heavy cream
  • 1 tablespoon olive oil or salted butter (optional, if needed for cooking bacon)

Meat

  • 4 slices bacon, diced

Other

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt (plus extra to taste)
  • 1/2 teaspoon black pepper (plus extra to taste)

Instructions

  1. Reserve Clam Juice: Pour the canned clams through a fine sieve or colander over a large measuring cup to catch all the clam juice. Combine this reserved clam juice with the two bottles of clam juice and set aside for later use.
  2. Cook Bacon: In a 5-6 quart pot, cook the diced bacon over medium heat until the fat is rendered and the bacon is crisp. If there is insufficient bacon fat to coat the pot bottom, add a tablespoon of olive oil or salted butter to assist in sautéing the vegetables.
  3. Prepare Potatoes: While the bacon is cooking, cut the potatoes into bite-sized cubes approximately 1/2 to 3/4 inch in size and set aside.
  4. Sauté Vegetables: Remove the cooked bacon pieces using a slotted spoon and place them on a paper towel-lined plate to drain. In the bacon fat remaining in the pot, add the diced onion and celery. Cook over medium heat until softened and translucent, around 4-5 minutes.
  5. Create Roux Base: Sprinkle the flour over the softened onions and celery. Stir continuously and cook for one full minute to eliminate the raw flour taste and create a roux base.
  6. Add Clam Juice and Potatoes: Pour in the reserved clam juice mixture. Increase heat to high and bring the liquid to a boil. Once boiling, add the cubed potatoes, then reduce the heat to medium-low to maintain a gentle simmer.
  7. Simmer Potatoes: Cook the potatoes until just fork tender, about 10 to 15 minutes. They should be slightly resistant when pierced, as they will finish cooking in the cream.
  8. Add Clams and Cream: Stir in the chopped clams, black pepper, and heavy cream. Mix gently to combine all ingredients evenly.
  9. Simmer and Thicken: Continue simmering the chowder for another 10-15 minutes to allow the flavors to meld and the soup to thicken slightly. This step also completes cooking the potatoes thoroughly.
  10. Finish and Serve: Stir in the reserved bacon bits and fresh parsley. Taste the chowder and add kosher salt and additional black pepper as needed, adjusting to your preference. Serve warm and enjoy your authentic New England clam chowder.

Notes

  • Do not cook the potatoes completely during the first simmer since they will finish cooking after the cream is added; this prevents them from becoming too mushy.
  • Add salt only at the end of cooking because clam juice and bacon already contain sodium; adding salt gradually helps avoid oversalting.
  • Fresh dill is optional but adds a nice complementary flavor if desired.

Keywords: New England clam chowder, clam chowder recipe, creamy clam soup, traditional clam chowder, bacon clam chowder

Find it online: https://busyrecipe.com/authentic-new-england-clam-chowder-recipe/