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Per serving
Calculating nutrition...
- 1
Cook clams (if using fresh)
Steam clams in 1 cup water until they open, 5-7 minutes. Remove clam meat and chop. Strain cooking liquid and reserve.
- 2
Cook bacon
Cook bacon in large pot until crispy. Remove and set aside, leaving fat in pot.
- 3
Make base
Add butter to pot. Sauté onion and celery until soft, 5 minutes. Add garlic and cook 1 minute. Sprinkle flour over vegetables and stir for 2 minutes.
- 4
Add liquids and potatoes
Gradually whisk in clam juice and reserved clam cooking liquid. Add potatoes, bay leaves, and thyme. Simmer until potatoes are tender, 15 minutes.
- 5
Finish chowder
Stir in chopped clams, bacon, and heavy cream. Heat through but don't boil. Remove bay leaves. Season with salt and pepper. Garnish with parsley. Serve with oyster crackers.
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New England Clam Chowder
Created by: Gather
Ingredients
- 3 lb fresh clams or canned clams with juice
- 6 oz bacon, chopped
- 4 tbsp unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cup clam juice or seafood stock
- 3 russet potatoes, diced
- 2 bay leaves
- 1 tsp fresh thyme
- 2 cup heavy cream
- salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- oyster crackers for serving
Instructions
- Cook clams (if using fresh)Steam clams in 1 cup water until they open, 5-7 minutes. Remove clam meat and chop. Strain cooking liquid and reserve.
- Cook baconCook bacon in large pot until crispy. Remove and set aside, leaving fat in pot.
- Make baseAdd butter to pot. Sauté onion and celery until soft, 5 minutes. Add garlic and cook 1 minute. Sprinkle flour over vegetables and stir for 2 minutes.
- Add liquids and potatoesGradually whisk in clam juice and reserved clam cooking liquid. Add potatoes, bay leaves, and thyme. Simmer until potatoes are tender, 15 minutes.
- Finish chowderStir in chopped clams, bacon, and heavy cream. Heat through but don't boil. Remove bay leaves. Season with salt and pepper. Garnish with parsley. Serve with oyster crackers.
Notes & Tips
New England clam chowder is cream-based (unlike Manhattan-style which is tomato-based). Don't let it boil after adding cream or it may curdle. Fresh clams are best but canned work well too!