USANew England Clam Chowder
The iconic New England classic — a thick, creamy chowder loaded with tender clams, smoky bacon, and silky potatoes. Rich, comforting, and deeply satisfying on a cold day.
What you'll need
Ingredients
- 800 gSee recipes with canned clams with juice
canned clams with juice (two 400g cans)
i - 180 gSee recipes with thick-cut bacon
thick-cut bacon, diced
i - 1See recipes with large onion
large onion, finely diced
i - 3See recipes with celery stalks
celery stalks, finely diced
i - 3See recipes with garlic cloves
garlic cloves, minced
i - 60 gSee recipes with unsalted butter
unsalted butter
i - 45 gSee recipes with all-purpose flour
all-purpose flour
i - 480 mlSee recipes with whole milk
whole milk
i - 240 mlSee recipes with heavy cream
heavy cream
i - 240 mlSee recipes with clam juice or fish stock
clam juice or fish stock
i - 700 gSee recipes with yukon gold potatoes
Yukon Gold potatoes, peeled and diced into 1cm cubes
i - 2See recipes with bay leaves
bay leaves
i - 1 tspSee recipes with fresh thyme leaves
fresh thyme leaves
i - 1 tsp
- 0.5 tspSee recipes with white pepper
white pepper
i - 2 tbspSee recipes with fresh parsley
fresh parsley, chopped
i
How to make it
Instructions
- 1
Drain canned clams, reserving all the juice. Set clams aside. In a large Dutch oven over medium heat, cook diced bacon until the fat renders and the bacon turns crispy, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- 2
Add butter to the bacon drippings. Sauté onion and celery over medium heat until softened and translucent, about 5 minutes. Add garlic and cook 1 minute more.
- 3
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This creates the thickening base.
- 4
Gradually whisk in the reserved clam juice and additional clam juice or fish stock, scraping up any browned bits from the bottom. Add milk and heavy cream, whisking to keep smooth.
- 5
Add potatoes, bay leaves and thyme. Bring to a gentle simmer (do not boil hard or the cream will break). Cook 15–18 minutes until potatoes are completely tender when pierced with a fork.
- 6
Add the reserved clams and half the crispy bacon. Simmer very gently for just 3–4 minutes — clams toughen quickly if overcooked. Remove bay leaves. Season generously with salt and white pepper.
- 7
Ladle into warm bowls. Top each serving with remaining crispy bacon and fresh parsley. Serve with oyster crackers or crusty sourdough bread.
Frequently Asked Questions
What is the difference between New England and Manhattan clam chowder — which one is correct?
Both are correct — they are simply different traditions. New England (white) chowder is creamy, made with milk or cream, potatoes, and bacon, originating in Massachusetts and by far the most popular. Manhattan (red) chowder is tomato-based, created in early 20th-century New York restaurants by Portuguese and Italian immigrants. There is also Rhode Island chowder (clear broth) and Long Island chowder (a hybrid). The debate over which is 'correct' never ends — in Boston, the tomato version is taken as a genuine insult.
Fresh or canned clams — does it make a difference?
Canned clams are a perfectly respectable substitute and the most common choice for home cooking in the US. The key: never discard the liquid from the can — that is clam juice, the foundation of the broth, and it holds all the sea flavor. Fresh clams (mussels, vongole) give a brighter result but must not be overcooked — add them at the very end, literally 2–3 minutes before serving. If neither is available, mussels or any bivalve shellfish make a good substitute.
My chowder is too thin — how do I thicken it without flour?
The traditional method is to mash some of the potato. Remove about a quarter of the cooked potato, mash with a fork or blender, and stir it back in. A second method is to stir in a splash of heavy cream (33%+) at the end — it thickens without a starchy taste. Flour is also used (a butter-flour roux at the start), but it can leave a powdery flavor. Important: always add milk and cream slowly to hot soup to prevent curdling.
Why are the clams in my chowder rubbery?
There is only one cause: overcooking. Clams are done in 2–3 minutes; beyond that, the protein seizes and the meat turns rubbery. The correct technique: add clams last, turn off the heat, and let the soup rest covered for 3–5 minutes. If using canned clams, they are already cooked — add them just 1–2 minutes before serving, only to warm through.
Can chowder be made without bacon, or as a vegetarian dish?
Without bacon: replace with smoked paprika (1 teaspoon) plus a drop of liquid smoke to get the same smoky note. Vegetarian version: substitute artichoke hearts or fresh corn kernels for the clams (they give a similar texture), and use a broth made from kombu seaweed and shiitake mushrooms for the oceanic flavor. Dairy-free: coconut cream gives a close result, though slightly sweeter.
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