Entree: United States – New England (New Hampshire) – New Hampshire Clam Chowder

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 dozen littleneck clams, in shells, about 2 lb (900 g) total (or 1 lb / 454 g shucked clams)
- 6 slices bacon, approx. 6 oz (170 g), diced
- 3 tbsp (45 ml) unsalted butter
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 stalks celery, diced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 1 lb (450 g) Yukon Gold potatoes, peeled and diced 1/2-inch (1.3 cm)
- 3 cups (720 ml) clam juice (use reserved cooking liquid from clams plus bottled if needed)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/4 cup (30 g) all-purpose flour
- 1 bay leaf
- 1 tsp (1 g) dried thyme (or 1 tbsp / 3 g fresh thyme leaves)
- 1/2 tsp (1 g) freshly ground black pepper
- 1 to 1 1/2 tsp (6–9 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) dry sherry (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) fresh lemon juice (optional, for brightness)
- Oyster crackers, for serving (optional)

Instructions

Short Description:
A rich, creamy New England–style chowder made especially thick and velvety using local littleneck clams, tender potatoes, crisped bacon, and a cream-enriched roux. Served hot as a satisfying main-course chowder.

Regional Notes:
This New Hampshire version emphasizes a thicker, creamier body than lighter regional variants by using a roux plus both potatoes and heavy cream, and by incorporating locally harvested littleneck clams when available. The result is heartier and more velvety than Manhattan-style chowders and often richer than thin coastal broths.

1. Rinse clams under cold water, discarding any open clams that do not close when tapped. Place clams in a large pot with 1 cup (240 ml) water, cover, and steam over medium-high heat until clams open, 6–8 minutes. Remove clams with tongs; reserve cooking liquid by straining through a fine sieve into a bowl. When cool enough to handle, remove clams from shells and chop coarsely; set chopped clams aside. Measure reserved liquid and add bottled clam juice to equal 3 cups (720 ml) total if needed.
2. In a large heavy pot or Dutch oven over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel–lined plate, leaving the rendered fat in the pot.
3. Add the butter to the bacon fat. When melted, add the chopped onion and celery and cook until softened and translucent, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour (this creates the roux that thickens the chowder).
5. Gradually whisk in the 3 cups (720 ml) clam juice, making sure the roux is fully incorporated and no lumps remain. Add the diced potatoes, bay leaf, and thyme. Bring to a gentle simmer and cook until potatoes are tender, about 12–15 minutes.
6. Reduce heat to low and stir in the milk and heavy cream. Heat gently—do not boil—until the chowder is hot and slightly thickened, about 5 minutes.
7. Stir in the chopped clams and reserved cooked bacon. Warm through 2–3 minutes more; avoid boiling so the cream does not separate and the clams stay tender.
8. Remove from heat. Stir in the dry sherry (if using), lemon juice (if using), chopped parsley, and adjust salt and pepper to taste. Discard the bay leaf.
9. Ladle chowder into bowls and serve immediately with oyster crackers if desired.