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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 24 littleneck clams (in shell), approx. 2 lb (900 g) total
- After steaming: about 12 oz (340 g) clam meat, roughly chopped
- 4 oz (115 g) salt pork, diced
- 2 tbsp (30 ml) unsalted butter
- 1 large yellow onion, diced, about 8 oz (225 g)
- 2 celery stalks, diced, about 4 oz (115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 lb (450 g) russet potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (950 ml) reserved clam broth (from steaming clams) — see instructions
- 2 cups (475 ml) low-sodium chicken stock or fish stock (as needed to reach desired volume)
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 tsp fresh thyme leaves
- 1/2 tsp (2 g) freshly ground black pepper
- Kosher salt, to taste
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 8 oz (225 g) crusty bread or a small baguette, sliced, for serving (optional)

Instructions

Short Description:
A clear, brothy clam chowder from Connecticut that highlights steamed littleneck clams with tender potatoes, savory salt pork, and fresh herbs—served as a hearty main course without cream or tomato.

Regional Notes:
This Connecticut version is a clear-broth chowder (sometimes called "clear chowder" in the state), relying on clam liquor, salt pork, and a light vegetable base rather than the cream of New England chowder or the tomato base of Manhattan chowder. Potatoes and onions are included for body, but the broth remains translucent to showcase the natural clam flavor.

1. Rinse clams under cold water and soak in a bowl of cold salted water (1 tbsp kosher salt in 1 qt/1 L water) for 20–30 minutes to encourage them to purge grit; rinse again.
2. Place clams in a large pot with about 1 1/2 cups (360 ml) water, cover, and steam over medium-high heat until clams open, 5–8 minutes. Remove pot from heat, strain the cooking liquid through a fine-mesh sieve lined with a clean kitchen towel or paper towel to remove grit, and reserve at least 4 cups (950 ml) of this clam broth; set aside to cool slightly. Remove clam meat from shells; chop roughly, reserving some whole if you like texture.
3. In a 5- to 6-quart (4.7–5.7 L) soup pot over medium heat, render the diced salt pork until the fat is melted and edges are lightly crisp, about 4–6 minutes. Use a slotted spoon to transfer the crisped pieces to a paper towel-lined plate and reserve for garnish.
4. Add butter to the pork fat in the pot. When it foams, add the diced onion and celery and sweat gently until softened and translucent, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
5. Add the diced potatoes and the white wine (if using) to deglaze, scraping any browned bits. Pour in the reserved clam broth and the chicken or fish stock. Stir in the bay leaf, thyme, and black pepper. Bring to a gentle simmer and cook until potatoes are tender, about 12–15 minutes.
6. Reduce heat to low. Stir in the chopped clam meat and warmed reserved salt pork pieces; heat gently for 2–3 minutes—do not boil vigorously to avoid toughening the clams. Taste and season with kosher salt as needed (clam broth and salt pork are salty, so season carefully).
7. Remove bay leaf. Stir in chopped parsley and lemon juice just before serving to brighten flavors.
8. Ladle chowder into bowls and garnish with reserved crisped salt pork. Serve immediately with slices of crusty bread on the side.