Entree: United States – Maine / New England – Maine Clam Chowder

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) live littleneck clams (about 24–30 clams), scrubbed
- 4 slices salt pork, chopped, approx. 4 oz (115 g)
- 1 medium yellow onion, about 8 oz (225 g), finely chopped
- 2 celery stalks, about 6 oz (170 g), finely chopped
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch (1.3 cm) dice
- 3 tbsp (45 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) bottled clam juice (or more if needed)
- Reserved clam steaming liquid, about 1–2 cups (240–480 ml), strained (see instructions)
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 2 bay leaves
- 1 tsp (1 g) dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp (2 g) freshly ground black pepper
- Kosher salt, to taste (start with about 1/2 tsp / 3 g)
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- 2 tbsp (30 ml) chopped fresh chives, for garnish
- 1 tbsp (15 ml) fresh lemon juice (optional)
- Oyster crackers or crusty bread, for serving (optional)

Instructions

Short Description:
A rich, hearty New England–style chowder made with local littleneck clams, tender potatoes, onions, and a creamy milk-and-cream base, finished with crisped salt pork and fresh herbs. Thick, briny, and comforting—meant to be a standalone main course.

Regional Notes:
This Maine variation emphasizes fresh local clams and a cream-forward base, often thicker than other regional chowders. The recipe uses both reserved clam steaming liquid and bottled clam juice for depth, renders salt pork for traditional flavor, and thickens with a short roux plus mashed potato for the characteristic body.

1. Purge clams: place the scrubbed clams in a bowl of cold water with 2 tbsp (30 g) coarse salt and soak 20–30 minutes to encourage sand expulsion; rinse well.
2. Steam clams: in a large pot with a tight-fitting lid, add the clams and 1 cup (240 ml) cold water. Cover and steam over medium-high heat until clams open, 5–8 minutes. Remove clams as they open and set aside in a bowl; reserve the steaming liquid and strain it through a fine mesh or coffee filter to remove grit. Discard any clams that do not open. Remove about half the clam meat from shells and roughly chop; leave the rest whole for texture.
3. Measure liquid: you should have about 1–2 cups (240–480 ml) reserved clam liquid; add bottled clam juice as needed to equal about 2 cups (480 ml) clam broth total for the recipe.
4. Render salt pork: in a heavy 5–6 qt (5–6 L) Dutch oven or saucepan over medium heat, cook the chopped salt pork until fat is rendered and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer crisped salt pork to a paper towel–lined plate; leave the rendered fat in the pot.
5. Sauté aromatics: add the butter to the rendered fat. When melted, add the chopped onion and celery and cook, stirring, until softened and translucent, about 5 minutes.
6. Add potatoes and seasonings: stir in the diced potatoes, bay leaves, and thyme and cook 2 minutes to coat.
7. Make a light roux: sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste (this forms the chowder's thickening base).
8. Add liquids and simmer: slowly whisk in the reserved clam-broth mixture and the whole milk until smooth. Bring to a gentle simmer and cook until potatoes are tender, about 10–12 minutes. If the chowder is too thin, mash 1/2 cup of the potatoes against the side of the pot with a spoon to thicken naturally.
9. Finish with cream and clams: reduce heat to low, stir in the heavy cream and the chopped and whole clam meat, and warm gently for 2–3 minutes more—do not boil after adding the cream. Season with black pepper and salt to taste, and remove bay leaves.
10. Brighten and serve: stir in lemon juice if using. Ladle chowder into bowls and garnish with reserved crisped salt pork, chopped parsley, and chives. Serve with oyster crackers or crusty bread.