Entree: United States – Massachusetts – New England Clam Chowder

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2 dozen littleneck clams (in shell), approx. 1 1/2 lb (680 g)
- 1 cup (240 ml) bottled clam juice (or use reserved clam liquor from steaming; see instructions)
- 4 oz (115 g) salt pork or thick-cut bacon, diced
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 2 celery stalks, thinly sliced (about 4 oz / 115 g)
- 1 lb (450 g) Yukon Gold or russet potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 bay leaf
- 1/4 tsp (0.5 g) dried thyme or 1 tsp (1 g) fresh thyme leaves
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for garnish
- 1 cup (240 ml) water or low-sodium seafood/chicken stock (to simmer potatoes)
- Optional: 1 tsp (5 ml) Worcestershire sauce
- Optional: oyster crackers or crusty bread for serving

Instructions

Short Description:
A rich, creamy chowder of tender clams, diced potatoes, onions, and salt pork finished with milk and cream for a hearty main-course soup. Served hot with parsley and crackers or crusty bread.

Regional Notes:
This Massachusetts-style New England Clam Chowder uses a milk/cream base and tender potato chunks, distinguishing it from tomato-based Manhattan chowder. Fresh littleneck clams and their strained liquor (supplemented with bottled clam juice if needed) give it a briny seafood depth typical of the New England coast.

1. Rinse clams under cold water, scrubbing shells to remove grit. In a large pot with a tight-fitting lid, add the clams and 1/2 cup (120 ml) water, then steam over medium-high heat until clams open, about 5–8 minutes. Transfer opened clams to a bowl to cool; discard any that remain closed.
2. Pour the steaming liquid through a fine-mesh sieve lined with cheesecloth into a measuring cup to remove grit. If you do not have 1 cup (240 ml) clam liquor after straining, top up with bottled clam juice to reach 1 cup (240 ml).
3. When clams are cool enough to handle, remove clam meat from shells and chop coarsely; reserve whole smaller pieces if desired. Set chopped clams aside.
4. In a 5–6 quart heavy pot or Dutch oven over medium heat, cook the diced salt pork or bacon until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to remove most of the crisped meat to a paper towel–lined plate, leaving about 2 tbsp (30 ml) of fat in the pot (drain excess if there is more).
5. Add the chopped onion and sliced celery to the pork fat and cook over medium heat until softened and translucent, about 6–8 minutes. Stir in the bay leaf and thyme.
6. Add the diced potatoes to the pot, then pour in the reserved clam liquor plus 1 cup (240 ml) water or stock. Bring to a gentle simmer, cover, and cook until potatoes are just tender, about 12–15 minutes.
7. While potatoes cook, make the thickening base: in a small saucepan over medium heat melt the butter, whisk in the flour and cook, whisking constantly, for 1–2 minutes to form a blond roux (do not brown).
8. Gradually whisk the milk into the roux until smooth and warmed through. Turn off heat and set aside.
9. When potatoes are tender, remove and discard the bay leaf. Reduce heat to low. Stir the milk mixture into the pot with the potatoes and simmer gently, stirring, until the chowder begins to thicken, about 3–5 minutes. Do not boil hard once dairy is added.
10. Stir in the heavy cream, the chopped clams, and the reserved crisped salt pork/bacon. Warm through gently for 2–3 minutes (clams should be heated but not overcooked).
11. Season with salt, pepper, and optional Worcestershire sauce to taste. If the chowder is too thick, loosen with a splash of milk or water to reach desired consistency.
12. Ladle into bowls, garnish with chopped parsley, and serve immediately with oyster crackers or crusty bread.