Classic New England Clam Chowder Recipe

Ratings

Expert Rating

4.7

95% confidence

Final Score

4.7

90% confidence

Category Scores

9.7

Taste

6.0

Difficulty

9.2

Presentation

5.0

Nutrition

8.8

Value

9.5

Instructions

9.0

Ingredients

9.2

Time Accuracy

9.5

Would Make Again

9.0

Overall

Video

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Cooking Timeline

Prep 20 min

Cook 30 min

Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8

Ingredients

Servings

Units

Chowder Base Elements

2 cans (6.5 oz each) canned chopped clams (with liquid reserved) (Do not drain; clam juice is vital for the broth base)
1 cup bottled clam juice (For intensifying the authentic briny ocean depth)

The Smoky Fat & Aromatics

4 strips thick-cut bacon (finely chopped; fat rendered to cook the vegetables)
2 tbsp unsalted butter
1 medium yellow onion (finely diced)
2 stalks celery stalks (finely chopped)

Thickener & Vegetables

3 tbsp all-purpose flour (creates the roux thickener base)
2 large russet potatoes (peeled and cut into small 1/2-inch cubes)

Liquid & Herbs

1 / 1 cup / cup heavy cream & whole milk (balanced dairy ratio for rich but not heavy consistency)
1 / 1 tsp / leaf fresh thyme leaves & bay leaf (essential botanical undertone)
salt, white pepper & Worcestershire sauce (to taste; white pepper keeps the soup clean-looking)

Equipment

Heavy-bottomed Dutch oven Distributes heat evenly to prevent thick dairy soups from burning at the bottom
Whisk Helps incorporate flour into the clam juice without lumps

Instructions

1

In a large heavy-bottomed Dutch oven, cook the chopped bacon over medium-low heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat inside the pot.
2

Add the butter to the bacon fat. Once melted, toss in the diced onions and chopped celery. Sauté for 5-6 minutes until the vegetables are soft and translucent, but not browned.
3

Sprinkle the flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a smooth roux pasting layer.
4

Slowly pour in the reserved clam juice from the cans along with the bottled clam juice, whisking vigorously to prevent any lumps from forming in the roux.
5

Add the cubed russet potatoes, thyme leaves, and bay leaf. Bring the liquid to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15 minutes until potatoes are fork-tender.
6

Reduce heat to low. Stir in the whole milk, heavy cream, and the reserved chopped clams. Simmer gently for 5 minutes (do not boil after adding dairy to prevent curdling).
7

Stir in the Worcestershire sauce, salt, and white pepper to taste. Remove the bay leaf before serving.
8

Ladle into warm bowls, top generously with the reserved crispy bacon bits, chopped fresh chives, and serve with traditional oyster crackers.

Nutrition

Calories 390

Protein 14g

Carbs 28g

Fat 25g

Fiber 2g

Sugar 5g

Sodium 820g

Serving Size 1 bowl (approx. 1.5 cups)

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exceptionally cozy, velvety chowder that delivers a perfectly balanced ocean salinity cut by smoky bacon undertones.

Pros

Simple ingredient loop
Incredibly rich mouthfeel
Excellent use of clam juice for seasoning depth

Cons

High sodium levels
Requires careful heat management to avoid dairy splitting

Overview

Traditional white New England clam chowder focusing on the delicate balance of tender clams, bacon, starchy potatoes, and a velvety cream reduction.

AI Insights

Summary

Thick cream-based soup featuring tender chopped clams, diced potatoes, and aromatics cooked in rendered bacon fat and a flour-clam juice roux.

Tips

Always use Russet potatoes as their high starch level breaks down slightly to naturalize the soup's velvety body
Do not boil the chowder once the milk and cream are added to prevent curdling or fat separation
Using white pepper instead of black pepper keeps the ivory-colored chowder visually clean

Substitutions

Heavy cream → Half-and-half (results in a slightly thinner chowder)
Bacon → Pancetta or salt pork

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat slowly on low heat over the stovetop, stirring constantly. Freezing is not recommended as the dairy and potatoes will separate upon thawing.

Pairing

Warm crusty sourdough bread bowl Traditional oyster crackers Crisp green Caesar salad

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FAQ

How do I make my clam chowder thicker?

The starch from the potatoes naturally thickens the soup, but if you want it even thicker, mash a few cooked potato cubes against the side of the pot, or increase the flour to 4 tablespoons in step 3.

Can I use fresh clams instead of canned?

Absolutely! Steam fresh littleneck clams in water or white wine until they open, chop the meat, and strain the steaming liquid to use as your fresh clam juice base.

About the Author

FindEdition Kitchen

Recipe tested and reviewed by the FindEdition culinary team.

Specialty: American cuisine

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