Overview
Traditional white New England clam chowder focusing on the delicate balance of tender clams, bacon, starchy potatoes, and a velvety cream reduction.
About this recipe
Thick cream-based soup featuring tender chopped clams, diced potatoes, and aromatics cooked in rendered bacon fat and a flour-clam juice roux.
Traditional white New England clam chowder focusing on the delicate balance of tender clams, bacon, starchy potatoes, and a velvety cream reduction.
Ingredients
Chowder Base Elements
The Smoky Fat & Aromatics
Thickener & Vegetables
Liquid & Herbs
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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).
-
Stir in the Worcestershire sauce, salt, and white pepper to taste. Remove the bay leaf before serving.
-
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
820mg
Serving Size
1 bowl (approx. 1.5 cups)
Cooking Timeline
Recipe Scorecard
Overall
9.0
/10
Expert
4.7
95% conf.
Video
Expert Review
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
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
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
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.
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