New England Clam Chowder

Name: New England Clam Chowder
Cook time: 75 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs Littleneck Clams, scrubbed; reserve all clam liquor after steaming; 4oz Salt Pork, diced; or thick-cut bacon; 2 tbsp Unsalted Butter; 1 large Yellow Onions, diced; 2 stalks of Celery, diced; 2 tbsp All-purpose Flour; 2 medium Russet Potatoes, peeled and 1/2-inch dice; about 1 lb; 1 Bay Leaves; 1 tsp Thyme Leaves, fresh; or 2 sprigs; 2 cups Whole Milk; 1 cups Heavy Cream; 1 cups Bottled Clam Juice, as needed to supplement the reserved liquor; 1/2 tsp Pepper (Black), freshly ground; 1.1 tsp Kosher Salt, or to taste; 2 tbsp Parsley, fresh, chopped; Some Oyster Crackers

This classic New England Clam Chowder is a rich, creamy soup studded with tender clams, silky potatoes, and crisped salt pork for a savory finish. It’s velvety and comforting with a delicate briny snap—perfect for a cozy night in and splendid with oyster crackers on the side.

This classic New England Clam Chowder is a rich, creamy soup studded with tender clams, silky potatoes, and crisped salt pork for ... Show more

Traditional American Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

1 hr10 min

Price

2,14 €

Calories

434 kcal

low calorie

nutritious

one pot

low carb

Method

Prep the ingredients

Scrub the Littleneck Clams under cold running water, rubbing away any grit or barnacles, and discard any shells that are cracked or stay open when tapped. Dice the Salt Pork into small pieces if it is not already diced, or cut thick-cut bacon the same way. Dice the Yellow Onion, Celery, and Russet Potatoes into even 1/2-inch pieces so they cook at the same rate. Strip enough leaves from the Thyme Leaves to measure about 1 tsp.

Steam the clams

Put the clams in a large pot with just enough water to cover the bottom, cover with a tight-fitting lid, and steam over medium-high heat until the shells open, 5 to 8 minutes. As each clam opens, transfer it to a bowl; discard any that never open.

Save the liquor

Reserve every drop of the clam liquor by pouring the steaming liquid from the pot, along with any juices that collected in the bowl, through a fine-mesh strainer into a measuring cup or bowl. Add Bottled Clam Juice if needed so you have about 3 cups of liquid total. When the clams are cool enough to handle, pull the meat from the shells and coarsely chop it into bite-size pieces.

Render the pork

Set a heavy soup pot over medium heat. Add the salt pork and cook, stirring, until the fat renders and the pieces are browned and crisp, 6 to 8 minutes. Stir in the Unsalted Butter, then add the onion and celery and cook until they soften and turn glossy, about 5 minutes. Sprinkle the All-purpose Flour over the vegetables and stir constantly for 1 minute so it coats everything and loses its raw taste.

Simmer the chowder

Pour in the reserved clam liquor and stir, scraping up any floury bits from the bottom. Add the potatoes, the Bay Leaf, the thyme leaves, Whole Milk, Heavy Cream, Pepper (Black), and Kosher Salt. Bring the pot just to a gentle simmer, then lower the heat and cook until the potatoes are tender and the chowder is lightly thickened, 15 to 20 minutes. Stir occasionally and keep it below a boil so the dairy stays smooth.

Finish and serve

Remove the bay leaf. Stir the chopped clams back into the chowder and warm them through just until heated, about 2 minutes. Finely chop the Parsley, stir it in, taste again, and adjust the salt or pepper if needed. Ladle the chowder into bowls and serve it hot with Oyster Crackers on the side.