Classic New England Clam Chowder
A rich, creamy soup featuring tender clams, potatoes, and smoky bacon
KEY INFO:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Moderate
- Diet: Pescatarian (contains shellfish, dairy)
EQUIPMENT NEEDED:
- Large Dutch oven or heavy-bottomed pot
- Sharp knife and cutting board
- Measuring cups and spoons
- Whisk
- Slotted spoon
- Alternative: Heavy saucepan can replace Dutch oven
INGREDIENTS:
- 4 slices bacon, diced (115g)
- 2 tablespoons unsalted butter (30g)
- 1 large onion, finely diced (about 200g)
- 2 celery stalks, finely diced (about 120g)
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour (45g)
- 4 cups clam juice (960ml)
- 2 pounds potatoes, peeled and diced (900g)
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 (6.5 oz) cans chopped clams, juice reserved (185g each)
- 2 cups half-and-half (480ml)
- Salt and freshly ground black pepper
- Fresh parsley for garnish
METHOD:
- Cook bacon in Dutch oven over medium heat until crisp, 6-8 minutes. Remove with slotted spoon.
- Add butter to bacon fat. Once melted, add onions and celery. Cook until soft and translucent, 5 minutes.
- Add garlic, cook 30 seconds until fragrant.
- Sprinkle flour over vegetables. Cook, stirring constantly, 1 minute.
- Gradually whisk in clam juice and reserved juice from canned clams.
- Add potatoes, bay leaves, and thyme. Bring to simmer.
- Cook until potatoes are tender when pierced with fork, 15-20 minutes.
- Stir in chopped clams and half-and-half. Heat just until steaming, DO NOT BOIL.
- Season with salt and pepper to taste.
CRUCIAL TIPS:
- Never boil after adding cream – it will curdle
- Cook potatoes fully before adding clams
- Use starchy potatoes (Russet) for best texture
- Reserve bacon fat – it’s essential for flavor
STORAGE & VARIATIONS:
- Keeps refrigerated for 3 days
- Reheat gently on stovetop
- Thicken with extra cream if needed
- Manhattan variation: Use tomatoes instead of cream
- Rhode Island style: Clear broth, no cream
Scale recipe by maintaining ratio of liquid to flour for proper thickness.
This recipe serves 6 as a main course or 8-10 as a starter.
