New England Clam Chowder

New England Clam Chowder is a traditional dish that embodies the spirit of New England coastal cuisine. This rich and creamy soup balances the briny sweetness of fresh clams with the savory depth of salt pork or bacon. The addition of tender potatoes and aromatic vegetables creates a satisfying meal perfect for chilly days. Traditionally served with oyster crackers, this chowder has deep roots in American history, often enjoyed by fishermen and families alike. Its unique flavor profile combines subtle sweetness with a hint of oceanic salinity, making it a beloved staple in many households. Whether served as a comforting starter or a hearty main course, this chowder captures the essence of New England’s maritime heritage.

Ingredients (Makes 6 portions)

Pork and Aromatics

½ pound (225 g) salt pork or bacon, cut into ½-inch cubes
2 tablespoons (30 g) butter
1 medium onion, finely chopped (about 1 cup, 150 g)
2 stalks celery, finely chopped (about 1 cup, 100 g)

Clam Base

1 cup (240 ml) water or clam juice
2½ pounds (1.1 kg) live cherrystone or littleneck clams

Creamy Broth

1 quart (960 ml) whole milk
1½ pounds (680 g) russet or Yukon Gold potatoes, peeled and cut into ½-inch cubes

Seasoning

2 bay leaves
Kosher salt and freshly ground black pepper, to taste

Finishing Touch

1 cup (240 ml) heavy cream

For Serving

Oyster crackers, for serving

Nutrition Information (per 100g)

Calories: 175
Fat: 9
Protein: 8
Carbohydrates: 14
Fiber: 1

Directions

Pork and Aromatics

1. In a heavy-bottomed stock pot or Dutch oven, combine the salt pork and ¼ cup (60 ml) water over medium heat. Stir occasionally until the water evaporates and the pork begins to brown, approximately 8 minutes.
2. Add the butter, chopped onion, and celery. Cook, stirring occasionally, until the onions are softened but not browned, about 4 minutes. Stir in the clam juice or remaining water.

Clam Base

3. Introduce the clams, cover the pot, and increase the heat to high. Cook, stirring occasionally, until the clams begin to open, about 3 minutes. Remove the opened clams with tongs and transfer them to a bowl, reserving the juices in the pot. Discard any unopened clams after 8 minutes.

Creamy Broth

4. Add the milk, cubed potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the potatoes are tender and start to break down, about 15 minutes.

Clam Preparation

5. While the potatoes cook, remove the clam meat from the shells and roughly chop it. Discard the empty shells. Strain the clam juices through a fine-mesh sieve into a bowl, then transfer the chopped clams to a separate bowl.

Final Assembly

6. Once the potatoes are tender, strain the mixture through the fine-mesh sieve, pressing down with a spatula to extract the maximum liquid. Combine the strained solids with the chopped clams.

Final Blend and Serve

7. Transfer the strained liquid to a blender and blend on high speed until smooth, about 2 minutes. Return the blended liquid to the pot, add the heavy cream, and stir to combine. Heat until simmering, then season to taste with salt and pepper. Serve immediately with oyster crackers.

Cookix's Secrets

Avoid Overcooking

Avoid overcooking the clams; they should just open, or they can become tough.

Clam Selection

Choose fresh clams for the best flavor. Cherrystone and littleneck clams are preferred for their sweetness.

Flavor Enhancements

Add a splash of white wine or sherry to the broth for added depth.

Healthier Options

Substitute half of the heavy cream with low-fat milk or a milk alternative for a lighter version.

Vegetarian Version

Replace clams with diced mushrooms and use vegetable broth instead of clam juice for a vegetarian alternative.

Ask Cookix, your sous-chef