New England Clam Chowder

This creamy New England Clam Chowder recipe is restaurant quality, just like you would eat on the east coast. It's so easy to make at home!

Keith makes a mean chowder ("chow-dah"). He learned the secrets to making the best clam chowder during his time cooking in restaurants. Those secrets include heavy cream, plenty of potatoes, crispy bacon, and good chopped clams. Unlike Linguine alle Vongole, it's not necessary to use fresh clams for this recipe. Canned clams provide just the right amount of flavor.

Hint: Don't forget to save the clam juice from the can (or use bottled clam juice) for optimum seafood flavor.

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• Ingredients
• Instructions
• Substitutions & Variations
• Storage
• Serving Suggestions
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• New England Clam Chowder recipe

Ingredients

• BACON: thick, center cut bacon works best
• CELERY: fresh celery1, chopped
• CARROTS: fresh carrots, chopped
• ONION: white onion, Spanish onion, or Vidalia onion, chopped
• BUTTER: salted butter or unsalted butter
• FLOUR: AP Flour (all purpose flour)
• CLAMS: clams from can (canned clams), chopped
• CLAM JUICE: clam juice from the canned clams or bottled clam juice
• CHICKEN STOCK (CHICKEN BROTH): 1 ½ cups
• HEAVY CREAM: heavy cream or whipping cream
• POTATOES: (chopped) we like russet potatoes or Yukon Gold potatoes

*see recipe card for quantities.

Instructions

1. Make the Roux: In a large sauce pot, melt butter. Add celery, onion and carrots. Chop bacon and add to pot. Cook over medium-high heat until bacon is cooked and vegetables are translucent (about 7-8 minutes)
2. Add Flour: stir to combine, and cook for 2 minutes.
3. Add Broth: Pour in broth and cream. Reduce heat to medium-low. Add potatoes, clams (with clam juice from can) and continue to cook until potatoes are tender, about 10 minutes. Add more stock if soup gets too thick.
4. Remove from heat. Add chopped parsley and stir.
5. Serve: Garnish with chopped chives and serve with oyster crackers.

Substitutions & Variations

1. Seafood Chowder: add small shrimp, scallops, and/or white fish to the recipe (add them to the when adding the clams)
2. For extra clam flavor (and a pretty presentation), try adding a few fresh clams in the shell. Put the whole clams in the pot at the end, and when the shells are open, the soup is ready to serve.
3. Substitute salt pork, pancetta, or ham for bacon if you prefer.
4. Vegetarian Clam Chowder: Omit the bacon all together, or try our Potato Corn Chowder

Storage

• Store in an airtight container in the refrigerator for up to 5 days.
• Reheat in a saucepan over medium heat or in the microwave.
• We don't recommend freezing this chowder because the cream may separate.

Serving Suggestions

• Traditional New England Clam Chowder is always served with oyster crackers. Saltines work in a pinch.
• A simple Radicchio Salad, Spinach Salad, or Lemon Kale Salad complements this chowder for a satisfying meal.
• A cup of clam chowder + a half Turkey Sandwich is a great lunch idea.
• A glass of Mer Soleil Chardonnay is the perfect pairing for this chowder.

More delicious soup recipes

• Broccoli Potato Cheese Soup
• Potato Corn Chowder
• Tuscan Peasant Soup

FAQ

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