Description
New England Clam Chowder is a thick, milk- or cream-based soup that prominently features sweet ocean clams, potatoes, salted pork or bacon, and aromatic onions. Unlike its tomato-based relative from Manhattan or the clear-broth version popular in Rhode Island, the defining characteristic of the traditional northern variety is its opulent, silky broth made from milk, heavy cream, and natural clam broth.
Ingredients
Scale
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 tbsp all-purpose flour
- 3 cups (720 ml) clam juice
- 3 medium potatoes, peeled and diced
- 2 cans (about 6.5 oz / 184 g each) chopped clams, drained, reserving the liquid
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook the bacon: Heat a large pot over medium heat. Add the diced bacon and cook until crisp. Transfer to a plate, leaving about 2 tablespoons of bacon fat in the pot.
- Cook the onion: Add the chopped onion and cook for 4–5 minutes, until softened.
- Make the base: Sprinkle the flour over the onions and stir for 1–2 minutes.
- Add the liquid: Slowly whisk in the clam juice and reserved clam liquid until smooth.
- Add potatoes: Stir in the potatoes, bay leaf, thyme, and black pepper. Bring to a gentle simmer.
- Cook: Cover partially and simmer for 12–15 minutes, until the potatoes are tender.
- Add dairy and clams: Reduce the heat to low. Stir in the milk, heavy cream, and chopped clams. Heat gently for 5–7 minutes. Do not boil, as the clams can become tough and the dairy may separate.
- Finish: Remove the bay leaf. Stir in most of the cooked bacon and the parsley. Taste and adjust salt and pepper.
- Serve: Ladle into bowls and top with the remaining crispy bacon and a little fresh parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups (about 360 ml)
- Calories: ~380 kcal
Keywords: Traditional Clam Chowder, Creamy Clam Chowder, Boston Clam Chowder