Description
New England clam chowder is the undisputed champion of American soups — a thick, creamy broth enriched with salt pork, loaded with tender clams and chunks of potato, and served in a bread bowl if you are on a wharf in Boston. It was codified in New England fishing communities in the 18th century, and to this day, a fierce regional pride surrounds the recipe. Adding tomatoes is considered heresy north of Connecticut. The clam broth, built from steaming the clams open, is the foundation — without it, you are just making potato soup.
Ingredients
Units
Scale
- 4 pounds littleneck or cherrystone clams, scrubbed
- 1 cup dry white wine
- 1 cup water
- 4 ounces salt pork or thick-cut bacon, cut into 1/4-inch dice
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 1/2 cups heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper to taste
- Oyster crackers for serving
- Fresh chives, snipped, for garnish
Instructions
- Place the clams in a large pot with the wine and water. Cover and bring to a boil over high heat. Steam for 5-8 minutes, shaking the pot occasionally, until the clams open. Discard any that remain closed.
- Strain the broth through a fine-mesh strainer lined with cheesecloth to remove any sand. Reserve the broth — you should have about 3-4 cups. Remove the clams from their shells and chop roughly. Set aside.
- In a large Dutch oven or heavy pot, cook the salt pork over medium heat for 6-8 minutes, stirring occasionally, until the fat has rendered and the pieces are golden and crisp. Remove the cracklings with a slotted spoon and set aside.
- In the rendered pork fat, cook the onion and celery for 5-6 minutes until softened. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the roux.
- Gradually add the reserved clam broth, stirring constantly to prevent lumps. Add the potatoes, bay leaves, and thyme. Bring to a simmer and cook for 15-18 minutes until the potatoes are tender.
- Reduce heat to low. Stir in the heavy cream and butter. Add the chopped clams and the reserved pork cracklings. Heat gently for 3-4 minutes — do not boil the chowder after adding the cream and clams, or the clams will toughen and the cream may curdle.
- Remove the bay leaves and thyme sprigs. Season with salt and pepper. Let the chowder sit for 10 minutes before serving — chowder improves as it rests. Serve in warm bowls with oyster crackers and chives.
Notes
- The clam broth is the backbone of the chowder. Steaming fresh clams open rather than using canned clams makes a substantial difference in flavor. Strain the broth carefully to remove all sand.
- Salt pork is traditional and provides a deeper, more nuanced flavor than bacon, though bacon is an acceptable substitute.
- Do not boil the chowder after adding the cream and clams. Boiling toughens the clams and can cause the cream to break. Gentle heat is all you need.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Classic
- Cuisine: American