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new england clam chowder

New England Clam Chowder Recipe

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 lbs fresh littleneck clams, scrubbed
  • 4 slices bacon, diced
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 cups clam broth
  • 1 cup heavy cream
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • Fresh chives or parsley, for serving

Method
 

  1. In a large pot over high heat, add clams and 1 cup water. Cover and cook 5-7 minutes until they open. Remove clams, discard any unopened ones, and strain the broth.
  2. Wipe the pot, then cook diced bacon over medium heat 5 minutes. Remove bacon, leave fat. Add butter, onion, celery, and a pinch of salt. Cook 6-8 minutes until soft. Stir in garlic and cook 30 seconds.
  3. Pour in clam broth plus enough water to make 3 cups. Add potatoes, bay leaf, and pepper. Simmer partially covered 12-15 minutes until potatoes are tender. Discard bay leaf.
  4. Stir in cream and return to a bare simmer. Add clams and bacon, warm through 2-3 minutes. Season to taste with salt and pepper.
  5. Ladle into bowls, top with chives, and serve right away.

Notes

If you start with fresh clams, be sure to strain the broth through a fine-mesh sieve lined with a coffee filter to remove any grit. The chowder thickens as it cools; when reheating, add a splash of milk or water to loosen it.