New England Clam Chowder Recipe

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pounds cherrystone clams, scrubbed; 1 tbsp unsalted butter; 8 ounces bacon, cut into 1/2-inch pieces; 2 celery stalks, minced; 1 large onion, minced; 1 garlic clove, minced; 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces; 1 tablespoon chopped fresh thyme; 1 bay leaf; 2 tablespoons cornstarch; 2 cups heavy cream; Kosher salt, freshly ground pepper; Chopped fresh chives; Oyster crackers or Vermont Common Crackers

Servings: persons

8 pounds cherrystone clams, scrubbed
1 tbsp unsalted butter
8 ounces bacon, cut into 1/2-inch pieces
2 celery stalks, minced
1 large onion, minced
1 garlic clove, minced
2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon chopped fresh thyme
1 bay leaf
2 tablespoons cornstarch
2 cups heavy cream
Kosher salt, freshly ground pepper
Chopped fresh chives
Oyster crackers or Vermont Common Crackers

1
Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
2
Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. Do Ahead: Clams and broth can be made 1 day ahead. Cover separately and chill.
3
Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. Do Ahead: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
4
Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
5
Divide chowder among bowls. Garnish with chives and oyster crackers.

1048

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 pounds cherrystone clams, scrubbed, 1 tbsp unsalted butter, 8 ounces bacon, cut into 1/2-inch pieces, 2 celery stalks, minced, and more.

Yes, New England Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New England Clam Chowder

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