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: 10 cherrystone or quahog clams; 2 cups water; 4 ounces chopped onions; 2 ounces chopped celery; 1 pinch dried thyme; 4 bay leaves divided; 2 whole black peppercorns; 6 ounces apple-wood smoked bacon, cut into small pieces; 2 large Spanish onions, medium diced; 1 tablespoon dried thyme; 1 teaspoon crushed red pepper flakes; 4 ounces unsalted butter; 3 Yukon gold potatoes, washed and medium diced; 2 cups heavy cream; Salt and freshly ground black pepper; 2 tablespoons freshly chopped parsley leaves; Oyster crackers, for garnish

Servings: persons

10 cherrystone or quahog clams
2 cups water
4 ounces chopped onions
2 ounces chopped celery
1 pinch dried thyme
4 bay leaves divided
2 whole black peppercorns
6 ounces apple-wood smoked bacon, cut into small pieces
2 large Spanish onions, medium diced
1 tablespoon dried thyme
1 teaspoon crushed red pepper flakes
4 ounces unsalted butter
3 Yukon gold potatoes, washed and medium diced
2 cups heavy cream
Salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves
Oyster crackers, for garnish

1
Wash the clams several times in cold water.
2
Make sure all of the clams are closed.
3
Discard any clams that remain open after you tap on the shell.
4
In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns.
5
Add the clams, cover and steam until all of the clams open.
6
Remove the clams from the liquid and remove them from the shells.
7
Chop the clams into small pieces and set aside.
8
Strain the juice through a fine strainer and reserve.
9
Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy.
10
Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter.
11
Cook until the onions are translucent.
12
Add the potatoes and the reserved clam juice.
13
Cook until potatoes are tender.
14
Add the heavy cream and chopped clams and simmer for approximately 5 minutes.
15
Lightly season with salt and pepper, to taste, and stir in the chopped parsley.
16
Serve in bowls with oyster crackers.
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

983

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 10 cherrystone or quahog clams, 2 cups water, 4 ounces chopped onions, 2 ounces chopped celery, 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.

That's it — enjoy your meal!

New England Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions