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: 6 pounds cherrystone clams; 3 medium-sized onions, each coarsely chopped but kept separate; 1 rib of celery (with leaves), cut into 2-inch pieces; 1 carrot, peeled and halved; 2 bay leaves; 3 sprigs fresh thyme plus1 tablespoon chopped fresh thyme; 2 cups water; 1/2 cup clam juice; 1/2 pound slab bacon, cut into 1/4-inch dice; 2 tablespoons unsalted butter; 8 small white new potatoes, cut into 1/4-inch dice; 2 cups heavy cream; Freshly ground black pepper, to taste; 2 tablespoons chopped flat-leaf parsley; Oyster crackers (optional), for serving

Servings: persons

6 pounds cherrystone clams
3 medium-sized onions, each coarsely chopped but kept separate
1 rib of celery (with leaves), cut into 2-inch pieces
1 carrot, peeled and halved
2 bay leaves
3 sprigs fresh thyme plus1 tablespoon chopped fresh thyme
2 cups water
1/2 cup clam juice
1/2 pound slab bacon, cut into 1/4-inch dice
2 tablespoons unsalted butter
8 small white new potatoes, cut into 1/4-inch dice
2 cups heavy cream
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Oyster crackers (optional), for serving

1
1.
2
Wash the clams well in cold water and put into a heavy soup pot.
3
Add 1 chopped onion, the celery, carrot, 1 bay leaf, and the thyme sprigs.
4
2.
5
Add water and clam juice.
6
Cover the pot and bring to a boil over high heat.
7
Cook until the clams open, shaking the pot occasionally.
8
Remove clams from their shells, pouring any remaining broth back into the pot.
9
Cover the clams and set aside.
10
Strain the broth through a fine sieve and set aside.
11
3.
12
Add the bacon to the pot and cook over low heat until the fat is rendered and the bacon is slightly crisp, about 10 minutes.
13
Add the remaining chopped onions, the remaining bay leaf, chopped thyme, and butter.
14
Cook for 15 minutes, stirring, to wilt the onions.
15
Add the potatoes and the strained broth.
16
Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through.
17
Skim any foam that rises to the surface.
18
4.
19
Meanwhile, coarsely chop the reserved clams.
20
Add them to the pot along with the cream; simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through.
21
Do not overcook.
22
5.
23
Season generously with pepper and stir in the parsley.
24
Serve in mugs with oyster crackers, if desired.

911

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 15 ingredients. The key ingredients include: 6 pounds cherrystone clams, 3 medium-sized onions, each coarsely chopped but kept separate, 1 rib of celery (with leaves), cut into 2-inch pieces, 1 carrot, peeled and halved, 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