New England Clam Chowder Recipe

• 4 slices thick-cut bacon (or salt pork), diced
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 celery ribs, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups clam juice (from bottles or reserved from steaming clams)
• 1 cup water (or fish stock)
• 3 medium Yukon Gold potatoes, peeled and diced (½-inch pieces)
• 2 bay leaves
• ½ tsp dried thyme (or 1 tsp fresh)
• 1 cup heavy cream
• 1 cup whole milk
• 1½ pounds shucked clams with their liquor (or 4 dozen littlenecks/steamers in the shell)
• Salt & freshly cracked black pepper to taste
• Fresh parsley, chopped, for garnish
• Optional: a splash of dry white wine for depth

Render the bacon

In a heavy pot or Dutch oven, cook diced bacon (or salt pork) over medium heat until the fat renders and it becomes crisp.  Use a slotted spoon to remove bacon to a paper towel; leave about 2 tablespoons of the drippings in the pot.

Sauté aromatics

Add butter to the pot. Sauté onion and celery until translucent (about 5 minutes). Add garlic and cook 30 seconds more.

Build the base

Sprinkle flour over the vegetables; stir and cook for 1–2 minutes to form a light roux (this thickens the chowder).  Gradually whisk in clam juice and water, scraping up any browned bits.

Simmer potatoes & season

Add diced potatoes, bay leaves, and thyme. Bring to a gentle simmer and cook 10–15 minutes, until potatoes are tender.

Add cream & clams

Stir in heavy cream and milk. Bring back to a low simmer—do not boil (to avoid curdling).  Add clams and their liquor. Cook 3–5 minutes, just until the clams are heated through and cooked (if using fresh clams in shell, add them earlier and cook until they open).

Finish & serve

Remove bay leaves. Season with salt and plenty of cracked black pepper.

Ladle into bowls, sprinkle with crispy bacon and parsley. Serve with oyster crackers or warm crusty bread.

Tips for True New England Flavor

Salt pork vs. bacon: Salt pork is the old-school coastal choice, but good smoky bacon is a perfect stand-in.

Clams: Fresh quahogs or cherrystones give the briny punch. If using canned clams, reserve their liquid and add them at the end so they stay tender.

Texture: Some New Englanders mash a few potatoes against the pot wall to naturally thicken the chowder instead of using much flour.

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