New England Clam Chowder

Method

1. Drain the clams

   Set a fine-mesh strainer over a bowl. Drain 740 g of canned chopped clams, pressing gently so the meat stays intact, and collect all of the clam liquid in the bowl. Keep the clam meat separate while you build the chowder.

2. Crisp the bacon

   Cut 85 g of thick-cut bacon crosswise into small pieces. Add them to a heavy 5- to 6-quart pot over medium heat and cook for 7 to 9 minutes, stirring occasionally, until browned and crisp. Begin checking at 7 minutes. Transfer the bacon to a plate with a slotted spoon, leave the rendered fat in the pot, and reserve a small handful of bacon for serving.

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3. Soften the aromatics

   Chop 180 g of yellow onion, slice 120 g of celery, and mince 10 g of garlic cloves. Add 14 g of unsalted butter to the bacon fat. When melted, stir in the onion and celery. Cook over medium-low heat for 6 to 8 minutes, stirring often, until tender and translucent without browning; begin checking at 6 minutes. Add the garlic and cook for 30 seconds, just until fragrant.

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4. Build the chowder base

   Sprinkle 30 g of all-purpose flour over the vegetables and stir constantly for 1 minute, until no dry flour remains. Slowly pour in 480 ml of bottled clam juice and the reserved clam liquid, whisking as you pour to keep the base smooth. Scrape the bottom of the pot to release the browned bacon flavor.

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5. Simmer the potatoes

   Cut 680 g of Yukon Gold potatoes into 1.5 cm (1/2 in) cubes. Add the potatoes with 1 bay leaf, 1 g of dried thyme, 3 g of kosher salt, and 1 g of black pepper. Bring the broth to a gentle boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 15 to 18 minutes, stirring every few minutes, until the potatoes are tender enough to crush against the side of the pot. Begin checking at 15 minutes.

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6. Finish with dairy and clams

   Reduce the heat to low. Stir in 480 ml of whole milk and 240 ml of heavy cream and warm for 4 to 6 minutes, stirring often, until steaming but not boiling. Add the clam meat reserved from 740 g of canned chopped clams and most of the cooked bacon. Cook for 2 to 4 minutes more, stirring gently; set the timer when the clams go in and begin checking at 2 minutes. Use an instant-read food thermometer to confirm the chowder reaches 63°C/145°F after the clams are added, then remove the pot from the heat immediately so the clams stay tender.

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7. Rest and serve

   Let the chowder stand off the heat for 5 minutes so the broth settles and thickens slightly. Remove the bay leaf, taste, and adjust the seasoning. Ladle into warm bowls and finish with the reserved bacon, fresh parsley (optional), and oyster crackers (optional).

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Smart Substitutions

• No bacon? Use salt pork for a more traditional cured-pork flavor, or increase the butter and add a pinch of smoked paprika for a pork-free version.
• No heavy cream? Use half-and-half and reduce the whole milk slightly so the broth stays full-bodied rather than thin.
• No Yukon Gold potatoes? Use red potatoes for firm, tidy cubes or russets for a softer chowder with more natural thickening.
• No bottled clam juice? Use unsalted seafood stock with the reserved liquid from the canned clams, then season carefully at the end.

Tips and Variations

• Drain the clams over a bowl, not the sink; their liquid carries much of the chowder's briny depth.
• For a little more body, crush a few tender potato cubes against the side of the pot before adding the dairy.
• Keep the final heat gentle and stir across the bottom of the pot so the dairy warms evenly without scorching.

What Went Wrong?

• Chowder is too thin Crush several potato cubes into the broth and simmer gently for another minute before adding more thickener.
• Chowder is too thick Stir in warm milk or clam juice a little at a time until the broth loosens to a spoon-coating consistency.
• Dairy looks grainy Remove the pot from the heat and whisk gently. Keep the chowder below a boil when warming the milk and cream.
• Clams are rubbery Add them only after the potatoes are tender and stop cooking as soon as the chowder reaches 63°C/145°F.

Nutrition Estimate

• Fiber: 4 g per serving
• Sodium: 880 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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