New England Clam Chowder
A creamy, potato-thickened chowder built on quahogs and salt pork, the definitive Boston version of this coastal soup.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy-bottomed soup pot
- •Fine mesh strainer
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22
- carbs
- 28
- protein
- 18
- calories
- 380
Instructions
- 1
Steam the clams in a large pot with an inch of water for about 8 minutes until they open. Throw away any that stay shut.
- 2
Take the clams out of their shells and chop them. Strain the cooking liquid through cheesecloth and save it.
- 3
Cook the salt pork in the pot over medium heat until crisp. Take out and save the crunchy pork bits.
- 4
Add the onion to the fat in the pot. Cook until soft, about 5 minutes.
- 5
Stir in the flour and cook for 1 minute. Whisk in the saved clam liquid and bay leaves.
- 6
Add the potatoes to the pot. Simmer gently until fork-tender, about 15 minutes.
- 7
Stir in the milk, cream, and chopped clams. Warm gently over low heat, but do not let it boil.
- 8
Season with salt and pepper, and take out the bay leaves. Serve topped with the saved pork bits and oyster crackers.
Chef's tips
Use quahogs or littlenecks and save their salty cooking liquid to build the soup base. Cook the salt pork slowly to melt the fat, and never let the chowder (a rich, thick seafood soup) boil once cream is added.
Storage
Refrigerate in an airtight container up to 3 days; the flavor deepens overnight.
Reheating
Reheat gently over low heat, stirring often, without letting it boil.
Common mistakes to avoid
- •Boiling the chowder after adding cream, which makes the dairy curdle and separate.
- •Overcooking the clams, which makes them tough and rubbery.
Serving suggestions
Cooked New England Clam Chowder?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Massachusetts
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
