Equipment
Ingredients
Base and Aromatics
- 150 g smoked bacon, thick cut, diced
- 30 g unsalted butter
- 150 g yellow onion, finely diced
- 100 g celery, finely diced
- 10 g garlic, minced
- 40 g all-purpose flour
Broth and Body
- 475 ml clam juice
- 400 g yukon gold potatoes, peeled and diced into 1.5cm cubes
- 2 g fresh thyme, leaves picked
- 1 bay leaf, whole
Seafood and Dairy
- 300 g chopped clams, drained, juice reserved if applicable
- 240 ml heavy cream
- 240 ml whole milk
- 3 g kosher salt, to taste
- 2 g black pepper, freshly ground, to taste
Garnish
- 10 g fresh chives, finely chopped
- 50 g oyster crackers
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 713 kcal
- Protein
- 25 g
- Carbohydrates
- 63 g
- Fat
- 42 g
- Fiber
- 6 g
- Sugar
- 11 g
- Sodium
- 1935 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 106 mg
- Potassium
- 1068 mg
- Calcium
- 314 mg
- Iron
- 4.6 mg
- Magnesium
- 70 mg
- Phosphorus
- 467 mg
- Zinc
- 1.4 mg
- Vitamin A
- 480 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 4.1 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 8.6 mcg
- Thiamin
- 1.88 mg
- Riboflavin
- 0.48 mg
- Niacin
- 5.5 mg
- Folate
- 81 mcg
- Water
- 357 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the diced bacon in a cold Dutch oven. Heat over medium heat and cook until crispy and the fat has completely rendered out, about 8 to 10 minutes.
Using a slotted spoon, remove the crispy bacon bits from the pot and set aside on a paper towel. Leave the rendered fat in the pot. Add the unsalted butter, diced onion, and celery. Cook until vegetables are softened and translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
Sprinkle the all-purpose flour evenly over the softened vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and form a blonde roux. Ensure it does not brown.
Gradually whisk in the clam juice, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, fresh thyme, and bay leaf. Bring the liquid to a gentle simmer around 90C/195F.
Reduce heat to medium-low, cover partially, and let simmer until the potatoes are completely tender, about 15 to 20 minutes.
Stir in the heavy cream, whole milk, and chopped clams. Heat gently for 5 minutes until everything is warmed through, maintaining a temperature around 75C/165F. Do not let the soup boil, or the dairy may curdle and the clams will become rubbery.
Remove and discard the bay leaf. Taste the chowder and adjust the seasoning with kosher salt and freshly ground black pepper. Ladle into warm bowls, garnishing with the reserved crispy bacon bits, fresh chives, and serve with oyster crackers on the side.
Chef's Notes
- Using fresh cherrystone or quahog clams elevates the chowder significantly. Steam them open in water or white wine, carefully strain and reserve the cooking liquor for your broth, and finely chop the meat.
- For the best texture, choose waxy or all-purpose potatoes like Yukon Golds. They hold their shape and provide a creamy mouthfeel, whereas starchy Russet potatoes may disintegrate during simmering.
- A small dash of Worcestershire sauce or a few drops of hot sauce added just before serving can brighten the rich dairy profile without making the soup noticeably spicy.
- Rendering the bacon slowly by starting it in a cold pot ensures maximum fat extraction and the crispiest possible garnish.
Storage
Refrigerator: 3 days — Flavors deepen significantly overnight. Keep tightly sealed in an airtight container.
Reheating: Reheat gently over low heat, stirring frequently. Do not let boil to prevent the cream from splitting or the clams from toughening.
Troubleshooting
Soup consistency is too thin and watery
Cause: Insufficient roux formation or excess liquid from using canned clams without draining
Fix: Mash a few of the cooked potato cubes against the side of the pot to release their starches into the broth, or mix a small slurry of cornstarch and cold water and gently simmer for 3 minutes
Prevention: Measure flour accurately and drain clams well if using canned or thawed frozen varieties
Clams are tough, chewy, and rubbery
Cause: Boiling the soup vigorously after adding the clam meat
Fix: Cannot be fixed
Prevention: Only add clams at the very end of cooking and heat gently without crossing the boiling threshold
Dairy has split, appearing curdled or grainy
Cause: Heating the soup too aggressively or bringing to a hard boil after adding cream and milk
Fix: Blend a small portion of the soup until smooth and stir back in, though texture may remain somewhat compromised
Prevention: Maintain heat well below a simmer once dairy elements are added to the pot
Cultural Context
New England clam chowder is a cornerstone of Northeastern American coastal cuisine, with roots tracing back to the 18th century. Unlike its tomato-based Manhattan counterpart or clear Rhode Island versions, this iconic style relies on a rich, dairy-infused broth traditionally thickened with hardtack or flour. It remains a historic symbol of the region's maritime heritage and resilient cooking traditions.
