New England Clam Chowder (Printable Version)

Rich, creamy New England classic with tender clams, hearty potatoes, and savory onions. Perfect comfort food for chilly days.

# What You'll Need:

→ Seafood

01 - 2 lbs fresh clams, scrubbed (or 1 lb canned chopped clams, drained, reserve juice)

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced (optional)

→ Dairy

06 - 1 cup heavy cream
07 - 4 tbsp unsalted butter
08 - 1 cup whole milk

→ Liquids

09 - 2 cups clam juice (from steaming clams or bottled)
10 - 1 cup water

→ Aromatics & Seasonings

11 - 2 cloves garlic, minced
12 - 2 tbsp all-purpose flour
13 - 1 bay leaf
14 - 1/2 tsp dried thyme
15 - 1/4 tsp ground black pepper
16 - 1/2 tsp salt (plus more to taste)
17 - 2 tbsp chopped fresh parsley (for garnish)

# How to Make It:

01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5–7 minutes until clams open. Remove clams, discard any that remain closed. Strain and reserve the cooking liquid. When cool, chop clams and set aside. If using canned clams, skip this step.
02 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot (if using). Sauté for 5 minutes until vegetables soften. Add garlic and cook 1 minute more until fragrant.
03 - Sprinkle flour over vegetables, stirring constantly to form a roux. Cook for 2 minutes to remove raw flour taste, ensuring it doesn't brown.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring there are no lumps. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.
05 - Cook uncovered for 15–20 minutes until potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 more minutes to heat through. Remove bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.

# Expert Tips:

01 -
  • The depth of flavor you get from steaming your own clams makes canned versions taste like they are from another food group entirely
  • It is the kind of soup that makes people cancel dinner plans and ask to eat at your kitchen counter instead
02 -
  • The cream can separate if you let the soup boil too hard after adding it, so keep it at a gentle simmer once the dairy goes in
  • Mashing a few potato chunks against the side of the pot before adding the cream gives you that restaurant thickness without using too much flour
03 -
  • If you cannot find fresh clams, the canned version still produces a respectable chowder as long as you reserve and use all that precious juice
  • Let the chowder rest for 10 minutes off the heat before serving because this allows all the flavors to settle into each other
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