Description
Experience the rich and comforting flavors of The Best Classic New England Creamy Clam Chowder. This hearty soup features tender clams, smoky salt pork, red skin potatoes, and a creamy base made with heavy cream and clam juice. Simmered with aromatic herbs and fresh vegetables, this chowder is perfect served hot with crusty bread for a true taste of New England.
Ingredients
Meat and Vegetables
- 6 ounces salt pork, diced (or meat of choice for traditional flavor)
- 1 large onion, finely chopped
- 6 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 pounds red skin potatoes, diced
Liquids and Seasonings
- ⅓ cup all purpose flour
- 4 cups clam juice (from 4 8-oz bottles or reserved from steaming fresh clams)
- 2 cups water
- 1 large sprig thyme
- 1 bay leaf
- Freshly cracked black pepper, to taste
- Kosher salt, only as needed
Seafood and Dairy
- 1 ½ cups clams, finely chopped (from 3 6.5 ounce cans or about 6 lbs of fresh clams in-shell)
- 2 cups heavy cream
Optional Garnish
- Fresh chives or parsley, minced
- Crusty bread, for serving
Instructions
- Cook the Meat: Add the diced salt pork to a large pot or Dutch oven over medium-high heat and cook for about 10 minutes until the meat is done and crispy.
- Drain Fat: Transfer the cooked meat to a plate using a slotted spoon. Discard most of the fat from the pot, leaving about 1 tablespoon behind.
- Sauté Vegetables: Add the chopped onions and celery to the pot and cook for 8 minutes or until they become translucent. Then add the minced garlic and cook for an additional 2 minutes.
- Add Flour: Stir in the all purpose flour and cook the mixture for another minute to remove the raw flour taste. For a thicker chowder, you can double the flour amount at this stage.
- Add Liquids and Potatoes: Pour in the clam juice and water, then add the thyme sprig, bay leaf, and diced potatoes.
- Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Season with freshly cracked black pepper, cover the pot, and let cook for 20 minutes or until the potatoes are fork tender.
- Combine Clams and Cream: Remove the pot from the heat. Stir in the finely chopped clams, cooked meat (reserve some for garnish), heavy cream, and minced chives or parsley if using.
- Final Seasoning: Discard the bay leaf and thyme sprig. Taste the chowder and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the chowder into bowls, garnish with reserved meat and fresh herbs if desired, and serve hot alongside crusty bread.
- Prepare Fresh Clams (Optional): Choose fresh cherrystone or littleneck clams that are tightly closed and smell fresh. Scrub thoroughly to remove sand. Optionally, purge by soaking in water with a sprinkle of flour or cornstarch. Bring 2 cups of water or water and white wine to a boil in a large pot, add clams and cover. After 5 minutes, remove open clams to a bowl to avoid overcooking. Continue cooking until all clams open, discarding unopened ones. Once cool, remove clam meat from shells and chop finely. Strain liquefied clam broth through a sieve and reserve for use as clam juice in the chowder.
Notes
- For a thicker chowder, double the flour when adding it to the pot.
- If using fresh clams, ensure they are thoroughly cleaned and purged of sand to avoid grit in the chowder.
- Reserve some cooked meat for garnish to add texture and extra flavor at serving.
- Use kosher salt sparingly since clam juice and salt pork can be salty already.
- Serve with crusty bread for a complete, comforting meal.
- Adjust cream quantity slightly based on desired richness and consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England American
