New England Clam Chowder
4.6
(280)
As you travel from coastal diner to coastal diner, you’ll encounter various regional styles of clam chowder. New England clam chowders, such as this one, rely on milk or heavy cream for rich body. Dairy-free Manhattan clam chowder is built with a thinner tomato-based broth. Rhode Island—which, yes, is technically part of New England—has a signature version, too, made with neither dairy nor tomatoes. And that’s not to mention all the other varieties floating around, like fish chowder and corn chowder.
While we can’t say which is the definitive best clam chowder, this version from Boston’s legendary Skipjack’s restaurant is the quintessence of Northeastern comfort food. Don’t worry, you won’t need to seek out fresh clams for this recipe (though, if you wanted to, we have a recipe for that). A combination of canned clams and bottled clam juice gives this easy, weeknight-friendly soup its briny punch. While some recipes use white wine or chicken broth in its place, clam juice imparts an essential seafood flavor to the dish. Can’t find it? Fish stock makes a worthwhile substitute. As for the dairy, if you don’t have half-and-half, feel free to substitute heavy cream, whole milk, or a combination.
Instead of salt pork, we opt for bacon here, both for ease and its smoky backbone. Cooking the veg in the bacon fat builds levels of flavor, while a simple roux gives the chowder body. Russet potatoes, which fall apart, releasing starch as they’re boiled, will also thicken the broth; if you prefer spuds that hold their shape, opt for diced Yukon Gold potatoes instead.
If you want to go the extra mile and garnish with crispy shallots or frizzled leeks fried in bacon drippings, we won’t object. Just don’t forget the oyster crackers.
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Bring 1 lb. russet potatoes, peeled, cut into ½" pieces, and three 8-oz. bottles clam juice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 8–10 minutes. Remove from heat.
Step 2
Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Cook 3 bacon slices, finely chopped, stirring occasionally, until some fat has cooked out and bacon is beginning to brown, 6–8 minutes. Add 2 medium onions, finely chopped, 2 large celery stalks, finely chopped, 2 garlic cloves, finely chopped, and 1 bay leaf. Cook, stirring often, until onions are softened, 5–7 minutes. Sprinkle ¼ cup all-purpose flour over and whisk until a paste forms. Cook, whisking often, 2 minutes (do not let flour brown). Whisking constantly, gradually pour in reserved clam juices. Add potato mixture, six 6.5-oz. cans chopped clams, drained, 1¼ cups half-and-half, and 1 tsp. hot sauce. Bring to a simmer and cook, stirring often, until flavors are melded, about 5 minutes. Remove from heat and season with kosher salt and freshly ground pepper.
Do ahead: Chowder can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, adding a splash or so of water to thin as needed. Season with more salt and pepper if needed.
Editor’s note: Don’t put away the Dutch oven just yet; more of our best soup recipes, including seafood stew, corn chowder, and gazpacho, right this way →
Leave a Review
Reviews (280)
Back to TopI have made this many times and it is the best! I have sometimes omitted the bacon, also use non-fat evaporated milk or just milk and it's still wonderful. I just add more butter if I don't use cream.
Anonymous
New York, NY
2/2/2024
This is the best clam chowder recipe. I have been making it for years and my family loves it. I add a little Worcestershire and chopped parsley. Make sure to bring the half and half to room temp before adding so it doesn't curdle. You can freeze the extra too.
Kimberly
Tacoma, WA
12/18/2022
This makes a big pot. Can u freeze it?
Anonymous
2/26/2022
This is my all time favorite recipe. I left out the butter and used an immersion blender, one or two brief blends, for better consistency.
Anonymous
San Francisco, CA
11/7/2021
First off, life time 'clammer' but recently moved back to NE and started clamming again. I didn't have a recipe I loved. We really liked this one after a few attempts. My suggestions: Get fresh clams, and lots of them. I know this isn't as easy for most peeps but if you can find them, go nuts. I've made this with about 20 'quahog' to 'middleneck' sized clams (big) and still felt like it could have used even more. I personally LOVE thick NE style chowder. BUT it MUST have lots of clams. The more the merrier. Scrub the clams before cooking, that way you can use every last drop of 'clam juice' for the chowder. To make it THICK I prefer to puree the veggie mix and (half) the potatoes in a blender before adding the clams. IMHO a much better 'thick' than flour could ever create. Back to clams, cook them as you like, but DON'T overcook them. 6-7 minutes max at hot boil/steam is plenty for even the big ones. If the clams are super fresh (like I dig them myself) don't worry if some haven't fully opened, you have just flashed cooked them right! When you do add them to the chowder, add them LAST and don't do more than simmer them for a few minutes.
jvstrait
Connecticut Coast
1/1/2021
Great chowder! I’ve been making it for Christmas every year for over 10 years now. Sometimes I add extra flour, sometimes I add less. I sometimes add thyme and have also enjoyed it without. This is a great base for creating your own family tradition! We all have varying tastes. This recipe can help you create your own personal best!
Irn-grl
Michigan
12/25/2020
This is a very fine chowder and I know as I grew up in Aquidneck Island in RI and clam juice runs in my veins. My chef sister-in-law suggested leeks instead of onions, and leeks make all the difference in the world. Like other reviewers, I upped the bacon, celery and garlic as I like a highly seasoned chowder with plenty of black pepper. I do drain the bacon fat out and then return enough to the pan to saute the bacon (my high cholesterol situation). Am intrigued to try the fresh dill as other reviewers suggest. Bring it to a potluck and you'll have friends for life!
clarelind607635
Newport, RI
7/14/2019
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