This new england clam chowder is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.
Why this recipe works
- Clam juice provides a stronger seafood base than water alone.
- Yukon Gold potatoes hold their shape while contributing a creamy texture.
- Clams are added at the end because prolonged boiling can make them rubbery.
Ingredients
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 celery ribs, diced
- 2 tbsp all-purpose flour
- 3 bottles (8 oz / 236 mL each) clam juice
- 1 cup (240 mL) water or seafood broth
- 1 1/2 lb (680 g) Yukon Gold potatoes, diced
- 2 cans (6.5 oz / 184 g each) chopped clams, drained with liquid reserved
- 1 cup (240 mL) half-and-half
- 1 bay leaf
- 1/2 tsp dried thyme
- Black pepper and chopped parsley
Step-by-step instructions
- Cook bacon in a heavy pot until crisp. Transfer half for garnish. Add onion and celery to the pot and cook for 6 minutes.
- Sprinkle in flour and stir for 1 minute. Gradually add bottled clam juice, reserved canned clam liquid, and water while stirring.
- Add potatoes, bay leaf, and thyme. Simmer gently for 15 to 18 minutes until potatoes are tender.
- Add clams and half-and-half. Warm for 3 to 4 minutes without a hard boil. Remove the bay leaf and season with pepper. Add salt only after tasting.
Food safety: Use a food thermometer for meat and poultry, refrigerate perishable leftovers promptly, and reheat cooked leftovers to 165°F (74°C).
Cook’s notes
- Check canned clams carefully and discard any product with damaged or bulging packaging.
- The chowder should be creamy but spoonable, not as thick as mashed potatoes.
- Because bacon, clam juice, and canned clams are salty, additional salt may not be needed.
Substitutions and variations
- Omit bacon and sauté vegetables in butter for a cleaner clam flavour.
- Add a small diced leek with the onion.
- Use whole milk for a lighter chowder, thickening with an extra teaspoon of flour if desired.
What to serve with it
- Oyster crackers
- Warm sourdough
- A crunchy cabbage salad
Storage and reheating
Refrigerate promptly and use within 2 to 3 days. Reheat gently to 165°F (74°C), stirring often. Freezing is not recommended for best texture.
Frequently asked questions
Can I use fresh clams?
Yes. Steam scrubbed clams until they open, strain the cooking liquid carefully, and chop the meat. Discard clams that do not open during cooking.
Why did my chowder separate?
The dairy may have boiled too hard. Reheat gently and stir rather than bringing it to a rolling boil.
Can clam chowder be frozen?
Potatoes and dairy can become grainy after freezing, so refrigeration is preferred.