American
New England Clam Chowder
A rich and creamy soup originating from the Northeastern United States, featuring tender clams, chunks of potato, and salty bacon.
Watch it madeOld's Cool Kevmo · 1:35
Ingredients
- Bacon, chopped4 slices
- Onion, diced1 large
- Celery stalks, diced2 stalks
- All-purpose flour1/3 cup
- Clam juice2 cups
- Chicken broth1 cup
- Russet potatoes, peeled and diced3 large
- Chopped clams (canned or fresh)2 cups
- Heavy cream1.5 cups
Method
- In a large pot, cook the chopped bacon over medium heat until crisp. Remove bacon, leaving the fat in the pot.
- Add the diced onion and celery to the pot. Sauté until softened, about 5 minutes.
- Stir in the flour to coat the vegetables and cook for 1 minute. Gradually whisk in the clam juice and chicken broth until smooth.
- Add the diced potatoes and bay leaf. Simmer for 15-20 minutes until potatoes are tender.
- Stir in the heavy cream and chopped clams. Simmer gently for 5 minutes. Do not boil. Season with salt and pepper, then garnish with the reserved bacon.
Common questions
Can I substitute something for bacon in New England clam chowder?
Yes. Salt pork is the most traditional swap. You can also use pancetta, turkey bacon, or skip it and add 1 to 2 tablespoons butter for richness. Without bacon, add a pinch more salt and a little smoked paprika if desired.
How long does New England clam chowder take to cook?
Plan for about 35 to 45 minutes total. Bacon takes 5 to 8 minutes, vegetables and flour another 6 minutes, potatoes 15 to 20 minutes, then 5 minutes after adding cream and clams. Don’t rush the potato simmer.
What are the most common mistakes when making clam chowder?
The biggest mistake is boiling after adding cream, which can make it curdle or taste greasy. Also avoid undercooking the flour, using too little liquid, or overcooking the clams, which can turn them rubbery and tough.
How should I store leftover clam chowder?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently over low heat, stirring often; do not boil. Chowder with cream may thicken in the fridge, so add a splash of broth or milk when reheating.
What should I serve with clam chowder?
Serve it with oyster crackers, crusty bread, or a warm baguette for dipping. A simple green salad helps balance the richness. For a classic presentation, garnish with reserved bacon and a little chopped parsley or black pepper.