New England Clam Chowder
New England clam chowder is a thick, creamy soup with tender clams, potatoes and smoky bacon. It is a classic that is easy to make at home with canned clams and pantry staples.
- 55 minTotal time
- 6Servings
- 420kcal / serving
- 18 gProtein
The key is gentle heat once the milk and clams go in. A boil makes the clams tough and the base grainy, so keep it hot but never bubbling.
The science: why this works
- Rendering the bacon first gives a smoky fat that carries flavor into the onions and flour.
- A roux made in the bacon fat thickens the chowder so it stays creamy without needing a lot of cream.
- Using the clam juice as part of the liquid puts the sea flavor throughout the whole soup.
- Adding the clams last warms them without overcooking, so they stay tender.
Why clams turn rubbery
Clam meat is mostly muscle protein. When it is heated for too long or too hard, those proteins tighten and squeeze out moisture, so the clams turn chewy. Canned clams are already cooked, so they only need to be warmed through for a couple of minutes.
Learn: Proteins set when they heat →Starch thickens the base
Flour cooked in fat, then simmered in liquid, thickens as its starch granules swell. The potatoes help too, releasing a little starch as they simmer. Together they give the chowder body without needing to boil it down, which keeps the dairy from separating.
Learn: How starch thickens sauce →New England Clam Chowder
55 min · 6 servings · American · Soup
Ingredients
Makes 6 servings
- 4slices thick-cut bacon, chopped
- 1 tbspbutter
- 1large onion, diced
- 2stalks celery, diced
- 3cloves garlic, minced
- 60 mlall-purpose flour
- 3cans (170 g each) chopped clams, with juice
- 240 mlbottled clam juice
- 2cups whole milk
- 240 mlheavy cream
- 500 gYukon Gold potatoes, cut into 1.5 cm cubes
- 2sprigs fresh thyme
- 1bay leaf
- ½ tspblack pepper
- 1 tspsalt, or to taste
- Oyster crackers and chopped chives, to serve
Method
Tips for the best result
- Keep the heat low once the milk and cream go in, and never let the chowder boil.
- Use Yukon Gold potatoes, which hold their shape and stay creamy.
- Let the chowder rest 10 minutes off the heat before serving so it thickens slightly.
Mistakes to avoid
- Boiling the chowder after adding clams: they turn rubbery, so just warm them.
- Skipping the roux step: the soup stays thin, so cook the flour for 2 minutes.
- Using too-large potato cubes: they take too long, so cut them to about 1.5 cm.
Variations and swaps
- Use fresh clams steamed open in a splash of white wine, and chop the meat.
- Add a splash of hot sauce or a pinch of cayenne for a little heat.
- Serve it in a bread bowl.
- Swap heavy cream for half-and-half for a lighter chowder.
- Swap the bacon for 2 tbsp butter and a pinch of smoked paprika for a bacon-free version.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat gently on low heat to 165°F (74°C), stirring; do not freeze, because the potatoes and dairy turn grainy.
New England Clam Chowder: questions
What is the difference between New England and Manhattan clam chowder?
New England chowder is creamy and white, made with milk or cream. Manhattan chowder is tomato-based and has a thinner, red broth.
Can I use fresh clams?
Yes. Steam about 1 kg of clams until they open, remove the meat, and use the strained cooking liquid as the clam juice.
How do I thicken clam chowder?
Cook a roux of flour and fat at the start. You can also mash a few potato cubes against the side of the pot to thicken it without more flour.
Can I freeze clam chowder?
It is not ideal. Potatoes and dairy often turn grainy after freezing, so it is best to enjoy the chowder within 3 days from the fridge.
