# 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.

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.

- Total time: 55 min (prep 20 min, cook 35 min)
- Serves: 6
- Per serving (estimated): 420 kcal, 18 g protein
- Cuisine: American. Category: Soup.

## Ingredients

- 4 slices thick-cut bacon, chopped
- 1 tbsp butter
- 1 large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cans (170 g each) chopped clams, with juice
- 1 cup bottled clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 500 g Yukon Gold potatoes, cut into 1.5 cm cubes
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tsp black pepper
- 1 tsp salt, or to taste
- Oyster crackers and chopped chives, to serve

## Method

1. Cook the bacon in a large pot over medium heat for 6 to 8 minutes, until crisp. Move to a plate, leaving about 2 tbsp fat in the pot.
2. Add the butter, onion and celery. Cook 6 minutes, until soft and translucent. Add the garlic and cook 30 seconds.
3. Sprinkle in the flour and stir 2 minutes, until it smells nutty and no dry streaks remain.
4. Drain the clams into a measuring cup, keeping the clams aside. Add the clam juice to make 2 cups liquid, then slowly whisk it into the pot until smooth.
5. Add the potatoes, thyme, bay leaf and pepper. Bring to a simmer and cook 12 to 15 minutes, until the potatoes are tender when pierced with a fork.
6. Whisk in the milk and cream. Warm over medium-low heat for 5 minutes, without boiling, until slightly thickened.
7. Stir in the clams and cook 2 minutes just to heat them through. Do not let the chowder boil, or the clams turn rubbery.
8. Remove the thyme stems and bay leaf. Taste and adjust the salt, then top with the bacon, chives and oyster crackers.

## Why it 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.

## The science

- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/new-england-clam-chowder (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846