🇺🇸 USA · Food
Creamy New England Clam Chowder
By eatmundo · July 3, 2026
🇺🇸 USJon SullivanThe original uploader was Y6y6y6 at English Wikipedia. · Public domain · Wikimedia CommonsA comforting classic, this rich and creamy New England Clam Chowder is packed with tender clams, diced potatoes, and savory bacon. Perfect for warming up on a chilly day, each spoonful offers a taste of the Atlantic coast's culinary heritage.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 4 slices of bacon and cook in a large pot over medium heat until crispy (5-7 minutes). Remove bacon, reserving 1 tbsp of fat.
- 2
Add 1 diced onion and 1 diced celery stalk to the pot, sauté until softened (5 minutes). Add 2 cups of peeled and diced potatoes, cook for another 5 minutes.
- 3
Stir in 3 tbsp of butter until melted, then add 3 tbsp of flour to create a roux, cooking for 2 minutes.
- 4
Gradually whisk in 4 cups of whole milk and 1 cup of heavy cream, bringing the mixture to a simmer. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp dried thyme.
- 5
Add two 6.5 oz cans of chopped clams (drained) and simmer for 15-20 minutes, or until potatoes are tender. Do not boil.
- 6
Serve hot, garnished with reserved crispy bacon and fresh parsley if desired.
Frequently Asked Questions
What type of clams are best for New England Clam Chowder and how should they be prepared?+
For optimal flavor, use fresh littleneck or cherrystone clams, shucking them and reserving their liquor. If using canned, choose good quality chopped clams packed in clam juice and drain them, reserving the liquid.
What kind of potatoes should I use and how should I cut them for this chowder?+
Waxy potatoes like Yukon Gold or red bliss are ideal as they hold their shape well without becoming mushy. Dice them into ½-inch (1.25 cm) pieces to ensure even cooking and tenderness.
How can I prevent my clam chowder from becoming watery or lumpy?+
To achieve a smooth, creamy texture, create a roux with butter and flour, then gradually whisk in warm milk and cream. Simmer the chowder gently and avoid boiling, which can curdle the dairy.
What is a common mistake people make when adding clams to the chowder?+
A common mistake is overcooking the clams, which makes them tough and rubbery. Add cooked, chopped clams (and their reserved liquor) only in the last few minutes of simmering, just long enough to heat them through.
🇺🇸 USJon SullivanThe original uploader was Y6y6y6 at English Wikipedia. · Public domain · Wikimedia CommonsMundo Match
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