New England Clam Chowder
A rich, creamy New England clam chowder made from scratch with fresh quahogs, thick-cut bacon, red potatoes, and a from-scratch clam broth. A Rhode Island staple that's even better the next day, serve it alongside clam cakes for the full experience.
Ingredients
- 3-4 dozen Topneck, Cherrystone, or Quahog clams
- ¼ lb thick cut bacon cut into lardons
- 1 large yellow onion diced
- 2 tbsp all-purpose flour
- 1 lb red potatoes diced
- 1 bay leaf
- 1 tsp fresh thyme
- 1 cup heavy cream
- 2 tbsp fresh parsley minced
- 4 cups water
- salt and pepper to taste
Optional for thickening
- ¼ cup water
- 2-3 tbsp cornstarch
Instructions
- Steam the clams. Bring 4 cups of water to a boil in a large stockpot with a lid. Add the clams, put the lid on, and start checking after 5 minutes. Remove clams as they open and transfer them to a bowl. Continue checking until all clams have opened, any that haven't opened after 15-20 minutes should be discarded.
- Reserve the broth. Let the clam broth in the pot sit for a few minutes to allow any sand to settle. Carefully ladle the broth off the top into a bowl or pitcher, leaving the sandy sediment behind. Set aside.
- Prepare the clams. Remove the clam meat from the shells. Use a knife to detach the muscle from the shell and add that in with the rest of the meat. Roughly chop the clam meat and set aside.
- Render the bacon. In a separate large stockpot, cook the bacon over medium heat until crispy. Don't drain the fat, you're cooking the onions in it.
- Cook the onions. Add the diced onion to the pot with the bacon and cook until soft and translucent, about 8-10 minutes.
- Build the base. Add the flour to the pot and stir until fully incorporated. Let it cook for 1-2 minutes to get rid of the raw flour taste. Slowly whisk in the reserved clam broth, stirring to prevent lumps.
- Add the potatoes. Add the thyme, bay leaf, and diced potatoes. Bring to a boil and cook for 15-20 minutes until the potatoes are completely tender.
- Finish the chowder. Reduce the heat to a simmer and add the chopped clams, heavy cream, and minced parsley. Simmer gently for 30 minutes.
- Thicken if desired. If you want a thicker chowder, mix ¼ cup of cold water with 2-3 tablespoons of cornstarch to make a slurry. Stir it into the chowder and bring back to a brief boil to activate the starch. Adjust salt and pepper to taste.
- Serve. Ladle into bowls and serve with oyster crackers, crusty bread, or, if you're doing this right, a side of clam cakes.
Video
Notes
What to Serve With New England Clam Chowder
- Clam cakes - if you grew up in Rhode Island you already know these are non-negotiable alongside a bowl of chowder. Check out my Rhode Island Clam Cakes recipe to make the full spread.
- Oyster crackers - the classic. Float a handful on top right before serving.
- Sourdough bread bowl - the San Francisco treatment. Hollow out a small sourdough loaf and pour the chowder right in.
- Crusty French bread - for dunking. No further explanation needed.