Classic New England Clam Chowder: a Taste of Coastal Comfort

Ingredients

• 950 ml (4 cups)clam juice or fish stock
• 1 can (184 g; 6.5 oz)chopped clams, drained, with the juice reserved
• 4 slicesthick-cut unsalted bacon, diced
• 1 mediumonion, finely chopped
• 2 ribscelery, diced
• 1 mediumpotato, peeled and diced
• 240 ml (1 cup)double cream
• 28 g (2 tbsp)unsalted butter
• 16 g (2 tbsp)plain flour
• to tastesalt and black pepper
• for garnishfresh thyme or parsley

Instructions

1. 1

   Cook the bacon

   In a large pot over medium heat, cook the diced bacon until crisp. Lift it out and set it aside, leaving the fat in the pot.

2. 2

   Soften vegetables

   Add the onion and celery to the pot and cook until softened, about 5 minutes.

3. 3

   Add the potato

   Stir in the diced potato and cook for a further 5 minutes.

4. 4

   Coat with flour

   Sprinkle the flour over the vegetables and stir to coat them. Cook for 1–2 minutes to remove the raw flour taste.

5. 5

   Add the stock

   Gradually whisk in the clam juice or fish stock and the reserved juice from the clams. Bring to the boil, then lower the heat to a simmer.

6. 6

   Simmer the potato

   Cook for 15–20 minutes, until the potato is tender.

7. 7

   Add cream and clams

   Stir in the chopped clams and cream. Simmer for a further 5 minutes.

8. 8

   Season and garnish

   Taste and season with salt and pepper. Garnish with the crisp bacon and fresh herbs.

What is New England clam chowder?

New England clam chowder is a creamy soup associated with the north-eastern coast of the United States, where clams are a familiar ingredient. Potato and a savoury cooking liquid make it hearty, while cream gives it its characteristic rich texture.

This version builds flavour with bacon, onion and celery, then thickens the broth with flour. The clams go in near the end so they warm through without a long boil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 15g protein, 30g carbs, 24g fat.

The potato and flour provide most of the carbohydrates, while the bacon, cream and butter contribute much of the fat. Clams provide protein, with additional protein from the bacon and cream. Pair a bowl with a green salad or vegetables to add freshness to the meal.

The ingredients that build flavour

Bacon: cooking it first leaves savoury fat in the pot for the onion and celery. Keep the crisp pieces aside for the topping.

Clam juice: use the reserved liquid from the tin along with the clam juice or fish stock. It brings the clam flavour into the broth.

Potato: a medium potato adds substance and softens as it simmers. Cut it into evenly sized pieces so it cooks at a similar rate.

Getting the flour into the broth

Coating the vegetables with flour before adding liquid helps it disperse into the soup. Stir it around the pot and give it 1–2 minutes to cook, as directed, before whisking in the liquid.

Add the clam juice gradually while whisking to help prevent lumps. Once the mixture reaches a boil, reduce it to a simmer for the potato-cooking stage.

How to judge the texture

Potato: it is ready when tender, which should take 15–20 minutes at a simmer. Check a piece with a fork; it should give easily.

Broth: the flour thickens the liquid, while cream makes it richer. Stir as the chowder simmers and avoid letting it boil hard after the cream is added.

When to add the clams

The chopped clams and cream are stirred in after the potato is tender, then simmered for 5 minutes. This brief final simmer warms the clams and brings the soup together.

Taste after simmering and adjust the salt and pepper. The stock and reserved clam juice can vary in saltiness, so seasoning at the end gives you better control.

Serving the chowder

Scatter the crisp bacon and fresh thyme or parsley over the bowls just before serving. The topping adds a contrast to the creamy soup.

Serve it with crusty bread or crackers for dipping. A simple green salad or steamed vegetables make a fresh accompaniment.

Recipe notes & tips

• Dice the potato into similar-sized pieces so it softens evenly.
• Keep the bacon fat in the pot as the recipe directs to flavour the vegetables.
• Whisk in the clam juice gradually to help keep the broth smooth.
• Let the potato become tender before adding the clams and cream.
• Taste before adding salt, as the stock and reserved clam juice may already be salty.
• Add the bacon garnish just before serving so it stays crisp.

Variations

• Use fish stock: substitute it for the clam juice as specified in the ingredient list.
• Choose parsley: use it instead of thyme for a fresh, herbal garnish.
• Add black pepper: give the finished bowls a generous grind for extra warmth.
• Serve with crackers: offer them alongside the chowder for dipping or crumbling on top.

Common mistakes to avoid

• Discarding the bacon fat: leave it in the pot to cook the onion and celery.
• Adding flour too late: coat the vegetables first and cook it for 1–2 minutes.
• Pouring in liquid all at once: whisk it in gradually to help avoid lumps.
• Stopping while the potato is firm: simmer for 15–20 minutes and check that it is tender.
• Boiling the clams for too long: add them with the cream near the end and simmer for 5 minutes.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan, stirring often; avoid boiling the chowder.

Frequently asked questions