New England Clam Chowder

🧂 Ingredients

• 2 kg Fresh Quahog clams(Alternatively, use 3 (15-ounce) cans of chopped clams, drained, reserving the liquid from the cans.)
• 150 g Salt pork(Diced into small lardons. Bacon can be substituted, but may impart a smokier flavor.)
• 1 large Yellow onion(Finely chopped.)
• 2 Celery stalks(Finely chopped.)
• 4 medium Yukon Gold potatoes(Peeled and cut into 1/2-inch (1.25 cm) cubes.)
• 480 ml Heavy cream(Also known as whipping cream.)
• 30 g Unsalted butter(Cut into cubes.)
• 3 Fresh thyme sprigs(Or 1/2 teaspoon dried thyme.)
• 240 ml Water or clam juice(For steaming clams, if using fresh.)
• 2 tablespoons All-purpose flour(Optional, for thickening.)
• to taste Salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1

   Prepare the clams: If using fresh clams, scrub them well. Place them in a large pot with 240 ml (1 cup) of water or clam juice. Cover and steam over medium-high heat for about 5-10 minutes, or until the clams have opened. Discard any clams that do not open. Strain the steaming liquid through a fine-mesh sieve lined with cheesecloth (if available) to remove any grit, and reserve it. Once cool enough to handle, remove the clam meat from the shells and roughly chop it. If using canned clams, drain them, reserving the liquid, and chop the clam meat.

   ⏱️ 15 minutes
2. 2

   Render the salt pork: In a large, heavy-bottomed pot or Dutch oven, cook the diced salt pork over medium heat until crispy and the fat has rendered, about 8-10 minutes. Remove the crispy salt pork with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot. If using bacon, cook until crisp and set aside. If there is excessive fat, you can drain off some, leaving about 2 tablespoons in the pot.

   ⏱️ 10 minutes
3. 3

   Sauté aromatics and potatoes: Add the chopped onion and celery to the rendered salt pork fat in the pot. Cook over medium heat, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes. Add the cubed potatoes and the reserved clam liquid (about 2 cups total, add water or more clam juice if needed to cover the potatoes). Add the fresh thyme sprigs. Bring the mixture to a simmer.

   ⏱️ 10 minutes
4. 4

   Cook the potatoes: Reduce the heat to low, cover the pot, and simmer gently for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking. If using dried thyme, add it during the last 5 minutes of this step.

   ⏱️ 20 minutes
5. 5

   Thicken and finish the chowder: If a thicker chowder is desired, whisk the 2 tablespoons of flour with a little cold water to form a smooth slurry, then stir it into the simmering potato mixture. Cook for 1-2 minutes until slightly thickened. Stir in the heavy cream and the cubed butter. Add the chopped clams and the reserved crispy salt pork (or bacon).

   ⏱️ 5 minutes
6. 6

   Heat through gently: Continue to heat the chowder over low heat, stirring constantly, until it is warmed through and the butter has melted. **Do not boil** after adding the cream, as this can cause it to curdle. Season generously with salt and freshly ground black pepper to taste. Remove the thyme sprigs before serving.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Avoid boiling the chowder after adding the cream to prevent curdling. Gentle heating is key.
• ✓For the best flavor and texture, let the chowder rest for at least 30 minutes before serving, or refrigerate overnight. Flavors meld beautifully.
• ✓Serve hot, traditionally accompanied by oyster crackers or crusty bread for dipping.

🔄 Variations

• Manhattan Style: For a tomato-based chowder, omit the cream and butter, and add 1 (15-ounce) can of diced tomatoes (undrained) along with the potatoes in Step 3. You may also want to add a bay leaf.
• Rhode Island Style: For a clear broth chowder, omit the cream and butter. You can also reduce or omit the potatoes and focus on the clams and broth, often with a lighter seasoning.

🥗 Nutrition

Per serving