New England Clam Chowder
New England clam chowder is a creamy coastal soup with tender clams, diced potatoes, smoky bacon, celery, and a gentle bay-leaf finish.
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45 mintotal
Prep 15 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time; have the clams, potatoes, bacon, and aromatics prepped before starting because the chowder thickens quickly once the roux is made.
Method
Warm a heavy pot over medium heat and cook the measured smoked bacon until the fat renders and the edges turn crisp. Lift out a little bacon for garnish if desired.
Add the measured onion and celery to the bacon fat and cook until softened but not browned.
Add the measured butter, then stir in the measured flour. Cook briefly, stirring constantly, until the flour smells lightly toasted.
Slowly whisk in the measured milk, then add the potatoes, bay leaf, reserved clam juices, salt, and pepper. Simmer until the potatoes are tender and the soup has thickened.
Add the clams and cream. Simmer gently just until the clams are cooked through and tender; do not boil hard. Remove the bay leaf, adjust seasoning, and finish with parsley.
How to tell it's done
The chowder should be creamy and spoon-coating, with tender potato cubes and soft clams.
Getting it right
Tip
Keep the final simmer gentle after adding the clams, because hard boiling can make them rubbery.
What to serve it with
Serve hot with crusty bread or simple crackers and a little crisp bacon on top.
Substitutions
- Fresh clams give the most traditional flavor, but drained canned clams can be used for a practical pantry version.
- If heavy cream is unavailable, use more full-fat milk; the chowder will be lighter and less rich.
- For a non-pork version, omit the bacon and start with butter, but the smoky New England-style flavor will be milder.
- For a gluten-free adaptation, replace the wheat flour with a gluten-free thickener and review the final ingredient labels and cross-contact risk before changing the gluten allergen flag.
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