New England Clam Chowder
A thick, creamy, potato-laden clam chowder with smoky bacon, aromatics, and sweet fresh clams in a rich, silky broth. Served in a sourdough bread bowl.
🛒 Ingredients
- 1kg fresh clams (littlenecks)
- 200g thick-cut bacon, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 2 tbsp all-purpose flour
- 500ml whole milk
- 250ml heavy cream
- 500ml clam juice or fish stock
- 2 sprigs fresh thyme
- sourdough bread bowls to serve
👨🍳 Method
- 1
Steam clams with 1 cup water until open. Reserve the liquid; discard any unopened clams. Remove clams from shells.
- 2
Fry bacon in a large pot until crispy. Remove, leaving fat in the pot.
- 3
Sauté onion, celery, and garlic in bacon fat until soft, 8 minutes.
- 4
Stir in flour; cook 2 minutes.
- 5
Add clam liquid, clam juice, and thyme. Add potatoes; simmer 15 minutes.
- 6
Add milk and cream; bring to a gentle simmer (do not boil).
- 7
Add clams and bacon; heat through. Season generously.
- 8
Serve in hollowed sourdough bowls.
💡 Chef's Tips
- →Never boil the chowder after adding dairy — it will break and curdle.
- →The reserved clam steaming liquid is pure flavor gold — use every drop.
- →Undercook the potatoes slightly; they will continue cooking in the hot chowder.
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