Jul 14 2026
Restaurants›1928 Beacon Hill›New England Clam Chowder Recipe

New England Clam Chowder Recipe

Inspired by 1928 Beacon Hill
Time45m
Serves4

North Country bacon, Yukon potato, chive oil

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Ingredients

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Base Ingredients

Vegetables and Aromatics

Meat

Finishing Touches

Method

Preparation

  1. 1

    Prepare the Ingredients

    Peel and dice the Yukon Gold potatoes into small cubes. If using fresh clams, clean and chop them as well.

  2. 2

    Cook the Bacon

    In a large pot, over medium heat, cook the chopped North Country bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Cooking the Chowder

  1. 3

    Sauté the Vegetables

    In the same pot with the bacon fat, add the diced onion, celery, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened.

  2. 4

    Add Potatoes and Liquids

    Add the diced Yukon Gold potatoes to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes until the potatoes are tender.

  3. 5

    Incorporate Clams and Cream

    Once the potatoes are tender, stir in the clams and heavy cream. Cook for an additional 5 minutes, allowing the flavors to meld together.

Finishing Touches

  1. 6

    Season and Serve

    Season the chowder with salt and black pepper to taste. Serve hot, drizzled with chive oil and topped with the crispy bacon.

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