New England Clam Chowder Recipe
Make New England Clam Chowder Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation of Clams
- 1
Clean the Clams
Rinse the fresh clams under cold water to remove any sand or grit. Soak them in fresh water for about 30 minutes to help them expel any sand.
- 2
Cook the Clams
In a large pot, add the cleaned clams and cover them with water. Bring to a boil. Once boiling, cover and steam for about 5-7 minutes until the clams have opened. Discard any that do not open. Remove the clams from the pot and set aside, reserving the clam broth.
Cooking the Chowder
- 3
Cook the Bacon
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.
- 4
- 5
Add Potatoes and Broth
Add the diced potatoes, chicken broth, and reserved clam broth to the pot. Bring to a boil, then reduce to a simmer. Cook for about 15-20 minutes until the potatoes are tender.
- 6
Combine Ingredients
Add the heavy cream, thyme, bay leaf, and season with salt and black pepper. Stir well to combine.
- 7
Finish the Chowder
Chop the cooked clams and add them to the chowder. Simmer for another 5 minutes to heat through. Remove the bay leaf before serving.
- 8
Serve
Ladle the chowder into bowls and top with the crumbled bacon. Enjoy your New England Clam Chowder!
