Bowl Of House New England Clam Chowder Recipe

If using fresh clams: steam until they open, reserve cooking liquid, remove clam meat and chop. Measure 2 cups chopped clams and 2 cups strained clam liquid (top up with bottled clam juice or water if needed). If using canned clams: drain clams, reserve the liquid and measure 2 cups total (combine canned liquid and bottled clam juice if necessary).

Peel and dice potatoes into 1/2-inch cubes. Finely dice onion and celery; mince garlic. Chop parsley and set aside garnishes. If using bacon, cook until crisp, drain and chop.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook potatoes

Add the diced potatoes to the pot and stir to coat with the butter and aromatics for 1–2 minutes.

Add clam liquid and simmer

Pour in the reserved clam juice (2 cups) and add the bay leaf. Bring to a gentle simmer, partially cover, and cook until the potatoes are tender when pierced with a fork, about 10–12 minutes.

Make roux and thicken

In a separate small skillet or using the same pot after removing some liquid, melt the remaining 2 tablespoons butter over medium-low. Sprinkle the tablespoon of flour into the melted butter and whisk constantly to make a blonde roux, cooking for about 1–2 minutes but not letting it brown. Gradually whisk 1/2 cup of the hot clam broth from the pot into the roux to form a smooth slurry, then whisk that back into the pot to thicken the chowder base. Stir and simmer 2–3 minutes until slightly thickened.

Add milk, cream, clams and season

Reduce heat to low. Stir in the whole milk (2 cups) and heavy cream (1 cup). Add the chopped clams and fresh parsley. Warm gently — do not boil — for 3–4 minutes until heated through and flavors meld. Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper (start with 1 teaspoon salt and 1 teaspoon black pepper; adjust to taste).

If desired, stir in the chopped crispy bacon (reserve some for garnish). Ladle chowder into bowls. Garnish with extra parsley or chives, a sprinkle of black pepper, crackers or oyster crackers, and reserved bacon. Serve hot.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of milk if it has thickened too much.