New England Clam Chowder Recipe

Clean and open clams (if using fresh)

Rinse clams under cold water; discard any with broken shells or that do not close when tapped. In a large pot add 1 cup water and 1 cup clam juice (if using). Bring to a simmer, add clams, cover and steam until they open, about 5–8 minutes. Remove clams with tongs as they open and set aside to cool. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a bowl and reserve; this is concentrated clam broth. Remove clam meat from shells (reserve a few halves for garnish) and chop coarsely. If using canned chopped clams, drain and reserve their liquid to add to the broth and skip steaming step.

Measure out combined clam broth, stock and additional water to total about 4 cups. If needed, add more stock or water so you have ~4 cups of liquid for simmering with the potatoes.

Dice the salt pork into small lardons (about 1/4-inch) and place a large heavy-bottomed pot or Dutch oven over medium heat. Add the salt pork and cook, stirring occasionally, until the fat renders and pieces are crisp — about 6–8 minutes. Remove most of the crisped pork pieces to a paper towel-lined plate, leaving the rendered fat in the pot (reserve the crisps for garnish). If using bacon, follow same method but drain a little bacon fat if excessive.

Add the butter to the rendered fat. Add the diced onion and celery and cook over medium heat until softened but not brown, 6–8 minutes. Add the minced garlic, bay leaf and thyme and cook 30–60 seconds until fragrant.

Add the diced potatoes to the pot and toss to coat in the fat and aromatics. Sprinkle the flour over the vegetables and stir to combine, cooking 1–2 minutes to remove the raw flour taste and to form a light roux that will thicken the chowder.

Slowly pour in the reserved clam cooking liquid, clam juice and stock mixture while stirring to avoid lumps. Bring to a gentle simmer, scraping up any browned bits. Simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Reduce heat to low. Stir in the milk and heavy cream and warm through gently—do not boil after adding dairy to prevent curdling—about 5 minutes. Add the chopped clams and simmer very gently for 2–3 minutes to heat the clams through and meld flavors. Taste and season with kosher salt and freshly ground black pepper, remembering the salt pork and clam juice already contribute saltiness.

If the chowder is thicker than you like, thin with additional milk or stock 1/4 cup at a time until desired consistency is reached.

Remove and discard the bay leaf. Stir in chopped parsley if using. Ladle chowder into bowls and garnish with reserved crisped salt pork pieces and clam halves.

Serve hot with saltine crackers on the side. Crumble a few crackers on top of each bowl if desired.