Jul 13 2026
Restaurants›Juicy Seafood›New England Clam Chowder Recipe

New England Clam Chowder Recipe

Inspired by Juicy Seafood
Time45m
Serves6

Make New England Clam Chowder Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Method

Preparation

  1. 1

    Prepare Clams

    Rinse the clams thoroughly under cold water to remove any sand or grit. Place them in a pot with a cup of water, cover, and steam until they open. Discard any that do not open. Reserve the clam juice.

  2. 2

    Prepare Vegetables

    Peel and dice the potatoes, onion, celery, and carrots into small, uniform pieces to ensure even cooking.

  3. 3

    Cook Bacon

    In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot, crumble it, and set aside, leaving the bacon fat in the pot.

Cooking

  1. 4

    Sauté Vegetables

    In the same pot with the bacon fat, add the diced onion, celery, and carrots. Sauté over medium heat until the vegetables are soft, about 5-7 minutes.

  2. 5

    Add Potatoes and Broth

    Stir in the diced potatoes, chicken broth, reserved clam juice, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

  3. 6

    Make Roux

    In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until bubbly and golden.

  4. 7

    Combine Mixtures

    Slowly add the milk and heavy cream to the roux, whisking continuously until smooth. Gradually combine this mixture into the simmering pot with the vegetables and broth.

  5. 8

    Add Clams and Finish

    Stir in the steamed clams and crumbled bacon. Allow the chowder to heat through for an additional 5-10 minutes. Adjust seasoning if necessary.

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