Jul 14 2026
Restaurants›Max's Oyster Bar›New England Clam Chowder Recipe

New England Clam Chowder Recipe

Inspired by Max's Oyster Bar
Time45m
Serves4

Quahogs, potatoes, applewood smoked bacon

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the clams

    If using fresh quahogs, steam them until they open. Remove the clams from their shells, chop them coarsely, and set aside. Reserve the clam broth.

  2. 2

    Cook the bacon

    In a large pot, cook the chopped applewood smoked bacon over medium heat until crispy. Remove the bacon pieces and set aside, leaving the drippings in the pot.

  3. 3

    Sauté the vegetables

    In the same pot with the bacon drippings, add the diced onion, celery, and minced garlic. Sauté over medium heat until the onions are translucent, about 5-7 minutes.

Cooking

  1. 4

    Make the roux

    Add the butter to the pot and let it melt. Stir in the all-purpose flour, whisking constantly for about 2 minutes until the mixture is golden.

  2. 5

    Add the liquids

    Gradually pour in the milk and reserved clam broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.

  3. 6

    Add the potatoes

    Add the diced potatoes, thyme, bay leaves, salt, and black pepper. Cover and simmer for about 15-20 minutes, or until the potatoes are tender.

  4. 7

    Finish the chowder

    Stir in the chopped clams and heavy cream. Allow the chowder to heat through for another 5 minutes. Adjust seasoning as needed.

  5. 8

    Serve

    Ladle the chowder into bowls, sprinkle with crispy bacon and chives for garnish. Serve hot.

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