Restaurants›The Hampton Social - Naples›New England Clam Chowder Recipe

New England Clam Chowder Recipe

Inspired by The Hampton Social - Naples
Time45m
Serves4

corn, potato, bacon

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Ingredients

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Base & veg

Clams & broth

Bacon & fat

Dairy & finishing

Method

Bacon & base

1

Cook bacon

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pot.

2

Sauté aromatics

Add the diced onion and celery to the reserved bacon fat and cook over medium heat until softened and translucent, about 6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

3

Add butter and roux

Reduce heat to medium-low and stir in the unsalted butter until melted. Sprinkle the all-purpose flour over the vegetables and whisk constantly for 1–2 minutes to cook the flour and form a light roux, which will thicken the chowder.

Simmer with potatoes, corn & clams

4

Add liquids and potatoes

Slowly whisk in the reserved clam juice and chicken (or clam) stock, scraping any browned bits from the bottom of the pot. Increase heat to medium-high and add the diced potatoes and bay leaf. Bring to a simmer, then reduce heat to medium-low and cook until potatoes are tender, about 12–15 minutes.

5

Add corn and thyme

When potatoes are nearly tender (after ~10 minutes), add the corn kernels and fresh thyme. Continue simmering until the potatoes are fully cooked and corn is warmed through, about 3–5 more minutes.

6

Add clams

Stir in the chopped clams and continue to simmer gently for 2–3 minutes just to heat the clams through. Do not overcook if using fresh clams; just heat until plump and opaque.

Finish & serve

7

Add dairy and thicken

Reduce heat to low. Stir in the whole milk and heavy cream in a slow stream, stirring to incorporate. Heat gently until chowder is hot but not boiling (boiling can split the dairy). If you prefer a slightly thicker chowder, simmer 2–3 minutes more while stirring.

8

Season and combine bacon

Taste and season with salt and black pepper, adjusting to preference. Stir in most of the crisped bacon (reserve a tablespoon for garnish). Remove and discard the bay leaf.

9

Serve

Ladle chowder into bowls, garnish with reserved bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers.