New England Clam Chowder

New England Clam Chowder is the definitive seafood comfort food of the northeastern United States, with roots tracing back to 18th-century coastal fishing communities in Massachusetts and Rhode Island. The creamy, milk-based style — distinct from the tomato-based Manhattan version — became iconic in Boston's waterfront taverns and endures as a staple of the region's culinary identity.

Serves: 6

Ingredients

• 1.5 kg (3 lb) fresh littleneck or cherrystone clams (or 3 x 280g / 10 oz cans of chopped clams with juice)
• 200g (7 oz) thick-cut bacon or salt pork, diced
• 1 large yellow onion, finely diced
• 3 stalks celery, finely diced
• 3 cloves garlic, minced
• 3 tbsp (45g) unsalted butter
• 3 tbsp (25g) all-purpose flour
• 700g (1.5 lb) Yukon Gold potatoes, peeled and cut into 1.5cm (½-inch) cubes
• 480ml (2 cups) clam juice or reserved steaming liquid
• 480ml (2 cups) whole milk
• 240ml (1 cup) heavy cream
• 2 bay leaves
• 1 tsp fresh thyme leaves
• Salt and white pepper to taste
• Oyster crackers and fresh flat-leaf parsley to serve

Instructions

1. If using fresh clams, scrub them well and steam in 240ml (1 cup) water in a covered pot over high heat for 6–8 minutes until opened. Discard any that stay closed. Remove clam meat and roughly chop; strain and reserve the steaming liquid.
2. In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat for 7–8 minutes until the fat is rendered and the pieces are just beginning to crisp. Remove bacon with a slotted spoon and set aside, leaving 2 tbsp of fat in the pot.
3. Add butter to the pot and melt over medium heat. Add onion and celery and cook, stirring occasionally, for 8–10 minutes until softened and translucent. Add garlic and cook 1 minute more.
4. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
5. Gradually whisk in the clam juice and reserved steaming liquid, scraping up any browned bits from the bottom. Add bay leaves and thyme. Bring to a gentle simmer.
6. Add potatoes and cook for 12–15 minutes until tender when pierced with a fork.
7. Reduce heat to low. Stir in milk and cream and warm through for 5 minutes — do not boil once the dairy is added, as it will curdle.
8. Add the chopped clams and reserved bacon. Season generously with salt and white pepper. Simmer on the lowest possible heat for 3–4 minutes to meld the flavors.
9. Remove bay leaves. Ladle into bowls and top with fresh parsley and oyster crackers.

Cook's Notes: The chowder improves dramatically if made a day ahead and gently reheated — the flavors deepen overnight. For a thicker texture, mash a few potato pieces against the side of the pot before adding the dairy. Never boil the soup after the milk goes in.