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New England clam chowder
Boston-style creamy clam, potato and bacon soup
In Boston and along the Massachusetts and Maine coast, chowder is served in paper cups at the harbour, in bread bowls and at every clam shack with oyster crackers on the side. Fresh clams are steamed open, their briny juice becomes the stock, and potatoes, onion and a little smoky bacon (pork) simmer in it before cream goes in. It is creamy but not gluey. Chef's tip: thicken it only lightly; chowder should coat a spoon, not stand up in it.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the clams
- 3 ⅓ lb fresh clams in shellscrubbed
- 2 cups water
For the chowder
- 4 oz smoked streaky bacondiced
- ⅔ oz butter
- 1 oniondiced
- 1 stick celerydiced
- 1 ⅛ lb waxy potatoes1.5 cm dice
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp cornflourmixed with 2 tbsp water
- ¾ cup double cream
- ¾ cup whole milk
- ½ tsp black pepper
- 1 tbsp parsleychopped
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Method
0/6 doneStep 1: Check 3 ⅓ lb fresh clams in shell: throw away any with cracked shells, and any open ones that do not close when tapped firmly. Put the rest in a large pan with 2 cups water, cover and steam over a high heat for 5–8 minutes, shaking the pan, until they open.
10 minStep 2: Tip into a colander set over a bowl to save every drop of liquid. Discard any clams that stay shut. Pick the meat out and chop it roughly. Strain the clam liquid through a fine sieve or kitchen paper to remove grit.
10 minStep 3: In a heavy pot fry 4 oz smoked streaky bacon over a medium heat for 6 minutes until crisp and the fat runs. Add ⅔ oz butter, 1 onion and 1 stick celery and cook for 6 minutes until soft.
12 minStep 4: Add 1 ⅛ lb waxy potatoes, 3 sprigs fresh thyme, 1 bay leaf and the strained clam liquid (top up with water to 750 ml). Simmer for 12–15 minutes until the potatoes are tender.
15 minStep 5: Stir in the 1 tbsp cornflour mixture and simmer for 1 minute until slightly thickened. Pour in ¾ cup double cream and ¾ cup whole milk and heat gently without boiling.
4 minStep 6: Add the chopped clams and warm for 1–2 minutes only. A common mistake is boiling the clams again, which makes them tough. Remove thyme and bay, season with ½ tsp black pepper (it rarely needs salt) and scatter with 1 tbsp parsley.
2 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 30 g
- Fat
- 33 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does new England clam chowder take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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