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New England Clam Chowder

New England clam chowder is a classic seafood stew originating from the coastal regions of the Northeastern U.S. This comforting dish combines fresh clams, potatoes, onions, and salt pork in a broth made with milk or light cream.
Unlike many modern versions, traditional New England clam chowder has a thinner, broth-like consistency, allowing the fresh, briny flavor of the clams to shine. It’s a simple yet flavorful recipe that highlights the rich culinary heritage of New England.
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Prep Time 15 minutes
Cook Time 30 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 4 slices of salt pork or bacon diced
  • 1 medium onion diced
  • 2 medium potatoes peeled and diced
  • 2 cups fresh clams chopped (or canned clams if fresh isn’t available)
  • 2 cups clam juice or broth
  • 2 cups whole milk or light cream
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Oyster Crackers (optional)

Instructions
 

Cook the Pork:

  1. In a large pot, cook the diced salt pork or bacon over medium heat until crispy.
  2. Remove and set aside, leaving the rendered fat in the pot.

Sauté the Onions:

  1. Add the diced onion to the pot and cook in the fat until softened and translucent, about 5 minutes.

Cook the Potatoes:

  1. Add the diced potatoes and clam juice or broth to the pot.
  2. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.

Add Clams and Milk:

  1. Stir in the chopped clams, milk or cream, and bay leaf.
  2. Simmer gently for another 5-10 minutes, being careful not to let the chowder come to a boil.

Season and Serve:

  1. Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley.
  2. Serve with the crispy bacon or pork on top, as well with oytser crackers.

Notes

  • Use Fresh Clams When Possible: For the best flavor, try to use fresh clams, but if they’re not available, canned clams and bottled clam juice are good alternatives.
 
  • Avoid Overheating the Milk or Cream: After adding the milk or cream, keep the heat low to prevent curdling. Gently simmer, but don’t let the chowder come to a full boil.
 
  • Customize the Consistency: If you prefer a thicker chowder, you can mash a few of the cooked potatoes before adding the milk, or stir in a tablespoon of flour or cornstarch mixed with cold water to thicken the broth slightly.