New England Clam Chowder
Traditional dish · American
A classic, creamy, and hearty chowder from the Northeast, featuring tender clams, potatoes, and smoky bacon in a rich broth.
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Ingredients
- Clams (fresh or canned)2 lbs
- Bacon4 slices
- Yellow Onion1 medium
- Celery2 stalks
- All-purpose Flour1/4 cup
- Milk3 cups
- Heavy Cream1 cup
- Potatoes (Yukon Gold or Russet)2 medium
- Butter2 tbsp
- Saltto taste
- Black Pepperto taste
- Water1 cup
Steps
- 1
If using fresh clams, scrub them clean. Steam fresh clams in 1 cup of water until they open. Remove clams from shells, reserve the steaming liquid, and chop the clam meat. If using canned clams, drain them, reserving the liquid, and chop.
- 2
Cook bacon in a large pot or Dutch oven until crisp. Remove bacon and crumble, leaving about 2 tablespoons of bacon fat in the pot.
- 3
Add diced onion and celery to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in flour and cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in the reserved clam liquid, then the milk and cream. Bring to a simmer, stirring constantly.
- 6
Add diced potatoes and cook until tender, about 15-20 minutes.
- 7
Stir in the chopped clams and cook for another 5 minutes until heated through. Do not boil.
- 8
Season with salt and pepper to taste. Stir in crumbled bacon.
