New England Clam Chowder
Traditional dish · American
A rich and creamy classic clam chowder, hailing from the northeastern United States, featuring tender clams, potatoes, and onions in a savory broth.
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Ingredients
- Fresh clams2 pounds
- Bacon4 slices
- Butter2 tablespoons
- Onion1 medium, chopped
- All-purpose flour1/4 cup
- Milk2 cups
- Heavy cream1 cup
- Potatoes2 medium, peeled and diced
- Clam juice1 cup
- Saltto taste
- Black pepperto taste
- Fresh parsley, choppedfor garnish
Steps
- 1
Steam the clams until they open. Remove clams from shells, reserve clam juice, and chop the clam meat.
- 2
Cook bacon in a large pot until crisp. Remove bacon, leaving drippings. Crumble bacon for garnish.
- 3
Add butter to the pot with bacon drippings. Sauté chopped onion until softened.
- 4
Whisk in flour and cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in milk, heavy cream, and reserved clam juice until smooth.
- 6
Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
- 7
Stir in chopped clams. Heat through for about 5 minutes. Do not boil.
- 8
Season with salt and black pepper to taste. Serve hot, garnished with crumbled bacon and fresh parsley.
