New England Clam Chowder
A classic New England clam chowder made with fresh clams, potatoes, dairy, and gentle heat. Thickened naturally by potatoes—not flour—for a clean, balanced finish.
Equipment
- Heavy-bottomed pot or Dutch oven
- Spider Spoon
- mesh strainer
- Ladle
Ingredients
Ingredients
Option 1: Fresh Clams (Preferred)
- Shellfish
- 3 lb fresh clams scrubbed
- 1 cup reserved clam liquor from steaming
- Aromatics & Fat
- 3 tablespoon unsalted butter
- 1 medium onion finely diced
- 1 celery stalk finely diced (optional)
Body
- 1½ lb Yukon Gold potatoes peeled and diced (½-inch)
Dairy
- 1½ cups whole milk
- 1 cup heavy cream
- Seasoning
- 1 bay leaf
- ¾ teaspoon kosher salt adjust to taste
- ¼ teaspoon white or black pepper
Option 2: Canned Clams (Approved Substitute)
- 3 6.5-oz cans chopped clams, drained
- 1½ cups bottled clam juice
- Snow’s or Bar Harbor recommended
- All other ingredients remain the same.
Instructions
Instructions
Method Using Fresh Clams
- Place clams in a large pot with ½ cup water. Cover and steam over medium heat until clams open, 6–8 minutes. Remove clams; discard any unopened.
- Strain cooking liquid through a fine-mesh strainer and reserve 1 cup clam liquor. Chop clams into bite-size pieces and set aside.
- In the same pot, melt 3 tablespoon butter over medium-low heat. Add onion and celery (if using). Cook until softened and translucent, 5–7 minutes. Do not brown.
- Add potatoes, 1 cup reserved clam liquor, bay leaf, salt, and pepper. Simmer gently until potatoes are just tender, 10–12 minutes.
- Lower heat and stir in 1½ cups milk and 1 cup cream. Warm gently without boiling.
- Add chopped clams and cook just until heated through, 2–3 minutes.
- Remove bay leaf, adjust seasoning, and rest 5 minutes before serving.
Method Using Canned Clams
- Melt 3 tablespoon butter over medium-low heat. Add onion and celery (if using) and cook until softened, 5–7 minutes.
- Add potatoes, 1½ cups bottled clam juice, bay leaf, salt, and pepper. Simmer gently until potatoes are just tender, 10–12 minutes.
- Lower heat and stir in 1½ cups milk and 1 cup cream. Warm gently without boiling.
- Add drained canned clams and cook just until heated through, 1–2 minutes.
- Remove bay leaf, adjust seasoning, and rest 5 minutes before serving.
Notes
Wine Pairing
Sauvignon Blanc – clean acidity cuts through cream
Albariño – saline and bright, echoing the sea
Unoaked Chardonnay – round but restrained
Avoid heavy oak or high alcohol.
Storage & Make-Ahead
Refrigerate up to 2 days
Reheat gently over low heat
Do not freeze (dairy and potatoes break)
