New England Clam Chowder
New England Clam Chowder is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring clams and 4 cups water to a boil in a large pot over high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring clams and 4 cups water to a boil in a large pot over high heat.
Cook until clams just open, 8-10 minutes (discard any that do not open).
Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside.
Let clams cool slightly, then pull meat from shells; discard shells.
Chop clams into bite-size pieces.
Strain broth through a fine-mesh sieve set over a large bowl.
Add water if needed to measure 6 cups.
DO AHEAD: Clams and broth can be made 1 day ahead.
Cover separately and chill.
Melt butter in a large heavy pot over medium heat.
Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes.
Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes.
Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf.
Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes.
Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry.
Stir slurry into chowder base; return to a boil to thicken.
DO AHEAD: Base can be made 1 day ahead.
Let cool; cover and chill.
Keep clams chilled.
Bring base to a simmer before continuing.
Remove base from heat.
Discard bay leaf.
Stir in reserved clams (or two 10-ounce cans baby clams) and cream.
Season with salt, if needed (clams' brininess varies), and pepper.
Divide chowder among bowls.
Garnish with chives and oyster crackers.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.