Best New England Clam Chowder

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for the best New England clam chowder is a classic dish that captures the essence of the coastal region. Packed with tender clams, creamy potatoes, and smoky bacon, this hearty soup is a comforting bowl of flavors. The combination of fresh ingredients and traditional seasonings creates a rich and savory broth that will warm you up on cold days. With its roots in New England cuisine, this clam chowder recipe is a must-try for seafood lovers and anyone looking for a taste of authentic coastal fare.

Keywords: New England, clam chowder, recipe, coastal, seafood

Best new england clam chowder recipe details

Best new england clam chowder recipe, recipe Rating: 4.7
Number of votes:115

Fresh clams, freshly-cut thyme leaves, and our old friend bacon combine to make this great New England clam chowder recipe. A great winter soup idea.
Ready in: 30 mins

Ingredients

Serves: 4

• 24 large clams (2 pounds worth), scrubbed (cherrystone variety)
• 4 slices bacon, chopped into 1/2-inch pieces
• 1 large onion, chopped
• 2 tablespoons flour
• 1 pound potatoes, peeled and cubed
• 2 cups milk
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• Pinch ground cayenne pepper
• 1/4 cup chopped flat-leaf parsley

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Combine clams and 2 cups water in a saucepan. Place over high heat and bring to a boil. Simmer covered on low for 5 minutes, or until clams open. Remove clams from water as they open, and reserve.
2. Pour the water you cooked the clams in through a wire mesh colander to strain out any chunks, then add more hot water to bring the amount of broth up to 1 1/2 cups. Pour into bowl and set aside.
3. Dry the saucepan and add the bacon slices. Cook until almost crispy, then add onions and cook in hot bacon fat for 5 minutes. Sprinkle with flour.
4. Stir in potatoes, milk, clam broth, thyme, bay leaf, and pepper. When the soup comes to a very low boil, simmer over low heat for 10 minutes. Don’t let the mixture boil completely. Potatoes should be fork-tender.
5. Shell clams while potatoes cook, then add to chowder. Pick out the bay leaf. Serve soup garnished with parsley.