New England Clam Chowder

Born along New England’s rocky coast, this chowder favors briny clams and a silky cream base over tomatoes. Salt pork, tender potatoes, and a gentle simmer turn simple staples into pure coastal comfort.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 495 cal
• 18g protein
• 36g carbs
• 30g fat
• 3g fiber

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Ingredients

• 4 oz salt pork or thick-cut bacon, diced
• 1 large yellow onion, diced
• 2 celery ribs, diced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 2 cups bottled clam juice
• 2 (6.5 oz) cans canned chopped clams, drained, juices reserved
• 1 bay leaf
• 1/2 tsp dried thyme
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp ground white pepper
• 2 cups oyster crackers, for serving

Instructions

1. 1Set a heavy 4- to 5-quart Dutch oven or soup pot over medium heat. Add the salt pork or bacon and cook, stirring often, until the fat renders and the pieces turn golden and crisp at the edges, 6 to 8 minutes.
2. 2Scoop out the crisp pork or bacon bits with a slotted spoon and set them aside on a plate, leaving the rendered fat in the pot.
3. 3Add the onion and celery to the fat. Cook over medium heat, stirring now and then, until the vegetables soften and turn translucent without browning, 5 to 7 minutes.
4. 4Drop in the butter and let it melt. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to build a pale blond roux; it should smell toasty but not dark.
5. 5Slowly pour in the bottled clam juice and all the reserved clam juices while stirring, scraping up any browned bits from the bottom so the liquid stays smooth.
6. 6Add the potatoes, bay leaf, and thyme. Bring the pot just to a gentle simmer, then lower the heat, cover partially, and cook until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
7. 7Stir in the drained clams, milk, and cream. Warm the chowder over low heat until steaming hot, 4 to 6 minutes—do not let it boil hard or the dairy may separate.
8. 8Fish out and discard the bay leaf. Season with the salt and white pepper, tasting and adjusting until the broth tastes briny and balanced.
9. 9Return the reserved crisp pork or bacon bits to the pot (or hold some for garnish). Let the chowder rest off the heat for 5 minutes so the flavors settle and the texture thickens slightly.
10. 10Ladle into warm bowls, top with a few extra pork bits if you like, and pass the oyster crackers at the table. Serve at once—never with tomatoes.