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Classic New England Clam Chowder

Classic New England Clam Chowder
14 votes, 3.64 avg. rating (73% score)
by

Total Time: 40

Yield: 6 servings

This recipe includes all the traditional ingredients for true New England clam chowder--fresh shellfish, bacon, potatoes, and cream--yet it's rich and thick without turning glunky.

Classic New England Clam Chowder
Photo/Art by Heath Robbins

Ingredients:

  • 7 pounds cherrystone clams, scrubbed and rinsed
  • 3 cups water
  • 4 bacon strips, finely chopped
  • 1 medium-size Spanish onion, diced small
  • 2 tablespoons flour
  • 3 large red potatoes, cut into 1/2-inch dice
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1 cup heavy cream

Instructions:

In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.
Clean your soup pot; then, over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons bacon fat. Add diced onion to pot and sauté until translucent.
Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley, cream, and reserved bacon; cook just long enough to heat clams through, about 3 minutes.

Updated Friday, September 24th, 2010
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One Response to Classic New England Clam Chowder

  1. Gordon July 29, 2014 at 4:56 pm #

    Sounds really close to genuine New England Chowda but I thought it was salt pork ( NO BACON ) add a little Worcestershire and a couple of drops of Tabasco. Now you have ” REAL CHOWDA ” !!!

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