New England clam chowder is an iconic soup in the northeast region. Creamy and hearty, New England clam chowder typically consists of a hearty combination of clams, onions, celery, potatoes, bacon or salt pork, blended into thick cream or milk base. A trip to New England wouldn’t be complete without ordering a bowl of this tasty classic.
Cape Neddick Lobster Pound in Cape Neddick, Maine, as well as Woodman’s in Essex, Massachusetts and Union Oyster House, one of America’s oldest operating restaurants in Boston, Massachusetts are just a few of New England’s restaurants that serve the very best bowls of New England clam chowder! If you’re a seafood lover, make sure to mark these restaurants down for your next foodie adventure!
New England Clam Chowder
- 1 pound russet potatoes, cut into 1/2-inch cubes
- 1 medium onion, finely diced
- 2 celery stalks, diced
- 4 uncooked slices bacon, diced
- 3 (10 ounces) cans of chopped clams in juice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable stock
- 1 1/2 cups clam juice, bottled
- 2 cups half-and-half
- 1 cup heavy cream
- salt and pepper, to taste
- fresh chopped parsley, garnish (optional)
- measuring cup
- medium bowl
- large pot
Thoroughly rinse your potatoes in cold water, and dry before peeling. Cube the potatoes into 1/2-inch cubes. Finely dice a medium onion. Wash and dry the celery, trim and quarter lengthwise, then slice into 1/4-inch pieces. Dice slices of uncooked bacon. Set aside.
Open the cans of chopped clams, and reserve the juices in a measuring cup. Place the chopped clams in a medium bowl. Set both separated clam juice and clams aside.
In a large pot over medium-high heat, melt the butter. Add the onion and celery – sauté until soft and translucent. Stir in the diced bacon, and the flour.
Carefully add the cubed potatoes to the large pot. Pour in the stock, reserved clam juice from the measuring cup, bottled clam juice, half-and-half, and heavy cream. Stir until well combined.
Bring to a simmer, stirring frequently. Once the chowder starts to thicken, reduce the heat to medium-low. Continue to cook uncovered for 20 minutes or until the potatoes are fork tender and chowder is heated through.
Add the chopped clams, cook for additional 2-3 minutes or until the clams are firm. Season the chowder with salt and pepper to taste. Sprinkle with fresh chopped parsley. Serve immediately. Enjoy!
What To Serve With New England Clam Chowder?
A bowl of clam chowder can certainly be enjoyed on its own. But, you can absolutely serve it with a variety of sides. Here are a few ideas for a no-stress crowd-pleasing meal!
For those of us that can not make it to the northeast coast, or can’t get enough flavors of the sea our delicious homemade New England clam chowder will definitely hit the spot!