New England Clam Chowder Recipe
This classic New England Clam Chowder is a rich, comforting soup featuring crispy salt pork, tender potatoes, and succulent clams suspended in a creamy, flavorful broth. It's a hearty and deeply satisfying dish, perfect for a chilly day, embodying the authentic taste of the Northeast.
Equipment
- 1 Large stockpot or Dutch oven Essential for rendering, sautéing, steaming, and simmering the chowder.
- 1 Fine-mesh Sieve Crucial for straining clam broth to remove any grit.
- 1 Sharp Chef's Knife For precise dicing of salt pork, vegetables, and chopping clams.
- 1 Cutting Board Provides a stable and safe surface for all ingredient preparation.
- 1 Ladle For serving the finished chowder.
Ingredients
Main
- 1/2 pound salt pork or bacon cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 medium onion finely chopped (about 1 cup)
- 2 stalks celery finely chopped (about 1 cup)
- 1 cup water or clam juice
- 2 1/2 pounds live cherrystone or littleneck clams see note above
- 1 quart whole milk
- 1 1/2 pounds russet or yukon gold potatoes peeled and cut into 1/2-inch cubes
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- Oyster crackers for serving
Instructions
- Dice salt pork into 1/2-inch cubes. In a large stockpot or Dutch oven, render pork over medium-low heat until crispy. Remove cracklings and set aside.
- Add butter to the rendered fat. Sauté finely chopped onion and celery until softened, about 8-10 minutes.
- Add live clams and 1 cup water or clam juice to the pot. Cover and steam over high heat until clams open, about 5-8 minutes.
- Remove clams from the pot, discarding any unopened. Strain the clam liquid through a fine-mesh sieve (preferably lined with cheesecloth) into a bowl; set aside.
- Return strained clam liquid to the pot. Add peeled and cubed potatoes and bay leaves. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
- While potatoes cook, shuck the steamed clams and roughly chop them if desired.
- Pour whole milk into the pot with the potatoes. Bring to a gentle simmer, do not boil vigorously.
- Stir in the heavy cream and chopped clams. Heat through gently for 2-3 minutes.
- Season the chowder generously with kosher salt and freshly ground black pepper to taste. Remove bay leaves.
- Serve hot, garnished with reserved crispy pork cracklings and oyster crackers.
Notes
For optimal flavor, render the salt pork slowly over medium-low heat until truly crispy, then remove the cracklings to keep them crisp for garnish. When steaming clams, remove them immediately as they open to prevent overcooking, ensuring they remain tender. Always strain the clam liquor carefully through a fine-mesh sieve, ideally lined with cheesecloth, to remove any grit, which is paramount for a smooth chowder. Avoid bringing the milk and cream mixture to a rolling boil; gentle simmering prevents scorching and curdling. Adjust seasoning with salt and white pepper at the end. A touch of dry sherry or a pinch of smoked paprika can add intriguing depth. Garnish with the reserved crispy pork and fresh chives for enhanced texture and aroma.