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This keeps the classic New England technique of rendering salt pork or bacon first and cooking the vegetables in that rendered fat, which is what builds the deep, savory base this chowder is known for rather than just tasting like a bland cream soup. Reserving the clam juice from cooking and simmering the potatoes directly in it lets every bite carry real briny flavor.
Prep Time
15 min
Per serving
350kcal
Calories
18g
Cook Time
30 min
Servings
6 people
Difficulty
medium
Protein
24g
Carbs
21g
Fat
2g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Cook the diced bacon in a large pot over medium heat until crisp, about 6 minutes, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and celery to the pot and sauté for 5 minutes, until softened.
Sprinkle in the flour and cook, stirring constantly, for 1 minute.
Gradually whisk in the reserved clam juice, making sure no lumps remain.
Add the diced potatoes and bring to a simmer.
Cook for 12 to 15 minutes, until the potatoes are tender.
Stir in the heavy cream and milk, and warm through gently without boiling.
Add the chopped clams and cooked bacon, and simmer for 3 to 4 minutes, until the clams are just heated through.
Season with salt, pepper, and a pinch of thyme, and serve hot with oyster crackers.
Render the Bacon or Salt Pork First: Cooking the vegetables in this rendered fat builds a savory depth that's essential to a proper New England chowder. Don't Overcook the Clams: Since canned or pre cooked clams are already tender, adding them only in the final few minutes keeps them from turning rubbery. Use the Reserved Clam Juice: Simmering the potatoes directly in clam juice instead of plain water or broth infuses the chowder with genuine briny flavor from the start.
Yes, canned clams work very well and are commonly used, just be sure to reserve the juice from the can to use as part of the chowder's liquid base.
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