What kind of clams are best for clam chowder recipes?

For the most authentic New England clam chowder, fresh littleneck or cherrystone clams are ideal, offering superior flavor and texture. However, high-quality canned chopped clams, with their juice carefully reserved, are a convenient and perfectly acceptable alternative for excellent clam chowder recipes. Always prioritize reserving the clam juice for the best flavor.

Can I make clam chowder ahead of time?

Yes, clam chowder often tastes even better the next day as the flavors have more time to meld and deepen. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, stirring occasionally, and avoid boiling once the cream has been added to prevent it from curdling.

How do I thicken my clam chowder if it's too thin?

This recipe uses a roux (flour cooked with bacon fat and vegetables) as its primary thickener. If you find your chowder is still too thin after cooking, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this mixture into the simmering chowder and cook for a few more minutes, stirring constantly, until it reaches your desired thickness. Be cautious not to add too much, as it can sometimes alter the texture.

What's the main difference between New England and Manhattan clam chowder recipes?

The primary difference between these two popular clam chowder recipes lies in their bases. New England clam chowder, as featured in this recipe, is characterized by its creamy, rich, milk or heavy cream-based broth. In contrast, Manhattan clam chowder has a clear or tomato-based broth and typically lacks any dairy, often featuring a wider variety of vegetables and a tangier flavor profile. Both are delicious, but distinctly different culinary experiences.

21 Best Clam Chowder Recipes: Your Guide to a Creamy Classic

Name: Authentic New England Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 6 slices thick-cut bacon, diced; 1 large yellow onion, finely diced; 2 stalks celery, finely diced; 1 leek, white and light green parts only, thinly sliced (optional); 1/4 cup all-purpose flour; 4 cups clam juice (from canned clams or reserved from fresh clams); 2 cups chicken or vegetable broth; 3 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 2 bay leaves; 3 (6.5 ounce) cans chopped clams, drained (reserve juice), or 2 lbs fresh littleneck/cherrystone clams, steamed and chopped, with 4 cups reserved liquid; 2 cups heavy cream; 1/4 cup fresh parsley, chopped, plus more for garnish; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; Fresh chives, chopped (for garnish); Oyster crackers or crusty bread, for serving

Ingredients

Scale

6 slices thick-cut bacon, diced
1 large yellow onion, finely diced
2 stalks celery, finely diced
1 leek, white and light green parts only, thinly sliced (optional)
1/4 cup all-purpose flour
4 cups clam juice (from canned clams or reserved from fresh clams)
2 cups chicken or vegetable broth
3 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
2 bay leaves
3 (6.5 ounce) cans chopped clams, drained (reserve juice), or 2 lbs fresh littleneck/cherrystone clams, steamed and chopped, with 4 cups reserved liquid
2 cups heavy cream
1/4 cup fresh parsley, chopped, plus more for garnish
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Fresh chives, chopped (for garnish)
Oyster crackers or crusty bread, for serving

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Instructions

Step 1: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat in the pot. Crumble the bacon and set aside for garnish.
Step 2: Add the diced onion, celery, and leek (if using) to the reserved bacon fat in the pot. Sauté over medium-low heat for 8-10 minutes, or until the vegetables are softened and translucent but not browned.
Step 3: Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
Step 4: Slowly whisk in the clam juice and the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring occasionally.
Step 5: Add the diced potatoes and bay leaves to the pot. Bring the chowder back to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the potatoes are fork-tender. Don't overcook them, or they'll become mushy.
Step 6: Stir in the chopped clams, heavy cream, fresh parsley, salt, and black pepper. Heat through gently, without boiling, for about 5 minutes. Boiling the cream can cause it to curdle, so maintain a gentle simmer.
Step 7: Taste and adjust seasoning as needed. Remove the bay leaves. Ladle the hot clam chowder into bowls. Garnish with the reserved crumbled bacon, a sprinkle of fresh chives or additional parsley, and a pat of butter, if desired. Serve immediately with oyster crackers or crusty bread.

Notes

For the most authentic flavor, consider using fresh clams and their steaming liquid. If using canned clams, ensure you reserve all the clam juice as it is vital for the broth's flavor. Always add the heavy cream towards the end and heat gently, avoiding a rolling boil to prevent curdling. This chowder often tastes even better the next day!

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American, New England

Nutrition

Serving Size: 1.5 cups
Calories: 500 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0.8 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 120 mg

Ingredients

Instructions

Notes

Nutrition

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