There’s something undeniably comforting about a bowl of New England Clam Chowder. Thick, creamy, and brimming with tender clams, potatoes, and a hint of smoky pork—it’s the kind of dish that brings you back to windswept docks, cold coastal evenings, and family tables filled with stories.
I remember watching my grandmother make it in her old kitchen near Cape Cod. She didn’t rush. Everything was done with patience—from steaming the clams to stirring in the cream. It wasn’t just cooking; it was a kind of ritual. Today, I follow that same rhythm, and every time I do, it’s like bringing a piece of New England into my home.
Let me walk you through how to make it, step by step.
Ingredients
- Fresh littleneck clams – about 2 dozen
- 4 slices of salt pork or thick-cut bacon
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 medium russet potatoes, peeled and diced
- 1½ cups heavy cream
- 1 cup whole milk (optional, for thinning)
- 1½ cups bottled clam juice (plus any liquid from steaming clams)
- Salt and black pepper to taste
- Optional: a pinch of dried thyme or a dash of hot sauce
- Oyster crackers or crusty bread for serving
Step-by-Step Recipe
- Steam the Clams
Rinse and scrub the clams clean. Place them in a pot with about a half cup of water and steam them over medium heat, covered, until they open (5–7 minutes). Discard any that stay closed. Remove the clams from the shells and chop them coarsely. Strain and reserve the liquid from the pot—it’s full of flavor. - Render the Salt Pork or Bacon
In a heavy-bottomed pot or Dutch oven, cook the salt pork or bacon over medium heat until the fat is rendered and the meat is crisp. This step adds a deep smoky flavor that defines the chowder. - Sauté the Aromatics
Add the chopped onion and celery to the pot with the pork fat. Cook over medium heat until the vegetables are soft and translucent, about 5–7 minutes. Stir occasionally and take care not to brown them. - Cook the Potatoes
Add the diced potatoes to the pot, along with the reserved clam juice and enough additional bottled clam juice (or water) to just cover them. Bring to a boil, then reduce heat and simmer until the potatoes are tender but not falling apart—about 10–12 minutes. - Add the Dairy
Stir in the heavy cream. If you prefer a slightly lighter chowder, you can add a bit of milk here too. Let it gently heat through, but don’t let it boil—just a gentle simmer. - Return the Clams
Add the chopped clams back into the pot and stir. Let them warm through for a few minutes. Overcooking them at this stage will make them rubbery, so go easy. - Season and Finish
Taste and adjust seasoning with salt and plenty of black pepper. A tiny pinch of dried thyme or a dash of hot sauce can give the chowder a subtle lift, depending on your taste. - Serve Hot
Ladle into bowls and serve with oyster crackers or warm, crusty bread. The chowder will thicken slightly as it sits—just the way it should.
New England Clam Chowder isn’t just a meal—it’s a feeling. It tastes of sea breeze and home, and every spoonful tells a story from the coast. Whether you’re curled up on a snowy evening or just missing the ocean, this chowder brings it all back.
