New England Clam Chowder Recipe

From American Gourmand

Since I was a kid, one of my absolute favorite soups has always been New England Clam Chowder. I started off as a youngster with the Red Lobster version or even grabbing a can of the Campbell’s Thick & Chunky in a pinch, but as I got older my tastes for a good chowder started to become more refined. I spent years searching for the best Chowder and experimenting with different techniques at home. I finally discovered that my absolute favorite Clam Chowder was the one made at home for family and friends, the one that took time and care to perfect and didn’t get poured from a “boil in the bag”.

I prefer to use salt pork in my chowder but sometimes I go back to my roots and substitute bacon for the smokiness that it lends to the finished product.

From American Gourmand

As in all recipes, seasoning is paramount!

After all of these long years, here is my humble Clam Chowder recipe, I hope you enjoy it!

New England Clam Chowder Recipe

1/4 Lb. Salt Pork or Slab Bacon cut into 1/2″ dice
2 Tbsp Unsalted Butter
2 Cups Spanish Onion, chopped
1 Cup Celery, chopped
1 Cup Leeks, white and light green parts only, washed and chopped
1/2 Cup Flour
3 Fresh Bay Leaves
5 Cups Clam Juice
1 lb or 1 Large Russet Potato, peeled and cut into 1/2″ cubes
2 Cups Half & Half
1 Tbsp Fresh Thyme Leaves, chopped
2 lbs of Chopped or Minced Clams, frozen or canned
1/2 tsp Worcestershire Sauce
2 tsp Tabasco or Crystal hot sauce
1/4 tsp Cayenne
1 Tbsp Italian Parsley, finely chopped
Kosher Salt and Freshly Ground Black Pepper, to taste
Plenty of Crusty Sourdough or French Bread and good cold Beer

Heat the salt pork in a Dutch Oven over high heat until it starts to sizzle then turn the heat down to medium. Render as bacon until it is crisp (about 10 minutes) then remove the crispy salt pork with a slotted spoon and set aside.

From American Gourmand

Turn the heat to medium high then add the onion, celery, leeks and butter to the pork fat.

From American Gourmand

Sweat the vegetables until they begin to soften, scrape the brown particles from the bottom of the pan while stirring the vegetables.
Add the flour to the vegetables and stir to evenly coat, turn the pan to medium low. Cook stirring constantly for 5-7 minutes.

From American Gourmand

Add the bay leaves and stir in 1 cup of the clam juice until incorporated with the roux, then stir in the remaining 4 cups. Bring to a boil over high heat.
Add the Potatoes then bring back to a boil. Reduce the heat to medium low. Simmer for 15-20 minutes or until the potatoes are fork tender.
Stir in the half & half and fresh thyme. Bring to a simmer.
Add the Worcestershire, hot sauce and Cayenne. Season to taste with salt & plenty of black pepper.
Stir in the clams and parsley, cook over medium low until the clams are heated through. DO NOT boil after adding the clams or they will become tough and rubbery.

Garnish with the crispy salt pork in large soup bowls with plenty of Crusty Bread and cold beer!

Serves 4-6 generously.

From American Gourmand

Be sure to visit the sister site to this one called Nola Cuisine!

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5 Responses to New England Clam Chowder Recipe

  1. Pingback: New England Clam Chowder Recipe at American Gourmand | Nola Cuisine

  2. Chris says:

    Made this recipe for dinner tonight. Very tasty! I loved the hint of heat that you added. Definitely a keeper!

  3. Danno says:

    Thanks Chris! I’m glad that you enjoyed it!

  4. JP says:

    Awesome, awesome recipe. So many layers of flavor! I made this for a family xmas party with lots of finicky eaters and it was the hit of the party. Thanks again! This is a definite keeper :)

  5. Dan Ardley says:

    I followed your recipe for Andouille Sausage and it turned out great,I have not tried to cold smoke wondering if you can give any tips-keep up the great work,next is the New england chowder.

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