Clam Chowder
Ingredients
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- 4 pounds littleneck clams – scrubbed (~242 small littleneck clams)
- 1 cup water
- 2 cups clam juice (bottled)
- 4 ounces salt pork – diced
- 2 tbsp unsalted butter
- 1 medium onion – finely diced
- 2 ribs celery – finely diced
- 2 sprigs thyme
- 1 whole bay leaf
- 2 tbsp all-purpose flour
- 1 pound Yukon Gold potatoes – peeled and 0.5-inch dice (~3 medium yukon gold potatos)
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp black pepper – freshly ground
- 1 tsp kosher salt – or to taste
- parsley – chopped (for serving)
- oyster crackers – for serving
Instructions
1. Scrub the clams under cold running water, discarding any that are cracked. Set aside, 5 minutes.
2. Steam the clams with the water in a large pot over medium-high heat, covered, until most have just opened, 6–10 minutes; shake the pot once or twice. Transfer clams to a bowl to cool slightly; strain the steaming liquid through a fine-mesh sieve lined with a paper towel and reserve.
3. When cool enough to handle, remove clams from shells and coarsely chop; discard shells, 5 minutes.
4. In a Dutch oven, cook the salt pork over medium heat until the fat renders and the pieces turn golden and crisp, 6–8 minutes. Spoon out the cracklings and reserve for another use; leave about 2 tbsp fat in the pot, then add the butter to melt, 30 seconds.
5. Add the onion and celery and cook, stirring, until translucent and tender, 5–7 minutes. Stir in the thyme and bay leaf and cook until fragrant, 30 seconds (you will remove these before serving). Sprinkle in the flour and cook, stirring constantly, until foamy and no longer raw-smelling, 2 minutes.
6. Whisk in 3 cups total of clam liquid: combine all the reserved clam steaming liquid with enough bottled clam juice to reach 3 cups, whisking to avoid lumps. Bring to a simmer, then add the diced potatoes. Simmer gently until the potatoes are just tender, 10–12 minutes.
7. Stir in the milk and cream and return to a bare simmer (do not boil), 3–5 minutes. Add the chopped clams and any juices they released and warm through gently until just hot and tender, 1–2 minutes.
8. Season with the black pepper and kosher salt, adjusting to taste; the broth should be briny but balanced, 1–2 minutes. Remove the thyme sprigs and bay leaf. Let the chowder rest off heat to thicken slightly, 5 minutes.
9. Ladle into warm bowls, sprinkle with parsley, and serve with oyster crackers immediately.
Clam chowder is a creamy, briny soup filled with tender clams, soft potatoes, and savory aromatics, delivering a comforting balance of ocean sweetness and dairy richness. A touch of rendered pork fat lends gentle smokiness and depth, while herbs like thyme and bay leaf keep the flavor fresh and aromatic. The texture should be velvety but spoonable, with the clams added at the end to stay plump and tender.
Rooted in New England, clam chowder evolved from early seafaring and coastal cooking traditions that prized preserved pork, hardtack or crackers, and local shellfish. The dish likely draws on French and English chowders, with the word itself linked to the French chaudrée. Over time it spawned regional offshoots, from the clear-broth Rhode Island style to the tomato-based Manhattan version—each reflecting local preferences—but the creamy New England rendition remains the most iconic.