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New England Clam Chowder
Four slices of bacon render in the pot first, and the fat carries the onion and celery through their initial cook before the clam liquid, potatoes, and milk go in. Two cans of minced clams contribute most of the flavor, with a quarter cup of their reserved liquid added to the pot for depth. A quarter cup of flour whisked into the milk creates the thick, velvety base. Four servings come together in 50 minutes total. Half-and-half in place of milk makes the broth noticeably richer without changing any other steps.
Equipment
- Stovetop
- Saucepan
Ingredients
- 4 slices bacon, cut into ½-inch pieces
- 1 medium onion, chopped (½ cup)
- 1 medium stalk celery, sliced (½ cup)
- 2 cans (6½ oz each) minced or chopped clams, drained, ¼ cup liquid reserved*
- 2¾ cups milk or half-and-half
- 2 medium potatoes, peeled, diced (2 cups)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- 1Place the bacon, chopped onion, and sliced celery in a 3-quart saucepan over medium heat. Cook, stirring occasionally, until the bacon is crisp and the onions are tender, about 8 to 10 minutes. Drain the excess fat.
- 2Stir in the clams, reserved clam liquid, 3/4 cup of the milk, the diced potatoes, and the salt.
- 3Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the potatoes are completely tender.
- 4Whisk the remaining 2 cups of milk and the all-purpose flour together in a medium bowl until completely smooth. A smooth slurry prevents lumps in your finished soup.
- 5Pour the milk mixture into the simmering chowder. Heat to boiling while stirring frequently.
- 6Boil and stir for 1 full minute until the broth thickens. Remove from heat and ladle into warm bowls.
Notes
- Storage: Let the chowder cool completely before transferring to an airtight container. It keeps in the freezer for up to 3 months.
- Reheat: Thaw frozen chowder in the refrigerator for 12 to 24 hours, then warm gently in a saucepan over low heat.
- Swap: You can substitute 1 pint of shucked fresh clams and their liquid for the canned clams. Chop the fresh clams and add them to the pot along with the potatoes.
- Garnish: Top individual bowls with fresh parsley and serve with oyster crackers.