New England Clam Chowder

How to Make New England Clam Chowder at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 48 clams fresh clams
• 6 slices bacon
• 2 large potatoes
• 2 cups heavy cream
• 2 stalks celery
• 1 large onion
• 2 tablespoons butter
• 2 cloves garlic
• 1 teaspoon thyme
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups water
• 2 tablespoons parsley

Instructions

1. 1

   In a large pot, add 4 cups of water and bring to a boil over medium-high heat.

2. 2

   Add the clams to the boiling water, cover, and steam for about 5-7 minutes, or until the clams open. Discard any that do not open.

3. 3

   Remove the clams from the pot, reserving the cooking liquid. Allow the clams to cool, then remove the meat from the shells and chop coarsely.

4. 4

   In the same pot, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the chopped bacon and cook until crispy, about 5 minutes.

5. 5

   Add the diced onion, celery, and minced garlic to the pot. Sauté for about 5 minutes, or until the vegetables are softened.

6. 6

   Stir in the diced potatoes, thyme, bay leaf, salt, and black pepper. Pour in the reserved clam cooking liquid and bring to a boil.

7. 7

   Reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

8. 8

   Add the heavy cream and chopped clams to the pot. Stir well and heat through for about 5 minutes, but do not boil.

9. 9

   Remove the bay leaf and stir in the chopped parsley before serving.

10. 10

    Serve hot, garnished with additional parsley if desired.