New England-Style Clam Chowder
Clams, potatoes and bacon in a gently thickened milk-and-cream broth.
Clams, potatoes and bacon in a gently thickened milk-and-cream broth.
Written for 6 generous bowls
Ingredients
- Live clams, cleaned1.5 kg
- Water300 ml
- Smoked bacon, diced100 g
- Onion, diced150 g
- Celery, diced100 g
- Potato, peeled, diced500 g
- Butter30 g
- Plain wheat flour35 g
- Milk600 ml
- Cream200 ml
- Thyme leaves2 g
- Parsley, chopped15 g
- Additional wateras needed to top up strained clam liquid
Method
Discard broken clams and any open ones that do not close when tapped. Steam remaining clams with measured water in a covered pot for 4 to 6 minutes until open; discard unopened clams.
Remove meat and strain the cooking liquid through a damp cloth. Top it up with water to approximately 85 ml per portion.
Cook bacon until lightly crisp. Add butter, onion and celery and sweat for 8 minutes; stir in flour for 2 minutes.
Add clam liquid and milk gradually, then potatoes and thyme. Simmer gently for 15 to 20 minutes until potatoes are tender.
Add cream and clam meat and warm just through. Taste before adding salt and finish with parsley.
Chef’s notes
- Strain clam liquid carefully; one grain of sand spoils a refined chowder.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.
Allergens and diet
Celery. Milk. Molluscs. Wheat.
Last refined · October 2026