New England Clam Chowder Recipe

New England Clam Chowder is coastal comfort: sweet clams, tender potatoes and smoky bacon in a thick, creamy broth, served with oyster crackers. It is the taste of a New England harbour.

Prep time

25 mins

Cook time

35 mins

Total time

60 mins

Servings

4 servings

Calories

480

Ingredients

• 500 g fresh clams (or 2 cans chopped clams)
• 4 rashers bacon, diced
• 2 potatoes, diced
• 1 onion, diced
• 2 celery stalks, diced
• 500 ml milk
• 250 ml cream
• 2 tbsp butter
• 2 tbsp flour
• 1 bay leaf
• Salt, black pepper and fresh thyme
• Oyster crackers, to serve

Instructions

1. Fry the bacon until crisp, remove, then soften onion and celery in the fat with butter.
2. Stir in the flour, then add milk, cream, potatoes and bay leaf; simmer 15 minutes until the potatoes are tender.
3. Add the clams and simmer 5 minutes more until they open (discard any that stay shut).
4. Season, return the bacon, and scatter with thyme.
5. Serve hot with oyster crackers.
6. Plate New England Clam Chowder nicely, garnish as you like, and serve fresh.

Pro tips

• Do not boil hard after adding the cream or it may split.
• Canned clams work well; add them with their juice for extra flavour.
• The chowder thickens as it stands; loosen with a splash of milk.

Frequently asked questions