Homemade New England Clam Chowder
Easy homemade clam chowder recipe with fresh littleneck clams, bacon, and creamy broth. Ready in 1 hour.
Ingredients
- 3 pounds fresh littleneck clams
- 6 slices bacon, diced
- 5 tablespoons butter
- 2 medium yellow onions, finely diced
- 3 stalks celery, diced
- 4 medium Yukon gold potatoes, cut into ½-inch cubes
- 3 tablespoons all-purpose flour
- 4 cups reserved clam steaming liquid
- 1½ cups heavy cream
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon Worcestershire sauce
- Sea salt to taste
- Cracked black pepper to taste
- ¼ teaspoon hot sauce (optional)
Instructions
- 1
Rinse the clams thoroughly under cold running water, scrubbing the shells to remove any sand or debris.
- 2
Pour ½ cup water into a large stockpot and bring to a boil over high heat.
- 3
Add the clams to the boiling water, cover with a lid, and steam for 5-7 minutes until the shells open wide.
- 4
Transfer the opened clams to a colander, reserving all the steaming liquid in the pot below by carefully pouring to leave sediment behind.
- 5
Once cooled slightly, remove the clam meat from the shells using a small knife, then chop the meat into bite-sized pieces and set aside.
- 6
Cook the diced bacon in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the edges turn crispy and brown, about 6-8 minutes.
- 7
Add the butter to the bacon fat and let it melt completely, then add the diced onions and celery, stirring constantly for 5-6 minutes until the vegetables become soft and fragrant.
- 8
Sprinkle the flour evenly over the vegetable mixture and stir continuously for 2 minutes to cook out the raw flour taste and create a golden roux.
- 9
Slowly pour the reserved clam liquid into the pot while whisking constantly to prevent lumps from forming.
- 10
Add the diced potatoes, bay leaves, thyme, and Worcestershire sauce, then bring the mixture to a gentle simmer over medium heat.
- 11
Simmer uncovered for 15-18 minutes, stirring occasionally, until the potato pieces are fork-tender and beginning to break down slightly at the edges.
- 12
Reduce the heat to low and slowly pour in the heavy cream while stirring gently until fully incorporated throughout the soup.
- 13
Fold in the reserved chopped clam meat and stir for 1-2 minutes until heated through, being careful not to let the soup boil.
- 14
Remove from heat and taste the chowder, then season with sea salt, cracked pepper, and hot sauce if desired, adjusting to your preference.
- 15
Let the chowder rest at room temperature for 10 minutes before ladling into bowls to allow the flavors to meld and deepen.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Half-and-half or whole milk with 2 tablespoons cornstarch slurry | Reduces saturated fat and calories while maintaining creaminess |
| Bacon | Smoked paprika (1 teaspoon) added to aromatics | Eliminates saturated fat and cholesterol while preserving smoky flavor |
| All-purpose flour roux | Cornstarch slurry (2 tablespoons cornstarch mixed with ¼ cup cold clam liquid) | Provides cleaner thickening for sensitive digestion and lower gluten content |
| Butter | Olive oil or ghee | Olive oil provides heart-healthy monounsaturated fats; ghee is easier to digest |
| Fresh littleneck clams | Canned chopped clams (three 6.5-ounce cans with juice) | More convenient and accessible when fresh clams are unavailable |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 368 |
| Total Fat | 16g |
| Saturated Fat | 8g |
| Cholesterol | 58mg |
| Sodium | 640mg |
| Carbohydrates | 32g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 26g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
