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Active Time
20 minutes
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Total Time
35 minutes
As you travel from coastal diner to coastal diner, you’ll encounter various regional styles of clam chowder. New England clam chowders, such as this one, rely on milk or heavy cream for rich body. Dairy-freeManhattan clam chowderis built with a thinner tomato-based broth. Rhode Island—which, yes, is technically part of New England—has a signature version, too, made with neither dairy nor tomatoes. And that’s not to mention all the other varieties floating around, likefish chowderand corn chowder.
While we can’t say which is the definitivebestclam chowder, this version from Boston’s legendarySkipjack’srestaurant is the quintessence of Northeastern comfort food. Don’t worry, you won’t need to seek out fresh clams for this recipe (though, if you wanted to,we have a recipe for that). A combination of canned clams andbottled clam juicegives this easy, weeknight-friendly soup its briny punch. While some recipes use white wine or chicken broth in its place, clam juice imparts an essential seafood flavor to the dish. Can’t find it? Fish stock makes a worthwhile substitute. As for the dairy, if you don’t have half-and-half, feel free tosubstitute heavy cream, whole milk, or a combination.
Instead of salt pork, we opt for bacon here, both for ease and its smoky backbone. Cooking the veg in the bacon fat builds levels of flavor, while asimple rouxgives the chowder body. Russet potatoes, which fall apart, releasing starch as they’re boiled, will also thicken the broth; if you prefer spuds that hold their shape, opt for diced Yukon Gold potatoes instead.
If you want to go the extra mile and garnish with crispy shallots orfrizzled leeksfried in bacon drippings, we won’t object. Just don’t forget the oyster crackers.
Ingredients
4 servings
Step 1
Bring1 lb. russet potatoes, peeled, cut into ½" pieces, andthree 8-oz. bottles clam juiceto a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 8–10 minutes. Remove from heat.
Step 2
Melt2 Tbsp. unsalted butterin a large saucepan over medium heat. Cook3 bacon slices, finely chopped, stirring occasionally, until some fat has cooked out and bacon is beginning to brown, 6–8 minutes. Add2 medium onions, finely chopped,2 large celery stalks, finely chopped,2 garlic cloves, finely chopped, and1 bay leaf. Cook, stirring often, until onions are softened, 5–7 minutes. Sprinkle¼ cup all-purpose flourover and whisk until a paste forms. Cook, whisking often, 2 minutes (do not let flour brown). Whisking constantly, gradually pour in reservedclam juices. Add potato mixture,six 6.5-oz. cans chopped clams, drained,1¼ cups half-and-half, and1 tsp. hot sauce. Bring to a simmer and cook, stirring often, until flavors are melded, about 5 minutes. Remove from heat and season withkosher saltandfreshly ground pepper.
Do ahead:Chowder can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, adding a splash or so of water to thin as needed. Season with more salt and pepper if needed.
Editor’s note:Don’t put away the Dutch oven just yet; more ofour best soup recipes, includingseafood stew,corn chowder, andgazpacho, right this way →
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Reviews (259)
Back to Top这is the best clam chowder recipe. I have been making it for years and my family loves it. I add a little Worcestershire and chopped parsley. Make sure to bring the half and half to room temp before adding so it doesn't curdle. You can freeze the extra too.
Kimberly
Tacoma, WA
12/18/2022
这makes a big pot. Can u freeze it?
Anonymous
2/26/2022
这is my all time favorite recipe. I left out the butter and used an immersion blender, one or two brief blends, for better consistency.
Anonymous
San Francisco, CA
11/7/2021
First off, life time 'clammer' but recently moved back to NE and started clamming again. I didn't have a recipe I loved. We really liked this one after a few attempts. My suggestions: Get fresh clams, and lots of them. I know this isn't as easy for most peeps but if you can find them, go nuts. I've made this with about 20 'quahog' to 'middleneck' sized clams (big) and still felt like it could have used even more. I personally LOVE thick NE style chowder. BUT it MUST have lots of clams. The more the merrier. Scrub the clams before cooking, that way you can use every last drop of 'clam juice' for the chowder. To make it THICK I prefer to puree the veggie mix and (half) the potatoes in a blender before adding the clams. IMHO a much better 'thick' than flour could ever create. Back to clams, cook them as you like, but DON'T overcook them. 6-7 minutes max at hot boil/steam is plenty for even the big ones. If the clams are super fresh (like I dig them myself) don't worry if some haven't fully opened, you have just flashed cooked them right! When you do add them to the chowder, add them LAST and don't do more than simmer them for a few minutes.
jvstrait
Connecticut Coast
1/1/2021
Great chowder! I’ve been making it for Christmas every year for over 10 years now. Sometimes I add extra flour, sometimes I add less. I sometimes add thyme and have also enjoyed it without. This is a great base for creating your own family tradition! We all have varying tastes. This recipe can help you create your own personal best!
Irn-grl
Michigan
12/25/2020
这is a very fine chowder and I know as I grew up in Aquidneck Island in RI and clam juice runs in my veins. My chef sister-in-law suggested leeks instead of onions, and leeks make all the difference in the world. Like other reviewers, I upped the bacon, celery and garlic as I like a highly seasoned chowder with plenty of black pepper. I do drain the bacon fat out and then return enough to the pan to saute the bacon (my high cholesterol situation). Am intrigued to try the fresh dill as other reviewers suggest. Bring it to a potluck and you'll have friends for life!
clarelind607635
Newport, RI
7/14/2019
I still can’t get a handle on clam chowder that is thickened with flour, I have lived in Maine for most of my 65 years and never had it thickened except at restaurants. I also resent all the nonstandard additions that diminish the pure clam taste, all I could taste in this recipe was the flour in the thick gooey “broth” that was more like gravey then broth. Back to my standard recipe for chowders that make the clams or seafood shine rather then hide the pure taste with additions that add nothing in good taste.
goldenrodfarm
Maine
2/21/2019
I thought it needed salt. It was a huge hit with my guests, some of whom had three bowls of it!
pisana1
11/5/2018
这is super tasty chowder! I added thyme as another reviewer mentioned and am below away! Only thing I recommend is actually measure the hot sauce you put in. I did mine by eye and it's a little spicy lol!
Slapyamomma0311
Upstate ny
10/29/2018
Sorry, CCStephanie, but Jasper White's chowder, as good as it might be, is nonstandard. Flour is standard and 1/4 cup is very little considering the amount of juice in this recipe. Further, this chowder comes out like the best NE chowders should: not thick - thickened for body but not thick. One tastes the clam/potato/veg broth quite well. This is a very good recipe. I sometimes sub finely chopped leek for half the onion (if I have leeks on hand as I often do). I also use two bay leaves, one in the pot with the potatoes, the other with the vegs as instructed. I add 1 teaspoon dried thyme (to me, NECC must have bay and thyme OR bay and dill) and at the finish I add several turns of the white peppermill as ground white pepper goes particularly well with potatoes.
klkruger
Newport, RI; Las Vegas, Nev
10/27/2018
对别人留下评论,这倒数e is the best I have ever tried. Living in Bar Harbor, ME; have made this many times for house guests visiting in the late summer/early fall. Usually serve prior to a lobster bake, always a big hit. Upon going into Bar Harbor to experience ‘authentic clam chowder’, usual response is ‘this has nothing on yours’ the dish should be creamy, not too thick, coating a back of a spoon. This nonsense that it should be like a soup....yeah, right. Disagree.
rhood123
Bar Harbor, ME
3/10/2018
Good recipe. I did a few modifications for my first time making it, and it ended up being pretty good. 1) I substituted the bottled clam juice for 4 and 3/4 cups of water. 2) Unless you like your clam chowder chunky, I suggest chopping all the veggies finely. 3) I added 2 bay leaves, instead of 1. 4) Substituted half and half for heavy cream. 5) Instead of 6 1/2 ounces of canned clams, I bought 1/2 lb of frozen baby clams (shell removed already). Once defrosted, you'll find a bit of clam juice, and that was enough for the chowder. 6) I found the chowder to be a bit too thin, so to thicken it up, I mixed a bit of water and corn starch, and added it to the chowder. I suggest adding 1 tablespoon of cornstarch water mixture at a time first, as it can thicken by a lot if you're not careful.
airajaye
Portland, Or
3/5/2018
Delicious! My kids devoured it! Only change was using a gluten free flour blend.
Reese4774
Washington
10/22/2017
Google Jasper White's (celebrated Boston Chef) New England Clam Chowder. Now that's how 'chowdah' should taste...it's wicked pissa! No flour needed. Real chowder isn't thick. You want to taste your broth, not have it masked with flour & an over abundance of unnecessary flour. When I make steamed clams (soft shell) I use a quartered onion in the bottom of the pot and a good amount of pepper. I save (freeze) that broth for my chowder's clam broth. I realize everyone doesn't live on the coast & have this luxury. But if ya dooooo....yum!
ccstephanie
Cape Cod
10/7/2017
My only change to the initial recipe was to use rice flour since my husband is gluten intolerant. It was excellent and will be made again, maybe with heavy cream instead of 1/2 and 1/2 since we all agreed it could be a little thicker.
lisatx
Carrollton, Tx
9/27/2017
