Classic New England Clam Chowder
Experience coastal comfort with this traditional New England clam chowder, featuring tender American hard clams, smoky bacon, and a rich, velvety cream base.
A beloved classic native to the US Atlantic coast, New England clam chowder is renowned for its thick, milky white broth and hearty ingredients. Unlike its tomato-based Manhattan counterpart, this version relies on a smooth roux and heavy cream for its signature rich and comforting texture. The balance of fresh sea clams and savory smoked bacon creates an unforgettable bowl of warmth.
Ingredients
- 200 g American hard clams
- 10 g white wine
- 2-3 slices lemon
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 50 g bacon
- 50 g celery
- 50 g carrots
- 100 ml whipping cream
- to taste salt
- to taste black pepper
- to taste French parsley
Instructions
- 1Cook the clams with aromatics
Place American hard clams into a pot with a suitable amount of water, 10 grams of white wine, and lemon slices. Cook over medium heat until they open up, then filter out the clam broth and take out the clam meat for later use.
Tip: Make sure to save both the clam broth and the meat, as the broth forms the savory base of the chowder. - 2Extract clam meat and filter broth
Pour the cooked clam mixture through a fine mesh strainer into a bowl to collect the clear clam broth. Carefully remove the tender clam meat from the opened shells and set everything aside for the soup assembly.
Tip: Filter the broth carefully to ensure no grit or shell fragments make their way into the chowder base. - 3Prepare the roux
Add butter to a heated pan and let it melt completely. Sauté flour in the melted butter over low heat to create a smooth roux that will thicken the chowder.
Tip: Keep the heat low when cooking the flour and butter to prevent the roux from browning too quickly. - 4Sauté bacon and vegetables
Heat oil in a pan, add diced bacon, and sauté until fragrant. Toss in diced celery and carrots, cooking them together until softened and well combined with the rendered bacon fat.
Tip: Sautéing the vegetables with bacon infuses them with a rich, savory smokiness. - 5Combine broth and vegetables
Mix the prepared clam broth and sautéed flour evenly together, then pour the mixture into the pan containing the vegetables. Stir continuously to blend everything smoothly into a unified soup base.
Tip: Whisk or stir vigorously when combining the flour mixture and broth to avoid any lumps. - 6Simmer with clam meat
Bring the combined soup base to a gentle simmer over low heat. Add the reserved tender clam meat into the simmering pot, stirring to distribute it evenly throughout the chowder.
Tip: Do not overcook the soup once the clam meat is added, as the clams can become tough and rubbery. - 7Add cream and seasonings
Pour whipping cream into the simmering clam broth along with salt and black pepper. Stir thoroughly to combine all ingredients into a rich, creamy soup base.
Tip: Add the whipping cream over low heat to prevent it from curdling.
