New England Clam Chowder (Fresh + Canned Clams)
Ingredients (6–8 servings)
* 4 oz (115 g) bacon, diced
* 2 tbsp unsalted butter
* 1 medium yellow onion, finely diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 3 tbsp all-purpose flour
* 1 lb (450 g) fresh littleneck or cherrystone clams (about 10–12 clams)
* 2 (6.5 oz / 184 g) cans chopped clams, drained (reserve all the juice)
* 2 cups clam juice total
* Reserved juice from canned clams
* Plus cooking liquid from the fresh clams
* Top up with bottled clam juice if needed
* 2 cups whole milk
* 1 cup heavy cream
* 2 large russet potatoes (about 1 lb / 450 g), peeled and ½-inch diced
* 1 bay leaf
* ½ tsp dried thyme
* ½ tsp kosher salt (adjust at the end)
* ½ tsp freshly ground black pepper
* 1 tbsp fresh parsley, chopped
For serving:
* Bread bowls or/with oyster crackers
* Extra crispy bacon
* Chopped parsley
Instructions
1. Steam the fresh clams
Place fresh clams in a pot with ½ cup water.
Cover and steam for 6–8 minutes, just until they open.
Remove the clams.
Strain the cooking liquid through a fine sieve or cheesecloth to remove any sand.
When cool enough to handle:
* Remove the meat.
* Roughly chop it.
* Reserve.
Combine this cooking liquid with the canned clam juice until you have 2 cups total.
2. Cook the bacon
Cook bacon in a Dutch oven until crispy.
Transfer bacon to a paper towel.
Leave about 2 tablespoons bacon fat in the pot.
3. Cook the vegetables
Add butter.
Cook onion and celery for about 5 minutes.
Add garlic and cook another 30 seconds.
4. Make the roux
Sprinkle in flour.
Cook while stirring for about 2 minutes.
5. Build the chowder
Slowly whisk in the 2 cups clam juice.
Add:
* milk
* heavy cream
* potatoes
* bay leaf
* thyme
Bring to a gentle simmer.
Cook 15–18 minutes, until potatoes are tender.
For a thicker chowder, lightly mash about ¼ of the potatoes against the side of the pot.
I also added all the juice from canned clams, because I like my chowder on the thinner side.
6. Add the clams
Stir in:
* chopped fresh clams
* canned chopped clams
Heat gently for 3–5 minutes.
Do not boil after adding the clams or they will become tough.
Season with salt and pepper.
7. Serve
Making New England Clam Chowder from scratch is truly a rewarding experience that brings the taste of the coast right to your kitchen. I love using a combination of fresh littleneck clams and canned chopped clams because it strikes a perfect balance between fresh ocean flavor and convenience. Steaming the fresh clams not only ensures that you extract maximum flavor but also gives you a natural clam juice base that really elevates the chowder. One tip I’ve found particularly helpful is to reserve the clam juice carefully and strain it well to avoid any grit, which can sometimes be a concern when using fresh clams. This juice, combined with the canned clam juice, forms a briny, savory broth that defines the chowder’s depth. When cooking the vegetables, I always recommend cooking them gently until soft but not browned so the flavors meld smoothly. Making the roux with flour and butter helps thicken the base without being pasty, which is key to achieving that creamy chowder consistency. Using russet potatoes is ideal because they break down slightly during cooking, which adds natural thickness and creaminess. For those who like a chunkier texture, mashing only a portion of the potatoes while leaving the rest diced adds great mouthfeel. One thing to watch out for is not to boil the chowder once the clams are added; gentle heating prevents the clams from becoming rubbery and tough. Also, seasoning at the end allows you to adjust salt and pepper carefully, especially since clam juice can add saltiness. For serving, bread bowls or oyster crackers really complement the creamy, savory chowder, adding a nice crunch contrast. Topping with extra crispy bacon and fresh parsley adds smoky and fresh notes that make each spoonful memorable. Overall, this recipe captures the essence of a classic New England clam chowder while being accessible for home cooks. It’s satisfying to prepare and makes a wonderful dish to share with family or friends on a chilly day.