Name: New England Clam Chowder
Cook time: 20 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 1 lb. russet potatoes, peeled, cut into ½" pieces; 3 8-oz. bottles clam juice; 2 Tbsp. unsalted butter; 3 bacon slices, finely chopped; 2 medium onions, finely chopped (about 2 cups); 2 large celery stalks, finely chopped (about 1¼ cups); 2 garlic cloves, finely chopped; 1 bay leaf; ¼ cup all-purpose flour; 6 6.5-oz. cans chopped clams, drained, juices reserved; 1¼ cups half-and-half; 1 tsp. hot sauce; Kosher salt, freshly ground pepper

A bowl of New England clam chowder being served with oyster crackers.

Photo by Joseph De Leo, Food Styling by Judy Haubert

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-free Manhattan clam chowder is 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, like fish chowder and corn chowder.

While we can’t say which is the definitive best clam chowder, this version from Boston’s legendary Skipjack’s restaurant 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 and bottled clam juice gives 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 to substitute 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 a simple roux gives 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 or frizzled leeks fried in bacon drippings, we won’t object. Just don’t forget the oyster crackers.

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

1 lb. russet potatoes, peeled, cut into ½" pieces

3 8-oz. bottles clam juice

2 Tbsp. unsalted butter

3 bacon slices, finely chopped

2 medium onions, finely chopped (about 2 cups)

2 large celery stalks, finely chopped (about 1¼ cups)

2 garlic cloves, finely chopped

1 bay leaf

¼ cup all-purpose flour

6 6.5-oz. cans chopped clams, drained, juices reserved

1¼ cups half-and-half

1 tsp. hot sauce

Kosher salt, freshly ground pepper

Preparation

Step 1
Bring 1 lb. russet potatoes, peeled, cut into ½" pieces, and three 8-oz. bottles clam juice to 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
Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Cook 3 bacon slices, finely chopped, stirring occasionally, until some fat has cooked out and bacon is beginning to brown, 6–8 minutes. Add 2 medium onions, finely chopped, 2 large celery stalks, finely chopped, 2 garlic cloves, finely chopped, and 1 bay leaf. Cook, stirring often, until onions are softened, 5–7 minutes. Sprinkle ¼ cup all-purpose flour over and whisk until a paste forms. Cook, whisking often, 2 minutes (do not let flour brown). Whisking constantly, gradually pour in reserved clam juices. Add potato mixture, six 6.5-oz. cans chopped clams, drained, 1¼ cups half-and-half, and 1 tsp. hot sauce. Bring to a simmer and cook, stirring often, until flavors are melded, about 5 minutes. Remove from heat and season with kosher salt and freshly 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 of our best soup recipes, including seafood stew, corn chowder, and gazpacho, right this way →