Classic New England Clam Chowder

A rich and creamy New England classic featuring tender Atlantic hard clams, smoky bacon, and soft vegetables in a velvety milk-white broth.[cite: 1]

Ingredients

• 200 g American hard clams
• 10 g white wine
• 1 slice lemon
• as needed water
• 2 blocks butter
• as needed all-purpose flour
• to taste bacon
• to taste celery
• to taste carrots
• as needed fresh cream
• to taste salt
• to taste black pepper
• optional fresh herbs

Instructions

1. 1Prepare the American hard clams

   

   Thoroughly wash and prepare the raw American hard clams to ensure they are free of sand and grit before cooking.

   Tip: Ensure the clams are fresh and tightly closed before cooking.
2. 2Add water to the pot

   

   Pour a suitable amount of water directly into a clean cooking pot placed on the stove, preparing the liquid base for boiling the clams.

   Tip: Use clean, cold water to start the cooking process.
3. 3Pour in white wine

   

   Add 10 grams of white wine into the pot containing the water to infuse the boiling broth with a delicate aromatic flavor.

   Tip: White wine enhances the seafood flavor profile significantly.
4. 4Add lemon slice

   

   Drop a fresh lemon slice into the pot with the water and white wine mixture to impart a subtle citrus brightness to the cooking liquid.

   Tip: Remove seeds from the lemon slice beforehand to avoid bitterness.
5. 5Add the clams

   

   Transfer 200 grams of prepared clams from the plate directly into the pot containing the seasoned water, wine, and lemon slice.

   Tip: Gently slide the clams in to avoid splashing hot liquid.
6. 6Boil the clams

   

   Cook the mixture over medium heat until the clams reach a boil and open up completely, releasing their natural juices into the broth.

   Tip: Discard any clams that fail to open after boiling.
7. 7Filter the Clam Broth

   

   Pour the boiled clams and their cooking liquid through a fine-mesh strainer to separate the clear, flavorful clam broth from the shells. Set the golden broth aside for the soup base, and reserve the strained clams to pick out the meat.

   Tip: Keep the strained broth warm or at room temperature so it blends smoothly when added back to the pan later.
8. 8Extract Clam Meat

   

   Carefully pick out the tender clam meat from the opened shells using tweezers or your fingers. Ensure all shell fragments are discarded, leaving only pure clam meat ready to be folded into the creamy chowder.

   Tip: Check each shell thoroughly to ensure no tiny pieces of grit or shell remain with the meat.
9. 9Melt the Butter

   

   Place blocks of butter into a heated pan over medium-low heat and allow them to melt completely, spreading evenly across the cooking surface.

   Tip: Keep the heat at medium-low to prevent the butter from browning.
10. 10Add Flour to the Butter

    

    Sprinkle all-purpose flour directly into the melted butter in the pan to begin making the roux.

    Tip: Add the flour gradually to avoid clumps.
11. 11Cook the Roux

    

    Stir and sauté the flour and melted butter mixture together over low heat, cooking until it becomes fragrant and forms a smooth, light-colored roux.

    Tip: Cook out the raw flour taste thoroughly for a few minutes.
12. 12Fry the Bacon

    

    Heat oil in a pan over medium heat and add diced bacon, cooking until it begins to render its smoky fat and turns slightly crispy.

    Tip: Let the bacon crisp up to build a strong flavor foundation.
13. 13Sauté the Vegetables

    

    Add finely diced celery and carrots to the rendered bacon, stir-frying them together until the vegetables soften and absorb the savory flavors.

    Tip: Stir frequently to ensure the vegetables cook evenly without burning.
14. 14Add Clam Broth

    

    Pour the reserved, flavorful clam broth directly into the skillet containing the sautéed bacon, celery, and carrots. Bring the mixture to a gentle simmer, allowing the ocean-sweet broth to infuse with the savory vegetable and meat drippings.

    Tip: Pour the broth slowly to prevent splashing and to help deglaze any browned bits stuck to the bottom of the pan.
15. 15Thicken with Roux

    

    Incorporate the prepared butter-and-flour roux into the simmering soup base. Stir continuously and thoroughly until the roux dissolves completely, transforming the broth into a velvety, thick consistency characteristic of authentic chowder.

    Tip: Whisk or stir vigorously when adding the roux to prevent any lumps from forming in the soup.
16. 16Add Clam Meat

    

    Gently fold the extracted tender clam meat back into the simmering soup. Season with fresh cream, salt, and pepper, stirring well to ensure the flavors meld together harmoniously over low heat.

    Tip: Add the cream at the very end and avoid a heavy boil after adding it to prevent the cream from separating.
17. 17Add Fresh Cream

    

    Pour fresh cream directly into the simmering soup pot containing the clam broth and sautéed vegetables to enrich the chowder.

    Tip: Simmer gently after adding cream to avoid curdling.
18. 18Season the Soup

    

    Sprinkle salt and black pepper evenly into the pot to enhance the savory flavors of the creamy clam chowder.

    Tip: Season gradually and taste before adding extra salt.
19. 19Stir the Chowder

    

    Thoroughly stir the soup in the pot to blend the cream, seasonings, and base ingredients evenly together.

    Tip: Stir continuously over low heat to ensure a smooth, uniform consistency.

Storing & Reheating

Burn It Off

Frequently Asked Questions