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Brief overview
Clam chowder is more than just soup in the United States. It is a regional identity, a symbol of coastal tradition, and a dish that wraps you in warmth with every spoonful. Particularly loved in New England, this creamy clam based soup has become a defining comfort food of the American Northeast.
While versions vary across states, the most iconic is New England clam chowder, known for its thick, velvety texture and pale colour. It is served piping hot, often with oyster crackers or warm bread on the side. Its popularity has spread well beyond its seaside roots.
What Is Clam Chowder?
Clam chowder is a hearty soup made with fresh clams, potatoes, and onions, gently simmered in a milk or cream base. It is traditionally thickened with flour or crushed crackers, creating a stew like consistency that is both rich and satisfying.
This version, with its creamy white base, contrasts with Manhattan style chowder, which uses a tomato base instead. The creamy version is particularly cherished for its balance of sea salt flavour and dairy smoothness. Each spoonful is both briny and buttery.
Ingredients and Taste
The base begins with diced onions cooked in butter, followed by flour to create a roux. Diced potatoes are added for texture, while clams provide the distinct oceanic depth that defines the dish. The liquid is a mix of clam juice and milk or cream.
Some recipes add celery or bacon to deepen the flavour, though purists prefer keeping it minimal to let the clams shine. The taste is briny, mildly sweet from the dairy, and deeply comforting. It is neither too fishy nor too bland, just delicately balanced.
A well-made clam chowder is all about texture. The potatoes should be soft but not mushy, the clams tender not rubbery. The broth should be smooth without being overly thick. Served warm, it coats the tongue with richness without overwhelming it.
A Taste of History
Clam chowder’s story begins in the early 18th century when French and British settlers brought the concept of fish stews to the American colonies. As they settled in coastal regions like New England, they adapted the dish to local ingredients.
Clams were plentiful and easy to harvest along the Atlantic shoreline, making them a natural choice for a seafood soup. Over time, milk or cream was added to the broth, turning a simple stew into the creamy chowder we know today.
The term chowder likely comes from the French word chaudière, referring to the pot in which fishermen cooked their catch. By the 1800s, clam chowder was a staple in seaside communities, sold in inns, homes, and later, restaurants.
Today, it remains a source of pride in New England, often sparking debates about what belongs in a “real” chowder. Yet, at its heart, it remains a humble dish. It tells a story of resourceful cooking and regional pride, passed down from seaside kitchens to family tables.
How to Make Traditional New England Clam Chowder
New England clam chowder is a rich, creamy soup packed with tender clams, smoky bacon, and soft potatoes. This classic American comfort food is best enjoyed piping hot with crusty bread. It’s a dish that brings the briny taste of the coast into your kitchen. Prepare for gentle simmering, savoury aromas, and one seriously satisfying spoonful. See the recipe card at the bottom for printable directions
Ingredients
- 450g canned clams in juice (about two 170g cans)
- 2 slices streaky bacon, chopped
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 1 medium potato, peeled and diced
- 2 tablespoons plain flour
- 250ml clam juice (from the cans, topped up with bottled clam juice or fish stock if needed)
- 250ml whole milk
- 200ml double cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Oyster crackers or crusty bread, for serving
Cooking Instructions
Step 1: Render the Bacon
Place a large saucepan over medium heat. Add chopped bacon and cook until the fat is rendered and the pieces are golden and crisp. Use a slotted spoon to transfer the bacon to a paper towel, leaving the fat in the pan for added flavour.
Step 2: Sauté the Aromatics
To the same pan, add butter, chopped onion, and celery. Cook over low heat for about 5 minutes, stirring occasionally until softened. Add garlic and sauté for another minute to release its aroma.
Step 3: Add and Cook the Potatoes
Stir in the diced potatoes and cook for 2 minutes, letting them absorb the flavours. This step helps build the chowder’s hearty texture.
Step 4: Create the Roux
Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to form a light roux. This thickens the chowder without lumps and keeps it silky smooth.
Step 5: Pour in the Clam Juice
Gradually add the clam juice while stirring. Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes or until the potatoes are just tender. Avoid boiling, which can break down the starch too quickly.
Step 6: Stir in Milk and Cream
Add the milk and double cream, stirring to combine. Lower the heat and simmer gently for another 5 minutes. The soup should now begin to look velvety and rich.
Step 7: Add the Clams
Stir in the chopped clams along with their juice. Cook for 2 to 3 minutes more until heated through. Do not overcook the clams as they can become rubbery.
Step 8: Season to Taste
Add salt and a few turns of black pepper. Taste and adjust as needed. Clams and bacon can be salty, so season mindfully.
Step 9: Return the Bacon
Sprinkle most of the cooked bacon back into the chowder and stir. Save a few pieces for garnishing when serving.
Final Step: Serve and Garnish
Ladle the hot chowder into bowls. Garnish with fresh parsley and the reserved bacon. Serve with oyster crackers or slices of warm crusty bread on the side. For an extra touch, drizzle a bit of melted butter on top.
Cooking Tips for Perfect New England Clam Chowder
- Use canned clams packed in juice, not water, for richer flavour.
- Always sauté the vegetables slowly to deepen their sweetness and build a solid base.
- Avoid high heat after adding dairy to prevent curdling.
- Let the chowder rest for 10 minutes before serving to meld the flavours.
- If making ahead, reheat gently on low and add a splash of milk if too thick.
New England Clam Chowder (Creamy Clam Soup)
Ingredients
- 450 g canned clams in juice about two 170g cans
- 2 slices streaky bacon chopped
- 1 tablespoon unsalted butter
- 1 small onion finely chopped
- 1 celery stalk finely chopped
- 1 garlic clove minced
- 1 medium potato peeled and diced
- 2 tablespoons plain flour
- 250 ml clam juice from the cans, topped up with bottled clam juice or fish stock if needed
- 250 ml whole milk
- 200 ml double cream
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
- Oyster crackers or crusty bread for serving
Instructions
- Place a large saucepan over medium heat. Add chopped bacon and cook until the fat is rendered and the pieces are golden and crisp. Use a slotted spoon to transfer the bacon to a paper towel, leaving the fat in the pan for added flavour.
- To the same pan, add butter, chopped onion, and celery. Cook over low heat for about 5 minutes, stirring occasionally until softened. Add garlic and sauté for another minute to release its aroma.
- Stir in the diced potatoes and cook for 2 minutes, letting them absorb the flavours. This step helps build the chowder’s hearty texture.
- Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to form a light roux. This thickens the chowder without lumps and keeps it silky smooth.
- Gradually add the clam juice while stirring. Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes or until the potatoes are just tender. Avoid boiling, which can break down the starch too quickly.
- Add the milk and double cream, stirring to combine. Lower the heat and simmer gently for another 5 minutes. The soup should now begin to look velvety and rich.
- Stir in the chopped clams along with their juice. Cook for 2 to 3 minutes more until heated through. Do not overcook the clams as they can become rubbery.
- Add salt and a few turns of black pepper. Taste and adjust as needed. Clams and bacon can be salty, so season mindfully.
- Sprinkle most of the cooked bacon back into the chowder and stir. Save a few pieces for garnishing when serving.
- Ladle the hot chowder into bowls. Garnish with fresh parsley and the reserved bacon. Serve with oyster crackers or slices of warm crusty bread on the side. For an extra touch, drizzle a bit of melted butter on top.
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