Clam Chowder New England Style Recipe

Verified Recipe

Time: 75 minutes



  1. small quahogs
  2. bacon
  3. unsalted butter
  4. yellow onions
  5. celery
  6. garlic
  7. fresh thyme leaves
  8. bay leaves
  9. potatoes
  10. heavy whipping cream
  11. fresh ground black pepper
  12. salt
  13. flat leaf parsley
  14. scallion


  1. in a large stockpot bring 2 cups of water to a boil
  2. add clams , cover and cook for 5 minutes
  3. uncover , quickly stir clams with a wooden spoon and cover again
  4. continue to cook 5 to 10 minutes longer , until most of the clams are opened
  5. transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl , being careful to strain out the sand and grit
  6. you should now have about 6 cups of clam broth
  7. if not , add enough water to make it 6 cups
  8. when clams are cool enough to handle , remove them from their shells and cut into 1 / 2 inch pieces
  9. set clams and broth aside
  10. in a large heavy pot , cook bacon until crisp and fat is rendered
  11. pour off all , except 2 tablespoons , of the bacon fat
  12. add the butter , onions and celery and cook until softened , about 5 minutes
  13. add the garlic , thyme and bay leaves and cook until vegetables are completely wilted , about 3 minutes , being careful not to brown
  14. add the potatoes and the reserved clam broth and bring to a boil
  15. lower the heat , cover , and simmer for 20 to 30 minutes , until broth slightly thickens and the potatoes are very tender
  16. if you prefer a thicker broth , mash some of the potatoes against the side of the pot with a wooden spoon
  17. remove from heat , stir in the clams and heavy whipping cream , and season with salt and pepper , if necessary
  18. set aside for 1 hour , to allow all of the flavors to thoroughly blend
  19. place the pot over low heat and slowly reheat , being careful not to bring to a boil
  20. serve hot , garnished with 1 or 2 pats of butter and some chopped scallions

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