American
New England Clam Chowder
New England clam chowder with steamed littleneck clams, reserved clam liquor, salt pork, potatoes, milk, cream, and a gentle briny finish.
6 servings · 35 minutes prep · 45 minutes cook
Ingredients
Main
- 5 lb littleneck clams, scrubbed
- 2 cups water
- 4 oz salt pork, diced
- 2 tbsp unsalted butter
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 2 tbsp all-purpose flour
- 1 1/2 lb waxy potatoes, peeled and diced
- 2 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp parsley, chopped
Directions
General
- Steam littleneck clams with water in a covered large stockpot until the shells open, 6-8 minutes. Strain and reserve the clam liquor, discarding any unopened clams, then chop the clam meat.
- Cook salt pork in the cleaned pot over medium heat until crisp and rendered. Add unsalted butter, yellow onion, and celery rib; cook until soft but not browned, about 6 minutes.
- Stir in all purpose flour and cook for 2 minutes. Measure the reserved clam liquor and add water or bottled clam juice as needed to make 4 cups total liquid. Whisk the liquid into the pot gradually.
- Add waxy potatoes and bay leaf. Simmer until the potatoes are tender but still hold their shape, 15-18 minutes.
- Add whole milk, heavy cream, the chopped clams, kosher salt, and black pepper. Heat gently without boiling for 5 minutes.
- Rest off heat for 10 minutes, remove the bay leaf, then finish with parsley.
