Posted on February 20, 2025

History of the Dish

New England Clam Chowder is one of the most iconic dishes of the region, dating back to the early 18th century when British and French settlers introduced hearty, creamy soups to the American colonies. The abundance of fresh clams along the New England coastline made them a natural addition to this dish. Over time, the recipe evolved, with the creamy, milk-based broth becoming the defining characteristic of New England-style chowder—as opposed to the tomato-based Manhattan version. Today, it’s a staple at seafood shacks, family gatherings, and traditional New England kitchens, offering a warm, comforting taste of the coast.

Ingredients

• 4 cups fresh clams (or 2 cans chopped clams, drained)
• 2 cups clam juice (reserved from clams or bottled)
• 4 slices thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, chopped
• 2 medium russet potatoes, peeled and diced
• 2 cups whole milk
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme (or ½ tsp dried)
• Salt and black pepper to taste
• Oyster crackers (for serving)

How to Prepare

1. Prepare the Clams: If using fresh clams, steam them in a pot with 1 cup of water until they open. Remove the clams from their shells, chop them, and reserve the cooking liquid.
2. Cook the Bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Sauté the Aromatics: Add butter to the pot, then sauté onions and celery until softened. Stir in flour and cook for a minute to remove the raw taste.
4. Add Liquids & Potatoes: Gradually whisk in the clam juice, followed by the diced potatoes and thyme. Simmer until the potatoes are tender, about 15 minutes.
5. Stir in Dairy & Clams: Lower the heat, add milk and cream, and stir well. Gently fold in the clams and let everything warm through without boiling. Season with salt and pepper.
6. Serve & Enjoy: Ladle the chowder into bowls, top with crispy bacon and oyster crackers, and serve hot for a true taste of New England.