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+ servings
Clam chowder is plated in a white bowl with a spoon and is topped with crispy bacon bits.

New England Clam Chowder

Sea Salt Savorings
New England clam chowder is creamy, rich, and chockfull of clams and crispy bacon!  It's the perfect winter meal!
4.98 from 70 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American, Boston
Servings 6
Calories 391 kcal

Equipment

  • Cutting Board
  • Sharp knife
  • Large heavy bottom pot OR dutch oven
  • Large spoon

Ingredients
  

  • 6 oz salt pork
  • 2 tbsp salted butter
  • 1 yellow onion finely chopped
  • 6 cloves garlic finely chopped
  • 1 cup celery (including leaves) chopped
  • 2 1/2 cup red potatoes cut into 1 inch bite sized pieces
  • 1/4 cup all purpose flour
  • 8 oz clam juice
  • 2 cups fish stock
  • 1 cups half and half
  • 10 oz can of whole baby clams drained
  • 2 6.5 oz can of minced clams drained

Optional

  • oyster crackers
  • cracked black pepper
  • fresh parsley chopped

Instructions
 

  • Cook the salt pork. Lay the salt pork in the bottom of a heavy bottom pot or a dutch oven. Place the pot over medium heat and cook until the salt pork is crispy, about 10 minutes. Remove the salt pork from the pot and lay it on a paper towel lined plate. Keep the grease in the pot.
  • Sautè the vegetables. Melt the butter in the pot, then add the onion, garlic, celery, and red potatoes. Sautè the vegetables for ten minutes.
  • Build the chowder base. Sprinkle the flour over the sautèd vegetables, then stir to coat them evenly. Add the clam juice, fish stalk, and half and half. Add the drained can of clams and stir until everything is well combined.
  • Simmer the clam chowder. Once the clam chowder starts to lightly boil, lower the heat to a simmer. Cook for 15-20 minutes, or until potatoes are tender.  
  • Serve. Ladle the clam chowder into individual bowls, then top with cracked pepper, fresh parsley, and oyster crackers. Mangia!

Notes

To use fresh clams:
To prepare littleneck clams, check each one to make sure their shell is intact. Check to make sure they are alive, their shells should be shut. If their shells are open, gently tap them to see if they shut. If they remain open, discard the clam. Discard any clam that has broken or chipped shells or remains open after being gently tapped. You want to use only healthy and alive clams.
Place the clams in a bowl with cold water. Allow them to soak in the water for at least 20 minutes or up to an hour. The clams will expel any sand or grit while they are in the water, so be sure to discard the water when they are done.
When the clams are done soaking, rise each individual clam off in cold running water. Use a brush or sponge to wipe away any grit.
To cook the clams, place the clams and 1 cup of water in a pot over high heat. Cover the pot and cook for 6-7 minutes. Remove the lid and take the clams out of the pot. Pull the clams out of their shells using a fork. Now you are ready to get cookin'!

Nutrition

Calories: 391kcalCarbohydrates: 19gProtein: 7gFat: 32gSaturated Fat: 14gCholesterol: 52mgSodium: 1272mgPotassium: 399mgFiber: 1gSugar: 3gVitamin A: 414IUVitamin C: 8mgCalcium: 94mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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