New England Clam Chowder — Print Recipe

A thick, creamy soup of tender clams, potatoes, and onions in a rich cream base. Boston's most iconic dish.

Ingredients

1 kg fresh littleneck or cherrystone clams (or 400g canned clams with juice reserved)
4 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
2 medium onions, finely diced
2 stalks celery, finely diced
4 slices smoked turkey, cut into small pieces
500 ml heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups bottled clam juice (if using canned clams, include the reserved juice)
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1 bay leaf
Salt and freshly ground white pepper to taste
Oyster crackers for serving
Fresh chives, chopped, for garnish

Instructions

1 If using fresh clams, scrub them under cold running water and discard any with cracked shells or that do not close when tapped. Place the clams in a large pot with 1 cup of water, cover tightly, and steam over high heat for 5-7 minutes until the shells open. Remove the clams from the pot, discard any that did not open, and strain the cooking liquid through a fine-mesh sieve lined with cheesecloth to remove any sand. Chop the clam meat into bite-sized pieces and reserve the strained broth.
2 In a large, heavy-bottomed Dutch oven or stockpot, cook the smoked turkey pieces over medium heat for 5-6 minutes, stirring occasionally, until they render their fat and turn golden and crispy. Remove the smoked turkey bits with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot.
3 Add the butter to the smoked turkey fat in the pot and melt over medium heat. Add the diced onions and celery, stirring occasionally for 5-6 minutes until the vegetables turn soft and translucent. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste and create a smooth roux. The mixture should be paste-like and slightly golden.
4 Gradually pour in the reserved clam broth (or bottled clam juice) while stirring constantly to prevent lumps from forming. Add the diced potatoes, thyme sprigs, and bay leaf. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened slightly.
5 Reduce the heat to low and stir in the heavy cream and chopped clams. Heat the chowder gently for 5-7 minutes until it reaches a steaming temperature, stirring often. Do not allow the chowder to boil after adding the cream, as this can cause it to curdle and the clams to become rubbery. Remove the thyme sprigs and bay leaf. Season carefully with salt and white pepper, keeping in mind that clam juice is naturally salty.
6 Ladle the chowder into deep, warmed bowls. Garnish each serving with the reserved crispy smoked turkey bits, a sprinkle of fresh chopped chives, and a generous handful of oyster crackers. The chowder should be thick, creamy, and studded with tender chunks of potato and briny clam. Serve with crusty bread on the side for dipping into the rich broth.