epicurious4.6
New England Clam Chowder
This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 20 min👤 Skipjack’s; Boston, MA📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●dutch oven
- ●whisk
- ●oven
📝 Preparation Steps
1
Bring 1 lb. russet potatoes, peeled, cut into ½" pieces, and three 8-oz. bottles clam juice to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 8–⏱️ 10 minutes. Remove from heat.
. russet potatoes, peeled, cut into ½" pieces1 lb8-oz. bottles clam juice3
2
Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Cook 3 bacon slices, finely chopped, stirring occasionally, until some fat has cooked out and bacon is beginning to brown, 6–⏱️ 8 minutes. Add 2 medium onions, finely chopped, 2 large celery stalks, finely chopped, 2 garlic cloves, finely chopped, and 1 bay leaf. Cook, stirring often, until onions are softened, 5–⏱️ 7 minutes. Sprinkle ¼ cup all-purpose flour over and whisk until a paste forms. Cook, whisking often, ⏱️ 2 minutes (do not let flour brown). Whisking constantly, gradually pour in reserved clam juices. Add potato mixture, six 6.5-oz. cans chopped clams, drained, 1¼ cups half-and-half, and 1 tsp. hot sauce. Bring to a simmer and cook, stirring often, until flavors are melded, about ⏱️ 5 minutes. Remove from heat and season with kosher salt and freshly ground pepper. Do ahead: Chowder can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, adding a splash or so of water to thin as needed. Season with more salt and pepper if needed. Editor’s note: Don’t put away the Dutch oven just yet; more of our best soup recipes, including seafood stew, corn chowder, and gazpacho, right this way →
. unsalted butter2 Tbspbacon slices, finely chopped3medium onions, finely chopped (about 2 cups)2large celery stalks, finely chopped (about 1¼ cups)2bay leaf16.5-oz. cans chopped clams, drained, juices reserved6¼ cups half-and-half1. hot sauce1 tspKosher salt, freshly ground pepper
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