New England Clam Chowder

About This Recipe

Clam chowder combines tender potatoes, clams and smoky bacon in a creamy broth. Strained clam liquor provides the sea flavour. The chowder should coat the spoon lightly while retaining separate potato and clam pieces.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Fine sieve
• ✓ Food thermometer

Ingredients

• 800 g live clams, scrubbed
• 180 g smoked bacon, small dice
• 180 g onion, diced
• 120 g celery, diced
• 550 g waxy potato, 1.5 cm cubes
• 30 g plain flour
• 150 ml water for steaming clams
• Strained clam cooking liquor, topped up to 500 ml with water or unsalted fish stock
• 500 ml milk
• 180 ml cream
• 1 bay leaf
• 2 thyme sprigs
• 15 g chives

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Clams become tough with prolonged cooking; add their meat only after the potatoes are tender.

Ingredient choices: Use live sound clams and scrub them thoroughly. Strain their cooking liquid through a suitable fine filter to remove grit, then measure and top it up as specified. Bacon and clam liquor can supply substantial salt.

Cooking control: Steam and check clams as directed, discarding unopened shells. Cook the bacon-vegetable base and potatoes, then add dairy over controlled heat. Return cooked clams near the finish to avoid a prolonged second cook.

If something goes wrong: Gritty chowder usually reflects unfiltered clam liquor. Rubbery clams have cooked too long. If too salty, increase the unsalted potato-dairy base rather than reducing further.

Ingredient Substitutions

• ↔ Use fish stock plus cooked mussels if clams are unavailable; omit bacon for a cleaner seafood profile.

Food Safety & Doneness

Keep shellfish cold before cooking. Cook prawns until opaque throughout, checking 63°C in large pieces. For shell-on clams or mussels, use live food-grade shellfish and discard shells that remain closed after cooking.

Serving & Plating

Serve with chives and clams distributed evenly. Keep bacon, shellfish, milk and flour visible in the ingredient and allergen information.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.