Classic New England Clam Chowder Recipe

Name: Classic New England Clam Chowder
Total time: 45 min
Yield: 4
Ingredients: 1 kg Clams; 960 ml Water; 150 g Bacon; 2 Onions; 2 tbsp Plain flour; 450 g Diced potatoes; 1 tsp Salt; 1 tsp Black pepper; 240 ml Double cream; 2 tbsp Parsley

Discover the rich and creamy delight of authentic New England clam chowder with this easy-to-follow recipe. Perfect for any seafood lover looking to enjoy a classic American dish.

medium

00:45

METHOD

Step 1.
Prepare the clams by rinsing them under cold water.
Step 2.
In a large pot, add the clams and 240 ml of water. Cover and cook over medium heat until the clams open, about 10 minutes. Remove the clams, reserve the liquid, and extract the meat from the shells.
Step 3.
In the same pot, cook the diced bacon until crisp. Remove the bacon and set aside, leaving the fat in the pot.
Step 4.
Add the chopped onions to the bacon fat and cook until soft.
Step 5.
Sprinkle the flour over the onions and stir to make a roux. Cook for about 2 minutes.
Step 6.
Slowly add the reserved clam liquid while stirring to combine everything smoothly. Add extra water if necessary to make up 960 ml of liquid in total.
Step 7.
Add the diced potatoes, salt, and pepper to the pot. Bring to a boil, then lower the heat and simmer until the potatoes are tender, about 20 minutes.
Step 8.
Reduce the heat to low and stir in the cream, cooked clams, and crispy bacon. Heat gently; do not boil.
Step 9.
Serve the chowder warm, garnished with chopped parsley.