New England Clam Chowder
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One of America’s most famous dishes, get ready to enjoy a bowl of pure comfort! This New England Clam Chowder recipe gets bumped up several flavor notches and will have you coming back for seconds!
The concept of chowder goes back several centuries. Chowders were introduced to the United States during its early years of settlement and the oldest published recipe we know about, for fish chowder, was printed in 1751. What we call New England Clam Chowder today was the earliest and most popular variety of clam chowder (known as Boston Clam Chowder in the Midwest) and it was a contribution of French and British settlers. By the 18th century it was a household staple and has remained one of New England’s most famous and beloved dishes.
Today, New England Clam Chowder is still served at Ye Olde Union Oyster House in Boston, the nation’s oldest continuously operating restaurant, where it has been on the menu since 1836.
Variations of New England clam chowder exist throughout the region and, depending on where you are, the consistency can be thin or thick. Additionally, although it is generally regarded a cardinal sin to add tomatoes, there are some who insist on adding just enough to turn the color a pretty pink. In 1939, the state legislature of Maine decided it had had enough of this sacrilege and tried passing a bill that would make the inclusion of tomatoes in clam chowder illegal. It didn’t pass.
Notwithstanding some debated variations, what distinguishes New England clam chowder is the absence of tomatoes and the inclusion of milk or cream, potatoes, onion and clams, and its common accompaniment of oyster crackers that are either crushed and added to the soup as a thickener or sprinkled on top.
In the words of American novelist Joseph C. Lincoln:
A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for–or on–clam chowder; part of it at least, I am sure it was. It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is ‘Yankee Doodle in a kettle.’
An excellent New England Clam Chowder uses few and simple ingredients but the quality of these ingredients is key. Use the freshest produce, the best cream. Salt pork was traditionally used but in more recent decades it has been replaced by bacon. The smokiness of bacon can tend to overpower the delicate flavors of the clam chowder and for that reason I recommend Italian pancetta. Unlike bacon pancetta it is dry-cured, not smoked, and contributes an incredible, complex flavor that is complementary instead of overpowering.
Using quality ingredients also means using the finest fish broth, something that was used in many of the earliest known clam chowder recipes. Set the clam juice aside and instead reach for fish broth which will give your chowder a much richer and satisfying flavor.
For the finest fish stock I’m using my favorite brand, Aneto. Based in Barcelona, Spain, Aneto’s premium broths are made the same way you would make them in your own kitchen: The freshest seafood and vegetables are added to large pots and slow simmered for hours before the broth poured into cartons for selling. The ingredients include Monkfish, Cod, Tomato, Onion, Carrot, Fennel, Leek, Celery, Virgin Olive Oil, Garlic and Sea Salt. Nothing else. No concentrates, powders, artificial ingredients, GMO’s, fillers or flavor enhancers of any kind. Just pure, whole, real ingredients. We highly recommend it.
I also love to use Aneto’s fish broth in a variety of pho and Asian soups and also for making a quick and easy seafood bouillabaisse! Aneto’s 100% Natural Premium Fish Broth can be purchased here on Amazon or in select stores across the U.S.. Note, the broths are significantly cheaper on Amazon if you buy them in bulk (6-pack).
We had the opportunity to tour their factory from top to bottom, watch the broth-making process from start to finish, and were absolutely blown away by the beauty and simplicity of how they create their broths. In the world of broth manufacturers, Aneto is truly unique and their broth-making process is one of the most encouraging and inspiring things I’ve witnessed. Come read about it and take our virtual tour of the world’s most remarkable broth manufacturer.
If you’re a fan of New England Clam Chowder then you know from experience that too often they’re either ultra thick and gloppy or the binding between the fat and carbs has broken and you end up with a watery soup with oil droplets all over in it.
Not so with this recipe. This New England Clam Chowder tackles those problems and the result is a perfectly silky-smooth and creamy texture with wonderfully balanced flavors that will make you sigh with comfort.
New England Clam Chowder Recipe
Let’s get started!
Slice the pancetta (or bacon if using) into thin strips. Fry in a medium stock pot until crispy then remove with a slotted spoon, leaving about a tablespoon of the grease in the pot.
Add the butter to the pot along with the onions, celery and garlic. Cook for 6-8 minutes until softened but not browned. Add the flour, stir to combine and cook for a minute.
Add the broth and white wine, stirring to prevent the flour from clumping, and bring to a simmer, stirring constantly. Add the potatoes, thyme, bay leaves, salt, pepper and half of the pancetta.
Simmer the chowder for 20-25 minutes until the potatoes are extremely tender. Discard the bay leaves.
The consistency is right when the potatoes are so soft that some have begun to fall apart. If you prefer the chowder to be thicker or less chunky, use an immersion blender (or transfer 1 cup of the chowder to a blender) puree just a small portion of it.
Add the clams, cream and parsley and heat through for another 5 minutes. Add salt and pepper to taste, and serve immediately.
Serve sprinkled with the remaining pancetta, fresh parsley and oyster crackers.
Enjoy!
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New England Clam Chowder
Ingredients
- 1/4 pound pancetta, cut into thin strips (highly recommended but if you can't find pancetta use bacon)
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 34 ounce carton (4 cups) Aneto 100% All-Natural Fish Broth
- 1/4 cup dry white wine (e.g., sauvignon blanc, pinot grigio, chardonnay)
- 5 cups starchy potatoes (e.g. russets), peeled and cut into 1/2 inch cubes
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons chopped fresh thyme
- 2 bay leaves
- 30 quahogs, e.g. cherrystone clams (OR three 6 1/2 ounce canned clams, drained)
- 1 cup heavy cream
- 3 tablespoons chopped fresh parlsey
- Oyster crackers for serving
- Chopped fresh parsley for serving
Instructions
- *If using fresh clams: Place the clams and 4 cups water in a stock pot and bring it to a boil. Cook just until the clams have opened, about 8-10 minutes. After 10 minutes, discard any unopened clams. Use a slotted spoon to remove the cooked clams, let them cool, then remove the meat and roughly chop it. Set aside.
*If using canned clams, save them until step 5. - Fry the pancetta in a medium stock pot until crispy then remove with a slotted spoon, leaving about a tablespoon of the grease in the pot.
- Add the butter to the pot along with the onions, celery and garlic. Cook over medium-high heat for 6-8 minutes until softened but not browned. Add the flour, stir to combine and cook for a minute.
- Add the broth and white wine, stirring to prevent the flour from clumping, and bring to a simmer, stirring constantly. Add the potatoes, thyme, bay leaves, salt, pepper and half of the pancetta. Simmer the chowder for 20-25 minutes until the potatoes are extremely tender. The consistency is right when the potatoes are so soft that some have begun to fall apart. If you prefer the chowder to be thicker or less chunky, discard the bay leaves and use an immersion blender (or transfer 1 cup of the chowder to a blender) puree just a small portion of it.
- Add the clams, cream and parsley and heat through for 5 minutes, add salt and pepper to taste, and serve immediately sprinkled with the remaining pancetta, fresh parsley and oyster crackers.
Video
Nutrition
Restaurant sign cropped and used courtesy of Sayamindu Dasgupta via CC licensing
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made this…unfortunately could not find any fish broth. Substituted low sodium chicken broth and still loved the result. Delicious!
Fantastic, Linda, I’m so glad you enjoyed it, thank you!
Would love to try the fish broth. Can’t get it where I live. Have tried all the others and they are exceptional.
DEEELICIOUS!! This is my new go-to for clam chowder, everyone loved it! Thank you!
I use pancetta in clam and also fish chowder, that pancetta looks nice, did you make it? Sadly no one in my neck of the woods sells Aneto broths. It is a small world a comment you made about the Maine legislature trying to ban tomatoes in 1939 is something I know about, it actually was one legislator Cleveland Sleeper, from Rockland, Maine, whom for his entire term kept trying to introduce a bill to ban tomatoes in clam chowder. The Maine hotel Association stepped in and held a competition between Sleeper’s chef, preparing traditional Maine chowder and A restauranteur from Philadelphia, Harry Tulley’s chef, preparing Manhattan clam chowder. One of the judges was actually Ruth Wakefield, the inventor of the chocolate chip cookie. Sleeper’s chef won, thus he felt vindicated and stopped trying to get the Maine legislature to take his bill into consideration.
That’s really funny and fascinating, Sue, thanks for sharing that background info! YES, that is my homemade pancetta, you have good eyes :) I’ve been doing a lot of dry-curing lately and pancetta is something I always like to have on hand.
I have never made clam chowder and would like the fish broth to try my hand at making it. The recipe looks delicious and my husband would be delighted if I served the chowder. The other broths would be a great addition to some of my other recipes.
My latest obsession has been to stretch the narrow confines of my Minnesota palette. Knowing the many benefits of seafood certainly gives me added incentive to include foods such as paella at our family meals. Using quality ingredients is as important as a good recipe. I’m excited to discover Aneto’s broths, and although I will most likely use the Paella broth first, would live trying each of the flavors.
“Why would you like to try Aneto’s broths and which one are you most interested in trying?”
I’m interested in the seafood broth. I love cioppino, but don’t make it often. My broth is lacking. Hopefully Aneto can solve this!
Thanks for the post recipe. Its a twist on the one I just made in instapot. I would love to try all the broths. Hope they’re on the grocery store shelves . I’ll have to look. I mostly use a low sodium chicken broth. Haven’t tried the bone broths yet, but they sound great. Cheers.
I love clam chowder and will definitely be making this. I’m especially interested in the Aneto fish stock since it’s not something I’ve seen before.
I’m in the midst of a Spanish/Cuban culinary and cooking phase AND in the middle of Lent. I can’t wait to sample authentic Aneto products, especially the fish stock and seafood paella base. Perfect timing! Thanks for a chance to sample these products
Touted as they are nobody could resist the opportunity to try and taste for oneself. If these, especially the fish broth, are available on line, I would probably be a frequent customer. I would like to try it first.
I am interested in trying these broths since you describe them so well and how great they are!! I am most interested in either of the paella broths. I went to Spain in high school and was blown away by how good the paella I had there was, so I would love to try and recreate that here at home!
I’ve never prepared New England Clam Chowder until now. It is my husband’s favorite soup/chowder. He loves it even though it is from a can.
Now with this recipe, I am going to surprise him with this amazing-looking soup. I would love to try the fish broth for this recipe, but the Seafood Paella is another I’d be very interested in trying, as I’ve always wanted to try a Paella.
Whoever is declared the winner will have many interesting things to try!!!
Chicken broth! Fish broth! How to choose…. maybe a paella broth. I’m sure it can be used for other wonderful recipes besides paella. Perhaps in a casserole. BTW, I really like the idea of using pancetta in chowder instead of bacon; will give it a try!
Could the broth be made a day in advance and add the clams and cream the next day right before serving? I am doing a 5 course dinner, starting with clam chowder, and would love to prep as much as possible ahead of time.
Hi Sue, yes that should be fine. The key is to avoid overcooking the clams so you’ll want to reheat them very slowly and just until heated through. I’ve also heard it recommended to chill the broth as quickly as possible after it’s cooked (pour into a bowl over an ice bath and then refrigerate) to avoid the possibility of food poisoning from the seafood.