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 Salt pork was traditionally used but in more recent decades it has been replaced by bacon.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. They not only make the world’s BEST paella cooking bases (check out their Valencian paella and seafood paella cooking bases), they also make the best broths in my opinion. 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 nation. Note, the broths are significantly cheaper on Amazon if you buy them in bulk (6-pack). Individually they’re cheaper in stores (check the store locator for your nearest location).
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.
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!
Enter to win these FOUR 33.8 ounce cartons of premium broths from Aneto! These include Aneto’s premium 100% All-Natural Chicken Broth, Fish Broth, Valencian Paella Cooking Base and Seafood Paella Cooking Base.
Enter by leaving a comment below answering the question, “Why would you like to try Aneto’s broths and which one are you most interested in trying?” The winner will be notified via email and has 48 hours to respond. This giveaway is for U.S. residents. Giveaway ends March 9, 2018.
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Ultimate 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
Kathi says
Wow – what a great soup. I did make one big change and you will probably laugh at me for it. I left out the clams – I absolutely hate their texture as they seem really rubbery and slimy to me – but I love this soup. So even at a high class restarant I will push the clams to the side of the bowl and not eat them. I substituted 4 cups of Clam Juice instead. OMG – what a great balance of flavors. I made enough to freeze some for another night. Thank you for sharing this great recipe.
Kimberly @ The Daring Gourmet says
Lol, Kathi, that’s hilarious! :) I totally understand though and I’m happy that you were able to enjoy this clam-less chowder, thank you! :)
Anston Kovalcik says
I made this back in November for a church potluck and it was INCREDIBLE! I actually use chicken bone broth instead as I don’t like my chowder too fishy tasting and add a bit of bottled clam juice for flavor. I roasted fresh cherry stones on the grill so they wouldn’t stink my kitchen up and had also bought canned clam meat in case it wasn’t enough and I’d suggest throwing in 2 cans on top of some fresh ones because you can never have enough clam meat! I made more pancetta than called for so you can serve with the chowder as well. I’ve lived in the south for a long time and also suggest adding a good few tablespoons of bacon grease and skip adding any salt as bacon is already super salty (I always keep a jar of bacon grease in my fridge, it’s the southern way!) Also if you decide to use fresh clams you NEED to get them the day before you make and soak them in water to spit out the sand. Keep replacing the water throughout the day. Other than that, this recipe is killer and such a crowd pleaser!
Kimberly @ The Daring Gourmet says
Hi Anston, I’m so glad you enjoyed it and appreciate the feedback and tips – thank you! And I couldn’t agree with you more that bacon grease works magic in practically everything :)
J says
I made this tonight for dinner and it was fabulous! The only thing I did differently was use real clams which took forever to remove from the shells but well worth it! My family loved it as well! Thank you for sharing this recipe!
Kimberly @ The Daring Gourmet says
That’s fantastic, J, I’m so happy to hear that, thank you!
HERB SEARS says
Can one substitute the wine for bailys irish cream creamer ( non alcohol) thankyou
Anonymous says
NO. Not at all the same. Just don’t use wine or use a dot of vinegar.
A. DeJ says
I think responders should actually make/taste the chowder before rating it. How can you possibly give a dish 4 or 5 stars just because “it looks delicious”. I’m from New England so I will definitely try this recipe… then after making/tasting I’ll rate it accordingly. Thanks. Apologies if you think I’m being rude.
Mollie McAuliffe says
agreed. thinking something you’ve read sounds delicious and actually making the recipe and experiencing how it really tastes are completely different. enthusiasm and kudos are great – but tell me what you experienced!
Angela H says
It pains me to leave a 1 star rating for you. This is the 4th recipe of yours that I’ve tried and I loved the others. However, I grew up (from age 9-16) living an hour out of Boston in a hotel with a restaurant and new England clam chowder was a staple at our restaurant. I ate it at many places throughout new England growing up too. This recipe simply is not up to par to new England clam chowder let alone the “BEST”. Too bland and even with the addition of the juice from the clams wasn’t on par with what a true NE chowder should be.
Kimberly @ The Daring Gourmet says
Hi Angela, I appreciate the honest feedback. I take pride in my recipes but am fully accepting that tastes vary and that not every recipe will be equally loved by everyone. I’m sorry you didn’t enjoy this one and would greatly appreciate if you would take a moment to leave feedback on the other 3 recipes that you did enjoy.
hotmail says
Looking at your food is delicious, thank you for sharing the recipe.
run 3 says
I agree with your opinion .Hope you share many things.
manga says
This is also a very good post which I really enjoy reading
Susana Slais says
Your New England Clam Chowder looks amazing! Hard to pick one broth . . . I would like to try them all, especially the one for Seafood Paella! Good luck to everyone! :)
Brit says
Why give 5 stars if you have never tried the recipe? Yes, this looks amazing but it would be more helpful to people looking for recipes to see the stars and reviews of people who have actually made this. I will be making this tonight and post a real review of the recipe.
Kimberly @ The Daring Gourmet says
I would appreciate a real review, Brit, thank you!
Suzanne Haveman says
Hi Kimberly…
Love to cook and love NE clam chowder. Going to cook up your recipe and put in fresh crab that we will be catching this weekend on the Oregon coast instead of clams. Do you think that will taste as delicious? Anxious to try the Aneto broth too. Could not get Fish broth but the seafood broth. Can I substitute the Seafood Paella broth for the fish broth in this clam chowder recipe?
Hope to hear from you! Thank you!
Kimberly @ The Daring Gourmet says
Hi Suzanne, I think the crab will be fabulous. Yes, you can use the seafood paella broth – it has a thicker, creamier consistency which will work well for a chowder. Happy cooking and please let us know how it goes!
Gary Osoba says
Outstanding Clam Chowder! The best I’ve had anywhere and I’ve eaten it in gourmet settings many times. Superb balance of flavors and textures, the latter being especially difficult to get right in seafood chowders. Good call on the pancetta. We tried a little more onion on the second round- I’m a huge onion fan- and found the balance in the original recipe to be better unaltered.
I normally use Tabasco liberally in all seafood casseroles or chowders, but found that just a drop or two in this was absolutely superb! Again, the balance of flavors is such that you don’t want to tip it too far in any new direction.
Five stars aren’t enough.
-Gary
Kimberly @ The Daring Gourmet says
I am absolutely thrilled you enjoyed it, Gary, and appreciate your generous feedback. Knowing you’ve tried many other versions your compliment is especially meaningful. Thank you!
Richard Benson says
My Dad taught me a recipe he was taught from his home town of Gloucester. I still use it to this day but will add the less intimidating bacon. Sounds like a winner. I do not use any pork as a rule Because I like the taste of clams. Will modify mine and see how that goes. Take Care and Thank You once again.
Kimberly @ The Daring Gourmet says
Thanks, Richard, less us know what you think once you’ve had the chance to try it!
Devon says
This was out of this world!! So creamy, so flavorful, SO good! Will definitely be making this again!
Claudia says
This was delicious! Made it for a family get-together yesterday and everyone loved it!
Kimberly @ The Daring Gourmet says
Fantastic, Claudia, thanks so much!