Ultimate New England Clam Chowder

Kimberly Killebrew

Perfectly silky-smooth and creamy with deliciously balanced flavors, get ready to enjoy a hot bowl of pure comfort!

4.95 from 128 votes

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine American, New England

Servings servings

Calories 390 kcal

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

*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.

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