Soups · American
New England Clam Chowder
Creamy, bacon-scented chowder from canned clams, on the table in well under an hour.
- Hands-on
- 35 min
- Total
- 35 min
- Makes
- 6 servings
- Serves
- 6
Our estimate: about 15 minutes of chopping and draining, then about 20 minutes at the stove. The potatoes simmer while the bacon cooks, so those overlap. The source gives no total time.
- easy
- comfort-food
- pantry
- one-pot
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Halves easily in a smaller pot. When doubling, use a pot big enough that the potatoes still cook in one even layer of liquid; they may need a few extra minutes, so go by the spoon test. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: strainer (sieve) set over a bowl · large measuring jug · medium saucepan · large Dutch oven or heavy soup pot · wooden spoon · ladle
Contains: shellfish · milk · wheat
Method
Drain the clams, measure the liquid
Open the 4 cans of clams and pour them through a strainer set over a bowl. Set the clams aside. Pour the drained clam liquid into a measuring jug and add bottled clam juice until you have 1.2 litres (5 cups); top up with water if you run short.
Otto tried this firstOtto pours the can liquid down the sink. That briny liquid is half the flavor of the chowder: strain it into a bowl and keep it.Start the potatoes
Put the 680 g (1 1/2 lb) potatoes, the 1.2 litres (5 cups) clam liquid, the 2 bay leaves and 2 tsp thyme in a medium saucepan. Bring to a boil over high heat, then turn the heat to low so it just simmers gently.
Ready when: Small, gentle bubbles. The potatoes are only part-cooked at this stage; they finish in the chowder.
Crisp the bacon
While the potatoes come to a boil, cook the chopped bacon in the Dutch oven over medium heat for 5 to 7 minutes.
Ready when: The bacon is browned and just crisp, sitting in its own melted fat.
Onion, garlic, flour
Add the minced onion to the bacon and cook about 5 minutes. Add the garlic and cook about 30 seconds. Stir in the 30 g (1/4 cup) flour and cook, stirring, for 1 minute.
Ready when: The onion is soft and see-through, the garlic smells fragrant, and the flour has disappeared into the fat with no dry patches.
Bring it together
Pour the potatoes and all their liquid into the Dutch oven, scraping the bottom with a wooden spoon so nothing sticks. Add the clams, the 240 ml (1 cup) cream and 2 tbsp parsley. Simmer for 5 to 7 minutes. Fish out the bay leaves, then season with salt and pepper.
Ready when: A potato piece breaks easily against the side of the pot with a spoon, and the chowder is lightly thickened and steaming hot all through.
Swaps
- Instead of bacon (as the cooking fat): 2 tbsp butter to soften the onion, with crumbled cooked bacon sprinkled on top to serve (optional) A milder chowder; leave the bacon out entirely for a pork-free version.
- Instead of red potatoes: russet (floury) potatoes, peeled and cubed Peel them first. Cubes cooked from raw in the chowder take about 15 minutes to turn tender; check with a spoon.
Make ahead, store & reheat
- Storage
- Refrigerate within 2 hours. Chowder keeps 3 to 4 days in the fridge or 2 to 3 months in the freezer (best quality). Leftover clams you didn't use, moved out of the can into a covered container, keep 3 to 4 days in the fridge.
- Reheat
- Reheat gently over medium-low heat, stirring often, until steaming hot all the way through, 74°C (165°F).
If something goes wrong
- Not enough clam liquid to reach 1.2 litres (5 cups) Why: Can sizes and liquid amounts vary.
Make up the difference with water.
Good to know
- The clams go in at the end with the cream: they only need to heat through in the simmering chowder.
- Use a wooden spoon to scrape the browned bits off the bottom when the potatoes go in; they add flavor.
Safety
- Shellfish allergy: clams can cause severe reactions. Tell guests what's in the pot.
- Don't use canned food if the can or the food shows any sign of spoilage. If in doubt, throw it out.
- Hot bacon fat spits. Kids can measure the clam liquid and pick parsley; the stove work is for an adult or with an adult right there.
- Refrigerate leftovers within 2 hours and reheat until steaming hot, 74°C (165°F).