Description
This authentic New England clam chowder recipe, inspired by Legal Sea Foods, is rich, creamy, and packed with fresh littleneck clams, salt pork, and hearty potatoes. A true East Coast treasure, this dish brings the taste of Boston straight to your kitchen.
Ingredients
Scale
- 2 ½ lbs fresh littleneck clams, scrubbed
- 2 oz salt pork or 2 strips of bacon, finely chopped
- ½ large onion, finely chopped
- 1 ½ lbs Yukon Gold or russet potatoes, diced into ½-inch cubes
- 2 ½ tbsp all-purpose flour
- 1 quart chicken or fish stock
- ¼ cup dry white wine
- ¾ cup half-and-half
- ½ cup heavy cream (or use a 50–50 mix of cream and milk)
- Salt and freshly ground black pepper, to taste
- Oyster crackers, for serving
- Chopped fresh parsley, for garnish (optional)
Instructions
Prepare the Clams
- Rinse the clams thoroughly to remove any sand or grit.
- In a large pot, steam the clams over medium heat with 1 cup of water until they open (about 5-7 minutes). Discard any that don’t open.
- Remove the clams from their shells and chop them into bite-sized pieces. Set aside. Reserve the clam juice, straining it through a fine-mesh sieve to remove any debris.
Render the Salt Pork
- In a large pot or Dutch oven, cook the chopped salt pork over medium heat until crispy and the fat is rendered. Remove the crispy bits and set them aside for garnish.
Cook the Vegetables
- Add the chopped onions to the pot with the rendered fat and sauté until translucent (about 3-4 minutes).
- Stir in the flour and cook for 3-4 minutes, stirring constantly, until the roux is golden and smooth.
Simmer the Chowder
- Slowly add the reserved clam juice, chicken or fish stock, and white wine. Stir well.
- Add the diced potatoes and simmer for 15-20 minutes, or until the potatoes are tender.
Finish with Cream & Clams
- Stir in the chopped clams, half-and-half, and heavy cream. Let the chowder heat through but do not boil to prevent curdling. Season with salt and pepper to taste.
Serve & Enjoy
- Ladle the chowder into bowls, garnish with crispy salt pork cracklings and fresh parsley if desired. Serve with oyster crackers or crusty bread.
Notes
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream.
- If using canned clams, substitute fresh clams with two 6.5-ounce cans and use bottled clam juice.
- To store leftovers, keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: New England / American
Keywords: New England Clam Chowder, Legal Sea Foods Recipe, Creamy Clam Chowder