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