New England Clam Chowder

Serves: 4│60 min

This clam chowder is a fresh, coastal take on a classic. Instead of a heavy, overly thick base, this version keeps things light and balanced, creamy but still brothy enough to let the clams shine. Steamed littleneck clams bring natural sweetness and depth, while Yukon Gold potatoes add gentle richness without turning the soup stodgy. A touch of bacon builds savory warmth, and fresh herbs like parsley and chives brighten everything at the finish.

What makes this chowder special is its balance: briny, creamy, herbaceous, and just lightly smoky. It feels comforting and indulgent, yet clean and refined — the kind of seafood stew you’d enjoy seaside with warm grilled bread and a crisp glass of white wine.

• Ingredients

  Clams

  • 2 lbs fresh littleneck clams (900 g), scrubbed

  • 1 cup water (240 ml)

  Soup

  • 4 slices thick-cut bacon, diced (about 4 oz / 115 g)

  • 2 tbsp butter (30 g)

  • 1 medium yellow onion, finely diced (1 cup / 150 g)

  • 1 stalk celery, finely diced (½ cup / 75 g)

  • 1 small leek (white part only), thinly sliced (½ cup / 75 g)

  • 2 cloves garlic, minced

  • 2 tbsp all-purpose flour (16 g)

  • 1 cup dry white wine (240 ml)

  • 2 cups clam juice or seafood stock (480 ml)

  • 1½ cups heavy cream (360 ml)

  • 1 cup whole milk (240 ml)

  • 2 medium potatoes, diced small (about 12 oz / 350 g)

  • 1 bay leaf

  • ½ tsp fresh thyme leaves

  • ½ tsp freshly cracked black pepper

  • Salt to taste

  Finish

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped chives

  • Optional: 1 tsp lemon zest

• Instructions

  1. Steam the Clams

  Place clams and 1 cup (240 ml) water in a pot.
  Cover and steam 5–7 minutes until they open.

  Strain and reserve the cooking liquid (this is liquid gold).
  Remove clams from shells, leaving a few in-shell for presentation.
  Roughly chop the meat.

  Strain the clam liquid through a fine sieve to remove grit.

  2. Build the Flavor Base

  In a heavy pot over medium heat:

  Cook bacon until lightly crisp. Remove and set aside (leave the fat).

  Add butter, onion, celery, and leek.
  Cook 6–8 minutes until soft but not browned.

  Add garlic and cook 30 seconds.

  3. Create the Chowder Base

  Sprinkle in flour and cook 1–2 minutes, stirring constantly.

  Deglaze with white wine. Simmer until reduced by half (about 3 minutes).

  Add reserved clam liquid, clam juice/stock, bay leaf, thyme and potatoes.

  Simmer gently 10–12 minutes until potatoes are tender.

  4. Add Cream

  Stir in heavy cream and milk.

  Simmer very gently (do NOT boil) for 5 minutes.

  Add chopped clams and cook 2–3 more minutes just to warm through.

  Season with salt and plenty of cracked black pepper.

  5. Finish

  Stir in crisp bacon, fresh parsley, chives, optional lemon zest (this gives that Hog Island brightness). Remove bay leaf.

  How to serve

  • Ladle into wide bowls

  • Top with whole clams in shell

  • Finish with cracked black pepper

  • Sprinkle extra parsley & chives

  • Serve with warm sourdough or grilled bread