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American/Southern · Soups

New England Clam Chowder

Non-vegEasy

Diet: Non-veg

New England Clam Chowder is a American/Southern dish. Add cooked clams at the end so they stay tender.

Prep
20 min
Cook
35 min
Total
55 min
Servings
6
Difficulty
Easy
Cuisine
American/Southern
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of New England Clam Chowder.
Representative photograph of New England Clam Chowder. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 5 min

  1. Cook bacon from 120 g bacon, diced, 150 g onion, chopped, 100 g celery, diced, 40 g plain flour 5 minutes; add vegetables 5 minutes, then flour 1 minute.

Soup · About 20 min

  1. Add 600 g potatoes, diced, 700 ml bottled clam juice, 300 ml water, 1 bay leaf; simmer 15–20 minutes until potatoes are tender.

    Check: Look for this result: potatoes are tender.

Finish · About 7 min

  1. Add 400 g canned clams, drained, 400 ml milk, 200 ml cream, ½ tsp pepper; heat gently to 74°C / 165°F without prolonged boiling. Remove bay leaf.

    Check: The food must be hot through at 74°C / 165°F.

Tips

  • Add cooked clams at the end so they stay tender.
  • Judge New England Clam Chowder by the texture and doneness signs in its steps. Your pan and heat affect how long New England Clam Chowder takes to cook.

Substitutions

  • In New England Clam Chowder, replace clam juice for a different flavour with fish stock.

Storage

  • Get perishable New England Clam Chowder into the fridge within two hours, or within one hour above 32°C / 90°F. Eat New England Clam Chowder within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked New England Clam Chowder to 74°C / 165°F, stirring or turning it for even heating. When New England Clam Chowder is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If New England Clam Chowder includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on New England Clam Chowder becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for New England Clam Chowder one day ahead. For New England Clam Chowder, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for New England Clam Chowder on the day of serving.

FAQ

What matters most when making New England Clam Chowder?

Add cooked clams at the end so they stay tender.

What can I substitute in New England Clam Chowder?

In New England Clam Chowder, replace clam juice for a different flavour with fish stock.

Can I prepare New England Clam Chowder ahead?

Prepare the measured ingredients for New England Clam Chowder one day ahead. For New England Clam Chowder, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for New England Clam Chowder on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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