Everyday Kitchen

American/Southern · Soups

New England Clam Chowder

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use fish stock instead of clam juice for a different flavour.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for New England Clam Chowder one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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?

Use fish stock instead of clam juice for a different flavour.

Can I prepare New England Clam Chowder ahead?

Prepare the measured ingredients for New England Clam Chowder one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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