New England Clam Chowder
This pork builds canned clams with their juice, potatoes, peeled and diced and fresh parsley, chopped into a satisfying meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Drain the clams, reserving all of the juice, and set both aside separately.
- In a heavy pot over medium heat, render the diced salt pork for 6 to 8 minutes until golden and crisp, then lift out the crispy bits and reserve, leaving the fat in the pot.
- Add the butter and chopped onion to the rendered fat and cook for about 5 minutes until softened, then sprinkle over the flour and stir for 1 to 2 minutes to cook out the raw taste.
- Gradually whisk in the reserved clam juice and the boiling water, then add the diced potatoes and bay leaf and simmer for 12 to 15 minutes until the potatoes are tender.
- Pour in the milk and warm through gently over low heat without letting it boil, so the chowder does not curdle.
- Stir in the drained clams and heat for just 2 to 3 minutes until piping hot, as overcooking makes the clams tough.
- Remove the bay leaf, season with salt and black pepper, then ladle into bowls and top with the reserved crisp pork and chopped parsley.
You'll use: Large pot · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does New England Clam Chowder take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
New England Clam Chowder is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: New England-style clam chowder (22848857879).jpg by Scottb211 from Gaylord, Michigan, U.S.A., CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.