New England-Style Clam Chowder Recipe

Cook Time: 60 minutes

Clam Chowder Recipe

This creamy clam chowder is the perfect comfort food, full of savory flavors and rich textures. Follow the steps below to prepare this hearty dish for 10 servings.

Ingredients

• 3 tablespoons unsalted butter
• 4 (1-inch) cubes salt pork
• 3 ribs celery, diced
• 1 Spanish onion, diced
• 1 clove garlic, minced (optional)
• 5 potatoes, peeled and cut into 3/4-inch cubes
• 5 cups clam juice
• 1 teaspoon dried tarragon
• 1 teaspoon celery salt
• 2 bay leaves
• 1 pounds fresh clams, shelled and chopped
• 5 dashes Worcestershire sauce
• 2 cups heavy cream
• teaspoon chopped fresh dill
• Salt and ground black pepper to taste
• 10 sprigs fresh parsley, for garnish

Directions

1. Melt the butter in a large stockpot over medium-high heat.
2. Add the salt pork, celery, onion, and garlic (if using). Cook until the vegetables are softened, about 7 minutes.
3. Add the potatoes, clam juice, tarragon, celery salt, and bay leaves. Bring the mixture to a boil.
4. Reduce the heat to medium-low, cover the pot, and let it simmer for about 35 minutes or until the potatoes are tender.
5. Add the clams and simmer uncovered for an additional 5 minutes.
6. Stir in the Worcestershire sauce, heavy cream, fresh dill, salt, and pepper. Continue to cook for another 7 minutes, allowing the flavors to blend.
7. Remove the pot from the heat and discard the bay leaves.
8. Garnish with fresh parsley before serving.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	340
Total Fat	24g	31%
Saturated Fat	14g	71%
Cholesterol	86mg	29%
Sodium	541mg	24%
Total Carbohydrate	26g	9%
Dietary Fiber	3g	12%
Total Sugars	3g
Protein	7g	13%
Vitamin C	55mg	62%
Calcium	116mg	9%
Iron	5mg	27%
Potassium	878mg	19%

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of New England-Style Clam Chowder

New England-Style Clam Chowder, often simply referred to as "clam chowder," has deep roots in the culinary traditions of northeastern United States. Its origins date back to the early colonial days, where it evolved from a dish made with local shellfish, often clams, combined with milk or cream. The word "chowder" itself is believed to derive from the French word "chaudire," which refers to a large pot used for cooking stews and soups. As the dish spread through New England, it became synonymous with the region, with variations developing across coastal communities.

Regional Variations

Though New England-Style Clam Chowder is most closely associated with the states of Maine, Massachusetts, Rhode Island, and New Hampshire, each state has added its own twist over time. For instance, some versions incorporate a variety of local ingredients such as herbs, spices, or different types of shellfish. While New England-Style is the cream-based variant, there are other regional types, such as the Manhattan-style clam chowder, which uses a tomato base instead of cream, offering a tangy and lighter alternative. New England chowder is also renowned for its signature addition of salt pork or bacon, which imparts a rich, savory depth to the dish.

What Makes New England-Style Clam Chowder Unique?

New England-Style Clam Chowder is distinct from other chowders because of its creamy, milk-based consistency. The dish uses clams as its primary protein, complemented by potatoes, celery, onions, and sometimes salt pork or bacon. The addition of fresh herbs like thyme or tarragon also enhances the chowder's flavor. What sets it apart from other clam chowders is the emphasis on the natural sweetness and brininess of the clams, which is balanced with the rich, smooth texture of the cream. While Manhattan-style chowder might appeal to those who prefer a more acidic or tomato-centric soup, the richness of New England chowder offers a comforting, indulgent experience.

Where Is It Typically Served?

New England-Style Clam Chowder is a staple of regional cuisine, especially in the northeastern United States. It's commonly found in seafood restaurants, diners, and clam shacks along the coast. Popular spots like Boston, Cape Cod, and Maine are renowned for their chowder, and its often served in a bread bowl, adding to its rustic charm. Outside of New England, it can be found in seafood restaurants across the U.S., where its often offered as a starter or appetizer. In addition to its fame in restaurants, New England clam chowder is also a common feature at local festivals, including chowder cook-offs and New England seafood festivals.

Fun Facts About Clam Chowder

• In 1939, the state of Rhode Island passed a law requiring that all clam chowder served in the state must be clear, which led to the establishment of the famous "clear clam chowder" style.
• The annual Chowderfest held in Newport, Rhode Island, is one of the largest gatherings celebrating clam chowder, drawing thousands of visitors each year to sample different takes on the classic recipe.
• In 2001, the U.S. Congress declared National Clam Chowder Day to be celebrated on the first Thursday of February.
• Clam chowder became an important dish for early New England colonists because it was a way to utilize local shellfish, which were plentiful in the coastal waters, and to create hearty, filling meals for fishermen and their families.

New England-Style Clam Chowder continues to be a beloved dish that offers a taste of history, culture, and the bountiful resources of the region. Whether served in a coastal seafood shack or recreated at home, it brings a comforting and flavorful taste of New England to the table.

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