Name: New England Clam Chowder
Cook time: 1 1/4 hours
Total time: 1 1/4 hours
Yield: Makes 8 to 10 servings
Ingredients: 8 pounds cherrystone clams, scrubbed; 1 tablespoon unsalted butter; 8 ounces bacon, cut into 1/2" pieces; 2 celery stalks, minced; 1 large onion, minced; 1 garlic clove, minced; 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces; 1 tablespoon chopped fresh thyme; 1 bay leaf; 2 tablespoons cornstarch; 2 cups heavy cream; Kosher salt, freshly ground pepper; 1 freshly ground pepper; Chopped fresh chives; Oyster crackers or Vermont Common Crackers

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New England Clam Chowder

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

Recipe information

Total Time
1 1/4 hours
Yield
Makes 8 to 10 servings

Ingredients

8 pounds cherrystone clams, scrubbed

1 tablespoon unsalted butter

8 ounces bacon, cut into 1/2" pieces

2 celery stalks, minced

1 large onion, minced

1 garlic clove, minced

2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces

1 tablespoon chopped fresh thyme

1 bay leaf

2 tablespoons cornstarch

2 cups heavy cream

Kosher salt, freshly ground pepper

1 freshly ground pepper

Chopped fresh chives

Oyster crackers or Vermont Common Crackers

Preparation

Step 1
Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
Step 2
Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
Step 3
Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
Step 4
Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
Step 5
Divide chowder among bowls. Garnish with chives and oyster crackers.