With clam broth for flavor, this easy recipe will be the best New England Clam Chowder you will ever make. Or, as we say in Boston, “Chowdah!”
Looking for an authentic New England clam chowder recipe? This rich, creamy, and flavorful chowdah will transport your taste buds to the heart of Boston. With tender clams, potatoes, and a secret ingredient that packs a briny punch, this easy-to-follow recipe is a must-try for seafood lovers.
When it comes to New England clam chowder, there’s no room for compromise. This iconic dish demands a perfect balance of flavors, textures, and – most importantly – the essence of the ocean. That’s why we’re sharing our tried-and-true recipe that will have you exclaiming, “Wicked good, kid!”
The Secret to the Best Clam Chowder Flavor The key to unforgettable clam chowder lies in the broth. While most recipes call for clam juice, we’ve unlocked the secret to intense, briny flavor by using St. Ours Clam Broth. Made from real clams, this concentrated broth packs a punch that will transport you straight to the shores of Cape Cod.
Whether you’re a New England native or just a seafood enthusiast, this clam chowder recipe is sure to become a family favorite. With its velvety texture, bursts of briny flavor, and a touch of smoky bacon, every spoonful is a reminder of why this dish is a true regional classic.
So, grab your pot, gather your ingredients, and get ready to experience the best clam chowder you’ve ever tasted – a taste of pure New England bliss.
Serving size: 12
Ingredients for the Ultimate Creamy Clam Chowder
- 8 Tbsp. unsalted butter
- 2 slices bacon (for a smoky depth)
- 1 large onion, diced
- 6 Tbsp. all-purpose flour
- 4 packets St. Ours Clam Broth
- 2 cups boiled water
- 1.5 lbs. Yukon Gold potatoes, diced (they hold their shape)
- 2 bay leaves
- 1 quart half & half
- 6-6.5 oz. cans chopped clams or 6 lbs. fresh quahog clams
- 2 tsp. cracked black pepper
- Salt to taste
- 3 Tbsp. fresh herbs (optional)
- Oyster crackers for serving
DIRECTIONS: For fresh clams, steam for 5-7 minutes or until opened; throw out any that do not open. Remove clams from shells, chop the meat, set aside. Filter clam cooking water and add clam stock with St. Ours Clam Broth (reduce the amount of water to make 2 cups of stock total).
Fry bacon in a large stock pot to render fat. Remove bacon from pot, dice, and set aside for serving. Dissolve St. Ours Clam Broth in hot water to make stock, set aside.
Melt butter in stock pot with the bacon fat. Sauté onion on medium until soft. Add flour and whisk until thickened (3 – 5 minutes). Slowly whisk in the clam stock and cook until a thick rue forms. Add diced potatoes and bay leaves. Turn up heat and cook until almost boiling. Reduce heat to medium and cook until potatoes are softened, about 15 minutes, stirring occasionally. Whisk in the half & half and return to almost boiling. Reduce to medium low and simmer, stirring frequently and scraping the bottom of the pot so cream does not scald. The longer it cooks, the thicker it will get. About 20 minutes will give a nice creamy consistency. Add chopped clams, pepper, herbs (optional), and salt to taste. Cook on medium low about 10 minutes more, stirring occasionally; do not boil.
Remove Bay leaves and garnish with chopped bacon – serve with Oyster Crackers.
This can be made a day in advance and re-heated on low.