New England Clam Chowder Recipe: Creamy, Classic & Authentic

 

World’s Best Clam Chowder Recipe

 

Claiming to have the “World’s Best Clam Chowder” is bold, but this recipe delivers a smooth, rich chowder that’s straightforward to follow and memorable to taste. Velvety, comforting, and full of flavor, it’s ideal for serving a crowd.

 

Prep time: 1 hour

 

Serves: 12–14 people

 

Equipment

• Sanitized cutting board and a sharp chef’s knife
• Large metal bowl
• Strainer
• Large wooden spoon
• Large non-reactive stainless steel soup pot
• Lemon zester

 

Ingredients

• 8 slices thick-cut bacon
• ½ pound (2 sticks) unsalted butter
• 2 cups chopped sweet or Vidalia onion
• 2 cups peeled, chopped carrots
• 2 cups chopped celery
• 2 cups unbleached flour
• 46 ounces clam juice
• 2 cups half & half
• 2 cups whole milk
• 1 quart heavy cream
• 1 cup white wine
• 6 cups new or redskin potatoes, cut into 1-inch cubes
• 6 cups fresh razor clams (or store-bought clams)
• Zest of 2 lemons
• ½ teaspoon nutmeg
• 2 tablespoons freshly cracked black pepper
• 2 tablespoons coarse sea salt (or Kosher/table salt)
• ¼ cup chopped Italian flat-leaf parsley

 

Directions

1. Chop the onions, carrots, and celery into roughly 1/2-inch pieces and set aside.

 

 

2. Zest two lemons and reserve the zest.

 

 

3. Cut the potatoes into 1-inch cubes.

 

 

4. Bring 2–3 quarts of salted water to a boil in a medium pot. Add the potatoes and boil for 3 minutes until just tender. Drain and immediately transfer the potatoes to an ice bath to stop the cooking (this is called shocking).

 

 

5. Cut the bacon into thin julienne strips.

 

 

 

6. In the large soup pot over medium heat, render the bacon until it turns light brown. Add the butter and stir until melted.

 

 

7. Add the chopped onions, carrots, and celery. Cook, stirring frequently, until the vegetables are lightly caramelized, about 5–7 minutes.

 

 

8. Sprinkle in the flour and stir continuously for about 7 minutes to form a roux, scraping the bottom of the pot to prevent sticking. This thickens the chowder—do not leave this step unattended.

 

 

9. Gradually add the clam juice, half & half, whole milk, heavy cream, and white wine, stirring constantly. Continue stirring for 8–10 minutes until the mixture is smooth and glossy with no lumps.

 

10. Add the shocked potatoes and clams, stirring to incorporate and heat through.

 

 

11. Season with nutmeg, freshly cracked black pepper, coarse sea salt, lemon zest, and chopped parsley. Taste and adjust seasoning as needed.

 

12. Serve the chowder immediately, garnished with crumbled bacon and extra chopped parsley.

 

 

Enjoy!

 

Special thanks to Mike Hughes for supplying fresh razor clams.