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Original New England Clam Chowder

Course: Soup
Cuisine: American
Keyword: chowder, clam, mushroom soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Print Recipe


  • 3 kg fresh clams 3kg
  • 450 g potatoes peeled and finely cubed
  • 1 carrot finely diced
  • 1 stalk celery finely diced
  • 1 golden onion finely diced
  • 100 gr Bacon or Speck finely cubed
  • 250 ml fresh double cream
  • 2 bay leaves
  • 1 tbsp fresh thyme
  • 2 garlic cloves lightly crushed
  • Extravirgin olive oil as needed
  • 2 tbsp fresh parsley finely chopped
  • 1 red chilli finely sliced (optional)
  • kosher salt & freshly cracked black pepper to taste


  • Soak the clams in a bowl with cold water and kosher salt for an hour. Wash them through afterwards. Heat a large pan over med-heat with the garlic and 2 tbsp of oil.
  • Fold in the clams, cover with a lid and cook for about 5 mins, until the shells open and they release the liquid. Turn the heat off and discard the garlic.
  • Once ready, filter the clams liquid and set aside. Remove the clams from their shells and set them aside, use some of the shells for decoration and discard the rest.
  • Heat a large pan with 1 tbsp of oil over med-heat. Add in the carrots, celery and onion, thyme and bay leaves. Saute for 5 mins, stirring occasionally.
  • Add in the potatoes and bacon, stir fry for a min, then pour in the clams liquid. Cover with a lid and cook until the potatoes are softened.
  • Pour in the double cream, season to taste and bring to a boil. Turn the heat off and discard the bay leaves.
  • Blend the mixture until smooth. Transfer back to the pan, add in the reserved clams, sprinkle with parsley and chili and season to taste.
  • Stir all ingredients, then divide the chowder among plates and serve with toasted ciabatta.