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Boston Clam Chowder recipe

This creamy Boston Clam Chowder is a classic New England favorite made with tender clams, potatoes, onions, and celery in a rich, creamy broth. It’s hearty, comforting, and full of restaurant-style flavor, making it perfect for a cozy lunch or dinner. Serve it with oyster crackers or crusty bread for a delicious meal everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 4 slices bacon, chopped
  • 2 tbsp butter
  • 1 small onion, chopped
  • 3 celery stalks, chopped
  • 1 tbsp garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 (15-ounce) cans chopped clams, drained, reserving the clam juice
  • 1 pound fresh clams, scrubbed clean
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup clam juice (reserved from the canned clams, supplemented with bottled clam juice if needed)
  • ⅓ cup all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce (or to taste)
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Scrub and rinse the fresh clams under cold running water, discarding any that are cracked or remain open after being tapped.
  • In a large soup pot or Dutch oven, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
  • Add the butter to the pot. Once melted, stir in the onion, celery, garlic, and potatoes. Cook for 5–7 minutes, until the vegetables begin to soften and the onion is translucent.
  • Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes until the flour is fully incorporated.
  • Gradually whisk in the reserved clam juice, additional clam juice, milk, and heavy cream until smooth.
  • Stir in the Worcestershire sauce, Tabasco sauce, and the canned chopped clams. Bring the chowder to a gentle simmer.
  • Cover and cook for about 20 minutes, or until the potatoes are fork-tender.
  • Add the fresh clams, cover, and cook for 5–8 minutes, or until the shells open. Discard any clams that do not open.
  • Stir the cooked bacon back into the chowder. Taste and season with salt and pepper as needed.
  • Ladle into bowls and serve hot with oyster crackers, crusty bread, or a sprinkle of fresh parsley.

Notes

Add the clams toward the end of cooking and heat just until tender. Overcooking can make them tough and chewy.