How to Make New England Clam Chowder

New England clam chowder is a soothingly rich dish made with cream, clams, and vegetables that makes the perfect remedy for a chilly night spent at home. Learn how to make this classic comfort food in a few easy and affordable steps — you'll fall in love with the lusciously creamy flavors one spoonful at a time.

Simmer Down

Start things off by peeling and chopping all vegetables into uniform pieces. Add white onions, carrots, celery, and potatoes to a large, deep skillet before adding the juice from canned clams. If you want even more of that breezy, salty-sweet flavor, you can also buy prepackaged clam juice in stores.

After the juice is added, cover vegetables with water. Simmer until all ingredients are fork-tender. While your veggies soften, prepare to make a buttery base with some tasty kitchen staples that you'll blend with the clam and vegetable broth.

Get the recipe: My Best Clam Chowder

Bring Home the Bacon

Salt pork or bacon is a common ingredient in New England clam chowder — the smokiness pairs well with the light, briny taste of the sea, while the velvety fat adds luxury to the overall flavor. If you choose to use bacon in your recipe, begin by browning four pieces in a large pan until crisp, setting them aside to use later.

Add a generous stick and a half of butter to the pan, followed by flour and half-and-half. Whisk rapidly, being careful to gently simmer, not boil, to avoid curdling. Stir in your vegetable broth mixture and clams, combining thoroughly.

Voilà — a fragrant, steaming pot of clam chowder ready to be topped with oyster crackers, crumbled bacon, and chives. It really is that easy. All that's left to do is drizzle in a bit of red wine vinegar for a tangy burst that cuts the richness and completes the perfect bite.

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