This creamy New England Clam Chowder is a traditional recipe passed down from fisherman families, featuring tender clams, vegetables, and a rich, flavorful broth.
Wash clams thoroughly. Place them in a deep pan with the wine and cover with a lid. Cook on medium heat until the shells open. Strain the broth through or a fine strainer and reserve. Remove the clams from their shells and chop them into small pieces.
In a large saucepan, cook the bacon in a teaspoon of butter for about 3 minutes, but do not brown. Add the chopped onion and garlic, cooking gently over low heat for 2 minutes. Add the remaining teaspoon of butter, the carrot and celery , and sweat on low heat. Add flour, cumin, fennel, and mix well to combine.
Cook the flour into the vegetables for a minute on low heat, then add milk, fish stock, and clam juice slowly. Bring to a , then add the potatoes and corn. Taste and adjust the seasoning. Cook until the potatoes are tender (about 20 minutes).
Add the clams and cream, bringing the chowder to a . Serve immediately.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
