Meadow Club Clam Chowder New England Style
Indulge in the cozy, seaside flavors of Meadow Club Clam Chowder New England Style—a creamy, hearty classic that's a true comfort in a bowl. Brimming with tender fresh clams and rich, smoky bacon, this chowder combines velvety potatoes, aromatic thyme, and a luscious blend of milk and heavy cream for a texture that's perfectly silky. The recipe's secret lies in using the naturally briny clam cooking liquid to enhance its oceanic depth of flavor. Simple yet refined, this 60-minute dish comes together with a balance of crisp sautéed vegetables and a luxurious roux, creating the perfect base for cozy weeknight dinners or elegant gatherings. Garnished with fresh parsley and served alongside oyster crackers, this timeless New England chowder will transport you straight to the shores with every spoonful.
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Recipe Information
Ingredients
- 2 pounds fresh clams (littleneck or cherrystone)
- 4 cups water
- 4 tablespoons unsalted butter
- 4 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 4 tablespoons all-purpose flour
- 3 medium russet potatoes, peeled and diced
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
Rinse and scrub the clams thoroughly under cold water. Discard any clams that remain open after a light tap.
In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and steam them until they open, about 5-7 minutes. Remove the clams as they open and set them aside to cool.
Strain the clam cooking liquid through a fine mesh sieve or cheesecloth to remove any sand or debris. Reserve this liquid for later use.
Remove the clam meat from the shells, chop it coarsely, and set it aside. Discard the shells.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion and celery to the pot and sauté until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the reserved clam cooking liquid, ensuring the mixture remains smooth and lump-free.
Add the diced potatoes, milk, heavy cream, thyme, bay leaf, salt, and pepper to the pot. Stir well to combine.
Bring the mixture to a simmer over medium heat and cook until the potatoes are tender, about 15-20 minutes.
Add the chopped clams and cooked bacon to the pot. Simmer for an additional 5 minutes to heat through.
Taste the chowder and adjust seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.
Ladle the chowder into bowls, garnish with fresh parsley, and serve with oyster crackers, if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 278 mg | 21% | |
| Iron | 22.4 mg | 125% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
