New England clam chowder is a thing of beauty. Rustic goodness and elegant simplicity in perfect harmony. Over the years, many variations have emerged, each adding its own twist. But there’s a reason the original has endured. It’s comforting, satisfying and delivers everything you want in a bowl.
Cloudy Bay Clams are perfect for making New England clam chowder. Their plump flesh is filled with the ozone freshness of the Southern Ocean. And their clean, whiting-like flavour adds an umami richness that carries every mouthful to the back of the palate.
For purists, a truly authentic New England clam chowder is remarkably simple—clams, clam juice, cream, onions and starchy potatoes, with the potato’s starch acting as a natural thickener. While additions like bacon, carrots and celery are common today, they reflect the dish’s evolution over time. In fact, the use of bacon harks back to chowder’s origins with early English settlers, who cooked a simple stew from ship’s rations and local clams. This early version featured salted pork, clams and their cooking liquor, thickened with crushed ship’s biscuits—unleavened, rock-hard bread made from flour, water and salt, known as hardtack. Designed for long sea voyages, hardtack was easy to store, calorie-dense, and virtually indestructible.
Ingredients
- 4kg Cloudy Bay Clams diamond shell whole clams (189526)
- 2 bay leaves
- 1L fish stock
- 120g streaky bacon, diced
- 80g Butter
- 1 tablespoon fennel seeds, toasted
- 2 brown onions, finely diced
- 2-3 sprigs thyme
- 3 carrots, finely diced
- 2 medium-sized fennel bulbs, finely diced
- 2 celery sticks, finely diced
- 4 medium potatoes, diced
- 1 teaspoon smoked paprika
- 1L cream
Method
Steam the clams with the bay leaves and 250ml of the stock for a few minutes, just until the shells open. Strain and reserve the clam liquor. Shuck three-quarters of the clams, then roughly chop half of that meat. Set aside the chopped meat, the remaining whole clams (both in and out of shell) and the reserved liquor.
Fry the bacon until golden and crisp, then remove and set aside. Add the butter to the bacon fat. Once melted, sauté the fennel seeds and onions for a few minutes. Add the thyme, carrots, fennel and celery, then cook until softened. Pour in the remaining stock, the reserved clam liquor, and the potatoes. Simmer gently until the potatoes are tender. Stir in the cream, chopped clam meat, and whole clams. Season to taste.
Kitchen notes
There are plenty of ways to serve this chowder, depending on how rustic or refined you want to go. For a classic touch, ladle it into a bowl and top with crisp sourdough crumbs or croutons fried in paprika-laced butter. A sprinkle of chopped chives, parsley or fennel fronds adds freshness and colour. For something heartier, serve the chowder in small cob loaves – hollowed out and oven-toasted until golden. Or go traditional with oyster crackers: sweet-salty, bite-sized baked wheat squares that add just the right crunch, much like a crouton but with old-school charm.
As seen in winter 2025
