THIS CAFE LIFE
New England Clam Chowder (GF)
This New England clam chowder is made the classic way, starting with fresh clams steamed in their own broth, then layered with smoky bacon, tender potatoes, and a simple aromatic base of onion, celery, and thyme. Finished with cream, the chowder is rich without being heavy, allowing the flavor of the clams to lead.
Balanced, comforting, and technique-driven, this is a traditional coastal soup refined through a modern chef’s approach.
Prep Time:
20 Minutes
Cook Time:
1 Hour
Yield:
8 Servings
Ingredients
4 dozen clams (littlenecks or cherrystones) - or 1 dozen quahogs
4 Celery stalks, 2 - rough chopped, 2 finely diced
2 Onions 1 - rough chopped, 1 finely diced
3 Bacon slabs, thick cut, chopped
4 Potatoes, red bliss, chopped
1 qt. Heavy cream
1/2 C. White wine
Bundle of thyme, bound by butchers' twine
White pepper, freshly ground black pepper, salt
2 T. Gluten free flour (optional)
2 T. Butter (optional)
Chef Note: when you purchase the clams, ask for a net, not plastic bag. The clams will suffocate otherwise and shorten their viability. Put them on ice, in the refrigerator when you get home.
Enameled Dutch Oven or Heavy Stockpot
Step 1 — Steam the Clams
Bring 1 quart of water to a boil in a large stockpot or Dutch oven. Add the onion and celery, followed by the scrubbed clams. Cover and steam for about 10 minutes, until the clams have opened.
Remove the clams with a slotted spoon, discarding any that remain closed or are damaged. Strain the cooking liquid through a fine mesh strainer and reserve the broth.
Step 2 — Render the Bacon
Wipe out the pot and return it to medium heat. Add the chopped bacon and cook slowly until the fat has rendered and the bacon is crisp. Transfer bacon to a paper-lined plate and set aside.
Step 3 — Build the Base
To the bacon fat, add onion, celery, thyme, and white pepper. Cook gently until the vegetables are soft and aromatic, without browning.
For a thicker chowder: add butter and gluten-free flour at this stage, stirring to form a light roux before proceeding.
Step 4 — Deglaze & Layer
Deglaze the pot with white wine, scraping up any fond from the bottom. Add the reserved clam broth and diced potatoes. Reduce heat and simmer until the potatoes are fully tender.
Step 5 — Finish the Chowder
Remove the clams from their shells and roughly chop. Add the clams, reserved bacon, and heavy cream to the pot. Season with salt and black pepper to taste.
Warm gently over medium heat without boiling. Remove thyme stems and serve immediately.
Serving Notes
Serve with oyster crackers, warm gluten-free biscuits, or toasted sourdough. Best enjoyed the day it’s made, when the broth is still bright and the clams are tender.
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