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New England Clam Chowder inspired by Anthony's Pier 4
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Inspired by Anthony's Pier 4
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New England Clam Chowder

Appetizer
This creamy New England classic combines tender quahogs, potatoes, and a rich dairy base. The chowder achieves its distinctive texture through a careful balance of ingredients and slow simmering. Simple herbs enhance the natural flavors of the seafood in this comforting and hearty dish.
Prep Time 20 mins
Cook Time 40 mins
Total Time 60 mins
Servings 6

Ingredients

  • 4 oz Salt pork or bacon (Diced)
  • 1 medium Onion (Finely diced)
  • 2 stalks Celery (Finely diced)
  • 1 lb Yukon gold potatoes (Peeled and diced into 1/2-inch cubes)
  • 4 lbs Fresh quahog or cherrystone clams (Scrubbed clean (or 2 cups canned chopped clams with juice))
  • 2 sprigs Fresh thyme
  • 1 whole Bay leaf
  • 2 cups Clam juice (If using fresh clams, use strained cooking liquid)
  • 1/4 cup All-purpose flour
  • 2 cups Half-and-half
  • 2 tbsp Unsalted butter
  • 1 tsp Salt (To taste)
  • 1/2 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Large heavy-bottomed pot
  • Wooden spoon
  • Whisk
  • Strainer (if using fresh clams)
  • Measuring cups and spoons

Chef's Tip

For the best texture, avoid vigorous boiling after adding the dairy. A gentle simmer prevents curdling and maintains the creamy consistency that defines a proper New England chowder.

Instructions

  1. If using fresh clams, steam them in a large pot with 1 cup of water until they open, about 6-10 minutes. Remove clams, strain and reserve cooking liquid. Remove clam meat and chop, discarding shells.
  2. In a large heavy pot, cook salt pork or bacon over medium heat until crisp and fat is rendered. Remove meat but leave the fat.
  3. Add onions and celery to the pot and cook until softened but not browned, about 5 minutes.
  4. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to make a roux.
  5. Slowly whisk in clam juice (or reserved cooking liquid), stirring constantly to prevent lumps.
  6. Add potatoes, thyme, and bay leaf. Simmer until potatoes are tender, about 15 minutes.
  7. Stir in chopped clams, half-and-half, and butter. Season with salt and pepper.
  8. Simmer gently for 5 minutes (do not boil), then remove bay leaf and thyme stems.
  9. Let chowder rest for 10 minutes before serving to allow flavors to meld.

Plating

Serve hot in warmed bowls. Garnish with a small pat of butter, a sprinkle of chopped parsley, and oyster crackers on the side.

Storage & Reheating

Store refrigerated in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally. Do not boil. Add a splash of half-and-half if needed to restore consistency.

About This Recipe

A quintessential New England dish made famous at Anthony's Pier 4, this clam chowder features the traditional creamy style popular throughout the region. The balance of briny clams, tender potatoes, and rich dairy creates a comforting and satisfying appetizer that showcases the restaurant's coastal heritage.

How did it turn out?

We'd love to hear about your experience making this recipe!