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New England Clam Chowder with Salt Pork inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

New England Clam Chowder with Salt Pork

Appetizer
This hearty chowder features tender clams and potatoes in a rich, creamy broth. The traditional New England preparation uses salt pork for depth of flavor and a velvety texture that thickens naturally from the starch in the potatoes. This appetizer serves as the perfect introduction to a classic Boston meal.
Prep Time 30 mins
Cook Time 45 mins
Total Time 75 mins
Servings 6

Ingredients

  • 4 oz Salt pork or bacon (Diced small)
  • 1 medium Onion (Finely diced)
  • 2 stalks Celery (Finely diced)
  • 3 tbsp All-purpose flour
  • 2 cups Clam juice (Bottled or from fresh clams)
  • 2 large Russet potatoes (Peeled and diced into 1/2-inch cubes)
  • 1 whole Bay leaf
  • 1 tsp Fresh thyme (Chopped)
  • 3 cups Chopped clams (Fresh or canned, drained)
  • 1 1/2 cups Heavy cream
  • 1 cup Whole milk
  • 1 tsp Salt (Or to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 cup Oyster crackers (For serving)

Tools You'll Need

  • Large heavy-bottomed pot
  • Wooden spoon
  • Whisk
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Chef's Tip

For authentic flavor, don't rush the salt pork rendering process. Cook it slowly over medium-low heat until it releases its fat and becomes crispy, creating the essential flavor base that distinguishes New England chowder.

Instructions

  1. In a large heavy-bottomed pot, cook diced salt pork over medium-low heat until fat is rendered and bits are crispy, about 8-10 minutes.
  2. Add diced onion and celery to the pot. Cook until vegetables are soft but not browned, about 5-7 minutes.
  3. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to make a roux.
  4. Gradually whisk in clam juice until smooth, then add potatoes, bay leaf, and thyme.
  5. Bring mixture to a simmer and cook until potatoes are just tender, about 15 minutes.
  6. Add chopped clams and simmer for 5 minutes more.
  7. Pour in cream and milk, stirring gently to combine. Heat through without boiling.
  8. Season with salt and pepper to taste. Remove bay leaf before serving.
  9. Let chowder rest for 5 minutes before serving to allow flavors to meld.

Plating

Ladle the hot chowder into warmed bowls. Sprinkle with a pinch of freshly ground black pepper and serve with a side of oyster crackers. For traditional Boston presentation, offer additional crackers in a small dish on the side.

Storage & Reheating

Store chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally and adding a splash of milk if needed to reach desired consistency. Do not bring to a boil. Not recommended for freezing as dairy can separate.

About This Recipe

This New England Clam Chowder draws inspiration from the iconic version served at Boston's historic Faneuil Hall marketplace. The balance of briny clams, creamy broth, and hearty potatoes creates a comforting dish that has sustained Bostonians through harsh winters for generations. This home adaptation maintains the authentic flavor profile while simplifying the preparation.

How did it turn out?

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