Free recipe guide
How to make New England Clam Chowder
Learn what makes New England Clam Chowder special, cook the free ComidaTime recipe, then keep cooking from Authentic American Cuisine.
Why cooks start here
New England Clam Chowder is cooked the way Boston harbor kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a american family cook actually puts it on the table.
New England Clam Chowder, with its roots deeply entrenched in the kitchens of Boston harbor, is a dish that speaks to the salty, bracing air of the Atlantic coast. Traditionally served in homes across New England, it’s a classic choice for a hearty lunch or a comforting dinner, particularly during the brisk months when the chill offshore winds call for something warm and filling. This chowder is a creamy, savory blend, where the tender clams and chunks of potato swim harmoniously in a rich sea of heavy cream. Flavored with salty pork and a hint of bay leaf, each spoonful is smooth and satisfying, with a touch of lemon bringing a bright finish to the palate.
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