"Home of the Jersey Clam"
New England Clam Chowder

New England Clam Chowder

 Clam Daddy’s Clam Chowder


  • 50 Clam Daddy Top necks steamed in small amount of water, pick clams out as they open, save broth
  • 6 slices of bacon
  • 2 medium potatoes, peeled and chopped into 1/2″ cubes (can use more potatoes if you like, can dice smaller or a little bigger, just personal preference)
  • 3/4  large white onion, minced
  • 1 1/2 tsp minced garlic
  • 2 1/2 cups of clam broth from steamed top necks (from above)
  • 1/4 tsp of thyme
  • ground black pepper
  • 1 1/2 cups of 2% milk
  • 2 cups of heavy cream
  • 1 Tbsp fresh parsley chopped
  • cornstarch and chicken broth or water to thicken (optional)
  • Steam top neck clams in large pot with just a little bit of water, cover until open, about 15 minutes, check and stir clams, remove clams as they open.  Drain clam broth twice through cheese cloth, not using very bottom of pan where sand might be.  Save 2 1/2  cups for later.
  • When cool to touch, remove clams from shells, chop into 1/4 inch – 1/2 inch pieces.  (removing the gut -optional). Set aside for later.
  • In a 6 qt sauce pan, cook bacon until crisp, remove bacon and crumble for later.
  • Add potatoes to pan, and cook over medium heat about 5 minutes, add onion and garlic and cook an additional 3 minutes (if too dry, add .5 TBS of  butter)
  • Add the 2 1/2  cups of reserved broth, cook potatoes until tender about 10 minutes depending on size of potato.
  • Add thyme and pepper.
  • Reduce heat to low and slowly add milk, when heated through add chopped clams, when heated through again, add cream stirring frequently until chowder begins to simmer. Add bacon and parsley.

Everyone likes their chowder a different thickness, it will be thin, but thicken as desired with cornstarch and chicken broth or water.