New England Clam Chowder

New England Clam Chowder
Fishboxer June Laird from Fishbox HQ

The earliest-established and most popular variety of clam chowder, the New England clam chowder. Recreate this Amercian epic from the comfort of your own home.


  • 8 strips of streaky bacon
  • 24 clams (soaked in cold water for 1 hour)
  • 1 large onion (diced)
  • 300g of potatoes (peeled and diced)
  • 2 cloves of garlic (minced)
  • 100ml of white wine
  • 1½ tbsp plain flour
  • 500ml milk
  • 250ml fish or chicken stock
  • Salt n pepper to taste
  • 50g dill
  • crusty bread (to serve)


  1. Heat a deep pot with a fitted lid over a medium heat.
  2. Carefully add the clams and wine then steam until all are open.
  3. Keep the juice and remove the meat from most of the shells, keeping 12 in their shell to use for garnish.
  4. Chop up the remaining meat.
  5. Meanwhile, in another pot, cook the bacon, onions and garlic until soft but not coloured.
  6. Add the potatoes and flour.
  7. Mix for a minute then add in the milk, but only a little at a time so it accepts the flour without going lumpy.
  8. Add in the stock.
  9. Season to taste.
  10. Cook slowly until the potatoes are cooked through.
  11. Serve in individual bowls.
  12. Garnish with sprigs of dill.
  13. Serve with a slice of crusty bread.