Gorton's New England Clam Chowder

This is a quick, no-fuss New England clam chowder from Gorton’s of Gloucester. Twenty minutes from can opener to ladle. No flour, no cream, no bacon. Just butter-softened onion, diced potato cooked in clam juice, and milk warmed through with the clams folded in at the end.

The “do not boil” rule at the bottom of the directions is the most important sentence in this recipe. Bring the milk too high and the proteins curdle into chalky flecks while the clams turn into rubber bullets. Keep it at a gentle steam, just enough to feel hot through the back of a spoon.

A splash of dry sherry is optional but worth it. A teaspoon or two stirred in off the heat sharpens the brininess of the clams and pulls everything together without taking over.

Serve with oyster crackers or a hunk of crusty bread.

Pro Tips

• Reserve the canned clam juice and use it to cook the potatoes. That liquor is concentrated clam flavor; pouring it down the drain would be a mistake.
• Yukon Gold or russet potatoes work better than waxy reds. They release a little starch and thicken the broth naturally.
• Use whole milk, not skim. Half-and-half pushes it toward a richer, restaurant-style chowder if you prefer.
• Taste before salting. Canned clams come pre-brined and the juice is salty; you may not need any.

Variations

• Crisp two slices of diced bacon before the onion goes in for a smoky base. Pour off most of the fat first.
• Stir in fresh thyme leaves at the end for a quick herb lift.
• Add a pinch of celery seed or one finely diced rib of celery with the onion for the classic New England aromatic base.