New England Clam Chowder – John F. Kennedy’s Favorite New England Clam Soup

New England Clam Chowder, known in French as Chaudrée de palourdes de Nouvelle-Angleterre, is one of the most iconic dishes of the U.S. East Coast. This creamy dish, made with fresh clams, potatoes, onions, celery, and cream, embodies both maritime tradition and comforting American cuisine.

President John F. Kennedy, a native of Massachusetts, made it his favorite dish. At the White House, this velvety seafood soup was regularly served, reminding Kennedy of his New England roots and the simplicity of Boston family cooking.

Unlike other regional variations, New England clam chowder is distinguished by its rich and smooth texture, without tomatoes, respecting the traditional 19th-century fishermen’s recipe. This dish is typically served with salted crackers and sometimes a glass of milk or light blonde beer.

Today, New England Clam Chowder remains a symbol of American culinary heritage. It can be found in restaurants in Boston, Cape Cod, and along the Atlantic coast, as well as reinterpreted by Michelin-starred chefs who give it a contemporary twist.

By choosing this iconic soup as his favorite meal, Kennedy helped popularize it beyond New England, linking it to presidential history and the gastronomic heritage of the United States.

Ingredients (serves 6)

• 1 kg fresh clams (or cockles)

• 150 g salted bacon (or pancetta), diced

• 1 large onion, sliced

• 2 celery stalks, diced

• 3 firm-fleshed potatoes, cubed

• 2 tablespoons flour

• 750 ml fish stock (or clam cooking water)

• 250 ml heavy cream

• 1 bay leaf

• 1 sprig thyme

• Freshly ground black pepper

• Butter (optional, for extra richness)

• Fresh parsley, chopped, for garnish

Preparation

1. Prepare the clams: brush and rinse the shells thoroughly. Place them in a large pot with a little water, cover, and heat until they open. Remove the meat, chop coarsely, and set aside. Strain the cooking liquid and reserve for the broth.

2. Cook the bacon: in a large pot, brown the bacon cubes. Add the onion and celery, and sweat gently without browning.

3. Thicken the soup: sprinkle with flour and mix well to form a light roux. Add the fish stock and the strained clam juice.

4. Cook the vegetables: add the potatoes, bay leaf, and thyme. Simmer gently for about 15 minutes until the potatoes are tender.

5. Add cream and clams: stir in the cream and clam meat. Season with black pepper. Simmer for 5 more minutes without boiling.

6. Finish and serve: remove the herbs, sprinkle with chopped parsley, and serve hot. Traditionally, the chowder is accompanied by salted crackers.

Suggested Beverage Pairing

Traditionally, clam chowder is served with a glass of milk or light blonde beer in New England. For a gourmet version, it can be paired with Chablis (France) or Albariño (Spain).