How to make clam chowder – recipe | Felicity Cloake's Masterclass

Bring sea breezes into your kitchen with this creamy New England classic, in nine simple steps

I ate a lot of clam chowder in Massachusetts last summer. Thick and comfortingly creamy, it might feel a tad wintry were it not for the sweet, briny clams, which sing of sea breezes and sunshine. Though the name derives from the French chaudière, or cauldron, chowder is New England through and through, and best eaten in the fresh air, whether that’s in Cape Cod or Capel-le-Ferne.

Prep 40 min
Soak 20 min
Cook 30 min
Serves 4