Inside the White House: Favorite Foods of U.S. Presidents

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John F. Kennedy: New England Clam Chowder

As a Massachusetts native, President John F. Kennedy had a well-documented love for New England Clam Chowder, often requesting it for lunch at the White House. This rich, creamy soup, packed with tender clams, potatoes, and smoky bacon, is a hearty taste of the Northeast—and a dish that’s still beloved across the country today.

Ingredients (for 4-6 servings):

• 4 slices bacon, chopped
• 2 tbsp butter
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups clam juice
• 1 cup heavy cream
• 2 cups diced russet potatoes
• 1 bay leaf
• ½ tsp dried thyme
• Salt and black pepper, to taste
• 1 ½ cups chopped fresh clams (or canned, drained)
• Chopped fresh parsley (for garnish)
• Oyster crackers (for serving)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add butter, onion, celery, and garlic to the pot and sauté for 3-4 min. until softened.
3. Sprinkle in the flour and stir continuously for 1 min to create a roux.
4. Gradually pour in the clam juice and heavy cream, stirring to combine.
5. Add the potatoes, bay leaf, thyme, salt, and pepper. Simmer for 15 min until the potatoes are tender.
6. Stir in the clams and cooked bacon, then heat through for 2-3 min.
7. Remove the bay leaf, garnish with fresh parsley, and serve with oyster crackers.