New England Clam Chowder is a creamy and hearty soup filled with tender clams, potatoes, and onions. It’s like a cozy hug in a bowl, perfect for chilly days!
Whenever I make it, my house smells amazing! Plus, who doesn’t love dipping warm bread into this deliciousness? It’s a must-try for all soup lovers!
Key Ingredients & Substitutions
Clams: Fresh clams are ideal for the best taste, but if they’re not available, canned clams work well too! Just make sure to use the juice from the can. I sometimes mix both for a more robust flavor.
Bacon: Bacon adds a lovely smoky flavor, but you can easily swap it with pancetta or turkey bacon if you’re looking for a lighter option or a vegetarian version. Just keep in mind that it may change the taste slightly.
Potatoes: I prefer using Yukon Gold potatoes for their creamy texture, but you can substitute with Russets or red potatoes. Keep in mind, the cooking time might vary slightly!
Cream: Heavy cream makes the chowder rich, but if you’re watching your calories, half-and-half or even whole milk can be used. It may not be as thick, but it still tastes yummy!
How Do I Ensure My Chowder Is Creamy and Not Lumpy?
Making the chowder creamy without lumps is all about stirring and the roux. Here’s how:
- When you add flour to the butter and bacon fat, keep stirring. This helps create a smooth roux that thickens the chowder.
- Gradually whisk in your liquids (clam juice, milk, and cream) instead of dumping them in all at once. This prevents lumps from forming.
- Once you add the potatoes, ensure not to boil the chowder hard after adding the clams; gentle heating keeps everything tender and creamy.
Follow these steps, and you’ll have a deliciously creamy chowder that’s full of flavor! Enjoy your comforting bowl of New England Clam Chowder!
New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh clams (or 2 cans of clams with juice)
- 4 cups clam juice (from fresh clams or bottled)
- 4 medium potatoes, peeled and diced
- 1 cup diced onion
- 1 cup diced celery
- 4 slices bacon, chopped
- 2 cups heavy cream or half-and-half
- 2 cups whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh chopped parsley or chives
- Oyster crackers or saltines, for serving
How Much Time Will You Need?
You’ll need about 45 minutes to prepare this delicious chowder. This includes 10 minutes for prepping the ingredients and about 30-35 minutes for cooking. It’s a perfect recipe for a cozy meal any time of the year!
Step-by-Step Instructions:
1. Prepare the Clams:
If you’re using fresh clams, start by scrubbing them thoroughly to remove any grit. Place the clams in a large pot with 1 cup of water, cover, and steam over medium heat until they open up, which should take about 8-10 minutes. Discard any clams that don’t open. Once cooked, remove the clams from their shells and chop them into bite-sized pieces. Be sure to save the clam juice by straining it through a fine sieve. If you’re using canned clams, simply set aside the juice from the cans.
2. Cook the Bacon:
In a large pot, throw in the chopped bacon and cook over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon and place it on a paper towel to drain. Leave the delicious bacon fat in the pot as it will add flavor to our chowder.
3. Sauté the Vegetables:
Add the unsalted butter to the bacon fat in the pot and let it melt over medium heat. Stir in the diced onion and celery, cooking until they’re soft, which takes about 5 minutes. Make sure to keep an eye on them so they don’t brown too much!
4. Make the Roux:
Now, sprinkle the all-purpose flour over the softened vegetables and stir constantly for about 2 minutes to create a roux. This helps to thicken your chowder, so keep stirring to avoid any lumps!
5. Add the Liquids:
Slowly whisk in the reserved clam juice, clam broth, milk, and heavy cream. Bring the mixture to a gentle simmer while stirring. This is where the chowder starts to come together—so exciting!
6. Cook the Potatoes:
Add the diced potatoes to the pot. Allow them to simmer until they are tender, which should take about 15-20 minutes. Just poke them with a fork—you want them soft but not falling apart.
7. Combine Clams and Bacon:
Now, stir in the chopped clams and the cooked bacon to the pot. Warm everything through gently without boiling, as you want to keep the clams tender.
8. Season to Taste:
Give your chowder a taste! Adjust the seasoning with salt and freshly ground black pepper according to your liking.
9. Serve and Enjoy:
Serve the chowder hot in bowls. Top with freshly chopped parsley or chives for a pop of color and extra flavor. Don’t forget the oyster crackers or saltines on the side for that perfect crunch!
This classic New England Clam Chowder is creamy and loaded with the briny flavor of fresh clams, accented by smoky bacon and hearty potatoes. Perfect for a comforting meal!
Can I Use Frozen Clams in This Recipe?
Yes, you can use frozen clams! Just make sure to thaw them completely in the refrigerator before using them. If you’re in a hurry, you can also place them in a sealed bag and submerge in cold water to thaw more quickly.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder a day ahead and refrigerate it. When you’re ready to serve, gently reheat on the stove, adding a splash of milk or cream if needed to bring back that creamy texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Be careful not to boil it again, as that can toughen the clams!
What Should I Serve with Clam Chowder?
Clam chowder is delightful on its own, but it pairs wonderfully with crispy bread, oyster crackers, or a side salad. For a heartier meal, serve it alongside a seafood dish or a simple green salad!