New England Clam Chowder is a creamy soup packed with tender clams, potatoes, and a sprinkle of bacon for extra flavor. It’s like a warm hug in a bowl!
There’s just something about this chowder that makes cold days feel cozy. I love serving it with some crusty bread for dipping—perfect for scooping up every last drop!
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, savory flavor. If you’re looking for a healthier option, try turkey bacon or even plant-based bacon. I’ve found that the flavoring is different but still delicious!
Clam Juice: You can use bottled clam juice or the juice from canned clams. If you’re in a pinch, seafood broth can work too. Just avoid adding excess salt as clam juice can be salty on its own.
Heavy Cream: While heavy cream gives a rich texture, you can substitute with half-and-half or even whole milk for a lighter chowder. Just note that it might be less creamy. I sometimes use a mix of milk and a bit of cream for balance.
Potatoes: Yukon Gold potatoes are my favorite for chowder because they become nice and creamy. You can use Russets or red potatoes, but they will change the final texture a bit.
How Can I Ensure My Chowder is Creamy and Delicious?
The key to a creamy chowder lies in the roux and how you add the liquid. Here’s how to get it right:
- Cook the bacon first to render the fat, then sauté the onion in it. This adds lots of flavor.
- When making the roux, keep stirring to prevent burning. It should be a light golden color when you’re ready to add the clam juice and water.
- When you add the clam juice and water, whisk slowly to break up any lumps from the flour. This will help the chowder stay smooth.
- Always add the cream after the potatoes are cooked. Heat it gently to prevent curdling, and remember not to boil it!
With these tips, you’ll have a delightful, creamy chowder every time!
New England Clam Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups peeled and diced potatoes (about 2 medium)
- 2 cups clam juice (bottled or reserved from clams)
- 1 cup water
- 2 cups heavy cream or half-and-half
- 2 (6.5-ounce) cans minced clams, with juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Oyster crackers or toasted bread, for serving
How Much Time Will You Need?
This New England Clam Chowder takes about 15 minutes for preparation and around 30 minutes for cooking. In total, you’ll need about 45 minutes to enjoy this comforting dish! It’s perfect for a cozy night in or serving guests.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crisp. Once done, use a slotted spoon to remove the bacon pieces and set them aside on a plate. Keep the delicious bacon fat in the pot for extra flavor!
2. Sauté the Vegetables:
Add the finely chopped onion to the hot bacon fat. Cook this over medium heat until the onion turns translucent, which should take about 5 minutes. Then, add the minced garlic and let it cook for another minute until you can smell the lovely aromas!
3. Make the Roux:
Sprinkle the flour over the cooked onions and garlic, stirring constantly for about 2 minutes to create a roux. This helps to thicken your chowder later on. It should look light golden when it’s ready.
4. Add the Liquids:
Slowly whisk in the clam juice and water, making sure there are no lumps from the flour. Bring this mixture to a gentle boil, which helps incorporate all the flavors together.
5. Cook the Potatoes:
Now, it’s time to add the diced potatoes! Cook them until they are tender when pierced with a fork, which should take about 15 minutes. You’ll love the comforting aroma spreading through your kitchen!
6. Stir in Clams and Cream:
Reduce the heat to low, and gently stir in the minced clams (be sure to include the juice!) and heavy cream. Heat this through, but remember—don’t let it boil! Just around 5 minutes is perfect.
7. Season to Taste:
Season your chowder with salt and freshly ground black pepper according to your taste. There’s nothing like making it your own!
8. Serve and Enjoy:
Dish up your hearty chowder into bowls and garnish with the crispy reserved bacon and chopped parsley if you like. Serve it warm with oyster crackers or toasted bread on the side for dipping. Yum!
Enjoy your warm and comforting New England Clam Chowder!
Can I Use Frozen Clams for This Recipe?
Yes, you can use frozen clams! Just make sure to thaw them in the refrigerator overnight before cooking, or you can quickly thaw them under cold running water. Pat them dry before adding to the chowder.
How Should I Store Leftover Clam Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling, which can cause the cream to separate.
Can I Make This Chowder Vegetarian?
Absolutely! You can skip the bacon and use olive oil to sauté the onions and garlic. Substitute the clam juice with vegetable broth and add diced firm tofu or chopped mushrooms for a savory texture.
What Should I Serve with New England Clam Chowder?
This chowder pairs wonderfully with crusty bread or oyster crackers. A simple side salad or some green vegetables also works nicely to balance out the richness of the chowder!