New England Clam Chowder is a creamy, rich soup filled with tender clams, potatoes, and onions. It’s like a warm hug in a bowl, perfect for chilly days!
Whenever I make it, I can’t help but sip from the pot. It’s just too good! Pair it with some crusty bread, and you’ll find yourself wishing for seconds. Yum!
Key Ingredients & Substitutions
Bacon: Thick-cut bacon adds a smoky flavor. If you want a lighter option, turkey bacon works, or you can skip it for a vegetarian version! Just add a little extra olive oil for flavor.
Potatoes: Yukon Gold or Russet are great choices since they become tender and creamy. If you’re looking for a lower-carb option, cauliflower can be used instead, providing a light texture.
Clam Juice: Bottled clam juice is convenient, but homemade clam broth made from fresh clams is even better! If clams aren’t available, vegetable broth makes a good base, though it will change the flavor slightly.
Heavy Cream: For a lighter chowder, use half-and-half or even whole milk. Coconut milk can be a dairy-free alternative, adding a unique touch of sweetness.
How Do I Make Sure My Chowder is Creamy and Smooth?
To achieve that perfect creamy texture, it’s important to incorporate the roux correctly! Start by cooking the flour with the bacon fat until lightly golden. This step will help thicken the chowder without lumps.
- When adding clam juice and water, whisk constantly to mix in the roux.
- After adding cream, keep it on low heat and avoid boiling to prevent curdling.
- Stir gently when incorporating clams, as too much agitation can break them up.
By following these tips, you’ll have a luscious, comforting chowder that’s sure to please!
How to Make New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices thick-cut bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 3 medium potatoes (Yukon Gold or Russet), peeled and diced
- 2 cups bottled clam juice (or fresh clam broth if available)
- 1 cup water
- 2 (6.5-ounce) cans chopped clams, with juice
- 2 cups heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme or fresh thyme leaves
- 1 bay leaf
- Fresh parsley or chives, chopped for garnish
Time Estimate:
This delicious chowder will take about 10 minutes to prepare and approximately 30 minutes to cook, making it a total of about 40 minutes from start to finish. It’s quick enough for a weeknight dinner yet comforting enough for special occasions!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. This will take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon and set it aside. Leave the tasty bacon fat in the pot to add flavor to the chowder!
2. Sauté the Vegetables:
In the same pot, add the chopped onion, diced celery, and minced garlic to the bacon fat. Sauté over medium heat until the vegetables are soft and translucent, which should take around 5-7 minutes. The aroma will be amazing!
3. Make the Roux:
Next, sprinkle in the flour and stir constantly for 1-2 minutes. This helps make a roux which will thicken the chowder beautifully.
4. Add Liquid and Potatoes:
Gradually whisk in the clam juice and water, making sure there are no lumps. Then, add the diced potatoes, thyme, and bay leaf. Bring this all to a gentle simmer and cook until the potatoes are nice and tender, which should take about 15 minutes.
5. Stir in the Clams and Cream:
Add the chopped clams with their juice along with the heavy cream (or half-and-half). Stir it all together and simmer gently for another 5-10 minutes. Be careful not to let it boil, as we don’t want the cream to curdle!
6. Season and Serve:
Now, it’s time to season! Add salt and freshly ground black pepper to taste. Remove the bay leaf and discard it. Serve the chowder hot, garnished with the crispy bacon and fresh parsley or chives. It pairs beautifully with crusty bread!
Enjoy this classic New England comfort soup, perfect for cozy nights with family and friends!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If using fresh clams, you’ll need about 1.5 pounds. Steam them until they open, then chop the clam meat and reserve the broth. Use the broth in place of clam juice and follow the rest of the instructions as outlined!
How Can I Make This Chowder Gluten-Free?
You can easily make this chowder gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water to create a slurry, and add it into the chowder during the simmering step instead of cooking it with the bacon fat.
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it slowly on the stove over low heat, adding a splash of cream or milk if it thickens too much.
Can I Add Other Vegetables to the Chowder?
Definitely! Feel free to add other vegetables like carrots, corn, or even spinach for extra flavor and nutrition. Just be sure to adjust the cooking time so everything is tender and delicious!
