New England Clam Chowder

Category,
DifficultyIntermediate

New England Clam Chowder is a rich, creamy, and comforting soup, packed with tender clams, hearty potatoes, celery, onions, and crispy bacon. This classic New England dish is warm and satisfying, with a velvety texture and deep, oceanic flavors. Serve it with oyster crackers or crusty bread for an authentic experience.

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Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
For the Chowder Base
 4 strips bacon, diced
 1 tbsp unsalted butter
 1 small onion, finely chopped
 2 stalks celery, finely diced
 2 cloves garlic, minced
 2 medium potatoes, peeled and diced into ½-inch cubes
 1 tsp fresh thyme (or ½ teaspoon dried)
 ½ tsp smoked paprika (optional, for depth)
 1 bay leaf
 ¼ tsp black pepper
 ¼ tsp white pepper
 3 cups clam juice (from fresh clams or bottled)
 1 cup water or seafood stock
 1 ½ cups chopped fresh clams (or 2 cans of chopped clams, drained)
 1 cup heavy cream
 1 cup whole milk
 1 tbsp all-purpose flour (for thickening, optional)
 ½ tsp salt (adjust to taste)
For Garnish and Serving
 2 tbsp fresh parsley, chopped
 Oyster crackers or crusty bread
 Extra bacon bits (optional)
 A drizzle of melted butter (optional)
Cook the Bacon and Aromatics
1
  • Render the Bacon:
    • In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy.
    • Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
  • Sauté the Vegetables:
    • Add butter, onions, celery, and garlic to the pot.
    • Sauté until soft and fragrant, about 3-4 minutes.
Build the Chowder Base
2
  • Add Potatoes and Seasonings:
    • Stir in potatoes, thyme, smoked paprika, bay leaf, black pepper, and white pepper.
    • Cook for 2 minutes to blend flavors.
  • Pour in Clam Juice and Simmer:
    • Add clam juice and water (or seafood stock).
    • Bring to a gentle boil, then reduce to low heat and simmer for 12-15 minutes, until potatoes are tender.
Add the Clams and Dairy
3
  • Add Clams and Simmer:
    • Stir in chopped clams, and simmer for 3 minutes.
  • Thicken the Chowder (Optional):
    • In a small bowl, mix 1 tablespoon flour with ¼ cup cold water, then stir into the chowder.
    • Simmer for 3 minutes to thicken slightly.
  • Finish with Cream and Milk:
    • Pour in heavy cream and whole milk.
    • Gently heat for 3-4 minutes (do not boil to prevent curdling).
Serve and Garnish
4
  • Ladle into Bowls:
    • Divide the chowder into serving bowls.
  • Garnish:
    • Sprinkle with fresh parsley and crispy bacon bits.
  • Pair with Bread:
    • Serve with oyster crackers or crusty bread for dipping.
  • Enhance the Flavor:
    • Drizzle with a touch of melted butter for richness.
Pro Tips
5
  • For Extra Smokiness: Use smoked clams or smoked paprika.
  • Make it Thicker: Mash a few potatoes or add a flour-butter roux.
  • For a Lighter Version: Use half-and-half instead of heavy cream.

 

Ingredients

For the Chowder Base
 4 strips bacon, diced
 1 tbsp unsalted butter
 1 small onion, finely chopped
 2 stalks celery, finely diced
 2 cloves garlic, minced
 2 medium potatoes, peeled and diced into ½-inch cubes
 1 tsp fresh thyme (or ½ teaspoon dried)
 ½ tsp smoked paprika (optional, for depth)
 1 bay leaf
 ¼ tsp black pepper
 ¼ tsp white pepper
 3 cups clam juice (from fresh clams or bottled)
 1 cup water or seafood stock
 1 ½ cups chopped fresh clams (or 2 cans of chopped clams, drained)
 1 cup heavy cream
 1 cup whole milk
 1 tbsp all-purpose flour (for thickening, optional)
 ½ tsp salt (adjust to taste)
For Garnish and Serving
 2 tbsp fresh parsley, chopped
 Oyster crackers or crusty bread
 Extra bacon bits (optional)
 A drizzle of melted butter (optional)

Directions

Cook the Bacon and Aromatics
1
  • Render the Bacon:
    • In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy.
    • Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
  • Sauté the Vegetables:
    • Add butter, onions, celery, and garlic to the pot.
    • Sauté until soft and fragrant, about 3-4 minutes.
Build the Chowder Base
2
  • Add Potatoes and Seasonings:
    • Stir in potatoes, thyme, smoked paprika, bay leaf, black pepper, and white pepper.
    • Cook for 2 minutes to blend flavors.
  • Pour in Clam Juice and Simmer:
    • Add clam juice and water (or seafood stock).
    • Bring to a gentle boil, then reduce to low heat and simmer for 12-15 minutes, until potatoes are tender.
Add the Clams and Dairy
3
  • Add Clams and Simmer:
    • Stir in chopped clams, and simmer for 3 minutes.
  • Thicken the Chowder (Optional):
    • In a small bowl, mix 1 tablespoon flour with ¼ cup cold water, then stir into the chowder.
    • Simmer for 3 minutes to thicken slightly.
  • Finish with Cream and Milk:
    • Pour in heavy cream and whole milk.
    • Gently heat for 3-4 minutes (do not boil to prevent curdling).
Serve and Garnish
4
  • Ladle into Bowls:
    • Divide the chowder into serving bowls.
  • Garnish:
    • Sprinkle with fresh parsley and crispy bacon bits.
  • Pair with Bread:
    • Serve with oyster crackers or crusty bread for dipping.
  • Enhance the Flavor:
    • Drizzle with a touch of melted butter for richness.
Pro Tips
5
  • For Extra Smokiness: Use smoked clams or smoked paprika.
  • Make it Thicker: Mash a few potatoes or add a flour-butter roux.
  • For a Lighter Version: Use half-and-half instead of heavy cream.

Notes

New England Clam Chowder
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