Description
Indulge in the comforting richness of New England Clam Chowder, a classic dish known for its creamy base and briny clams. This hearty soup combines tender clams, smoky bacon, and buttery potatoes to create the perfect bowl of warmth. Whether it’s a cozy night at home or a special gathering, this chowder is guaranteed to impress.
Ingredients
Scale
- 3 dozen fresh clams (or 3 cups canned clams)
- 2 cups clam juice or broth (from steaming clams or bottled)
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 3 cups diced Yukon Gold potatoes
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers or crusty bread (for serving)
Instructions
Steam the Clams
- If using fresh clams, steam them in a large pot with 1 cup of water or clam juice until they open. Remove the clams, reserve the liquid, and chop the clam meat. Strain the liquid to remove any grit.
Cook the Bacon
- In a Dutch oven, cook diced bacon until crispy. Remove with a slotted spoon and set aside for garnish. Leave the drippings in the pot.
Sauté the Aromatics
- Add onion and celery to the bacon drippings. Sauté over medium heat until softened, about 5 minutes.
Create the Base
- Sprinkle the flour over the sautéed vegetables and stir for 1-2 minutes to form a roux. Slowly pour in the reserved clam juice and milk, stirring continuously to prevent lumps.
Simmer and Season
- Add the diced potatoes, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes until the potatoes are tender.
Add Clams and Cream
- Stir in the chopped clams and heavy cream. Cook for 2-3 more minutes, then remove from heat. Season with salt and pepper to taste.
Garnish and Serve
- Ladle the chowder into bowls. Garnish with crispy bacon and fresh parsley. Serve with oyster crackers or a slice of crusty bread.
Notes
- Thickening Tip: For a thicker chowder, mash some of the potatoes with a fork before adding the clams.
- Fresh Clams Alternative: Use canned clams for a quicker version while still enjoying a flavorful result.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: chef's choice
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Fat: ~15g
- Carbohydrates: ~28g
- Protein: ~18g