This Hearty New England Clam Chowder is comfort in a bowl, perfect for chilly evenings or when you’re craving something warm and satisfying. With fresh clams, creamy potatoes, and a touch of bacon, it’s a classic dish that’s simple to make and sure to impress.
Butter is the base for sautéing our aromatics, adding richness without overpowering. The onion and celery give a savory depth, while garlic adds a gentle kick. The flour thickens the chowder, creating that signature creamy texture. Clam juice infuses the chowder with briny flavor, enhanced by tender russet potatoes that soak up all the goodness. Fresh clams are the star, providing a sweet, oceanic taste. Heavy cream rounds everything out, making the chowder luxuriously smooth. Season with salt and pepper to taste, and finish with fresh parsley for a pop of color and freshness. The bay leaf and dried thyme add subtle herbal notes. A splash of white wine vinegar brightens the flavors, and crispy bacon crumbles offer a deliciously smoky finish.
This chowder pairs beautifully with a crusty sourdough bread for dipping. A simple green salad with a tangy vinaigrette can balance the richness of the chowder. For a complete New England experience, serve alongside some oysters on the half shell.
Start by getting your large pot ready over medium heat. Melt the butter until it’s bubbling and fragrant. Toss in the onion, celery, and garlic, letting them sauté until the onion turns translucent, releasing all their wonderful aromas.
Next, sprinkle in the flour, stirring constantly to form a roux. Cook this mixture for about a minute to get rid of the raw flour taste. Then, slowly whisk in the clam juice, ensuring no lumps form. Take your time with this step to keep the chowder smooth.
Once the clam juice is well incorporated, add in the cubed potatoes, bay leaf, and thyme. Let this simmer until the potatoes are tender, about 15 minutes should do the trick. You want the potatoes soft but not falling apart.
Now, stir in the clams, heavy cream, salt, pepper, and a splash of white wine vinegar. Let the chowder heat gently, so the clams cook through, about 5 minutes. Be careful not to boil once the cream is added, as it could curdle.
Remove the bay leaf before serving. Ladle into bowls and garnish generously with parsley and bacon crumbles for that final touch.
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