Hearty New England Clam Chowder
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.
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Ingredients for Hearty New England Clam Chowder
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.
Hearty New England Clam Chowder Tips & Tricks
- Use fresh clams for the best flavor, but canned clams can work in a pinch.
- To prevent clumps, add the clam juice slowly while constantly whisking.
- Let the chowder sit for a few minutes off the heat to thicken naturally.
- If the chowder is too thick, add a bit more clam juice or water.
Serving Ideas for Hearty New England Clam Chowder
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.
Frequently Asked Questions
- Can I make this chowder ahead of time?
- Yes, it keeps well in the fridge for up to 3 days. Reheat gently over low heat.
- Can I freeze the chowder?
- Cream-based soups don't freeze well, as they can become grainy. It's best enjoyed fresh.
- What if I can't find fresh clams?
- Canned clams are a good substitute, just be sure to drain them well.
Hearty New England Clam Chowder Recipe Walkthrough
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.
Why This Hearty New England Clam Chowder Works
- Rich, creamy texture that feels indulgent.
- Balanced flavors with a hint of smokiness from bacon.
- Simple ingredients that pack a punch.
- Perfect for gatherings or a cozy night in.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups clam juice
- 2 lbs russet potatoes, peeled and cubed
- 1 lb fresh clams, cleaned and chopped
- 2 cups heavy cream
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 tbsp white wine vinegar
- 3 strips bacon, cooked and crumbled
Step-by-step Instructions
- 1. In a large pot, melt butter over medium heat.
- 2. Add onion, celery, and garlic; sauté until onions are translucent.
- 3. Stir in flour to create a roux, cooking for 1 minute.
- 4. Slowly whisk in clam juice, ensuring no lumps form.
- 5. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 15 minutes.
- 6. Stir in clams, heavy cream, salt, pepper, and vinegar.
- 7. Heat gently until clams are cooked through, about 5 minutes.
- 8. Remove bay leaf; garnish with parsley and bacon before serving.