If you've ever craved the comforting warmth of a creamy, hearty soup, then this New England Clam Chowder is your go-to recipe. It's a classic dish that brings the taste of the seaside to your home, perfect for those chilly evenings.
The heart of this chowder starts with bacon. It adds a smoky depth that complements the briny clams. The onion and garlic provide a savory base, while celery brings a subtle crunch. Potatoes are the creamy backbone, soaking up all those delicious flavors. Clam juice is the ocean's gift, enhancing the chowder's seafood essence. Heavy cream is what makes the chowder luxurious and silky. Finally, the clams are the star, offering tender bites of ocean goodness, seasoned perfectly with salt and black pepper. The sprinkle of fresh parsley gives a fresh, vibrant finish.
This chowder pairs beautifully with a crusty loaf of sourdough bread or a side of oyster crackers. A simple green salad with a lemon vinaigrette can also complement the rich flavors of the chowder nicely.
Start by dicing your bacon and cooking it in a large pot over medium heat. You want it crispy, so let it sizzle away. Once it's done, remove the bacon with a slotted spoon, leaving those flavorful drippings behind. This is where the magic begins.
Add your chopped onion, minced garlic, and chopped celery to the pot. Sauté these until they're softened and the onion is translucent. This will take about 5 minutes or so, and your kitchen will start to smell amazing.
Next, stir in your diced potatoes and pour in the clam juice. Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, which should take around 10-15 minutes. You'll know they're ready when you can easily pierce them with a fork.
Once the potatoes are done, pour in the heavy cream and add your chopped clams, the reserved crispy bacon, salt, and black pepper. Stir everything together and let it simmer gently for another 5-10 minutes. Be careful not to let it boil, as you want that cream to stay smooth and lush.
Taste your chowder and adjust the seasoning if needed. Then, serve it hot, garnished with a sprinkle of fresh parsley for that pop of color and flavor.
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