Traditional New England Clam Chowder

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
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New England Clam Chowder is a classic comfort dish that warms the soul with each spoonful. This creamy, savory soup is rich with the flavors of the sea and the satisfying crunch of crispy bacon. It's a dish that brings the cozy charm of New England right to your kitchen.

Ingredients for Traditional New England Clam Chowder

Clams are the star of the show, providing that quintessential ocean taste. We use fresh clams for the best flavor, but canned can work in a pinch. Clam juice enhances the sea flavor, acting as a rich broth base. Bacon offers a smoky, salty kick that complements the clams beautifully. The onion and celery sautéed in bacon drippings add a savory depth to the soup. Potatoes bring heartiness and help thicken the chowder. Heavy cream and whole milk make the soup rich and creamy. All-purpose flour is used to thicken the chowder, giving it that luscious consistency. The bay leaf and fresh thyme add herbal notes, and of course, salt and pepper to taste round out the seasoning.

Tips & Tricks

  • For a thicker chowder, mash some of the potatoes against the side of the pot as they cook.
  • If fresh clams aren't available, canned clams work well — just be sure to drain them before adding.
  • Reserve some clam juice to adjust the consistency of the chowder to your liking.
  • Reheat gently to prevent the cream from curdling.

Serving Suggestions

A warm, crusty loaf of sourdough bread is perfect for dipping. Pair the chowder with a crisp green salad tossed with a light vinaigrette to balance the richness. A glass of chilled white wine, like a Sauvignon Blanc, complements the flavors beautifully.

Frequently Asked Questions

Can I use half-and-half instead of cream?
Yes, but the chowder will be less rich and creamy. Adjust the flour amount for desired thickness.
How can I make this chowder gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
How long can I store leftovers?
The chowder can be stored in an airtight container in the refrigerator for up to 3 days.

Traditional New England Clam Chowder Recipe Walkthrough

Start by heating a large pot over medium heat. Toss in the diced bacon and cook until it's nice and crispy. Once done, scoop out the bacon, but leave the drippings in the pot; that's liquid gold right there!

Add the butter to those drippings, letting it melt completely. Toss in the chopped onion and celery, sautéing them until tender. This should take about 5 minutes, and you'll notice the kitchen starts to smell pretty amazing.

Next, sprinkle in the flour. Stir it around for a minute to cook off the raw taste, then gradually pour in the clam juice while stirring continuously. This ensures you get a smooth base without any lumps.

Add the potatoes, bay leaf, and thyme to the pot. Let this simmer for about 15 minutes, or until the potatoes are tender enough to pierce with a fork.

Stir in the chopped clams, cream, and milk. Gently heat the chowder until it's hot but not boiling; otherwise, you risk curdling the cream.

Finally, season with salt and pepper to taste. Don't forget to remove the bay leaf before serving. Top each bowl with the crispy bacon you set aside earlier and dig in!

Why You'll Love This Recipe

  • Perfectly creamy without being too heavy, thanks to a balance of heavy cream and whole milk.
  • Infused with the unmistakable briny taste of fresh clams.
  • Crispy bacon adds a delightful texture and smoky flavor.
  • Simple enough for a weeknight dinner, but special enough for guests.

Ingredients

4 cups chopped clams
2 cups clam juice
4 slices bacon, diced
1 large onion, chopped
2 stalks celery, chopped
3 cups cubed potatoes
1 cup heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 tablespoons unsalted butter
Salt and pepper to taste
1 bay leaf
1 teaspoon fresh thyme

Step-by-step Instructions

1. In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings.
2. Add butter to the pot, sauté onions and celery in bacon drippings until tender.
3. Stir in flour and cook for 1 minute, then gradually add clam juice, stirring constantly.
4. Add potatoes, bay leaf, and thyme to the pot. Simmer until potatoes are tender, about 15 minutes.
5. Stir in clams, cream, and milk. Heat until chowder is hot but not boiling.
6. Season with salt and pepper, then remove bay leaf before serving. Garnish with crispy bacon.

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