Unique New England Clam Chowder

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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This Unique New England Clam Chowder combines the classic creamy texture with a subtle smokiness from bacon, adding a depth of flavor that's hard to resist. It's perfect for a cozy dinner or a special occasion where you want to impress without too much fuss.

Ingredients for Unique New England Clam Chowder

The foundation of our chowder starts with thick-cut bacon, providing a smoky kick and delicious crispiness for topping. Onions, garlic, and celery form the aromatic base, enhancing the chowder's depth. Russet potatoes bring their starchy goodness, thickening the chowder naturally while adding heartiness. Clam juice is critical for amplifying the seafood flavor, while heavy cream gives the chowder its signature richness. Flour helps thicken the soup to the ideal consistency. The star of the show, fresh clams, offer unparalleled freshness and flavor. Finally, bay leaf and fresh thyme add a subtle herbal note that ties everything together.

Tips & Tricks

  • For maximum flavor, use fresh clams. Canned clams can work in a pinch but won't deliver the same freshness.
  • Make sure clams are thoroughly cleaned to avoid any unwanted grit in your chowder.
  • If you're making this chowder ahead of time, wait to add the clams until you're ready to serve to ensure they're perfectly cooked.

Serving Suggestions

This chowder is a meal in itself, but it pairs beautifully with a warm, crusty sourdough bread. A light, leafy side salad can add a refreshing contrast to the creaminess of the chowder. If you're feeling fancy, serve it in a bread bowl for a fun, rustic presentation.

Frequently Asked Questions

Can I use canned clams instead of fresh?
Yes, but the flavor and texture of fresh clams are far superior. If using canned, add them at the end to avoid overcooking.
How can I make the chowder thicker?
You can mash some of the potatoes against the side of the pot or add a bit more flour to achieve your desired consistency.

Unique New England Clam Chowder Recipe Walkthrough

Start by heating a large pot over medium heat. Toss in the chopped bacon and let it cook until it's crispy and golden. Once it's done, scoop it out with a slotted spoon and set it aside. Don't you dare toss those drippings; they're flavor gold!

In the same pot, add the onions, garlic, and celery. Stir them around and let them cook until soft and fragrant. You'll know they're ready when the kitchen smells like a dream. Sprinkle in the flour and give it a good stir. Let it cook for about a minute to get rid of any raw flour taste.

Next, slowly whisk in the clam juice and heavy cream. Keep stirring to make sure everything combines smoothly without lumps. Once that's done, toss in the potatoes, bay leaf, and thyme. Bring the pot to a gentle simmer and let the flavors meld together.

When the potatoes are just about fork-tender, add the clams. Let them cook until they open up, which should take around 10 minutes. This is when the magic happens, so be patient! Once they're open and cooked, season the chowder with salt and pepper to taste. Don't forget to fish out the bay leaf before serving.

Spoon the chowder into bowls, sprinkle generously with the crispy bacon, and top with a handful of fresh parsley. Serve hot and enjoy every spoonful!

Why You'll Love This Recipe

  • The smoky, savory flavor of bacon complements the briny clams perfectly.
  • Using fresh clams elevates the dish, making it taste like a restaurant-quality chowder.
  • It's a one-pot wonder, meaning less cleanup and more enjoyment.
  • The combination of creamy and hearty makes it a true comfort food.

Ingredients

4 slices of thick-cut bacon, chopped
1 large onion, finely chopped
3 cloves garlic, minced
3 stalks celery, diced
3 cups russet potatoes, peeled and diced
2 cups clam juice
2 cups heavy cream
2 tbsp all-purpose flour
2 lbs fresh clams, cleaned
1 bay leaf
1 tsp fresh thyme, chopped
Salt and pepper to taste
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped for garnish

Step-by-step Instructions

1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
2. Add onions, garlic, and celery to the pot; cook until softened.
3. Stir in flour and cook for 1 minute.
4. Gradually whisk in clam juice and heavy cream, stirring constantly to avoid lumps.
5. Add potatoes, bay leaf, and thyme; bring to a simmer.
6. Add clams and cook until they open, about 10 minutes.
7. Season with salt and pepper. Remove bay leaf before serving.
8. Garnish with crispy bacon and parsley.

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