New England Clam Chowder is a creamy and comforting soup filled with sweet clams, potatoes, and savory bacon. It’s like a warm hug in a bowl, perfect for chilly days!
I love how quickly it comes together. Just whip up the ingredients in one pot, and you’ll have a tasty dish that makes you feel at home. Great with some crusty bread on the side!
Key Ingredients & Substitutions
Clams: Fresh clams give the best flavor, but if you can’t find them, canned chopped clams work great too. Just make sure to include the juice for extra taste!
Bacon: Bacon adds a smoky flavor that’s hard to beat, but you could use turkey bacon or even omit it for a vegetarian version. Just add a bit more seasoning to compensate.
Potatoes: I use Yukon Golds for their creamy texture. You could substitute with Russets, but they may get a bit mushy. If you’re looking for a low-carb option, cauliflower works well too.
Milk and Cream: Whole milk and heavy cream make for a rich chowder. For lighter options, try half-and-half or low-fat milk, but the chowder might lose some creaminess.
How Do You Make a Creamy Chowder Without Lumps?
A common issue when making chowder is avoiding lumps in the base. Using a roux—a mix of flour and fat—to thicken your soup is key. Here’s how to do it smoothly:
- Make sure to cook the roux for about 2 minutes, stirring constantly. This helps get rid of the raw flour taste.
- When you whisk in the clam juice and milk, do it slowly. This prevents clumps from forming.
- Always stir continuously as you bring the mixture to a simmer to ensure it stays smooth.
Remember, if it gets too thick, just add a little more clam juice or milk until it reaches your desired consistency. Happy cooking!
Delicious New England Clam Chowder Recipe
Ingredients You’ll Need:
For the Base:
- 4 cups fresh clams with juice (or 2 cans chopped clams with juice, about 6.5 oz each)
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups clam juice (add more if needed)
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 tsp dried thyme or a few sprigs fresh thyme
For Garnishing:
- Fresh parsley, chopped
Time Needed:
This delicious chowder takes about 15 minutes of prep time and around 30 minutes of cooking time, making it ready in about 45 minutes. It’s perfect for a cozy meal any time of the year!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once done, carefully remove the bacon bits with a slotted spoon and set them aside. Keep the bacon fat in the pot, as it adds tons of flavor!
2. Sauté the Vegetables:
Add the chopped onion, celery, and minced garlic to the pot with the bacon fat. Sauté everything together for about 5-7 minutes until the vegetables are softened and translucent. Your kitchen will start smelling amazing!
3. Make the Roux:
Next, stir in the butter until melted. Then, sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes. This roux will help thicken your chowder, so keep it moving!
4. Add Liquids:
Slowly whisk in the clam juice and whole milk to avoid any lumps. Turn up the heat a bit until the mixture comes to a gentle simmer. Don’t rush this step; take your time to get that smooth base!
5. Add the Potatoes:
Once simmering, add the diced potatoes and thyme. Allow the chowder to simmer for about 12-15 minutes or until the potatoes are tender. If it gets too thick for your liking, you can always add a bit more clam juice or milk!
6. Stir in the Clams:
Now, gently stir in the clams. If you’re using fresh clams, add them near the end and cook until they just curl. If you have canned ones, simply heat them through.
7. Add Cream and Season:
Pour in the heavy cream and give everything a good stir. Season the chowder with salt and freshly ground black pepper to taste. Remember, don’t let it boil after adding the cream—just heat it gently!
8. Serve and Enjoy:
Ladling the chowder into bowls, garnish each serving with those crispy bacon bits you set aside and a sprinkle of chopped parsley. Serve it hot with some crusty bread or oyster crackers on the side for dipping!
Enjoy your classic, creamy New England Clam Chowder! It’s rich, comforting, and will surely impress your family and friends!
Can I Use Frozen Clams for This Recipe?
Yes, you can use frozen clams! Just be sure to thaw them completely in the refrigerator before adding them to the chowder. Thawing overnight is best, but if you’re short on time, place them in a sealed bag and submerge in cold water until thawed.
How Can I Thicken My Chowder if It’s Too Thin?
If your chowder ends up too thin, create a slurry by mixing a tablespoon of flour with a couple of tablespoons of water. Stir this mixture into the simmering chowder and allow it to cook for a few minutes to thicken up. Repeat if necessary until you achieve the desired consistency.
Can I Make This Chowder Ahead of Time?
Absolutely! You can make the chowder in advance and store it in an airtight container in the fridge for up to 3 days. If you’re making it ahead, consider adding the heavy cream just before serving to maintain the best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, do so gently on the stovetop over low heat, stirring occasionally. You may want to whisk in a splash of milk or cream to help rejuvenate the texture!
