Introduction
If you’re craving a comforting, creamy soup that’s full of rich, savory flavor, this New England Clam Chowder is exactly what you need! This classic dish is packed with tender clams, hearty potatoes, and smoky bacon, all swimming in a velvety cream base. Perfect for chilly days or a cozy dinner, this chowder has all the right ingredients to warm you up from the inside out. It’s a true taste of New England, and the best part is—it’s incredibly easy to make right at home. Whether you’re serving it as a starter or a main dish, this clam chowder will surely impress!
Detailed Ingredients
- 4 strips center-cut bacon, chopped 🥓
- 1½ cups finely diced onion 🧅
- 1 cup finely diced celery 🌿
- 3 cups diced red potatoes 🥔
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) 🌱
- 1 teaspoon freshly ground black pepper 🌶️
- Four 6.5-ounce cans chopped clams (save juice) 🦪
- 1 bottle (8 ounces) clam juice 🦑
- ½ cup salted butter 🧈
- ½ cup all-purpose flour 🌾
- 6 cups heavy cream 🥛
- Salt, to taste 🧂
- Optional: crispy bacon pieces, butter, oyster crackers, and sourdough bread for serving 🥖
Directions
- In a large pot, cook the chopped bacon over medium heat until it becomes translucent and crispy.
- Add the diced onions and celery to the pot, and sauté for 5 minutes until softened.
- Pour in the juice from the canned clams (set the clams aside for later), and add the bottle of clam juice. Stir in the diced potatoes, thyme, and pepper. Bring to a boil, then reduce the heat to a simmer. Let the potatoes cook until tender, about 10 minutes.
- In a separate small saucepan, melt the butter over medium heat. Once bubbling, whisk in the flour to create a roux. Continue to cook and stir for about 3 minutes, ensuring it doesn’t brown.
- Once the potatoes are tender, add the chopped clams and cook for an additional 2 minutes. Stir in the roux, then simmer for another 5 minutes.
- In another saucepan (or in the microwave), heat the heavy cream until it’s just before boiling. Stir the hot cream into the chowder base.
- Remove the chowder from the heat and let it sit for a couple of minutes to cool slightly. Taste, then add salt as needed.
- Serve the chowder with crispy bacon pieces, oyster crackers, a pat of butter, and sourdough bread for dipping.
My Story
Growing up in New England, clam chowder was always a staple in our household—especially during the colder months. I remember my mom making it on lazy Sunday afternoons, the smell of the smoky bacon and creamy broth filling the house, making everyone’s stomach growl in anticipation. The first time I made my own version, I was determined to get the flavors just right. After a few trials, I found the perfect balance between the tender clams, savory bacon, and the rich creaminess that makes this chowder so comforting. Whether enjoyed on a chilly day or as a special family meal, this recipe always takes me back to those warm memories of home. It’s truly a taste of New England that I’m proud to share!
FAQ
Q1: Can I use fresh clams instead of canned?
Yes! You can use fresh clams, but make sure to cook and shell them before adding them to the chowder. You may also need to strain the clam juice for a smoother texture.
Q2: How can I make the chowder thicker?
If you like your chowder thicker, you can add more roux or reduce the liquid by simmering it longer. You can also mash a portion of the potatoes to thicken the soup.
Q3: Can I freeze New England Clam Chowder?
While it’s possible to freeze chowder, the cream may separate when reheated. To avoid this, try freezing it without the cream and add it when you’re ready to serve.
Q4: Can I substitute the bacon for something else?
Yes, you can use pancetta or even turkey bacon if you prefer a leaner option. However, bacon gives the chowder a smoky richness that’s hard to beat!
Q5: What’s the best way to serve New England Clam Chowder?
Traditionally, it’s served with oyster crackers, but you can also serve it with crusty sourdough bread for dipping. A sprinkle of crispy bacon on top adds a delicious touch.
Suggestions
- Add a dash of hot sauce or red pepper flakes for a spicy kick.
- Pair this chowder with a crisp, chilled white wine like Sauvignon Blanc or Chardonnay for a perfect balance of flavors.
- For extra creaminess, swirl in a tablespoon of sour cream or crème fraîche before serving.
- Garnish the chowder with a few extra herbs like parsley or chives to add a fresh pop of color.
- Serve this chowder as a side dish alongside a simple salad for a lighter, well-rounded meal.
Conclusion
New England Clam Chowder is one of those dishes that never goes out of style. It’s rich, comforting, and packed with flavor, making it perfect for any occasion, especially when you need something that feels like home. This recipe takes classic ingredients and elevates them with the perfect balance of creamy texture, tender clams, and smoky bacon. Whether you’re serving it to guests or enjoying it with your family, each spoonful is sure to bring warmth and satisfaction. And let’s not forget about those crispy bacon bits on top—they’re the perfect finishing touch! So next time you’re craving something comforting, whip up a batch of this chowder and enjoy a true taste of New England.
Sarah Cooper
