Creamy New England Clam Chowder Recipe

Introduction

Creamy New England Clam Chowder is a classic comfort dish that combines tender clams, hearty potatoes, and smoky bacon in a rich, velvety broth. This beloved recipe delivers warming flavors perfect for chilly days or whenever you crave a taste of the coast.

Ingredients

• 4 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 cups Yukon Gold potatoes, peeled and diced
• 1 cup russet potatoes, peeled and diced (optional)
• 1/3 cup all-purpose flour
• 3 cups clam juice (or seafood stock)
• 1 cup whole milk
• 1 cup heavy cream
• 2 (6.5 oz) cans chopped clams, drained and juice reserved (or 1 lb fresh clams, cleaned and steamed)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread (optional, for serving)

Instructions

1. Step 1: Chop the bacon, onion, celery, and potatoes into even pieces. Mince the garlic. If using fresh clams, clean and steam them until they open, then chop and reserve juices.
2. Step 2: In a large heavy-bottomed pot over medium heat, add the chopped bacon. Stir occasionally until crispy and fat is rendered (about 5 minutes). Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
3. Step 3: Add butter to the bacon fat. Add onion and celery, sauté until soft and translucent (3-4 minutes). Add garlic and cook for 30 seconds until fragrant.
4. Step 4: Sprinkle flour over the veggies and stir constantly. Cook for 1-2 minutes until flour is absorbed and a light roux forms.
5. Step 5: Gradually pour in clam juice, reserved clam liquid, and milk, stirring to prevent lumps. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer over medium heat.
6. Step 6: Simmer uncovered for 12-15 minutes, stirring occasionally, until potatoes are fork-tender and chowder thickens.
7. Step 7: Stir in chopped clams and heavy cream. Simmer gently for 3-5 minutes (do not boil). Taste and adjust seasoning.
8. Step 8: Remove bay leaf. Stir in half the crispy bacon. Ladle chowder into bowls, garnish with parsley, remaining bacon, and oyster crackers or crusty bread.
9. Step 9: Let chowder sit off heat for 10 minutes before serving for best flavor.

Tips & Variations

• For extra depth, use a combination of clam juice and seafood stock in the broth.
• If you prefer a thicker chowder, mash a few potato cubes against the side of the pot while simmering.
• Use fresh thyme if possible; it brightens the flavor more than dried.
• For a lighter version, substitute half-and-half for heavy cream.
• Serve with oyster crackers or crusty bread to soak up the delicious broth.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the chowder thickens too much when cooled, add a splash of milk or clam juice to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Yes, fresh clams add a wonderful flavor. Clean and steam them until they open, then chop and reserve their juice to use in the chowder.

Is it okay to freeze New England clam chowder?

Freezing is possible but not ideal, as the cream may separate upon thawing. If you do freeze it, reheat slowly and stir well; adding fresh cream after reheating can help restore creaminess.

Creamy New England Clam Chowder Recipe

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This Creamy New England Clam Chowder is a classic, comforting soup featuring tender clams, creamy potatoes, and smoky bacon in a rich, velvety broth. Perfectly seasoned and thickened with a roux, it’s an ideal dish for cozy gatherings or a hearty meal any time of year.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: New England

Ingredients

Scale 1x2x3x

Meat and Seafood

• 4 slices thick-cut bacon, chopped
• 2 (6.5 oz) cans chopped clams, drained and juice reserved (or 1 lb fresh clams, cleaned and steamed)

Vegetables

• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 2 cups Yukon Gold potatoes, peeled and diced
• 1 cup russet potatoes, peeled and diced (optional)
• 2 garlic cloves, minced

Dairy

• 2 tablespoons unsalted butter
• 1 cup whole milk
• 1 cup heavy cream

Pantry

• 1/3 cup all-purpose flour
• 3 cups clam juice (or seafood stock)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread (optional, for serving)

Instructions

1. Prepare Ingredients: Chop the bacon, onion, celery, and potatoes into even pieces. Mince the garlic. If using fresh clams, clean and steam them until they open, then chop and reserve juices.
2. Cook Bacon: In a large heavy-bottomed pot over medium heat, add the chopped bacon. Stir occasionally until crispy and fat is rendered, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
3. Sauté Vegetables: Add butter to the bacon fat in the pot. Add onion and celery, sauté until soft and translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Make Roux: Sprinkle flour over the sautéed veggies and stir constantly. Cook for 1-2 minutes until the flour is absorbed and a light roux forms.
5. Add Liquids and Seasoning: Gradually pour in the clam juice, reserved clam liquid, and milk while stirring to prevent lumps. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer over medium heat.
6. Simmer Potatoes: Simmer uncovered for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and the chowder thickens.
7. Add Clams and Cream: Stir in chopped clams and heavy cream. Simmer gently for 3-5 minutes without boiling. Taste and adjust seasoning as needed.
8. Finish and Garnish: Remove the bay leaf. Stir in half of the crispy bacon. Ladle chowder into bowls and garnish with parsley, remaining bacon, and oyster crackers or crusty bread if desired.
9. Rest Before Serving: Let the chowder sit off heat for 10 minutes to allow flavors to meld before serving.

Notes

• For best flavor, use fresh clams if available, but canned clams work well too.
• The roux made from flour and butter thickens the chowder, ensuring a creamy texture.
• You can substitute half-and-half for heavy cream for a lighter chowder.
• Oyster crackers or crusty bread are perfect accompaniments to soak up the chowder.
• Do not boil the chowder after adding cream to prevent curdling.

Keywords: Clam chowder, New England chowder, creamy clam soup, seafood chowder, classic chowder, comfort food