New England Clam Chowder is a creamy and hearty soup that’s perfect for chilly days. Loaded with tender clams, potatoes, and a touch of bacon, it’s super comforting!
Every spoonful is nice and smooth, and it pairs perfectly with some crusty bread. I love to enjoy it while snuggled up on the couch. It just makes everything better! 😊
Key Ingredients & Substitutions
Bacon: Bacon is key for adding flavor. If you’re looking for a lighter option, you can use turkey bacon or omit it altogether for a vegetarian chowder. Just add a bit of extra oil for flavor.
Potatoes: Yukon Gold potatoes are my favorite as they become creamy when cooked. If you prefer, you can substitute russet potatoes, but remember they might break down more during cooking.
Clam Juice: Bottled clam juice gives the soup deeper flavor. If you can’t find it, you can use homemade seafood stock or vegetable broth, but it might alter the taste a bit.
Heavy Cream: I like using heavy cream for richness, but half-and-half will work well too if you want something lighter. For a dairy-free version, try coconut cream or cashew cream.
How Do You Get the Right Creamy Texture?
The secret to a deliciously creamy chowder lies in the thickening step. Here’s how to do it:
- After sautéing the veggies, when you add the flour mixture, make sure to mix it well.
- Simmer on low after adding clams and cream—avoid boiling to keep the cream from curdling.
- If your chowder isn’t as thick as you’d like, consider mashing a few potato pieces or adding a bit more flour mixed with water.
These tips helped me achieve the perfect texture, so I hope they work for you too!
New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices of bacon, diced
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced (Yukon Gold recommended)
- 2 cups bottled clam juice
- 1 cup water
- 2 (6.5 ounce) cans chopped clams, with juice reserved
- 2 cups heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped (optional, for garnish)
- Oyster crackers or crusty bread, for serving
How Much Time Will You Need?
This delightful New England Clam Chowder takes about 10 minutes to prep and around 30 minutes to cook, making it a wonderful option for a cozy dinner in just about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s nice and crispy. Once cooked, use a slotted spoon to remove the bacon and set it aside on a paper towel. Leave the delicious bacon fat in the pot.
2. Sauté the Vegetables:
Add the finely chopped onions and celery to the bacon fat in the pot. Sauté them over medium heat for about 5 minutes, or until they become soft and translucent. Then, toss in the minced garlic and cook for another minute until it smells great!
3. Add Potatoes and Liquids:
Now, it’s time to add the diced potatoes, clam juice, and water. Bring everything to a boil. Once it starts boiling, lower the heat to let it simmer for about 15 minutes, or until the potatoes are tender.
4. Thicken the Chowder:
In a small bowl, mix the flour with a few tablespoons of your measured heavy cream to create a smooth mixture. Stir this back into the pot to help thicken the chowder a bit.
5. Combine with Clams and Cream:
Add the chopped clams with their reserved juice, the remaining heavy cream (or half-and-half), and thyme. Stir gently to combine and heat through, but be careful not to let it boil. It should only take about 5 minutes!
6. Season to Taste:
Give your chowder a taste and season with salt and black pepper. Remember, the bacon and clam juice bring some saltiness, so adjust accordingly!
7. Serve & Enjoy:
Serve your chowder hot, garnished with the crispy bacon bits and fresh parsley if you like. Enjoy it with a side of oyster crackers or some crusty bread for a perfect meal!
This recipe yields a rich, creamy, and flavorful New England Clam Chowder that’s perfect for warming up on a chilly day. Enjoy every spoonful! 😊
Can I Use Fresh Clams Instead of Canned?
Absolutely! If you’re using fresh clams, make sure to clean them thoroughly. You’ll want to steam them open in a separate pot and then add them to the chowder near the end of cooking. Reserve some of the broth to add additional flavor!
How Can I Make This Recipe Gluten-Free?
To make this chowder gluten-free, simply substitute the all-purpose flour with a gluten-free alternative, like cornstarch mixed with cold water or a gluten-free flour blend. This will help thicken the chowder without any gluten!
What Should I Do If My Chowder is Too Thick?
If you find your chowder is thicker than you’d like, you can simply thin it out by adding a bit more clam juice or water. Stir it in gradually until you reach your desired consistency.
Can I Store Leftover Clam Chowder?
Yes, leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or microwave. If it’s too thick after storing, add a dash of clam juice or water to restore the creamy consistency.
