New England Clam Chowder Recipe
New England clam chowder is a creamy, comforting soup that’s perfect for chilly days. This classic dish combines tender clams, smoky bacon, and hearty potatoes for a rich and flavorful experience. Whether you’re making it for the first time or a seasoned pro, this recipe will guide you through crafting the ultimate bowl of chowder.
Ingredients You’ll Need
Main Ingredients
- Clams: 2 dozen fresh clams or 3 (6.5 oz) cans of chopped clams
- Bacon: 4 slices, diced
- Potatoes: 3 medium russet or Yukon Gold potatoes, peeled and diced
- Onion: 1 medium onion, finely chopped
- Celery: 2 stalks, finely chopped
- Garlic: 2 cloves, minced
For the Base
- Butter: 2 tablespoons
- Flour: 2 tablespoons (for thickening)
- Milk: 2 cups
- Heavy Cream: 1 cup
- Clam Juice: 2 cups (from the clams or bottled)
- Chicken or Vegetable Stock: 1 cup
Seasoning
- Bay Leaf: 1
- Thyme: 1 teaspoon (dried)
- Salt and Pepper: To taste
- Parsley: Fresh, chopped, for garnish
Step-by-Step Instructions
1. Prep the Clams
- If using fresh clams, soak them in cold, salted water for 30 minutes to remove sand. Rinse thoroughly. Steam clams in 1 cup of water until they open (discard any that remain closed). Reserve the liquid and chop the clams.
- If using canned clams, drain and reserve the juice for the chowder.
2. Cook the Bacon
In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Sauté the Vegetables
Add butter to the bacon fat. Once melted, sauté the onion, celery, and garlic until fragrant and softened, about 5 minutes.
4. Make the Roux
Stir in the flour and cook for 1-2 minutes, stirring constantly. This step ensures the flour is cooked and eliminates a raw taste.
5. Build the Broth
Gradually add the clam juice and stock, whisking to avoid lumps. Bring to a simmer. Add the diced potatoes, bay leaf, and thyme. Cook until the potatoes are tender, about 15 minutes.
6. Add the Clams and Cream
Lower the heat to medium-low. Stir in the clams, milk, and heavy cream. Heat gently without boiling to prevent curdling.
7. Season and Serve
Taste and adjust seasoning with salt and pepper. Remove the bay leaf. Garnish with crispy bacon and fresh parsley. Serve hot with crusty bread or oyster crackers.
Pro Tips for the Perfect Clam Chowder
- Fresh Clams for Maximum Flavor: Fresh clams elevate the dish, but canned clams are a convenient alternative without compromising too much flavor.
- Consistency Control: For a thicker chowder, mash a few of the cooked potatoes before adding the clams and cream.
- Avoid Overcooking the Clams: Clams can become rubbery if overcooked. Add them toward the end to keep them tender.
- Smoky Depth: Use smoked bacon for an extra layer of flavor.
FAQs
Can I Make Clam Chowder Ahead of Time?
Yes! Clam chowder tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling.
Can I Freeze Clam Chowder?
Dairy-based soups can separate when frozen, but you can freeze the base (without the milk and cream). Thaw, reheat, and stir in the dairy when ready to serve.
Enjoy this hearty New England clam chowder as a cozy dinner or a starter for a special occasion. The rich, creamy broth and briny clams are sure to impress!
