New England Clam Chowder is a rich and creamy soup that has been a staple in American cuisine for centuries. With its tender clams, hearty potatoes, and savory broth, this chowder is the epitome of comfort food.
Ingredients
- 2 dozen fresh clams, scrubbed clean
- 1 cup bottled clam juice
- 2 cups water
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 cup heavy cream
- 1 cup whole milk
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Oyster crackers, for serving
Steps
1. Start by placing the clams in a large pot with 2 cups of water. Cover and steam over medium heat until the clams open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from their shells, chop them coarsely, and set aside. Strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any sand or grit. Combine this broth with the bottled clam juice and set aside.
2. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot. Add the chopped onion, celery, and garlic to the pot, sautéing until the vegetables are tender and translucent, about 5 minutes.
3. Add the diced potatoes, bay leaf, thyme, and reserved clam broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes. Stir occasionally to prevent sticking.
4. Once the potatoes are tender, add the chopped clams, heavy cream, and whole milk to the pot. Stir well to combine and let the chowder simmer for another 5-10 minutes, allowing the flavors to meld together. Do not let the chowder boil, as this can cause the cream to curdle.
5. Season the chowder with salt and pepper to taste. Remove the bay leaf before serving. Ladle the chowder into bowls, garnish with crispy bacon and fresh parsley, and serve with oyster crackers on the side.
Tips for Variation
- Corn Chowder Twist: Add 1 cup of sweet corn kernels to the chowder for a delightful burst of sweetness and color.
- Smoky Flavor: Substitute the bacon with smoked sausage for a different smoky flavor profile.
- Seafood Medley: Include other seafood such as shrimp, scallops, or crab meat for a more luxurious chowder.
- Lighter Version: Use half-and-half instead of heavy cream for a lighter version of the chowder.
- Vegetarian Option: Replace the clams with mushrooms and use vegetable broth instead of clam juice for a vegetarian chowder.
Macros
- Calories: 350 per serving
- Protein: 12g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 3g
- Sodium: 800mg
Frequently Asked Questions
- Can I use canned clams instead of fresh clams?
- Yes, canned clams can be used as a substitute for fresh clams. Use two 6.5-ounce cans of chopped clams and include the clam juice from the cans in your broth mixture.
- How do I store leftover clam chowder?
- Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
- Can I freeze clam chowder?
- Clam chowder can be frozen, but the texture of the potatoes and cream may change upon thawing. If you plan to freeze it, consider freezing the broth base separately and adding the cream and clams after reheating.
- What can I serve with clam chowder?
- Clam chowder pairs well with crusty bread, oyster crackers, or a side salad. For a more substantial meal, serve it with a grilled cheese sandwich.
Creamy New England Clam Chowder: A Classic Comfort Dish
Ingredients
- 2 dozen fresh clams scrubbed clean
- 1 cup bottled clam juice
- 2 cups water
- 4 slices of bacon diced
- 1 medium onion finely chopped
- 2 stalks celery finely chopped
- 2 cloves garlic minced
- 3 medium potatoes peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 cup heavy cream
- 1 cup whole milk
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Oyster crackers for serving
Instructions
- Start by placing the clams in a large pot with 2 cups of water. Cover and steam over medium heat until the clams open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from their shells, chop them coarsely, and set aside. Strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any sand or grit. Combine this broth with the bottled clam juice and set aside.
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot. Add the chopped onion, celery, and garlic to the pot, sautéing until the vegetables are tender and translucent, about 5 minutes.
- Add the diced potatoes, bay leaf, thyme, and reserved clam broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes. Stir occasionally to prevent sticking.
- Once the potatoes are tender, add the chopped clams, heavy cream, and whole milk to the pot. Stir well to combine and let the chowder simmer for another 5-10 minutes, allowing the flavors to meld together. Do not let the chowder boil, as this can cause the cream to curdle.
- Season the chowder with salt and pepper to taste. Remove the bay leaf before serving. Ladle the chowder into bowls, garnish with crispy bacon and fresh parsley, and serve with oyster crackers on the side.