New England Clam Chowder

 

New England Clam Chowder Recipe

Warm, creamy, and loaded with tender clams and hearty potatoes, New England Clam Chowder is the ultimate comfort soup. This iconic dish from the northeastern coast is rich and satisfying — perfect for chilly nights or a cozy weekend meal. Each spoonful is a blend of smoky bacon, sweet onions, and briny clams in a velvety cream base that feels like a taste of the seaside.

Ingredients:

• 4 slices thick-cut bacon, chopped — adds smoky flavor and richness.
• 1 tablespoon butter — enhances creaminess and flavor.
• 1 medium onion, finely chopped — brings sweetness and depth.
• 2 ribs celery, diced — adds texture and freshness.
• 2 cloves garlic, minced — for a savory aroma.
• 3 medium russet potatoes, peeled and diced — give body to the chowder.
• 1 cup bottled clam juice — infuses ocean flavor.
• 2 (6.5 oz) cans chopped clams, juices reserved — the star ingredient!
• 1 cup heavy cream — creates that signature thick, rich texture.
• 1 cup whole milk — lightens the consistency slightly.
• 2 tablespoons all-purpose flour — thickens the chowder.
• 1 teaspoon salt, or to taste.
• ½ teaspoon black pepper.
• ½ teaspoon dried thyme or Old Bay seasoning (optional).
• 2 tablespoons fresh parsley, chopped — for garnish.

Instructions:

1. Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté the vegetables: Add butter to the bacon fat. Stir in onion and celery; cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
3. Add potatoes and clam juice: Stir in diced potatoes and clam juice (including the reserved juice from canned clams). Add enough water to just cover the potatoes if needed. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10–12 minutes.
4. Make the creamy base: In a separate bowl, whisk together flour with milk until smooth. Slowly stir this mixture into the pot to thicken the chowder. Cook 5 minutes until slightly thickened.
5. Add clams and cream: Stir in the chopped clams and heavy cream. Simmer gently for 5 minutes — do not boil or the cream may curdle. Season with salt, pepper, and thyme or Old Bay if using.
6. Finish and serve: Stir in the crispy bacon and sprinkle with fresh parsley.

Pro Tips:

• For extra depth, replace half the clam juice with seafood or chicken broth.
• Don’t overcook the clams — they’ll get tough; add them at the end.
• Serve with oyster crackers or crusty bread for dipping.

This New England Clam Chowder is creamy, comforting, and irresistibly flavorful — the kind of soup that tastes like it’s been simmering in a seaside kitchen all day. Perfect for a cold evening or a cozy family dinner!