New England Clam Chowder Recipe
New England Clam Chowder is a classic, creamy soup that combines tender clams with soft potatoes, onions, and sometimes celery, all simmered in a rich, savory broth made with cream or milk. Often thickened with a bit of flour or crushed crackers, this hearty dish is traditionally seasoned with salt, pepper, and sometimes a touch of thyme or bay leaves. The result is a comforting and flavorful soup that's especially popular during colder months, serving as both a satisfying meal and a nostalgic favorite for many.
Ingredients
- 2 dozen fresh clams (or canned clams if fresh aren’t available)
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 stalks of celery, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups of clam juice (reserved from clams or purchased)
- 2 cups of heavy cream
- 1 cup of whole milk
- 2 tablespoons of flour
- 2 tablespoons of butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1- Preparing the Clams: If you’re using fresh clams, start by steaming them in a large pot with a little water until they open. This usually takes about 5-7 minutes. Once they’re done, remove the clams from their shells and chop them into bite-sized pieces. Reserve the clam juice and set it aside.
- Step 2- Cooking the Base: In a large pot, cook the diced bacon over medium heat until it becomes crispy. The aroma of bacon sizzling in the pot will fill your kitchen with a familiar, comforting scent. Remove the bacon and set it aside, but keep the bacon fat in the pot. This will add a rich flavor to the chowder.
- Step 3- Sautéing the Vegetables: Add the chopped onion, celery, and garlic to the pot with the bacon fat. Cook them until they become soft and fragrant, about 5 minutes. This step is crucial as it builds the base flavor of the chowder.
- Step 4- Making the Roux: Stir in the butter and flour to create a roux, which will thicken the chowder. Cook this mixture for about 2 minutes, stirring constantly to avoid burning the flour.
- Step 5- Adding the Potatoes and Clam Juice: Gradually pour in the reserved clam juice, stirring continuously to avoid lumps. Add the diced potatoes and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Step 6- Finishing the Chowder: Once the potatoes are cooked, stir in the chopped clams, heavy cream, and milk. Simmer the chowder for another 10 minutes, allowing all the flavors to meld together beautifully. Season with salt and pepper to taste.
- Step 7- Serving: Ladle the chowder into bowls, and garnish with crispy bacon bits and fresh parsley. Serve it hot, with a side of oyster crackers or crusty bread for dipping.