A creamy and hearty seafood chowder made with tender clams, potatoes, and a rich, savory broth, perfect for a comforting meal. This classic dish from New England is known for its velvety texture and deep seafood flavor, making it a favorite among chowder lovers.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of heavy cream, whole milk, and butter creates a smooth and luxurious texture.
- Full of Flavor: The addition of bacon, garlic, and thyme enhances the depth of taste.
- Easy to Make: With simple ingredients and straightforward steps, this chowder is perfect for home cooks.
- A Comforting Classic: Ideal for cold days or when you need a warm, hearty dish.
- Pairs Well with Bread: Serve with crusty bread or oyster crackers for the ultimate experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups russet potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 cup clam juice
- 1 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 (6.5 oz) cans chopped clams, drained (reserve clam juice)
- 2 tbsp fresh parsley, chopped
Directions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Add the onion, garlic, celery, and potatoes. Sauté for 3-4 minutes until fragrant.
- Pour in the clam juice and water, then add the bay leaf, thyme, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 10-12 minutes.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in the heavy cream and milk until smooth, then pour the mixture into the pot with the vegetables.
- Add the drained clams and stir well. Let the chowder simmer for another 5 minutes, ensuring it does not boil.
- Remove the bay leaf, adjust the seasoning if necessary, and garnish with crispy bacon and fresh parsley.
- Serve hot with oyster crackers or crusty bread.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 380 kcal per serving
Variations
- Lighter Version: Substitute half-and-half for the heavy cream and use turkey bacon instead of regular bacon.
- Thicker Chowder: Increase the flour slightly or mash some of the potatoes before serving.
- Seafood Mix: Add shrimp, scallops, or crab meat for a seafood chowder twist.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce.
- Vegetarian Alternative: Use vegetable broth instead of clam juice and add mushrooms for a hearty flavor.
Storage and Reheating
- Refrigeration: Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended, as dairy-based soups can separate and change texture.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent curdling. If the chowder thickens, add a splash of milk or broth to restore consistency.
FAQs
1. Can I use fresh clams instead of canned clams?
Yes, fresh clams can be used. Steam them until they open, then chop the meat and use the cooking liquid as part of the clam juice.
2. What type of potatoes work best for clam chowder?
Russet potatoes are ideal because they break down slightly, helping to thicken the chowder. Yukon Gold potatoes are also a great choice for a creamier texture.
3. Can I make this chowder ahead of time?
Yes, but for the best texture, prepare the base in advance and add the clams and cream when reheating.
4. How can I prevent my chowder from becoming too thick?
If the chowder thickens too much while simmering, add extra milk or clam juice to adjust the consistency.
5. What can I serve with clam chowder?
Oyster crackers, crusty bread, or a side salad make excellent pairings.
6. Can I make this chowder gluten-free?
Yes, use a gluten-free flour blend or cornstarch as a thickener instead of all-purpose flour.
7. Why did my chowder curdle?
Boiling the chowder can cause the dairy to curdle. Always simmer gently over low heat.
8. Can I add cheese to this chowder?
Traditionally, New England Clam Chowder does not contain cheese, but you can add a mild cheese like white cheddar for a unique twist.
9. How do I make this chowder less salty?
Use low-sodium clam juice and unsalted butter. Rinsing canned clams before adding them can also help.
10. What’s the difference between New England and Manhattan clam chowder?
New England Clam Chowder has a creamy, dairy-based broth, while Manhattan Clam Chowder is tomato-based and brothier.
Conclusion
New England Clam Chowder is a timeless dish that brings warmth and comfort to any meal. With its creamy texture, rich seafood flavor, and hearty ingredients, it’s perfect for family dinners, gatherings, or cozy nights in. Whether you enjoy it as a main dish or a starter, this chowder is sure to satisfy. Try it today and bring a taste of New England to your table!
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New England Clam Chowder
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A creamy and hearty seafood chowder made with tender clams, potatoes, and a rich, savory broth—perfect for a comforting meal.
Ingredients
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups russet potatoes, peeled and diced
- 2 celery stalks, chopped
- 1 cup clam juice
- 1 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 (6.5 oz) cans chopped clams, drained (reserve clam juice)
- 2 tbsp fresh parsley, chopped
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Add onion, garlic, celery, and potatoes. Sauté for 3-4 minutes.
- Pour in clam juice and water, add bay leaf, thyme, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 10-12 minutes.
- In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to make a roux.
- Slowly whisk in heavy cream and milk until smooth, then pour into the pot with the vegetables.
- Add the drained clams and stir well. Let simmer for another 5 minutes, but do not boil.
- Remove bay leaf, adjust seasoning, and garnish with crispy bacon and fresh parsley. Serve hot with oyster crackers or crusty bread.
Notes
- For extra flavor, use fresh clams instead of canned.
- If the chowder is too thick, add a little more milk or clam juice.
- Serve with a side of sourdough bread for the best experience!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
