Recipe For New England Clam Chowder

Mak Erot

3 min read

·

Apr 02, 2025

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New England Clam Chowder: A Creamy, Coastal Delight

New England Clam Chowder is a classic comfort food, a creamy and flavorful soup that perfectly captures the essence of the New England coast. This recipe will guide you through creating this iconic dish, ensuring a delicious and authentic result every time. Get ready to savor the taste of the sea!

Ingredients You'll Need:

This recipe provides a rich and flavorful chowder. Adjust quantities to suit your needs.

• For the Chowder:
  • 6 slices bacon, diced
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups clam juice (low sodium preferred)
  • 4 cups potatoes, peeled and diced (Yukon Gold recommended)
  • 2 (10 ounce) cans minced clams, undrained
  • 4 cups heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)
  • Oyster crackers (optional, for serving)

Step-by-Step Instructions:

Let's dive into making this delightful chowder!

1. Building the Flavor Base:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pot.
2. Add the chopped onion and celery to the pot and cook in the bacon grease until softened, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute until fragrant.

2. Adding the Potatoes and Clam Juice:

1. Pour in the clam juice and add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

3. Creating the Creamy Texture:

1. In a separate small bowl, whisk together the butter and flour until smooth. This creates a roux, which will thicken the chowder.
2. Gradually whisk the roux into the simmering potato and clam juice mixture. Continue to cook and stir until the sauce has thickened slightly.

4. Incorporating the Clams and Seasoning:

1. Stir in the minced clams (undrained), heavy cream, thyme, salt, and pepper. Heat through gently; do not boil. Boiling can cause the cream to separate.

5. Serving and Enjoying:

1. Ladle the chowder into bowls and garnish with the crispy bacon and fresh parsley. Serve hot with oyster crackers, if desired.

Tips for the Best New England Clam Chowder:

• Use fresh ingredients: The flavor of this chowder relies heavily on the quality of its ingredients. Fresh clams and vegetables will make a significant difference.
• Don't overcook the clams: Overcooked clams become tough. Add them towards the end of the cooking process to retain their tender texture.
• Adjust the creaminess: For a lighter chowder, reduce the amount of heavy cream or substitute with half-and-half.
• Season to taste: Adjust the salt and pepper to your liking.
• Make it your own: Experiment with different herbs and spices to personalize your chowder.

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