This clam chowder is a warm and creamy soup that’s perfect for a cozy meal. Packed with fresh clams, potatoes, and a hint of bacon, it’s both hearty and tasty!
Every spoonful feels like a hug! I love serving it with some crusty bread on the side, because who can resist dipping into that deliciousness? 😋
Key Ingredients & Substitutions
Bacon: Use good quality bacon for the best flavor! Turkeys bacon works as a leaner alternative, though it will change the taste.
Clams: Canned clams are super convenient, but if you’re up to it, fresh clams are fantastic. If unavailable, mushrooms can give an earthy flavor when looking for a vegetarian option.
Potatoes: I love using Russet potatoes for their creaminess, but Yukon Golds are great too. If you’re watching carbs, consider cauliflower for a lighter twist!
Milk & Cream: Heavy cream gives richness, but you can replace it with coconut milk for a non-dairy version. Use almond or soy milk for a lighter chowder.
How Do You Achieve the Perfect Creamy Texture?
Creating a creamy chowder really relies on the roux and the gradual addition of liquids. Follow these steps for smooth results:
- Cook the flour with the butter and veggies to eliminate the raw flour taste.
- When adding clam juice and milk, do so slowly while whisking to prevent lumps from forming.
- Always heat gently after adding cream; boiling can cause it to curdle.
With practice, you’ll get that smooth and creamy texture every time!
Classic New England Clam Chowder
Ingredients You’ll Need:
Base Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes (about 2 medium)
- 2 cans (6.5 oz each) chopped clams with juice, or 2 cups fresh clams (shucked)
- 2 cups clam juice (if using fresh clams, reserve juice when cooking clams)
- 2 cups heavy cream or half-and-half
- 2 cups whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh chopped parsley or chives
- Oyster crackers or toasted bread for serving
How Much Time Will You Need?
This classic clam chowder recipe will take about 30 minutes to prepare and cook. It’s quick and easy, making it perfect for any day of the week when you’re craving something hearty and delicious!
Step-by-Step Instructions:
1. Cooking the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. This should take about 5-7 minutes. Once the bacon is crispy, remove it from the pot and set it aside on a paper towel to drain. Keep the bacon fat in the pot as it adds flavor!
2. Sautéing the Vegetables:
Add the chopped onion and celery into the bacon fat. Sauté these until they are soft and translucent, which should take about 5 minutes. Then, add the minced garlic and stir for another minute until you can smell that yummy garlic aroma!
3. Making the Roux:
Stir in the butter until it melts completely. Next, sprinkle the flour over the veggies and cook while stirring constantly for 2-3 minutes. This mixture, called a roux, will help thicken your chowder.
4. Adding Liquids and Potatoes:
Slowly whisk in the clam juice and milk, making sure there are no lumps. Once combined, add the diced potatoes. Bring everything to a gentle simmer and cook until your potatoes are tender, about 15 minutes.
5. Finishing Touches:
Now, it’s time to stir in the chopped clams and heavy cream. Heat this gently—not boiling!—for about 5 more minutes to allow the flavors to meld together nicely.
6. Seasoning:
Don’t forget to season your chowder! Add salt and freshly ground black pepper to your liking. Taste as you go, so you get it just right!
7. Serving:
Dish out the chowder hot in bowls, and garnish with the crispy bacon bits and a sprinkle of fresh parsley or chives. Serve with oyster crackers or toasted bread on the side for some extra crunch!
Enjoy your comforting bowl of classic New England clam chowder—you deserve it!
Can I Use Different Types of Potatoes?
Yes! While I recommend Russet potatoes for their creaminess, Yukon Gold potatoes work beautifully too. If you’re looking for a lower-carb option, consider using cauliflower instead!
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder a day in advance and store it in the fridge. Just reheat gently on the stove when you’re ready to serve. Note that the flavor will deepen while it sits, which is always a bonus!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop, adding a splash of milk or cream to restore creaminess if needed.
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just make sure to mix the cornstarch with a bit of cold water to make a slurry before adding it in to avoid clumps.