Homemade New England Clam Chowder
User Reviews
5
Homemade New England Clam Chowder
Description
The Homemade New England Clam Chowder starts with diced thick-cut bacon cooked until it renders flavorful fat, then combined with diced celery and onion until softened. Garlic is added briefly to release its aroma. Yellow potatoes cut into chunks are seasoned with thyme, crushed red pepper flakes, oregano, salt, and pepper, and lightly coated in flour to slightly thicken the soup. The clams with their juice and additional bottled clam juice provide a layered seafood flavor base, simmered until the potatoes are tender.
Finishing with heavy cream adds a creamy texture that balances the smoky bacon and the bold herbal and peppery spice notes. The chowder pairs well with oyster crackers and makes for a satisfying dish in cooler weather. The baking time is manageable, allowing for a deeply infused taste as the ingredients meld together during the simmer.
For fresh clams, steaming and dicing about two dozen cherrystone clams adds freshness, adjusting clam juice volume accordingly to maintain the broth consistency. This chowder keeps its richness when reheated and is suitable for making ahead.
Ingredients
- 8 lices Bacon diced, thick sliced
- 2 celery small dice, stalks
- 1 yellow onion small dice, large
- 4 cloves garlic minced
- 2 pounds yellow potatoes cut into 1/2 inch chunks, baby
- 1 tablespoon thyme chopped fresh leaves
- 1/2 teaspoon red pepper flakes crushed
- 1/2 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 4 .5 ounce clams USE THE CLAM JUICE DON'T DRAIN, canned, chopped, in water
- 3 ounce clam juice 3 cups, bottles
- 1 bay leaf
- 1 cup heavy cream
Instructions
- In a large soup pot set over medium heat add bacon.
- Once the bacon starts to render its fat add in diced celery and onion.
- Cook over medium heat until the vegetables are soft and translucent.
- Add in garlic and saute until fragrant, about 30 seconds.
- If your bacon does not give off a lot of fat drizzle in a little olive oil or a tablespoon of unsalted butter.
- Add potatoes, thyme leaves, red pepper flakes, oregano, kosher, salt, and black pepper to the pan. Stir to combine.
- Sprinkle in flour and toss to combine until you see no more dry flour.
- Add the clams WITH THEIR JUICE to the pan along with bottled clam juice and bay leaf.
- Stir and bring to a simmer, reduce heat to low, and simmer for 15-20 minutes or until your potatoes are fork tender.
- When your potatoes are soft add your heavy cream, stir to combine, taste, and season if needed, and serve hot with oyster crackers.
Notes
- Steam and dice two dozen cherrystone clams when using fresh; adjust clam juice by adding an extra 2 cups to compensate for the lack of canned juice.
- Each can of diced clams contributes about 1/2 cup of clam juice; plan accordingly by using approximately 3 bottles of bottled clam juice in total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 412kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 861mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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