New England Clam Chowder
User Reviews
5
New England Clam Chowder
Description
New England Clam Chowder blends diced bacon with onions, celery, and garlic to build a flavorful base. Flour and butter create a roux to thicken the chowder, followed by white wine and clam broth for depth. Russet potatoes add body and texture, while herbs like thyme and bay leaf impart subtle aromatic notes. Heavy cream enriches the soup, making it smooth and satisfying without being overly thick.
The chowder’s texture is creamy with tender chunks of potato and clams complementing the savory broth. The bacon adds a smoky contrast to the gentle briny flavor of the clams. It cooks gently on the stovetop, allowing flavors to meld without losing the freshness of the seafood.
This chowder serves well as a warming starter or main dish, especially paired with oyster crackers that add crunch. It is suitable for chilly days or when a comforting, rich seafood soup is desired. The recipe also allows flexibility by using fresh clams for broth or canned clams and juices for convenience.
Leftovers can be refrigerated and reheated gently to preserve texture and flavor. For a thicker chowder, instant mashed potatoes can be stirred in gradually. When using fresh clams, ensure they are purged and rinsed to avoid grit. The detailed process provides options depending on ingredient availability and preferred consistency.
Ingredients
For the fresh clams (optional)
- 16 clams purged and rinsed, little neck variety
- 3 1/2 cups water
For the clam chowder
- 6 ounces Bacon diced
- 2 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/2 cup white wine dry
- 1 large onion diced
- 3 ribs celery diced
- 5 cloves garlic minced
- 1 1/2 pounds russet potato peeled and cut into 1/2" cubes
- 3 .5-ounce cans clam chopped in juice
- 3 cups clam juice omit if using fresh clams and broth from above
- 2 prigs thyme or 2 teaspoons dried thyme, fresh
- 2 large bay leaf
- 1 1/2 cups heavy cream
- salt to taste
- black pepper to taste
- 1/4 cup parsley minced, flat-leaf, Italian
- oyster crackers for serving
- mashed potato flakes for thickening, optional, instant
Instructions
For the littleneck clams
- Place the clams and 3 cups of water into a large pot and cover. Turn the heat to medium-high. Once the clams open, remove them to a bowl and tent with foil. Strain the broth through a coffee filter or fine-mesh strainer and reserve for later.
For the clam chowder
- Heat a large heavy pot or Dutch oven to medium-low and add the bacon. Cook the bacon until crisp (about 7-10 minutes) then remove the pieces to a plate while reserving the fat in the pot.
- Add the onions and celery to the pot along with the butter and cook until soft and translucent (about 10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the flour to the pot. Mix well and cook for about 2 minutes or until white spots disappear. Add the white wine and cook for 1 minute while whisking. Add with the freshly made clam broth (if using the whole clams) or the storebought clam juice and continue to whisk to incorporate.
- Add the potatoes, thyme, and bay leaves and bring to a boil.
- Once boiling, turn the heat to low and simmer for 20-25 minutes or until the potatoes are tender. Make sure to stir frequently to avoid sticking.
- Add the clams and their juices along with the cream. Add half of the reserved bacon to the pot as well. Bring to a low simmer then remove the pot from the heat.
- Stir in the parsley and taste the soup. Adjust salt and pepper to taste. If the soup is too thin, start with 1 tablespoon of instant mashed potato flakes and stir. The soup will thicken right up!
- Let the soup sit off the heat for 5 minutes then add to bowls. If using the fresh clams, divide them into each bowl along with the remaining bacon. Serve with oyster crackers. Enjoy!
Notes
- To thicken the chowder, add a few teaspoons of instant mashed potato flakes gradually until desired thickness.
- If skipping fresh clams, substitute with an equal amount of storebought clam juice to maintain flavor.
- Store leftovers in the refrigerator and reheat gently within three days to preserve taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 40.6g | 14% |
| Protein | 15.1g | 30% |
| Fat | 42.2g | 65% |
| Saturated Fat | 24.1g | 121% |
| Cholesterol | 118mg | 39% |
| Sodium | 494mg | 21% |
| Potassium | 271mg | 6% |
| Fiber | 1.4g | 6% |
| Sugar | 1.4g | 3% |
| Calcium | 120mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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