New England Clam Chowder is a creamy, hearty soup packed with tender clams, potatoes, and a hint of smoky bacon. It’s warm and comforting, perfect for chilly days!
Every spoonful feels like a cozy hug, and I can’t help but smile when I have a bowl. Pair it with some crusty bread, and you’ve got a meal that’s simply delightful!
Key Ingredients & Substitutions
Bacon: Bacon adds a wonderful smoky flavor to the chowder. If you want a lighter dish, turkey bacon can be a good substitute. Some also prefer to skip the meat entirely for a vegetarian version!
Clams: Fresh clams work best but canned clams are convenient and still tasty. If you can’t find clams, you can use shrimp or even diced firm tofu for a different twist.
Potatoes: Yukon Gold or Russet are ideal for their creamy texture. If you’re looking for a lower-carb option, cauliflower can be a great alternative.
Cream and Milk: Heavy cream and whole milk provide a rich base. You can use half-and-half or cream substitutes. For a dairy-free option, try coconut milk or a nut-based cream.
Thyme: Fresh thyme gives lovely flavor, but dried thyme works too. Use less dried (1/3 the amount) since it’s more concentrated. If you have fresh dill, that could add a nice twist!
How Do You Make the Perfect Roux for Chowder?
A roux is essential for thickening chowder. Here’s how to do it right:
- In a small saucepan, melt your butter over medium-low heat.
- Sprinkle in the flour and stir constantly for about 2 minutes until it forms a smooth paste. This cooking time helps remove the raw flour taste.
- Slowly add in your milk and cream, whisking as you go to avoid lumps. Cook until it thickens slightly—this usually takes about 3-5 minutes.
- Remove from heat and then add it to your chowder mixture on low heat for a creamy finish.
Keep the temperature low after adding cream to prevent curdling. Trust me, patience here pays off!
New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 2 cups chopped clams (fresh or canned)
- 1 cup clam juice (reserved from canned clams or bottled)
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty New England Clam Chowder will take you about 30 minutes in total. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking. It’s a quick and delicious meal that’s perfect any day of the week!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, while keeping the bacon fat in the pot. This adds great flavor to your chowder!
2. Sauté the Vegetables:
Add the chopped onion to the pot with the bacon fat. Sauté it for about 5 minutes until it becomes translucent and softened. Then, add the minced garlic and cook for another minute until it smells amazing!
3. Add the Potatoes:
Next, toss in the diced potatoes along with the clam juice. If needed, add enough water or broth to cover the potatoes by about an inch. Bring everything to a gentle simmer and cook until the potatoes are tender, around 10-15 minutes.
4. Make the Roux:
While the potatoes are cooking, grab a small saucepan and melt the butter over medium-low heat. Stir in the flour, cooking while stirring constantly for about 2 minutes to form a roux. This will help thicken your chowder later!
5. Stir in Milk and Cream:
Slowly whisk in the milk and heavy cream, continuing to stir until the mixture thickens slightly, about 3-5 minutes. Once thickened, remove it from heat.
6. Combine Everything:
Once the potatoes are tender, add the chopped clams, the cooked bacon, the thyme, and the cream mixture into the pot with the potatoes. Stir everything together well and heat gently over low heat until warmed through. Remember: no boiling after adding the cream to keep it smooth!
7. Season the Chowder:
Season your chowder with salt and freshly ground black pepper to taste. Taste-test to see if you’d like more seasoning!
8. Serve and Enjoy:
Serve the chowder hot, garnished with fresh parsley. It’s perfect when enjoyed with crusty bread or oyster crackers on the side. Dive in and enjoy the comforting flavors of New England!
Can I Use Frozen Clams in This Recipe?
Yes, you can use frozen clams! Just make sure to thaw them in the refrigerator overnight before adding them to the chowder. If you’re in a hurry, you can also submerge the sealed bag in cold water for quicker thawing.
How Can I Make This Chowder Thicker?
If you prefer a thicker chowder, you can add a bit more flour to your roux or include an extra potato. Some people like to mash a portion of the cooked potatoes before adding the cream to create a heartier texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of milk or cream if needed for creaminess.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder a day in advance and keep it in the fridge. Just reheat it gently before serving. If possible, wait to add the cream until you reheat for optimal texture.
