New England Clam Chowder Recipe

Clam chowder is a creamy, comforting soup that’s perfect for chilly days. There are several variations, but the New England-style clam chowder is the most well-known. Here's a classic recipe for New England Clam Chowder:

Ingredients:

For the Chowder:

• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups clam juice (from canned clams) or seafood stock
• 2 cups potatoes, peeled and diced (about 2 medium potatoes)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 1 cup milk (whole milk or 2%)
• 2 cups chopped clams (fresh or canned, drained and reserve the juice)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Optional:

• 1 cup corn kernels (for added sweetness and texture)
• 1/2 cup white wine (for extra flavor)

Instructions:

1. Cook the Bacon:

• Render Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

2. Sauté the Vegetables:

• Cook Vegetables: Add the chopped onion and celery to the pot with the bacon fat. Sauté over medium heat until the vegetables are soft and translucent, about 5 minutes.
• Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3. Make the Roux:

• Add Flour: Sprinkle the flour over the sautéed vegetables. Stir well to combine and cook for 1-2 minutes, allowing the flour to cook slightly but not brown.

4. Add Liquids and Potatoes:

• Pour in Liquids: Gradually add the clam juice (or seafood stock) while stirring to avoid lumps. Bring to a simmer.
• Add Potatoes: Add the diced potatoes, bay leaf, and thyme. Simmer until the potatoes are tender, about 10-15 minutes.

5. Finish the Chowder:

• Add Cream and Milk: Reduce heat to low and stir in the heavy cream and milk. Continue to cook gently (do not let it boil) until the soup is heated through and slightly thickened.
• Add Clams: Stir in the chopped clams and cooked bacon. Heat until the clams are heated through, about 5 minutes.

6. Season and Serve:

• Season: Remove the bay leaf. Season the chowder with salt and black pepper to taste.
• Garnish: Ladle the chowder into bowls and garnish with fresh chopped parsley.

7. Optional Additions:

• Corn: Stir in corn kernels with the clams for added texture and sweetness.
• White Wine: Add 1/2 cup of white wine after the vegetables have been sautéed and let it reduce slightly before adding the flour.

Tips:

• Clam Juice: If using canned clams, you can use the juice from the cans to enhance the clam flavor.
• Thickening: If you prefer a thicker chowder, you can mash some of the potatoes in the pot with a potato masher or use an immersion blender to blend part of the soup before adding the clams.
• Leftovers: The chowder thickens as it sits. Add a bit more milk or cream when reheating to reach your desired consistency.

Enjoy your homemade New England Clam Chowder with some crusty bread for dipping!