This creamy New England Clam Chowder is a comforting bowl full of flavor! Made with tender clams, potatoes, and a touch of bacon, it’s like a warm hug on a chilly day.
The best part? You can easily whip it up in just about 30 minutes. I love topping it with some fresh parsley and cracking some pepper on top—yum!
Key Ingredients & Substitutions
Bacon: It adds great flavor and richness to the chowder. If you’re looking for a vegetarian option, try using smoked paprika or liquid smoke for that smoky taste without the meat.
Clam Juice: Fresh clam juice is fantastic, but bottled works too. If you can’t find it, a mix of vegetable broth and a bit of fish sauce can mimic that briny flavor.
Potatoes: Yukon Gold or Russet potatoes are ideal due to their creaminess. If you’re avoiding starchy foods, cauliflower can be a great low-carb substitute—just puree it for a similar texture!
Cream: Heavy cream gives the chowder its rich taste, but if you want a lighter version, half-and-half is a good alternative. For dairy-free options, use coconut milk for a different twist!
How Do You Make the Best Roux for Chowder?
The roux is essential for thickness and flavor in your clam chowder! Here’s how to nail it:
- Use equal parts of fat (like bacon drippings) and flour. Heat them together over medium heat and stir constantly.
- Cook the roux for about 2 minutes until it’s bubbly and lightly golden. This step helps eliminate the raw flour taste.
- Slowly pour in your clam juice while whisking to prevent lumps from forming. This way, you’ll have a smooth and creamy base!
This technique is simple but crucial. Be patient, and don’t rush it, as the roux is the heart of your chowder’s texture!
New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups clam juice (bottled or from fresh clams)
- 3 cups peeled and diced potatoes (preferably Yukon Gold or Russet)
- 2 cups chopped clams (fresh or canned)
- 2 cups heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
For Serving:
- Oyster crackers or crusty bread
How Much Time Will You Need?
This delicious chowder takes about 10 minutes to prep and around 30 minutes to cook, so you’ll be enjoying a warm bowl of comfort in about 40 minutes total. Perfect for a cozy night in!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large heavy pot, cook the chopped bacon over medium heat until it’s crisp and golden. Use a slotted spoon to remove the bacon and set it aside, leaving the tasty drippings in the pot. This is what brings great flavor to your chowder!
2. Sauté the Veggies:
In the same pot with the bacon drippings, add the finely chopped onion and celery. Sauté them until they’re tender and translucent, which will take about 5 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant.
3. Make the Roux:
Sprinkle the flour over your vegetable mixture and stir it in. Keep cooking for about 2 minutes, stirring constantly. This will form a roux—this step thickens your chowder and adds richness.
4. Add the Clam Juice:
Slowly whisk in the clam juice, making sure to get rid of any lumps. Bring this mixture to a boil, and you’ll see it start to thicken and bubble!
5. Cook the Potatoes:
Add the diced potatoes into the pot, reduce the heat to low, and cover. Let it simmer for about 15 minutes or until the potatoes are tender. You’ll be able to poke them with a fork easily!
6. Add Clams and Cream:
Now it’s time to stir in the chopped clams and the heavy cream (or half-and-half). Heat gently until everything is warmed through, but remember—not to boil! This keeps the chowder nice and creamy.
7. Season:
Grab your salt and freshly ground black pepper to season it according to your taste. Be generous, but taste as you go!
8. Serve It Up:
Ladle the chowder into bowls, garnishing each serving with the reserved crispy bacon and a sprinkle of chopped parsley for freshness. It looks as good as it tastes!
9. Enjoy!
Serve your chowder hot, along with oyster crackers or a slice of crusty bread. Dive in and relish this comforting, hearty bowl of New England Clam Chowder. Enjoy every spoonful!
Can I Use Canned Clams Instead of Fresh Clams?
Absolutely! Canned clams work great in this recipe and are convenient. Just drain and chop them before adding them to your chowder.
How Can I Thicken My Chowder If It’s Too Thin?
If your chowder ends up too thin, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering chowder. Let it cook a few more minutes until thickened.
Can I Make This Chowder Ahead of Time?
Yes, you can! Chowder can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to reheat it gently on the stove. Keep in mind that the potatoes may soften slightly after sitting in the liquid.
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop over low heat while stirring, or you can use the microwave in short bursts.
