Description
This Easy New England Clam Chowder recipe delivers all the creamy, comforting goodness of a classic chowder without requiring hours in the kitchen. It’s a hearty and flavorful dish perfect for chilly evenings, casual lunches, or even a sophisticated dinner party starter. We use simple, accessible ingredients to create a rich and satisfying soup that will warm you from the inside out. The combination of smoky bacon, tender potatoes, and briny clams, all enveloped in a velvety cream base, makes this chowder an instant family favorite. It’s truly a taste of the New England coast, right in your own home.
Why you will love this recipe
You’ll absolutely adore this recipe because it’s incredibly easy to make, yet the results are incredibly delicious. Forget spending hours coaxing flavors from scratch stocks. This recipe shortcuts the process without sacrificing any of the authentic New England taste. It’s also wonderfully versatile. You can easily adjust the thickness by controlling the amount of flour, and you can tailor the level of richness by choosing between heavy cream or half-and-half. Plus, who doesn’t love a bowl of creamy, comforting chowder on a cool day? The salty, briny flavor of the clams perfectly complements the savory bacon and tender potatoes, creating a harmonious blend of flavors that will leave you craving more. It’s the perfect blend of simplicity and decadence! Plus, this recipe uses canned clams, making it accessible year-round, regardless of your location.
Ingredients:
- 4 slices thick-cut bacon, cut into 1-inch pieces
- 1 large onion, diced
- 2 ribs celery, diced
- 1 clove garlic, minced
- 1/4 teaspoon dried thyme
- 3 medium russet potatoes, cut into 1/2-inch cubes
- 1 cup chicken stock
- 8 ounce bottle clam juice
- 2 cups heavy cream or half and half, divided
- 1/3 cup all-purpose flour
- (2) 6.5 ounce cans chopped clams (undrained)
- Salt and pepper to taste
- Oyster crackers for serving (optional)
- Fresh parsley, chopped (for garnish, optional)
Preparation:
Step 1: Prepare the Bacon:
Begin by placing a large Dutch oven or a heavy-bottomed stockpot over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until they are nicely browned and crispy. This will take approximately 7 minutes. The rendered bacon fat will be the base of your chowder’s rich flavor, so don’t be tempted to pour it off. Once the bacon is cooked to your liking, remove it from the pot using a slotted spoon and transfer it to a plate lined with paper towels. This will help to drain off any excess grease and keep the bacon crispy for garnishing later. Set the bacon aside.
Step 2: Sauté the Aromatics:
With the bacon fat still in the pot, add the diced onion and celery. Cook, stirring occasionally, until the vegetables become softened and translucent. This should take around 5 minutes. As the onion and celery cook, they will release their natural sugars, contributing to the chowder’s overall sweetness and depth of flavor. Be careful not to burn the vegetables; if they start to brown too quickly, reduce the heat slightly.
Step 3: Add Garlic and Thyme:
Once the onion and celery are softened, add the minced garlic to the pot. Cook for just 30 seconds, stirring frequently, until fragrant. Garlic can burn easily, so it’s important to watch it closely. The addition of garlic at this stage will infuse the chowder with its pungent aroma. Next, stir in the dried thyme. The thyme will add a subtle earthy and herbaceous note to the chowder, complementing the other flavors.
Step 4: Build the Broth and Simmer the Potatoes:
Add the cubed potatoes, chicken stock, and clam juice to the pot. Stir to combine all the ingredients. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork. Simmering allows the potatoes to absorb the flavors of the broth and soften, creating a creamy texture in the chowder. Make sure the potatoes are cut into uniform sizes to ensure even cooking.
Step 5: Create the Creamy Base:
In a small bowl, whisk together 1 cup of the heavy cream (or half-and-half) with the all-purpose flour until smooth. This mixture is called a slurry, and it will help to thicken the chowder. Make sure there are no lumps in the slurry, as these can cause the chowder to have an unpleasant texture. Gradually pour the slurry into the simmering soup, stirring constantly to prevent lumps from forming. Return the chowder to a gentle simmer and cook for 2-3 minutes, or until the chowder has thickened to your desired consistency. The flour will help to bind the liquids and create a velvety smooth texture.
Step 6: Incorporate the Clams and Finish:
Add the canned clams and their juice, along with the remaining heavy cream (or half-and-half), to the chowder. Cook for 1-2 minutes, or until the clams are heated through. Be careful not to overcook the clams, as this can make them tough and rubbery. Season the chowder to taste with salt and pepper. Remember that the bacon and clam juice will already contribute saltiness, so start with a small amount and adjust as needed.
Step 7: Garnish and Serve:
Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon and a sprinkle of fresh parsley, if desired. Serve immediately with oyster crackers for dipping. The oyster crackers provide a satisfying crunch and a salty complement to the creamy chowder.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a hearty lunch or dinner, especially on a cold day.
- Pair with a side salad, such as a simple green salad with a vinaigrette dressing.
- Serve with crusty bread for dipping into the chowder.
- Make it a complete meal by adding a grilled cheese sandwich or a side of cornbread.
- For a more elegant presentation, serve in hollowed-out bread bowls.
Tips:
- For a thicker chowder, use heavy cream instead of half-and-half.
- If you prefer a thinner chowder, use more chicken stock or clam juice.
- To prevent the potatoes from sticking to the bottom of the pot, stir the chowder occasionally while it simmers.
- Don’t overcook the clams, as they will become tough.
- If you want to add more vegetables, try adding diced carrots or potatoes.
- For a smoky flavor, use smoked bacon.
- This chowder can be made ahead of time and reheated. Store it in the refrigerator for up to 3 days.
- If the chowder is too thick after reheating, add a little more chicken stock or clam juice to thin it out.
- Consider using a potato masher to mash a few of the potatoes against the side of the pot to thicken the chowder even further without using flour.
- A dash of hot sauce or a pinch of red pepper flakes can add a subtle kick to the chowder.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information: (per serving, estimated)
- Calories: 450-550 (depending on cream used)
- Protein: 20-25g
- Sodium: 800-1000mg (depending on salt added)
Conclusion
This Easy New England Clam Chowder recipe is a testament to the fact that comfort food doesn’t have to be complicated. With a few simple ingredients and straightforward steps, you can create a creamy, flavorful, and satisfying chowder that will impress your family and friends. The combination of smoky bacon, tender potatoes, and briny clams makes this dish a true crowd-pleaser. So, gather your ingredients, grab your favorite pot, and get ready to enjoy a taste of New England in every spoonful!
Questions and Answers about this Recipe:
Q1: Can I use fresh clams instead of canned clams?
A: Absolutely! Fresh clams will elevate the flavor of the chowder even further. You’ll need about 1 pound of fresh clams, scrubbed and purged of any sand. Steam them open in a pot with a little water or white wine, then remove the meat and chop it coarsely. Reserve the clam broth and use it in place of the canned clam juice, adjusting the amount of chicken stock accordingly. Be sure to strain the clam broth through a cheesecloth or fine-mesh sieve to remove any sand or grit.
Q2: What if I don’t have chicken stock on hand? Can I substitute it?
A: Yes, you can substitute the chicken stock with vegetable broth or even water. However, keep in mind that chicken stock adds a subtle depth of flavor that vegetable broth or water might not provide. If using water, consider adding a bouillon cube or a teaspoon of chicken bouillon powder to compensate for the flavor.
Q3: Can I make this chowder ahead of time?
A: Absolutely! This chowder is actually even better the next day after the flavors have had a chance to meld together. Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When reheating, add a little extra chicken stock or clam juice if it has become too thick.
Q4: How can I make this chowder gluten-free?
A: To make this chowder gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. Use the same amount (1/3 cup) and whisk it with the heavy cream or half-and-half to create the slurry. Make sure to check the labels of all your other ingredients, such as the chicken stock, to ensure they are gluten-free as well.
Q5: Can I freeze this clam chowder?
A: While you can freeze this clam chowder, it’s generally not recommended, especially if using heavy cream. Dairy-based soups tend to separate and become grainy when frozen and thawed. If you do choose to freeze it, let it cool completely first, then transfer it to an airtight container, leaving some headspace. Thaw it in the refrigerator overnight, and when reheating, stir it frequently and gently over low heat. The texture might be slightly different than the original, but the flavor should still be good.
