There’s something about a hot bowl of clam chowder that brings back memories of cozy family gatherings and chilly New England evenings. Growing up, my mom would whip up this comforting dish whenever the weather turned cold, filling our home with the most delightful aromas of bacon and creamy goodness. It was a family favorite that always seemed to warm our hearts and fill our bellies.
I remember the first time I helped her in the kitchen, carefully chopping the bacon while she stirred the pot. It felt like I was part of something special—a tradition that tied us all together. That’s the beauty of cooking; you’re not just making a meal; you’re creating memories. This recipe for New England Clam Chowder is incredibly simple, yet it has a richness that makes it feel like a hug in a bowl. Perfect for those lazy weekends when you want to serve something that tastes like it took hours to make but really only takes about half an hour.
Whether you’re cooking for your family or planning a cozy night in with friends, this chowder is sure to impress. It’s packed with flavor and loaded with clams, making it a hearty option that even the pickiest eaters will enjoy. So, grab your apron, and let’s dive into my easy recipe that’s perfect for any gathering. Before you know it, you’ll be surrounded by happy faces, all enjoying the warmth of a bowl of clam chowder and some crusty bread on the side.
How to Make New England Clam Chowder
Ingredients
- 6 slices of thick-cut bacon
- 1 medium yellow onion, diced (about 1 cup)
- 2 ribs of celery, diced (about 1 cup)
- 2 cloves of garlic, minced
- 1/4 cup all-purpose flour
- 4 cans (6.5 oz each) chopped clams (with juice)
- 1 bottle (8 oz) clam juice
- 2 cups heavy cream or half-and-half
- 4 cups new potatoes, cut into small cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme leaves
Directions
To start, drain the clam juice into a measuring cup, and keep the clams aside in a small bowl.
Chop the bacon into half-inch pieces. In a large stock pot, add the bacon over medium-low heat. Cook it slowly until crispy, then use a slotted spoon to remove the bacon and set it aside.
In the same pot with the remaining bacon fat, toss in the diced onions and celery. Increase the heat to medium-high and cook for about five minutes. Add the minced garlic and flour, continuing to cook and stir for another two minutes.
Next, pour in the drained clam juice and the bottled clam juice, followed by the heavy cream. Add the cubed potatoes, salt, pepper, and thyme, combining everything well. Bring the mixture to a boil, then lower the heat for a simmer. Cover and cook for 15 minutes, stirring occasionally and scraping the bottom of the pot to prevent sticking.
When the potatoes are tender, mash some of them with a potato masher to get your preferred consistency—some people love a creamy chowder, while others enjoy a bit of chunkiness. Stir in the reserved clams and allow everything to warm through for just a couple of minutes.
Serve your chowder hot, garnished with the crispy bacon bits and a slice of crusty bread on the side. It’s the perfect way to bring everyone together as you share a bowl of comfort on a chilly day. Enjoy!
Storing Suggestion
To store any leftovers, allow the chowder to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. Reheat on the stove over low heat, adding a splash of cream if it thickens too much.
Cooking Tips
If you’re looking to cut calories, feel free to substitute turkey bacon for the regular bacon. You could also use whole milk instead of heavy cream for a lighter version. Adjust the seasoning to your taste, perhaps adding a pinch of cayenne pepper for a touch of heat!
Serving Suggestions
This chowder pairs beautifully with crusty bread or oyster crackers for that classic touch. A light salad on the side can help balance the meal. For a more rustic feel, serve with a cold glass of white wine or a tangy lemon-infused iced tea.
Ingredient Substitutions
If you don’t have clams or are looking for a vegetarian option, consider using corn or diced mushrooms. For a dairy-free version, coconut milk can replace the heavy cream, and smoked tofu could take the place of bacon for added flavor.
Seasonal Variations
During the summer months, you might want to add fresh corn or zucchini to the chowder for a seasonal twist. In the fall, substituting pumpkin for some of the potatoes can add a delicious creaminess and a hint of sweetness.
Allergen Information
This recipe contains common allergens such as dairy and gluten. If you need a gluten-free version, use a gluten-free flour blend. For dairy-free, opt for coconut cream or almond milk as an alternative to heavy cream.
FAQ
Can I use fresh clams instead of canned?
Yes, you can absolutely use fresh clams! Just make sure to clean and steam them before adding them to the chowder. Use the juices from the steamed clams to enhance the flavor of the dish.
How do I reheat clam chowder?
The best way to reheat clam chowder is over low heat on the stove. Stir occasionally to prevent it from sticking to the pot. You can add a bit of milk or cream if it thickens too much as it warms up.
Can I freeze clam chowder?
While clam chowder can be frozen, the cream may separate when thawing. If you want to freeze it, consider leaving out the cream and adding it when you reheat. Store it in an airtight container, and it should last for about three months.
Is it necessary to use bacon?
No, using bacon is not essential. If you prefer a lighter option or are vegetarian, you can skip the bacon altogether. Just use some olive oil to sauté the vegetables and infuse flavor into the chowder.
Can I make clam chowder in advance?
Absolutely! Clam chowder tastes even better the next day, allowing the flavors to develop. Prepare it in advance, refrigerate, and reheat gently before serving for a fantastic meal any day of the week.
What type of potatoes work best in chowder?
New potatoes or Yukon Gold potatoes are ideal for chowder thanks to their creamy texture and buttery flavor. If you’re looking for a different texture, you can also use russet potatoes, but they may break down more during cooking.
New England Clam Chowder
Ingredients
- 6 slices thick-cut bacon
- 1 medium yellow onion diced about 1 cup
- 2 ribs of celery diced about 1 cup
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cans (6.5 oz each) chopped clams with juice
- 8 oz clam juice bottle
- 2 cups heavy cream or half-and-half
- 4 cups new potatoes cut into small cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme leaves
Instructions
- Start by draining the clam juice into a measuring cup, and set the clams aside in a small bowl.
- Chop the bacon into 1/2-inch pieces. In a large stock pot, over medium-low heat, add the bacon. Cook slowly until it turns crispy, then use a slotted spoon to remove it and place it aside.
- Next, in the same pot with the bacon fat, add the onions and celery. Raise the heat to medium-high and cook for about 5 minutes. Then, stir in the garlic and flour, cooking for another 2 minutes while stirring often.
- Now, add the drained clam juice and the bottle of clam juice, along with the heavy cream, cubed potatoes, salt, pepper, and thyme. Mix everything together well, and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for 15 minutes, stirring occasionally and scraping the bottom of the pan.
- Using a potato masher, mash the chowder to your desired consistency. I love leaving some chunks of potatoes for texture! Finally, add the reserved clams, stirring them in and letting everything warm through for another minute or two.
- Serve your chowder topped with crispy bacon crumbles and some crusty bread on the side. Enjoy this delightful dish with family or friends, especially on those relaxing weekends!
