Okay, friends, let’s talk comfort food. But not just *any* comfort food. I’m talking about a steaming bowl of creamy, dreamy New England Clam Chowder. It’s the kind of dish that wraps you in a warm hug, chases away the chills, and makes you feel like you’re right there on the coast of Maine, even if you’re miles away. Now, I know what you might be thinking: clam chowder seems intimidating, right? Like it’s reserved for fancy restaurants or seaside vacations. But trust me on this one, this recipe is surprisingly easy, totally doable at home, and every bit as delicious (maybe even more so!) than what you’d get at a restaurant. Think of it as the cozier, heartier cousin of Potato Soup – but with the salty, briny kiss of the sea. This New England Clam Chowder is the real deal!
What is New England Clam Chowder?
So, what exactly *is* New England Clam Chowder? It’s essentially a creamy, thick soup made with clams, potatoes, onions, and usually a bit of salt pork or bacon for that extra savory depth. It’s the classic, white, creamy chowder that most people think of when they hear “clam chowder.” Think of it as the ultimate seaside comfort food. It’s not thin and watery like some seafood soups; instead, it has a satisfying, almost velvety texture that clings to your spoon. The name “New England” gives away its origin, of course, tying it to the culinary traditions of the northeastern United States. It’s essentially a celebration of simple, fresh ingredients, transformed into something truly special. To me, it embodies coastal New England in a bowl, and it’s so delicious!
Why you’ll love this recipe?
Oh, where do I even start? The reasons to love this New England Clam Chowder Recipe are endless! First and foremost, the *flavor* is incredible. It’s a symphony of savory, salty, and subtly sweet notes that dance on your tongue. The creamy base is perfectly balanced, the clams are tender and briny, and the potatoes add a comforting heartiness. Seriously, it’s a flavor explosion in every spoonful. What I love most about this is just how easy it is to make. Don’t let the “chowder” name fool you. It’s easier to prepare than you think. I know how time-crunched we all are, so I’ve streamlined the process without sacrificing any of the flavor. It’s my go-to on busy weeknights, and it’s always a hit. I’ve even adapted it to be gluten-free for friends, so this version fits most needs! Plus, the ingredients are surprisingly cost-effective. Clams can be a bit of a splurge, but you don’t need a ton for this recipe to shine. Potatoes and onions are pantry staples, and a little bacon goes a long way in adding flavor. And it’s endlessly versatile! Serve it as a starter, a light lunch, or a complete meal with a side of crusty bread for dipping. It’s also the perfect dish for using up leftover cooked bacon or potatoes. This definitely beats out regular creamy soup recipes for my family.
How do I make New England Clam Chowder?
Quick Overview
Making this New England Clam Chowder is easier than you think! We’ll start by rendering some bacon (or salt pork, if you’re feeling traditional) to build a flavorful base. Then, we’ll sauté some onions and potatoes until tender, add the clams and their juice, and simmer everything in a creamy broth until it’s thick and delicious. The secret? Don’t rush the process and don’t overcook the clams. The trick is adding them in the last ten minutes so they’re perfectly tender. It’s truly a comforting and satisfying meal that comes together in about an hour, and I promise the aroma alone will have everyone lining up at the kitchen!
Ingredients
For the Chowder Base:
* 4 slices bacon, diced (or 4 ounces salt pork, diced) – I always use thick-cut bacon for extra flavor, but any bacon will work. If using salt pork, be sure to rinse it well before dicing.
* 1 large onion, chopped – Yellow or white onions work best here. They add a nice sweetness to the chowder.
* 2 pounds Yukon Gold potatoes, peeled and diced – Yucon Golds are my favorite because they hold their shape. They have a creamy texture and are very easy to make. Can you use Russet potatoes?
* 2 cups chicken broth – You can also use vegetable broth for a lighter flavor.
* 2 cups heavy cream – Don’t skimp on the heavy! What gives chowder its richness? For a slightly lighter version, you can use half-and-half, but it won’t be quite as creamy.
* 1/2 teaspoon dried thyme – Thymes add a subtle, earthy flavor that complements the clams. If you have fresh thyme on hand, just double the amount.
* Salt and pepper to taste – Be careful with the salt, as the bacon and clams are already quite quite tender. I always start with a little and then add more to taste at the end.
For the Clams:
I prefer canned chopped clams for convenience, but I can’t eat them. Can you use fresh clams? If you use fresh clams, you’ll need about 2 pounds of shells. Steam them open, remove the meat, and reserve the clam juice.
* 2 tablespoons butter – Unsalted butter. We will be adding salt later.
For Serving:
* Fresh parsley, chopped – For garnish.
* Oyster crackers – Optional, but highly recommended!
What are the steps to
Step 1: Render the Bacon
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. With a slotted spoon, remove the bacon and set aside, leaving the fat in the pot. What is the best flavor to start with?
Step 2: Sauté the Onions and Potatoes
The onion should be chopped and the bacon fat added to the pot and cook until softened, about 5 minutes. Add the diced potatoes and cook for another 5-7 minutes, stirring occasionally, until they start to brown. This step is important because it helps to build the base flavor of the chowder and soften the flavor. How do I cook potatoes evenly?
Step 3: Add Broth and Thyme
Add the chicken broth and the dried thyme. Cover and serve. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the potatoes are tender. How do you test the tenderness of a potato by piercing it with sandpaper? Can be easily pierced without resistance.
Step 4: Add Clams and Cream
Gently stir in the undrained canned clams and the heavy cream. Heat through, but do not boil. I usually add butter at this point too. Simmer on low. The clams only need a few minutes to heat through, adding them for longer will lead to rubbery skin.
Step 5: Season and Serve
Season with salt and pepper. What’s the best way to cook bacon and clams? Stir in the cooked bacon. How do you serve fresh parsley and oyster crackers? What are some of the best New England clam chowder recipes?
What should I serve it with?
This New England Clam Chowder is a star on its own, but it’s even better with the right accompaniments. For a classic pairing, serve it with a side of oyster crackers. They add a nice crunch and a salty bite that complements the creamy chowder perfectly. Some crusty bread is also amazing for soaking up every last drop of the delicious broth. If you’re serving it as a starter, a simple green salad with a light vinaigrette would be a lovely complement. And for a more substantial meal, consider serving it with a Grilled Cheese sandwich or a side of coleslaw. It can also be topped with crumbled bacon, extra parsley, or even a drizzle of hot sauce for a bit of a kick. My own family tradition is to serve this with a slice of warm, crusty sourdough. Nothing beats the taste of sourdough dipped into that rich, creamy chowder!
How do I make New England clam chowder?
What are some extra tips and tricks to take a good recipe? What is the best way to take New England clam chowder to the next level?Bacon or Salt Pork: Which one is betterWhile bacon is more readily available, salt pork is the traditional ingredient. If you can find it, give it a try! It adds smoky flavor and rich texture.Potato Choice:I highly recommend using Yukon gold potatoes for their creamy texture and ability to hold their shape. If you’re using Russet potatoes, be careful not to overcook them, as they can become mushy.Don’t overcook the clams:What is the most important tip for overcooked clams? Add the clams at the very end and just heat them through. They only need a few minutes.Thicken the chowder:If you prefer thicker chowder, you can mash some of the potatoes with a fork or use an immersion blender. How do you partially blend soup? What are some good ways to over-blend potatoes?Flavor Boost:How do you add a bit of heat to chowder? What are some ways to add bay leaf to soup? What are some tips to remove bay leaf before serving?
What are some Storing and Reheating Tips?
If you have any leftover New England clam chowder (which is rare in my house! How do I store it and reheat it?Refrigerator Storage: HowLet the chowder cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.How do I useCan chowder be frozen? To freeze, let the chowder cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months.Reheating Instructions To reheat, thaw the chowder in the refrigerator overnight if frozen. Then, gently heat it in a saucepan over medium heat, stirring occasionally, until heated through. Be careful not to boil, as this can cause the cream to curdle. If the chowder seems too thick, you can add a splash of milk or broth to thin it out. For the best results, I recommend reheating on the stovetop rather than in the microwave, as this helps to maintain the creamy texture. Reheating small batches will help maintain the quality. Don’t refreeze thawed chowder.
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for the best New England Clam Chowder! It’s creamy, comforting, and packed with flavor. And the best part? It’s easy to make at home with just a few simple ingredients. I promise, once you try this recipe, you’ll never go back to store-bought chowder again. I really hope you give this recipe a try. It’s a family favorite in my house, and I know it will be in yours too. If you love this recipe, be sure to check out my other soup recipes for more cozy and delicious meals. Happy cooking!
New England Clam Chowder
Ingredients
Main Ingredients
- 2 cups chopped clams drained and rinsed
- 4 slices bacon chopped
- 2 cups diced potatoes
- 1 cup chopped onion
- 3 cups milk whole milk preferred
- 2 tbsp butter
- 1 cup heavy cream for extra creaminess
Instructions
Preparation Steps
- In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside.
- Add butter to the pot. Sauté onions until translucent.
- Stir in potatoes, milk, and clams. Bring to a boil. Reduce heat and simmer for 20 minutes.
- Add cream and cooked bacon, simmer for another 10 minutes.
