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Creamy New England Clam Chowder Recipe

Creamy New England Clam Chowder Recipe
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★★★★★

5.1 from 16 reviews

This Creamy New England Clam Chowder is a rich and comforting classic soup featuring tender clams, diced potatoes, and a creamy broth infused with bacon and herbs. Perfect for a cozy meal, this chowder combines smoky bacon, aromatic vegetables, and smooth cream for a hearty and flavorful dish.

Ingredients

Scale

Meats

  • 4 slices bacon (chopped)

Vegetables and Aromatics

  • 1 small onion (diced)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 3 medium russet potatoes (peeled and diced)

Liquids

  • 3 cups chicken broth or clam juice
  • 1 1/2 cups heavy cream

Other Ingredients

  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 6.5-ounce cans chopped clams, drained (reserve the juice if using)

Instructions

  1. Cook the Bacon: Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes. This will add a smoky flavor to the chowder.
  2. Remove Bacon and Reserve Grease: Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot for cooking the vegetables.
  3. Melt Butter: Add the butter to the pot and melt over medium heat, combining with the bacon grease to create a flavorful base.
  4. Sauté Vegetables: Stir in the diced onion and celery and cook for 3–4 minutes until softened, which helps build the chowder’s depth of flavor.
  5. Add Garlic: Add the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
  6. Create Roux: Sprinkle in the flour and stir constantly for 1 minute to form a roux, which will thicken the chowder.
  7. Add Broth: Slowly pour in the chicken broth or reserved clam juice while stirring to prevent lumps, combining the roux and liquid smoothly.
  8. Add Potatoes and Seasonings: Add the diced potatoes, salt, black pepper, and dried thyme to the pot.
  9. Simmer: Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are tender and cooked through.
  10. Add Clams and Cream: Stir in the chopped clams and heavy cream, mixing well to combine everything into a creamy chowder.
  11. Warm Through: Let the chowder warm through for 5 minutes without boiling, to allow flavors to meld without curdling the cream.
  12. Adjust and Serve: Taste and adjust seasonings if needed. Serve hot, garnished with the crispy bacon for a delightful finishing touch. Enjoy!

Notes

  • Reserve clam juice from the cans to add extra clam flavor if desired.
  • Do not boil the chowder after adding cream to prevent curdling.
  • Use low sodium chicken broth for better control over saltiness.
  • Russet potatoes work best for a creamy texture.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam soup, seafood chowder, comfort food, bacon clam chowder

Find it online: https://thedishspot.com/creamy-new-england-clam-chowder-recipe/