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New England Clam Chowder is a classic comfort dish that warms the soul. With its creamy texture, savory bacon, and tender clams, this chowder is perfect for chilly days or when you crave something hearty. The blend of potatoes, celery, and onions creates a rich, flavorful base that’s hard to resist. Let’s dive into this simple yet delicious recipe that’s sure to become a family favorite.
New England Clam Chowder Recipe
Ingredients:
- 4 slices diced bacon
- 1 cup chopped onion
- 2 stalks chopped celery
- 2 cloves minced garlic
- 3 cups peeled and diced potatoes
- 2 cans with juice clams
- 2 cups half-and-half
- 1 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions:
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- Add the onion, celery, and garlic to the same pot. Cook until softened.
- Add the potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- In a separate saucepan, melt the butter and whisk in the flour. Cook for a minute, then slowly whisk in the half-and-half and milk until smooth.
- Add the milk mixture to the pot with the potatoes. Stir in the clams, salt, and pepper. Simmer for another 5 minutes.
- Serve hot, garnished with the crispy bacon.
What You Will Need
Read more: New England Seafood Stew Recipe
What you will need to make New England Clam Chowder
- Bacon: Adds a smoky, savory flavor and crispy texture, enhancing the overall richness of the chowder.
- Onion: Provides a sweet, aromatic base that deepens the flavor profile of the chowder.
- Celery: Adds a subtle crunch and earthy flavor, balancing the richness of the chowder.
- Garlic: Infuses the chowder with a warm, aromatic depth, enhancing other flavors.
- Potatoes: Adds heartiness and thickness, making the chowder more filling and comforting.
- Clams: The star ingredient, providing a briny, oceanic flavor essential to authentic clam chowder.
- Half-and-half: Creates a creamy, rich texture, making the chowder smooth and luxurious.
- Milk: Lightens the chowder while maintaining creaminess, balancing the richness of half-and-half.
- Butter: Adds a rich, buttery flavor, enhancing the overall creaminess and depth.
- All-purpose flour: Thickens the chowder, giving it a hearty, satisfying consistency.
Tools and Instruments Needed
What tools/instruments will be needed to make New England Clam Chowder Recipe
- Large pot: Essential for cooking bacon, sautéing vegetables, and simmering potatoes with clam juice.
- Saucepan: Needed to prepare the milk mixture with butter and flour.
- Whisk: Helps in blending the flour and milk mixture smoothly.
- Knife: Used for chopping onions, celery, and dicing potatoes.
- Cutting board: Provides a surface for safely chopping vegetables.
- Measuring cups: Ensures accurate measurement of liquids and ingredients.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot.
New England Clam Chowder Recipe
A creamy and hearty New England Clam Chowder perfect for a cozy meal.
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Ingredients:
Main Ingredients
- 4 slices Bacon diced
- 1 cup Onion chopped
- 2 stalks Celery chopped
- 2 cloves Garlic minced
- 3 cups Potatoes peeled and diced
- 2 cans Clams with juice
- 2 cups Half-and-half
- 1 cup Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 2 tbsp All-purpose flour
Instructions:
- 1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside.
- 2. In the same pot, add the onion, celery, and garlic. Cook until softened.
- 3. Add the potatoes and clam juice. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- 4. In a separate saucepan, melt the butter and whisk in the flour. Cook for a minute, then slowly whisk in the half-and-half and milk until smooth.
- 5. Add the milk mixture to the pot with the potatoes. Stir in the clams, salt, and pepper. Simmer for another 5 minutes.
- 6. Serve hot, garnished with the crispy bacon.
Notes:
For a thicker chowder, add more flour. For a thinner chowder, add more milk.
Read more: Clam Chowder Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 35gProtein: 15gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the chowder completely.
- Let it cool to room temperature.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the chowder to room temperature.
- Transfer to a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Using clam juice from canned clams instead of water or broth gives the chowder a richer, more authentic flavor.
Frequently Asked Questions
FAQ:
How long does it take to make New England Clam Chowder?
It takes about 45 minutes from start to finish.
Can I use fresh clams instead of canned?
Yes, fresh clams can be used. Just steam them first and use the juice in the recipe.
How do I thicken the chowder?
The flour and butter mixture (roux) thickens it. You can also mash some potatoes for extra thickness.
Can I make this chowder ahead of time?
Yes, it can be made a day in advance. Reheat gently on the stove.
What can I serve with clam chowder?
It pairs well with crusty bread or oyster crackers.
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