This creamy clam chowder is warm, rich, and full of delicious flavors. It’s packed with tender clams, potatoes, and a hint of spice to make your taste buds dance!
I love how hearty this soup is—it warms you up from the inside out! Serve it with some crusty bread, and you’ll feel like you’re at a cozy seaside diner. Yum!
Key Ingredients & Substitutions
Bacon: Bacon adds a fantastic smoky flavor. If you want a healthier option, turkey bacon or even a vegetarian bacon substitute works well too.
Clams: Canned clams are easy and convenient. If you’re feeling adventurous, fresh clams are a great swap! Just steam them open before adding to the chowder.
Potatoes: Yukon Golds give it a nice creaminess, but Russet potatoes are fine if that’s what you have. For a lower-carb option, try cauliflower or skip the potatoes altogether.
Milk/Cream: Whole milk and heavy cream add richness. You can use low-fat milk or milk alternatives for a lighter chowder, but the texture will be different.
How Do I Get My Onions and Celery to Cook Perfectly?
Cooking your onions and celery properly sets the flavor for your chowder. Start with a medium heat to soften the vegetables without burning them.
- Cook the onions and celery for about 5 minutes until they are translucent.
- Add garlic last so it doesn’t burn; it only needs about a minute.
For extra depth, let them caramelize a bit for an added layer of flavor!
What’s the Best Way to Ensure My Chowder Stays Creamy?
To keep your chowder creamy, avoid boiling it once you add the milk and cream. Heat it gently over low to medium heat until just warmed. If it gets too hot, it might curdle!
- Whisk in the milk slowly after adding the clams, and stir gently.
- Keep an eye on it, stir regularly, and remove from heat once it’s hot—this makes a big difference in texture.
Classic New England Clam Chowder
Ingredients You’ll Need:
For the Base:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes (Yukon Gold or Russet), peeled and diced
For the Broth:
- 2 cups bottled clam juice (or bottled clam broth)
- 2 (6.5 oz) cans chopped clams with juice
For Creaminess:
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
Seasoning:
- Salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For Garnish:
- Fresh parsley or chives, chopped for garnish
- Croutons or oyster crackers for serving
How Much Time Will You Need?
This delicious clam chowder takes about 15 minutes to prep and about 30 minutes to cook, making a total of approximately 45 minutes from start to finish. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it gets crispy. This should take about 5-7 minutes. Once done, remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot. This fat adds great flavor!
2. Sauté Vegetables:
Add the finely chopped onion and celery to the pot. Cook them over medium heat until they become soft and translucent, which should take about 5 minutes. Then, add the minced garlic and cook for 1 more minute until fragrant.
3. Create the Roux:
Sprinkle the flour over the sautéed vegetables and cook while stirring constantly for about 2 minutes. This helps thicken your chowder!
4. Add Liquids and Potatoes:
Gradually whisk in the clam juice until it’s well combined. Bring the mixture to a gentle simmer. Add the diced potatoes and thyme, then cover the pot. Cook everything together until the potatoes are tender, about 10-15 minutes.
5. Stir in Clams and Cream:
Now, add the canned clams along with their juice to the pot. Pour in the milk and cream, stirring gently, and heat without letting it boil. This will keep your chowder creamy and delicious!
6. Season and Heat Through:
Season the chowder with salt and freshly ground black pepper to taste. Cook it for about 5 more minutes until it’s hot and slightly thickened.
7. Serve and Enjoy:
Serve the clam chowder hot, topped with the crispy bacon bits and a sprinkle of fresh parsley or chives. Don’t forget to provide croutons or oyster crackers on the side for that perfect crunch!
This rich clam chowder is creamy, filled with tender clams and hearty potatoes, and garnished with bacon and fresh herbs, making it the perfect coastal comfort meal!
Can I Use Fresh Clams Instead of Canned Ones?
Absolutely! If you want to use fresh clams, steam them open, shuck them, and add them to the chowder. Just make sure to reserve the clam juice for added flavor!
How Can I Make This Recipe Gluten-Free?
To make the chowder gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just mix the cornstarch with a bit of cold water before adding it to the chowder to thicken it properly.
Can I Freeze Leftover Clam Chowder?
Yes, you can freeze clam chowder! Let it cool completely, then transfer to an airtight container or freezer bag. It should keep well for up to 3 months. When reheating, do so gently on the stove and add a splash of milk or cream to restore creaminess!
What’s the Best Way to Reheat Clam Chowder?
The best way to reheat clam chowder is on the stove over low heat. Stir occasionally to prevent sticking, and add a bit of milk or cream if it thickens too much while reheating.
