New England Clam Chowder holds a special place in my heart, not just for its rich and creamy texture but also for the memories it evokes. I first encountered this comforting soup during a family vacation to Cape Cod. It was a chilly afternoon, and after a long walk along the beach, we stumbled upon a quaint little restaurant that served the best clam chowder I had ever tasted. That first warm, savory spoonful was like a hug in a bowl, and I was instantly hooked.
This recipe brings me back to those cherished moments, and I’m thrilled to share it with you. What I love about this New England Clam Chowder recipe is its simplicity and the depth of flavor it offers. The combination of tender potatoes, smoky bacon, and succulent clams, all enveloped in a creamy broth, is simply irresistible.
One of the great things about this recipe is how versatile it can be. For those who prefer a thicker chowder, you can add an extra tablespoon of flour during the cooking process. If you’re a fan of seafood, consider adding some shrimp or scallops for an extra layer of flavor. For a slightly different twist, substituting the bacon with salt pork can provide a richer, more traditional taste. And if you’re someone who enjoys a bit of heat, a dash more hot sauce or even a sprinkle of red pepper flakes can give the chowder a delightful kick.
I also enjoy experimenting with fresh herbs. While this recipe calls for dried oregano, parsley, and thyme, using fresh herbs can elevate the dish. A handful of fresh thyme or a sprinkle of chopped fresh parsley can add a burst of freshness that complements the creamy base beautifully.
Serving this chowder is always a joy. I love to garnish it with freshly chopped parsley and a grind of black pepper, adding a touch of color and flavor. And, of course, the crispy bacon bits on top are a must – they add the perfect crunch and a hint of smokiness that ties the whole dish together.
In the end, this New England Clam Chowder is more than just a recipe; it’s a way to bring a bit of that Cape Cod magic into your kitchen. Whether you’re enjoying it on a cold winter night or serving it as a starter at a summer seafood feast, it’s sure to become a beloved favorite in your home too.
Making the New England Clam Chowder
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Ingredients
- 3 cloves minced garlic
- 1/3 cup all-purpose flour
- 2 diced celery stalks
- 1/8 teaspoon smoked paprika
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 6.5 oz. cans (3) chopped clams, with juices reserved
- 1 medium yellow onion, diced
- 6 strips thick-cut bacon (or substitute salt pork)
- 3 cups Half and Half
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco sauce)
- ¼ teaspoon each: dried thyme, salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 chicken bouillon cube
- 8 ounces clam juice
- 1 ¼ pounds potatoes, peeled and diced
- Fresh parsley & freshly cracked pepper (for serving)
- ½ teaspoon each: dried oregano, dried parsley
Directions
- Cook the bacon in a 4.5-quart soup pot over low heat. Cut bacon in half if needed to fit the pan. Once cooked, place bacon on a paper towel-lined plate and reserve 2 tablespoons of the drippings. Chop the bacon when cooled.
- Wipe out any dark spots from the pot, but leave as many bacon bits as possible.
- Add the reserved bacon drippings and butter to the pot over medium heat. Use a silicone spatula to clean the bottom and sides of the pot as the butter melts. Toss in the diced onions and celery, cooking until softened, about 5-6 minutes. Add garlic, hot sauce, Worcestershire sauce, and seasonings, cooking for another minute.
- Stir in the flour and cook for 2 minutes, stirring constantly until the raw flour smell is gone.
- Slowly add the chicken broth while continuously stirring and scraping the pot. Gradually add the Half and Half in the same manner.
- Mix in the chicken bouillon cube and bay leaf. Pour in the reserved clam juice along with the additional 8 ounces of clam juice.
- Bring the soup to a gentle boil, then lower the heat to a simmer. Let it simmer, partially covered, for 20 minutes, stirring occasionally.
- While the soup simmers, peel and dice the potatoes. Add them to the pot, bringing the soup back to a gentle bubble. Cook for 20-25 minutes or until the potatoes are fork-tender. Lower the heat to a minimum.
- Stir in the clams and allow them to heat through for about 5 minutes. Remove the bay leaf.
- Ladle the chowder into bowls and garnish with chopped parsley, freshly cracked pepper, and chopped bacon.
Storing Suggestions:
Store the New England Clam Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. You can also freeze the chowder for up to 2 months, although the texture of the potatoes may change slightly. Thaw in the refrigerator before reheating.
FAQs:
What can I use instead of bacon in New England Clam Chowder?
If you prefer not to use bacon, you can substitute with salt pork or pancetta for a similar flavor. For a vegetarian option, omit the bacon and add a bit more butter for richness.
Can I use fresh clams instead of canned clams?
Yes, you can use fresh clams. Steam about 3 pounds of fresh clams and reserve the liquid to use in place of the clam juice. Chop the clams and add them to the chowder as directed.
How can I make my clam chowder thicker?
For a thicker chowder, you can increase the amount of flour used in the recipe or add a couple of tablespoons of cornstarch mixed with cold water towards the end of cooking. Another option is to blend a portion of the soup to create a creamier texture.
What should I serve with New England Clam Chowder?
New England Clam Chowder pairs well with oyster crackers, crusty bread, or a simple side salad. You can also serve it in a bread bowl for a more substantial meal.
Can I make clam chowder ahead of time?
Yes, clam chowder can be made a day ahead. The flavors often develop and deepen when the soup is allowed to sit overnight in the refrigerator. Reheat gently on the stove over low heat before serving.
How do I prevent the Half and Half from curdling?
To prevent curdling, make sure to add the Half and Half slowly while stirring constantly. Avoid boiling the soup after adding the Half and Half; instead, keep it at a gentle simmer. Adding a bit of flour to the mixture beforehand also helps stabilize the dairy.
New England Clam Chowder
Ingredients
- 1 ¼ lbs. potatoes
- 1 medium yellow onion diced
- 2 tablespoons butter
- 3 cloves garlic minced
- 8 oz. clam juice
- 1 chicken bouillon cube
- 2 ribs celery diced
- 3 6.5 oz. cans chopped clams (juices reserved)
- 6 strips thick-cut bacon can sub salt pork
- 1 cup chicken broth
- 1/3 cup flour
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce or ½ tsp tabasco sauce
- ½ teaspoon EACH: dried oregano dried parsley
- ¼ teaspoon EACH: dried thyme salt
- 1/8 teaspoon EACH: smoked paprika pepper
- 3 cups Half and Half
- Fresh parsley & freshly cracked pepper for serving
Instructions
Prep Work:
- Cook the bacon slowly over low heat in a 4.5-quart soup pot. I cut the bacon in half to fit better in the pan and cook evenly. While the bacon cooks, measure out the remaining ingredients. Once the bacon is done, set it aside on a paper towel-lined plate. Chop when cooled and reserve 2 tablespoons of bacon drippings.
- Wipe any dark spots from the pot but leave as much bacon remnants as possible for added flavor.
Make the Soup:
- Add the reserved bacon drippings and butter to the pot over medium heat, using a silicone spatula to clean the bottom and sides. Add diced onions and celery, tossing to coat and soften for 5-6 minutes. Add garlic, hot sauce, Worcestershire sauce, and seasonings, cooking for 1 minute.
- Add the flour and stir continuously for 2 minutes until the raw flour smell disappears.
- Gradually add chicken broth, stirring continuously and cleaning the pot as you go. Add the Half and Half in the same manner.
- Stir in the chicken bouillon and bay leaf. Pour in the juice from the canned clams, but not the clams yet. Add the additional 8 oz. clam juice.
- Bring the soup to a gentle boil, then reduce to a simmer. Let it simmer, partially covered, for 20 minutes, stirring occasionally.
- Peel and dice the potatoes, then add them to the soup. Bring back to a gentle bubble and cook for 20-25 minutes until the potatoes are fork-tender. Reduce heat to low.
- Stir in the clams and let them heat through for about 5 minutes. Remove the bay leaf.
- Ladle the soup into bowls and garnish with chopped parsley, freshly cracked pepper, and chopped bacon.
