This clam chowder is a cozy bowl of warmth, filled with tender clams, creamy potatoes, and delicious seasonings. It’s like a hug on a chilly day!
Honestly, there’s nothing better than dipping a piece of bread into this rich soup. I often make it on lazy Sundays, and it always hits the spot! 🥖
Key Ingredients & Substitutions
Bacon: Bacon adds a lovely smoky flavor. You can replace it with turkey bacon for a lighter version or omit it entirely for a vegetarian chowder.
Clams: Use canned clams for convenience. If fresh clams are available, steam them until cooked through, then chop. Frozen clams also work in a pinch.
Potatoes: Yukon Gold potatoes are creamy and hold their shape well. Russets will give a fluffier texture. For a lower-carb option, try cauliflower or a mix of both!
Heavy Cream: For a lighter chowder, use half-and-half or whole milk. If you’re dairy-free, coconut milk gives a unique twist.
Flour: If you need a gluten-free option, cornstarch works well as a thickener—just mix it with a little water before adding.
How Can You Achieve the Perfectly Creamy Texture?
The key to a smooth and creamy clam chowder lies in the roux. Here’s how to master it:
- Cook the flour in bacon fat and butter for about 2 minutes, stirring constantly. This removes the floury taste and helps it blend smoothly with the liquids.
- When adding the clam juice and water, do it slowly while whisking to avoid lumps. This ensures a velvety texture.
- After adding the cream, make sure not to boil the chowder. Heating it gently keeps it from separating and makes it rich and creamy.
Follow these steps, and you’ll have a luscious soup that’s perfect every time!
Classic New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 ribs celery, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 2 cups clam juice (reserve from canned clams or bottled)
- 1 cup water
- 2 cups chopped cooked clams (from about 2 cans, drained)
- 1 ½ cups heavy cream or half-and-half
- 3 tbsp all-purpose flour
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
For Garnishing:
- Fresh chopped parsley or dill
- Optional: Crumbled cooked bacon
- Bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, so you’ll be enjoying your warm clam chowder in just about 40 minutes! It’s perfect for a quick yet hearty meal.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s nice and crispy. This should take about 5-7 minutes. Once it’s done, remove the bacon pieces and place them on a paper towel-lined plate, leaving the delicious bacon fat in the pot.
2. Sauté the Vegetables:
Add butter to the bacon fat in the pot. Once it melts, throw in the chopped onion, diced celery, and diced carrot. Sauté these for about 5 to 7 minutes or until they soften and become translucent. Add in the minced garlic and cook for another minute until you can smell its wonderful aroma.
3. Make the Roux:
Now it’s time to stir in the flour! Cook it for about 2 minutes while constantly stirring. This roux helps thicken our chowder for that perfect creamy texture.
4. Add Liquids:
Gradually pour in the clam juice and water while whisking to keep things lump-free. Bring this mixture to a nice simmer.
5. Cook the Potatoes:
Once it’s simmering, add in the diced potatoes. Let them cook until they are tender, which should take about 15 minutes.
6. Stir in Clams and Cream:
Now, gently stir in the cooked clams and the heavy cream (or half-and-half). Warm everything through, but remember not to let it boil after adding the cream, as we want to keep it nice and smooth.
7. Season and Serve:
Finally, season your chowder with salt and freshly ground black pepper to taste. Serve it hot, garnished with the reserved crispy bacon and a sprinkle of fresh parsley or dill. Don’t forget the crusty bread for a delightful dipping experience!
Enjoy your creamy, comforting bowl of clam chowder! It’s a hug in a bowl, perfect for any day of the year!
Can I Use Frozen Clams for This Recipe?
Yes, frozen clams work perfectly in clam chowder! Just thaw them in the fridge overnight before using or place them in a sealed plastic bag and submerge them in cold water for a quicker thaw. Drain well and chop before adding them to the chowder.
Can I Make Clam Chowder Ahead of Time?
Absolutely! Clam chowder can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to avoid boiling it once you add the cream when reheating to maintain its creamy texture.
How to Store Leftover Clam Chowder?
Store any leftover clam chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat while stirring to prevent curdling.
Is There a Gluten-Free Option for This Chowder?
Yes! You can substitute the all-purpose flour with cornstarch for a gluten-free option. Make a slurry by mixing cornstarch with a little water and add it to the chowder to thicken it.
