Clam chowder is a warm and creamy soup that is simply delightful! Packed with tender clams, chunky potatoes, and bits of celery, it’s comfort in a bowl.
There’s nothing like a cozy bowl of clam chowder on a chilly day. I could just sit by the stove and enjoy it endlessly—who needs a fancy dinner? 😄
This chowder is so easy to make, just sauté the veggies, add the clams and cream, and let it simmer. Perfect for a relaxing meal! Plus, it pairs wonderfully with some crusty bread.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky flavor to clam chowder. If you’re looking for a lighter option, try turkey bacon or use olive oil for sautéing.
Clam Juice: You can use bottled clam juice or the juice from canned clams. If you’re short on clam juice, vegetable broth is a good substitute, though it will change the flavor a bit.
Potatoes: I prefer Yukon Gold potatoes for their creamy texture, but Russets or red potatoes work well too. If you want a low-carb option, try cauliflower instead!
Half-and-Half or Cream: If you need a lighter option, you can use milk, but the chowder won’t be as creamy. Coconut milk can be a fun dairy-free choice!
How Do I Achieve the Perfect Texture in My Chowder?
To get that creamy, rich texture in your chowder, focus on the cooking techniques. Start by sautéing the bacon to render the fat. This also adds flavor.
- When cooking the vegetables, ensure they are tender before adding the flour. This avoids any crunchy bits.
- Sprinkle flour over the veggies to help thicken the chowder. Cook it briefly to remove the raw taste.
- As you add the clam juice, do it slowly while stirring to prevent lumps.
- Finally, let the chowder heat gently after adding the cream – and avoid boiling to keep it smooth!
With attention to these steps, your clam chowder will be velvety and delicious every time!
How to Make Classic New England Clam Chowder
Ingredients You’ll Need:
For the Base:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
For the Soup:
- 3 tablespoons all-purpose flour
- 2 cups clam juice (from canned clams or bottled)
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 2 cans (6.5 oz each) chopped clams, with juice
- 2 cups half-and-half or heavy cream
For Seasoning and Serving:
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers or crusty bread, for serving (optional)
How Much Time Will You Need?
This delicious chowder will take you about 20 minutes to prepare and around 30 minutes to cook. In total, you’re looking at about 50 minutes to enjoy this comforting dish.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Once done, remove the bacon pieces and set them aside on paper towels to drain. Make sure to keep all that yummy bacon fat in the pot!
2. Sauté the Vegetables:
Add the finely chopped onion, diced celery, and diced carrots directly into the pot with the bacon fat. Sauté these veggies until they become tender, which should take about 5 to 7 minutes. After that, toss in the minced garlic and cook for an additional minute until it’s fragrant.
3. Add Flour:
Sprinkle the flour over the sautéed vegetables and stir everything together well. Cook this mixture for about 2 minutes while stirring constantly to get rid of the raw flour taste.
4. Add Liquids and Potatoes:
Now, slowly add the clam juice while stirring gently to prevent lumps from forming. Next, add in the diced potatoes and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer until the potatoes are tender, which should take around 15 minutes.
5. Combine Clams and Cream:
Stir in the chopped clams along with their juice, and then pour in the half-and-half or heavy cream. Heat this gently—do not boil—so it stays creamy and delicious.
6. Season to Taste:
Finally, season your chowder with salt and freshly ground black pepper according to your preference.
7. Serve and Enjoy:
Serve the clam chowder hot, garnished with the reserved crispy bacon and a sprinkle of fresh parsley. Pair it with oyster crackers or warm, crusty bread if you like.
Enjoy your warm, homemade Classic New England Clam Chowder! Perfect for those cozy nights in or family gatherings. 😊
Can I Use Fresh Clams Instead of Canned?
Yes, you can definitely use fresh clams! You’ll need about 1 pound of fresh clams. Steam them open in a pot with a bit of water, chop them, and add them to the chowder along with their cooking liquid for added flavor.
How Do I Store Leftovers?
Store any leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream if it thickens too much.
What Can I Substitute for Half-and-Half?
If you’re looking for a lighter option, you can use milk, but keep in mind that the chowder won’t be as rich. For a dairy-free alternative, coconut milk or almond milk can work, though they will change the flavor profile a bit.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold clam juice before adding it to avoid lumps.