New England Clam Chowder is a rich, creamy, and comforting soup packed with chopped clams, crispy bacon, tender potatoes, onions, and celery. Perfect for chilly days, this hearty dish will warm you up with every bite! Don’t forget to top it with oyster crackers for a little crunch. If you love thick, flavorful soups, be sure to try our Cheesy Bean and Ham Soup as well!
Ingredients & Substitutions
- Clams: Canned chopped clams in clam juice work best for convenience. Since they are pre-cooked, you only need to warm them at the end of cooking. If using fresh clams, steam them first before adding them to the chowder.
- Clam Juice: Reserve the juice from canned clams. Then, add extra clam juice as needed to reach about 2 ½ cups juice for the perfect depth of flavor.
- Bacon: Thick-cut bacon provides a more substantial bite and enhances the overall richness of the chowder. But, you could use the bacon you have on hand.
- Potatoes: Yukon Gold potatoes add a creamy texture and golden color, but russet potatoes are also a great choice.
- Heavy Cream: This adds the signature rich, velvety texture to the chowder.
- Red Pepper Flakes: For a subtle heat, add crushed red pepper. You can omit it for a milder version or add more for extra spice.
How to Serve Clam Chowder
Make sure every bowl is filled with plenty of clams, potatoes, and crispy bacon for the best experience. Here are some great serving ideas:
- Bread Bowls: Serve the chowder in a Simple Rustic Bread bowl for an extra indulgent meal.
- Sourdough Bread or Copycat Texas Roadhouse Rolls: Perfect for soaking up every last drop of the creamy broth.
- Garnishes: Top with oyster crackers, extra crumbled bacon, or fresh parsley.
- Lemon Wedges: A squeeze of lemon brightens up the flavors of the chowder.
New England Clam Chowder vs. Manhattan Clam Chowder
This recipe is for New England Clam Chowder, which is known for its creamy, dairy-based broth. In contrast, Manhattan Clam Chowder has a thinner, tomato-based broth with a slightly tangy and sweet flavor from the addition of tomatoes.
Can I Thicken Clam Chowder?
Yes! If you prefer a thicker chowder, simply add more flour or let it simmer longer. For a thinner consistency, add more chicken broth or cream until it reaches your desired texture.
How to Store New England Clam Chowder
To store leftover chowder:
- Let it cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Reheat on the stovetop over low heat or in the microwave until warmed through.
Enjoy this New England Clam Chowder as a cozy, satisfying meal that’s perfect for any time of year!
New England Clam Chowder
Ingredients
- 3 cans (6.5 ounces each) chopped clams in clam juice, drained (reserve juice)
- 1 bottle (8 ounces) clam juice
- 6 strips thick-cut bacon, chopped
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 2 ribs celery, finely chopped
- 2 teaspoons garlic, minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 3 medium Yukon Gold potatoes, about 1 ¼ pounds, peeled and diced into ¼-inch cubes (about 3 cups)
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- fresh parsley, chopped, for garnish
Instructions
- Into a measuring cup, drain the canned clam juice. Add the bottled clam juice until you have a total of 2 ½ cups. Set aside.
- In a large pot or Dutch oven over medium heat, add the bacon. Cook until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the pot. Discard the excess grease.
- Add the butter to the pot. Once melted, add the onions and celery. Stir and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 more minute.
- Sprinkle in the flour and stir to coat the vegetables. Gradually add the chicken broth, reserved clam juice, potatoes, parsley, oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and simmer until the potatoes are tender, about 12-13 minutes.
- Stir in the heavy cream, chopped clams, and most of the bacon, reserving a small amount for garnish. Simmer for 2-3 minutes, or until everything is heated through.
- Ladle into bowls and garnish with the remaining bacon and chopped parsley. Serve warm.
This recipe was inspired by Iamhomesteader.com’s New England Clam Chowder
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