This creamy clam chowder is a warm hug in a bowl. Packed with tender clams, potatoes, and a hint of bacon, it’s comfort food at its best!
Cooking this soup is so simple, I can whip it up on a cozy evening! And honestly, who could resist dunking some bread into that delicious chowder? 🥖💖
Key Ingredients & Substitutions
Bacon: This adds a smoky flavor that enhances the chowder. If you’re looking to skip meat, you can use smoked paprika for a similar taste. Turkey bacon works too, offering a lighter option.
Potatoes: Yukon Gold is my go-to since they’re creamy and buttery. You could also use Russets or red potatoes. If you want a lower-carb option, try cauliflower for a unique twist!
Clam Juice: A must for that deep sea flavor! If you’re out, replace with chicken or vegetable broth, but you might miss that ocean freshness. Using homemade clam broth is even better if you have it!
Heavy Cream: I prefer heavy cream for a rich texture, but half-and-half works if you want something lighter. For a dairy-free option, try coconut milk or almond cream.
How Do I Ensure My Chowder is Nice and Creamy?
To get that smooth, creamy consistency, focus on cooking the ingredients gently. Here’s what to remember:
- After sautéing veggies in bacon fat, if you want to thicken, sprinkle flour over them and stir for about 2 minutes before adding liquids.
- When you add the cream, do so over low heat and avoid boiling. This helps keep it from curdling.
Following these tips will help you achieve that velvety clam chowder we all love! Don’t rush through the cooking process – take it slow for the best flavors.
Classic New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 2 cups clam juice (from canned clams or bottled)
- 1 cup water or clam broth
- 2 (6.5 oz) cans minced clams, with juice
- 2 cups heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional)
- 2 scallions or green onions, chopped, for garnish
For Serving:
- Oyster crackers or toasted bread
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20-25 minutes to cook, resulting in a total time of about 40 minutes. You’ll have creamy, delicious clam chowder ready to warm you up in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or dutch oven over medium heat. Cook the chopped bacon until it’s nice and crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel. Leave the bacon fat in the pot for extra flavor.
2. Sauté the Vegetables:
Add the chopped onion and celery to the pot with the bacon fat. Sauté these until they’re soft, which should take around 5 minutes. Then, mix in the minced garlic and cook for another minute to let those flavors meld together.
3. Add the Potatoes and Liquids:
Stir in the diced potatoes, clam juice, and water or clam broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-12 minutes.
4. Thicken the Chowder (Optional):
If you’d like a thicker chowder, sprinkle in the flour over the sautéed vegetables at this point and stir well. Cook everything together for about 2 minutes before adding the liquids.
5. Add the Clams:
Once the potatoes are tender, it’s time to add the clams along with their juice. Allow this to cook for an additional 3-4 minutes to heat everything through nicely.
6. Stir in the Cream:
Lower the heat and mix in the heavy cream or half-and-half. Be sure to heat it gently without letting it boil to keep the chowder creamy and smooth.
7. Season Your Chowder:
Taste your chowder and season it with salt and freshly ground black pepper based on your preference. Don’t be shy with the pepper for a little kick!
8. Add Butter for Extra Richness (Optional):
If you’re feeling indulgent, you can add butter at this stage and stir until it melts into the chowder.
9. Serve and Enjoy:
Pour the chowder into bowls, top with the reserved crispy bacon and chopped scallions. Serve hot alongside oyster crackers or toasted bread for dipping. Enjoy this cozy bowl of goodness!
This clam chowder is rich, creamy, and filled with tender clams and hearty potatoes, making it the ultimate comfort food for chilly days!
Can I Use Other Types of Clams for This Chowder?
Absolutely! While the recipe calls for minced clams, you can use chopped fresh clams or even littlenecks if you prefer. Just make sure to adjust the cooking time, as fresh clams take a bit longer to cook until they open up.
What If I Don’t Have Clam Juice?
No worries! If you don’t have clam juice, substitute it with chicken or vegetable broth. While it won’t have the same seafood essence, the chowder will still be delicious. You could also use clam broth, if available, for more flavor.
Can I Make This Chowder Ahead of Time?
Yes! You can prepare the chowder a day in advance. Just follow the recipe up until adding the cream. Refrigerate it overnight, then reheat gently and stir in the cream just before serving to keep it creamy.
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of cream if it thickens too much. Stir occasionally for even heating.
