This creamy clam chowder is a cozy bowl of goodness, filled with tender clams, potatoes, and a hint of savory bacon. It’s perfect for a chilly day!
Every spoonful feels like a warm hug. I love to pair it with some crunchy crackers for that delightful combo! You’ll want to make this again and again. 😊
Key Ingredients & Substitutions
Bacon: This adds a smoky flavor to the chowder. If you prefer a healthier option, try turkey bacon or omit it for a vegetarian dish. You could also use smoked paprika for a similar flavor.
Clams: Canned clams are convenient, but fresh clams taste amazing! If fresh isn’t available, another seafood option could be shrimp or crab. Just be sure to adjust the cooking time as needed.
Half-and-half: This creamy base is important for texture. You can swap it for whole milk for a lighter version. If lactose is a concern, try coconut milk, but the flavor will slightly change.
Potatoes: Russet potatoes work best for a fluffy texture, but Yukon Gold or even sweet potatoes can be a great alternative. Just note that sweet potatoes will alter the sweetness of the chowder.
What’s the Best Way to Achieve a Rich and Creamy Consistency?
The key to a perfectly creamy chowder is in the blending of your ingredients. When you add the flour mixed with half-and-half, it helps thicken the soup without lumps. Here’s how to do it right:
- Combine the flour and half-and-half until smooth, preventing lumps.
- Add this mixture slowly to the simmering pot, stirring continuously to incorporate.
- Keep it on low heat, as high heat can cause the cream to curdle.
Stir regularly until the chowder reaches your desired thickness. It’s all about patience and gentle heat!
Classic New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups diced peeled potatoes (about 2 large potatoes)
- 2 cups bottled clam juice or seafood broth
- 1 cup water
- 2 cans (6.5 oz each) chopped clams, with juice
- 2 cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
For Garnishing:
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon fresh chives or green onions, chopped (for garnish)
Time Required:
You’ll need about 15 minutes for prep and 35 minutes for cooking, totaling around 50 minutes from start to finish. Most of this time is spent letting the flavors come together, making this an easy and fulfilling recipe!
Step-by-Step Instructions:
1. Cook the Bacon:
Begin by heating a large pot or Dutch oven over medium heat. Add the diced bacon and cook until it’s crispy. Once done, use a slotted spoon to remove the bacon and set it aside. Keep the tasty bacon fat in the pot—it adds great flavor!
2. Sauté Onions and Garlic:
Add the finely chopped onion to the pot with the bacon fat. Sauté for about 5 minutes, or until the onion is soft and translucent. Then, add the minced garlic and cook for another minute, just until you start to smell the lovely garlic aroma.
3. Add Potatoes and Liquids:
Now it’s time to stir in the diced potatoes! Next, pour in the clam juice and water, and add the juice from the canned clams. Bring everything to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender and cooked through.
4. Prepare the Creamy Mixture:
While the potatoes are cooking, grab a small bowl and whisk the flour into the half-and-half until it’s smooth. This step helps thicken our chowder without any lumps!
5. Combine Everything:
Once the potatoes are tender, stir in the half-and-half mixture you just made. Gently fold in the chopped clams, and continue to cook over low heat for about 5-7 minutes, stirring occasionally. Keep an eye on it; we don’t want it to boil!
6. Season and Garnish:
Now it’s time to season your chowder with salt and freshly ground black pepper to taste. Once you’re happy with the seasoning, ladle the chowder into bowls.
7. Serve it Up:
Garnish your delicious chowder with the crispy bacon you set aside earlier, and sprinkle over some fresh parsley and chives or green onions if you like. Serve hot with some crusty bread or oyster crackers on the side for that perfect touch!
Enjoy this rich and comforting clam chowder that highlights tender clams, creamy broth, and hearty potatoes! Perfect for sharing with loved ones or enjoying on a cozy night in!
Can I Use Fresh Clams Instead of Canned?
Absolutely! Fresh clams deliver incredible flavor. If using fresh clams, steam them first until they open, then chop and add them to the chowder towards the end of cooking. Be sure to reserve any clam juice they release for extra flavor!
How Can I Store Leftover Clam Chowder?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. It’s best to reheat gently on the stove over low heat, stirring occasionally. If the chowder thickens, you can thin it out with a little additional broth or water.
What Can I Substitute for Half-and-Half?
If you want a lighter option, you can use whole milk, but keep in mind it won’t be as rich and creamy. For a non-dairy alternative, try coconut milk, remembering that it will impart a slight coconut flavor to the chowder.
Can I Make This Chowder in Advance?
Yes, you can make the chowder ahead of time! Just prepare it as directed, let it cool, and then store it in the refrigerator. When ready to serve, reheat it gently, and consider adding a bit of extra cream or milk to revive the consistency!
