New England Clam Chowder. Creamy Homemade Chowder
New England Clam Chowder is a creamy, comforting dish packed with fresh clams, tender potatoes, and flavorful bacon. This chowder brings the taste of the sea straight to your kitchen and is perfect for chilly days. The blend of milk, cream, and clam broth creates a velvety soup that's hearty enough for lunch or dinner. A few key ingredients and simple cooking methods make this chowder a must-try for those who want to cook their own comforting, homemade soup.
Ingredients
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice
- 2 (6.5 oz) cans of chopped clams (or 2 dozen fresh clams, steamed and chopped)
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
Cook the bacon. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté the vegetables. In the same pot, add the chopped onion and garlic to the bacon fat. Sauté for about 5 minutes, until the onions become soft and translucent.
Add the potatoes. Stir in the diced potatoes, then pour in the clam juice. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Make the creamy base. In a separate small bowl, whisk together the flour and butter to form a roux. Slowly add this mixture to the pot, stirring constantly. Pour in the heavy cream and milk, and let the chowder simmer until it thickens, about 5 minutes.
Add the clams. Stir in the chopped clams and let them cook gently for 5 minutes. If using fresh clams, add their steamed juices for extra flavor.
Season and serve. Season the chowder with salt and pepper to taste. Ladle the chowder into bowls, garnish with crispy bacon bits and fresh parsley, and serve hot.
Recipe tips
Use fresh clams if available for a more authentic taste. Steam them beforehand and reserve the juices to enhance the flavor of the broth. Don't skip the bacon! It adds a smoky depth that complements the creaminess of the chowder. For a thicker chowder, mash some of the cooked potatoes before adding the cream. Let the chowder sit for a few hours or overnight before serving to allow the flavors to develop further.
Nutrition Facts (per serving)
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