Easy New England Clam Chowder Recipe

Spread the love

Easy New England Clam Chowder Recipe: With its delicate clams, creamy potatoes, and, of course, salty, smokey bacon, clam chowder is the perfect comfort food!

A new family favorite, deliciously creamy New England clam chowder is much simpler to prepare at home than you might imagine!

Rich flavor makes this simple clam chowder recipe the ideal bowl of comfort!

I enjoy riding my bike without a jacket in the summer and wearing sandals, but I really enjoy winter because of soup!

My favorite season is soup season since I love soups so much. Like this creamy clam chowder dish, I love that you can curl up with your meal-in-one bowl of warm, slur pilicious comfort without having to make any additional sides.

 

Easy New England Clam Chowder Recipe

 

New England Clam Chowder

 

Ingredients

 

  • 3 6.5 oz. cans chopped/minced clams in clam juice
  • 8 ounces clam juice
  • 6 thick center-cut bacon strips chopped
  • 1 tablespoon butter
  • 2 stalks celery finely chopped
  • 1 large onion chopped
  • 1 ¼ pounds russet potatoes peeled and diced into ¼-½” cubes, approx. 3 ½ cups
  • 3-5 garlic cloves minced
  • ¼ teaspoon red pepper flakes optional
  •  cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 2 teaspoons chicken bouillon
  • 2 bay leaves
  • ½ teaspoon each dried parsley dried oregano, salt
  • ¼ teaspoon each dried thyme pepper
  • 1 cup heavy cream

 

 

Instructions 

  • Clam juice cans should be emptied into a measuring cup. Pour in enough clam juice from a bottle to make 2 ½ cups. Put aside.

 

  • Cook bacon in a Dutch oven over medium heat until cooked and beginning to color. Using a slotted spoon, transfer half of the bacon to a dish covered with paper towels. Melt 1 tablespoon of butter in the leftover bacon and drippings over a medium heat.

 

  • Turn the heat up to medium-high and add the onion and celery. Saute onions until tender, about 5 to 7 minutes. Sauté the potatoes, garlic, and red pepper flakes for 30 seconds, if using. Add the flour and cook for a further minute. Add the chicken broth, bay leaves, chicken bouillon, and all the seasonings, reserving 2 ½ cups of clam juice. Heat up to a boil.Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.

 

  • After adding the heavy cream, heat through by simmering. Throw away the bay leaves. Take off the heat and add the clams. Add salt or pepper according to taste. The salinity of your clams and bacon will determine whether or not you need to add more salt.)

 

  • To make the soup less lumpy or thinner, mix in extra heavy cream, milk, or chicken broth.
    Garnish each serving with oyster crackers, reserved bacon, and fresh parsley, if preferred.

 

 

ALSO SEE

Cuban Panini Easiest Recipe Ever

Nutrition

 

  • Calories: 380
  • Carbohydrates: 26g
  • Protein: 11g
  • Fat: 26g
  • Saturated Fat: 13g
  • Cholesterol: 78mg
  • Sodium: 452mg
  • Potassium: 646mg
  • Fiber: 3g
  • Sugar: 2g
  • Vitamin A: 825 IU
  • Vitamin C: 15.2mg
  • Calcium: 78 mg;
  • Iron: 4 mg

 

FAQs AND QUESTIONS

 

How to Make Clam Chowder

  • Here are some tips to help you produce the best homemade New England clam chowder ever using this recipe.
    Firstly, use center-cut, thick bacon rather than thin slices.

 

  • While thick bacon withstands the heat better than sliced bacon, the latter wilts while simmering and leaves the clams with a delicious meaty texture.

 

  • Make sure to use russet potatoes next time.
  • They have the perfect texture for chowders—soft, creamy, melt-in-your-mouth goodness. As you want them to virtually fall apart in your tongue, they have the most “potato-y” taste as opposed to waxy.

 

  • And lastly, everyone has a different idea about the ideal thickness for a chowder.
  • In order to thicken this clam chowder recipe, we first make a roux and then, towards the very end of simmering, we whisk in one cup of heavy cream.

 

  • You can reduce the thickness of the chowder by adding more chicken broth, or you can boil the soup for a longer time.
  • We top the chowder with oyster crackers, fresh parsley (optional), and some of the crispy bacon that was set aside.
  • Now enjoy your New England Clam Chowder, which tastes better than any restaurant’s!

 

Leave a Comment