Cozy New England Clam Chowder Recipe: Homemade Comfort

Warm memories of seaside restaurants sparked my deep love for classic clam chowder recipe.

Coastal kitchens whisper secrets of comfort and tradition with every creamy spoonful.

New England’s culinary heritage shines through this beloved dish, rich with tender clams and velvety broth.

Salt-kissed potatoes and sweet onions dance together, creating a symphony of maritime flavors.

Fishermen’s wisdom transforms simple ingredients into a soul-warming masterpiece that transports you to windswept shores.

Generations have cherished this hearty soup, passing down techniques that elevate humble seafood into pure magic.

Grab your stockpot and let’s unlock the delicious secrets of this timeless maritime classic.

Clam Chowder That’s Rich and Comforting

• Clam Chowder's Irresistible Appeal
• This recipe transforms basic ingredients into a restaurant-quality dish with minimal cooking skills required.
• From start to finish, you'll have a hearty meal ready in under 45 minutes, perfect for busy weeknight dinners or cozy weekend meals.
• Equally impressive for family gatherings or casual dinner parties, this chowder adapts to various dining scenarios with its rich, creamy texture and robust flavors.
• Ideal for chilly evenings, this recipe provides instant comfort and warmth, turning simple ingredients into a soul-satisfying meal that hugs you from the inside out.

Fresh Ingredients for Classic Clam Chowder

• Bacon: Crispy, flavorful base that adds richness and smoky depth to the chowder.
• Clams: Fresh or canned seafood that provides the main protein and signature ocean flavor.

• Onion, Celery, Garlic: Classic aromatic trio that builds a flavor foundation for the chowder. Fresh ingredients will provide the best taste.
• Potatoes: Hearty vegetable that adds substance and helps thicken the soup. Waxy varieties like Yukon Gold work best.

• Clam Juice: Intensifies seafood flavor and adds natural saltiness. High-quality, low-sodium versions recommended.
• Heavy Cream: Creates a rich, smooth texture and luxurious mouthfeel. Full-fat version provides best results.
• Flour: Basic thickening agent that helps create a smooth, velvety base. All-purpose flour works perfectly.

• Thyme: Earthy herb that complements seafood and adds subtle complexity.
• Salt, Black Pepper: Essential seasonings that enhance overall taste profile.

• Fresh Parsley: Bright, fresh herb that adds color and light flavor.
• Oyster Crackers: Classic chowder accompaniment for added crunch.
• Butter: Used for sautéing vegetables, adds depth and richness.

Cooking Steps for Thick and Creamy Chowder

Step 1: Sizzle The Bacon

• Bacon

Heat a large pot over medium flame and cook bacon pieces until golden and crispy. Transfer bacon to a paper towel-lined plate, reserving all drippings in the pot.

Step 2: Build Flavor Foundation

• Butter
• Onions
• Celery
• Garlic

Add butter to bacon drippings and sauté vegetables until they become soft and aromatic, approximately 5 minutes.

Step 3: Create Silky Base

• Flour

Sprinkle flour over softened vegetables, stirring continuously to develop a smooth roux. Cook for 2 minutes to eliminate raw flour taste.

Step 4: Introduce Liquids And Potatoes

• Clam juice
• Heavy cream
• Potatoes
• Thyme

Slowly whisk clam juice and cream into the roux, ensuring no lumps form. Add diced potatoes and thyme, then gently simmer.

Step 5: Develop Chowder Texture

Cover and cook on low heat for 15-20 minutes, stirring periodically until potatoes become tender.

Step 6: Incorporate Seafood

• Chopped clams
• Salt
• Black pepper

Add clams and warm through carefully. Season with salt and pepper to personal preference.

Step 7: Serve With Flourish

Ladle into bowls and top with crispy bacon bits, fresh parsley, and optional oyster crackers.

Tips for Perfectly Cooked Seafood Bits

• Bacon Brilliance: Crisp the bacon slowly to render maximum fat, creating a rich flavor base for the chowder without burning.
• Roux Mastery: Stir the flour constantly when making the roux to prevent scorching and ensure a smooth, lump-free thickening process.
• Potato Perfection: Cut potatoes into uniform, bite-sized pieces to ensure even cooking and a consistent texture throughout the chowder.
• Clam Cooking Technique: Add clams at the end and heat gently to prevent toughening, maintaining their delicate, tender texture.
• Cream Caution: Use heavy cream at the end of cooking to prevent separation and maintain a silky, rich consistency in the chowder.

How to Store Clam Chowder Without Losing Flavor

• Store leftover clam chowder in an airtight container within 2 hours of cooking. Seal tightly to prevent contamination and keep fresh in the refrigerator for up to 3 days.
• Transfer cooled chowder to freezer-safe containers, leaving some space for expansion. Freeze for maximum 2 months. Note that cream-based soups might separate slightly upon thawing.
• Warm chowder over medium-low heat, stirring frequently to prevent scorching. Add a splash of additional cream or clam juice to restore original consistency. Heat until steaming but avoid boiling.
• If using microwave, heat in short 30-second intervals, stirring between each interval. Check temperature carefully to prevent overheating which can make clams rubbery and affect overall texture.

Serve with These Sides for a Full Meal

• Perfect Pairings for Clam Chowder
• Select a crisp Sauvignon Blanc or unoaked Chardonnay to complement the chowder's rich, creamy texture. The wine's bright acidity cuts through the soup's heaviness while enhancing the delicate clam flavor.
• Serve with crusty sourdough or warm garlic bread for dipping. The bread's robust texture and slight tanginess perfectly balance the chowder's smooth, velvety consistency and absorb the delicious broth.
• Pair with a light, citrusy mixed green salad featuring fresh arugula, lemon vinaigrette, and a sprinkle of crisp cucumber. The salad's refreshing notes will cleanse the palate between creamy spoonfuls and add a vibrant freshness to the meal.
• Choose a light, crisp pilsner or wheat beer that won't overpower the delicate clam flavors. The beer's effervescence and clean finish will refresh your palate and complement the chowder's maritime essence.

Mix-In Ideas for a New Spin on Chowder

• Dairy-Free Delight: Replace heavy cream with coconut milk or unsweetened almond milk for a creamy texture without dairy. Use olive oil instead of butter for sautéing vegetables.
• Vegetarian Version: Swap clams with diced mushrooms or hearts of palm. Replace bacon with smoked paprika-seasoned tempeh or coconut bacon for a smoky flavor and protein boost.
• Gluten-Free Option: Use cornstarch or arrowroot powder instead of flour to thicken the base. Ensure all ingredients like clam juice are certified gluten-free before adding.
• Low-Sodium Alternative: Use turkey bacon or reduce bacon quantity. Select low-sodium clam juice and skip added salt, letting herbs and pepper provide seasoning instead.

Clam Chowder Recipe

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4.7 from 23 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Creamy New England clam chowder brings coastal comfort to kitchen tables with its rich, velvety texture. Hearty potatoes, tender clams, and smoky bacon blend into a soul-warming soup perfect for chilly evenings when warmth calls to you.

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Ingredients

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Protein:

• 4 strips bacon, diced
• 2 (6.5 ounces / 184 grams) cans chopped clams, drained

Vegetables and Base:

• 1 medium onion, finely chopped
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 2 garlic cloves, minced

Liquids and Seasonings:

• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups clam juice
• 2 cups heavy cream or half-and-half
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Salt, to taste
• Black pepper, to taste

Garnish:

• Fresh parsley, chopped
• Oyster crackers or crusty bread

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Instructions

1. Render the bacon in a spacious pot, converting it into crispy morsels over medium heat until golden and crackling. Extract the bacon pieces with a perforated utensil, preserving the rich, flavorful drippings within the cooking vessel.
2. Melt butter into the residual bacon fat, then introduce the finely chopped aromatics – onions, celery, and garlic. Sauté until the vegetables soften and release their fragrant essence, approximately 5 minutes.
3. Dust the softened vegetables with flour, creating a roux by stirring thoroughly. Toast the mixture for 1-2 minutes, eliminating any raw flour undertones and developing a nutty complexity.
4. Gradually incorporate clam juice and heavy cream, whisking diligently to ensure a smooth, lump-free consistency. Introduce diced potatoes and thyme, then gently coax the liquid to a delicate simmer.
5. Reduce heat, cover the pot, and allow the chowder to gently bubble for 15-20 minutes. Periodically stir to prevent bottom-clinging and promote even cooking of the potatoes.
6. Fold in the chopped clams, warming them tenderly without boiling. Season with salt and black pepper, calibrating the flavors to your preference.
7. Serve the chowder in individual bowls, adorning with the reserved crispy bacon bits, a sprinkle of fresh parsley, and optional oyster crackers for textural contrast.

Notes

• Bacon provides rich, smoky flavor and can be swapped with pancetta or turkey bacon for different taste profiles.
• Control sodium by using low-sodium clam juice and reducing added salt, perfect for heart-healthy diets.
• Gluten-free option works by substituting regular flour with cornstarch or gluten-free flour blend when creating the roux.
• For dairy-free version, replace heavy cream with coconut milk or unsweetened almond cream to maintain creamy texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 90 mg