This New England Clam Chowder is a creamy bowl of goodness filled with tender clams and hearty potatoes. It’s like a warm hug on a chilly day!
I can’t resist pairing it with some crusty bread for dipping. Honestly, if you haven’t sipped this chowder while bundled up, have you even lived? 🥣❤️
Key Ingredients & Substitutions
Bacon: The bacon adds a smoky flavor that enhances the chowder. If you prefer a healthier option, turkey bacon or pancetta can work too. For a vegetarian twist, simply omit it and use olive oil for sautéing.
Clams: Chopped canned clams are convenient and tasty, but fresh clams are a great option if you have access. If you’re looking for seafood alternatives, consider using shrimp or crab instead.
Potatoes: Yukon Gold potatoes are perfect for a creamy texture. If you want a lower-carb option, you might swap in cauliflower. Just remember to pulse it less for a chunkier consistency.
Milk and Cream: For a lighter chowder, use half-and-half or a non-dairy cream like coconut cream. Oat milk can also work if you’re looking for a lactose-free option, just be aware that it may change the flavor slightly.
What’s the Best Way to Make My Chowder Creamy?
Achieving a creamy texture is key in this chowder. To do this, we use a combination of milk, heavy cream, and a roux (the flour and butter mixture). Follow these tips for a smooth finish:
- Cook the flour with the vegetables to form a roux; this thickens the chowder without lumps.
- Gradually add cold clam juice to the roux while stirring to prevent clumping.
- Mix in the milk and cream gently, heating it slowly to avoid boiling, which can curdle the dairy.
How to Make New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 cups diced Yukon Gold potatoes (about 2 medium)
- 2 cups bottled clam juice (or fresh clam broth)
- 2 (6.5 oz) cans chopped clams, with juice (or about 2 cups fresh clams)
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley, chopped, for garnish
- Optional: 4-6 whole littleneck clams for garnish
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prepare and another 30 minutes to cook. In total, you’ll spend about 45 minutes stirring, simmering, and dreaming of creamy clam goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until it’s nice and crisp. Once cooked, remove the bacon pieces and set them aside. Leave the tasty rendered fat in the pot, as it adds wonderful flavor!
2. Sauté the Vegetables:
Add the diced onion, celery, and minced garlic to the pot with the bacon fat. Cook these veggies until they are softened and translucent, which should take about 5 minutes. The kitchen will start to smell amazing!
3. Prepare the Roux:
Sprinkle the flour over the cooked vegetables and stir well to coat everything. Cook this mixture for about 1-2 minutes to remove the raw flour taste. This will help thicken your chowder later on!
4. Add the Liquid:
Slowly pour in the clam juice while stirring constantly to avoid any lumps. Bring the mixture up to a gentle simmer, which will help to develop those delicious flavors.
5. Cook the Potatoes:
Add the diced potatoes to the pot and bring everything back to a simmer. Cover the pot and cook until the potatoes are tender; this should take around 10-15 minutes. You want them to be soft enough to bite but not mushy!
6. Stir in the Clams and Dairy:
Now, stir in the chopped clams (with their juice), whole milk, and heavy cream. Heat this mixture gently without bringing it to a boil. Just warm it through until everything is nice and hot!
7. Season and Finish:
Mix in the butter and season your chowder to taste with salt and freshly ground black pepper. Give it a good stir to combine everything.
8. Serve It Up:
Ladle the warm chowder into bowls and sprinkle the crispy bacon and freshly chopped thyme or parsley on top. If you’d like, you can add a few whole littleneck clams for extra flair!
9. Enjoy:
Serve hot with some crusty bread or crispy oyster crackers on the side. Enjoy your hearty, creamy, and absolutely delicious New England Clam Chowder!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If you have access to fresh clams, they can give your chowder an even fresher taste. Just make sure to clean them well and cook them until they open up. You can add them in along with their juices for maximum flavor!
What Can I Use Instead of Bacon?
If you want to skip the bacon, you can use olive oil or butter to sauté the vegetables for a lighter option. For a smoky flavor, consider adding a dash of smoked paprika or using a vegetarian bacon substitute.
How Can I Make This Chowder Gluten-Free?
To make this chowder gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a small amount of cold water to create a slurry before adding it to the chowder to avoid lumps.
How Should I Store Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stovetop, adding a splash of milk or cream if it thickens up too much. Avoid boiling to preserve the creamy texture!
