New England Clam Chowder
Rich and creamy chowder packed with clams, potatoes, and smoky bacon.
Details
Ingredients
- 4 slices bacon, chopped
- 1 onion, diced
- 2 stalks celery, diced
- 3 potatoes, peeled and cubed
- 1 cup clam juice
- 1 cup heavy cream
- 2 cans chopped clams, drained
- Fresh thyme
Instructions
- 1
Cook bacon until crisp. Remove, leaving fat.
- 2
Sauté onion and celery in bacon fat.
- 3
Add potatoes and clam juice (add water if needed to cover). Simmer until potatoes are tender.
- 4
Stir in clams and cream. Heat gently (do not boil).
- 5
Top with bacon bits and thyme.
About This Recipe
The soul-satisfying warmth of New England Clam Chowder transports one directly to the bracing coastlines and bustling fishing villages of America's northeast. This iconic dish, a culinary cornerstone of New England, epitomizes comfort food with its rich history rooted in the region's abundant seafood and dairy. What makes a true New England chowder so special is its decadent creaminess, a harmonious blend of briny clams, tender potatoes, and a smoky depth from rendered bacon, all brightened by aromatic vegetables like onion and celery. The magic lies in the foundational technique of first crisping the bacon, then sautéing the mirepoix in its rendered fat to build a robust flavor base before simmering the potatoes until perfectly tender, allowing them to release starch for natural thickening. Crucial ingredient notes include using quality clam juice for an intensified seafood essence and fresh, not dried, thyme for a vibrant herbal lift. While the creamy New England style reigns supreme, it stands in delicious contrast to its Rhode Island clear broth and Manhattan tomato-based cousins. Serve this hearty chowder piping hot with a generous scattering of oyster crackers and a side of crusty sourdough bread for dipping, perhaps with a sprinkle of fresh parsley or a dash of black pepper to finish.
Tips & Tricks
- • To prevent your heavy cream from curdling, ensure it's at room temperature before adding it to the hot chowder base, and gently simmer rather than boiling vigorously once incorporated.
- • For an elevated flavor and texture, substitute fresh chopped clams (steamed and shucked) for canned, or add a cup of frozen corn kernels during the last 5 minutes of cooking for a touch of sweetness.
- • Chowder often tastes even better the next day, but if making ahead, consider cooking the potatoes slightly al dente so they don't get mushy upon reheating; store covered in the refrigerator for up to 3 days.
- • Serve this hearty chowder with a generous handful of crisp oyster crackers and a side of crusty baguette to sop up every last drop, ideally alongside a light, peppery green salad to cut through the richness.
Nutrition Facts
Per serving (approximate)