New England Clam Chowder Recipe

New England clam chowder is a creamy soup that is traditionally made with tender clams, potatoes, onions, celery, and sometimes bacon. It is typically served hot, often in a bread bowl or with oyster crackers on top.

The origin of New England clam chowder is not entirely clear, but it is believed to have originated in the northeastern United States, specifically in the New England area. Clam chowder has been a popular dish in the region since at least the early 18th century, and it remains a favorite today. The soup’s base is typically made with butter, flour, and milk or cream, which creates a rich and creamy consistency. Clams and other ingredients are then added to the base, and the soup is typically simmered until the flavors have melded together.

New England clam chowder is a classic dish that is often served in restaurants and seafood shacks throughout the region. It is a comforting and hearty soup that is perfect for cold weather or any time you want a delicious and satisfying meal.

Creamy New England clam chowder is often served with oyster crackers, which are small, salted crackers that are perfect for soaking up the soup’s creamy broth. Some people also like to serve it with a slice of crusty bread, which can be used to scoop up the soup or to make a sandwich with the chowder as the filling. Some restaurants may also serve a side salad or steamed vegetables as a complement to the chowder. However, the most traditional accompaniment to New England clam chowder is definitely oyster crackers.

More about Clam Chowder

There are many ways to customize New England clam chowder to suit your taste or dietary preferences. Here are a few ideas:

1. Add extra vegetables: While the traditional recipe includes onions, celery, and potatoes, you can also add other vegetables to the mix. Carrots, corn, and bell peppers are all good options.
2. Use different types of clams: While traditional New England clam chowder calls for chopped fresh clams, you can also experiment with other types of clams, such as canned clams, quahogs or razor clams.
3. Make it spicier: If you like a little heat, you can add some red pepper flakes or cayenne pepper to the soup. Alternatively, you could use a spicier type of sausage instead of bacon.
4. Make it healthier: To make the soup a bit healthier, you could use a lower-fat milk or cream, or you could substitute some of the cream with chicken or vegetable broth. You could also add more vegetables and use less bacon or leave it out entirely.
5. Change the base: While the classic base for New England clam chowder is made with butter, flour, and milk or cream, you could experiment with other types of bases, such as a tomato-based broth or a coconut milk base for a dairy-free version.

These are just a few ideas to get you started. New England clam chowder is a very versatile dish, so don’t be afraid to get creative and experiment with different ingredients and flavors to make it your own.

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Ingredients

• 6 slices thick-cut bacon, diced
• 1 small red onion, diced
• 2 large carrots, finely chopped
• 3 cloves garlic, minced
• Sea salt and black pepper, to taste
• 2 tablespoons chickpea flour
• ½ cup clam juice
• 2 cups whole milk
• ½ cup heavy cream
• 1 lb. Yukon Gold potatoes, peeled and cubed
• ½ teaspoon Old Bay seasoning
• 1 teaspoon fresh thyme
• 2 6.5-oz. cans minced clams, including juice
• 3 tablespoons fresh parsley, chopped

Equipment

• Large pot
• Cutting board and knife
• Paper towels

Instructions

1. Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
2. Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
3. Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
4. Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
5. Once the potatoes are cooked, add chopped clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!

Cooking Tips

For a thicker chowder, there are a few things you can do:

1. Use more flour: The traditional base for New England clam chowder is made with a roux, which is a mixture of flour and fat. You can increase the amount of flour you use to make the base thicker. Just be careful not to use too much flour, as it can make the chowder taste starchy.
2. Use less liquid: Another way to thicken the chowder is to reduce the amount of liquid you add. You can do this by using less milk or cream, or by using a smaller amount of clam juice.

Storage Instructions

Store any leftover chowder in an airtight container and refrigerate for 3-4 days.

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