This creamy clam chowder is a comforting bowl of goodness! With tender clams, potatoes, and a hint of bacon, it’s the perfect dish for chilly days.
I like to enjoy mine with a crusty piece of bread for dipping. It’s almost like getting a warm hug from your favorite blanket! 🍞❤️
Key Ingredients & Substitutions
Bacon: This adds a nice smoky flavor. If you’re looking for a lighter option, Turkey bacon or pancetta can work well. You could also skip it for a vegetarian version and add extra seasoning for depth.
Clams: Fresh clams give the best flavor, but canned clams are a great time-saver. Look for chopped or minced clams, and don’t forget to reduce the clam juice if using canned!
Potatoes: I use Russet potatoes for their fluffiness, but Yukon Golds hold their shape well. If you’re looking for a low-carb option, cauliflower can be a great substitute.
Heavy Cream: For a lighter chowder, half-and-half or whole milk works great. You can even use coconut milk for a dairy-free version, just keep in mind it might change the flavor slightly.
How Do I Make Sure My Chowder Doesn’t Curdle?
Curdling can be a concern when adding cream to chowder. To prevent this, remember these tips:
- Don’t boil the chowder after adding cream; just heat it gently.
- Start with warm (not cold) cream so it incorporates smoothly.
- Add cream gradually while stirring, instead of all at once.
These steps will help you achieve that smooth, creamy texture every time!
How to Make Classic New England Clam Chowder
Ingredients You’ll Need:
Base Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely diced
- 1 large carrot, finely diced
- 2 cloves garlic, minced
Chowder Ingredients:
- 3 cups fresh clams, chopped (reserve clam juice)
- 3 cups bottled clam juice (or reserved clam juice)
- 3 large potatoes, peeled and diced
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
Seasoning and Garnish:
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish
- Optional: a dash of hot sauce or crushed red pepper flakes
How Much Time Will You Need?
This recipe will take approximately 30 minutes to prepare and cook. It’s a quick process that results in a delicious, comforting chowder perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once cooked, use a slotted spoon to remove the bacon and set it aside. Leave the rendered fat in the pot; this is where all the flavor comes from!
2. Sauté the Vegetables:
Now, add the finely chopped onion, diced celery, and carrot to the pot with the bacon fat. Sauté these veggies over medium heat until they’re tender, which should take about 5 to 7 minutes.
3. Add Garlic:
Next, stir in the minced garlic and let it cook for about 1 minute until you can smell that wonderful aroma.
4. Incorporate the Flour:
Sprinkle the flour over your sautéed vegetables and stir well to coat everything. Cook this mixture for another 2 minutes to eliminate that raw flour taste.
5. Whisk in the Liquids:
Slowly whisk in the clam juice along with any reserved clam liquid. Don’t forget to scrape the bottom of the pot to lift the tasty browned bits into the chowder!
6. Cook the Potatoes:
Add your diced potatoes to the mixture and bring everything to a boil. Once boiling, reduce the heat and let it simmer until the potatoes become tender—this should take about 15 minutes.
7. Finish the Chowder:
Stir in the chopped clams, butter, heavy cream, and milk. Heat gently, but keep an eye on it to avoid boiling, which can cause the cream to curdle.
8. Season to Taste:
Season your chowder with salt and freshly ground black pepper. Taste it and adjust the seasoning as needed.
9. Serve the Chowder:
Ladle the chowder into bowls and garnish with the crispy bacon, fresh dill or parsley, and if you like a kick, add a dash of hot sauce or crushed red pepper flakes.
10. Enjoy:
Serve your delicious clam chowder hot with some crusty bread or oyster crackers on the side. Dive in and enjoy this hearty, rich dish that warms both the belly and the soul!
Can I Use Canned Clams Instead of Fresh?
Absolutely! Canned clams are a great time-saver and still provide a delicious flavor. Use about 2 to 3 cans of chopped clams and adjust the clam juice accordingly to maintain the consistency of the chowder.
Can I Make This Chowder Vegetarian?
Yes, you can! Simply omit the bacon and use vegetable broth instead of clam juice. Replace the clams with mushrooms or artichokes for added texture and flavor.
How Do I Store Leftovers?
Store any leftover clam chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash more cream or milk if needed to bring it back to a creamy consistency.
Can I Freeze Clam Chowder?
While it’s possible to freeze clam chowder, it may change the texture when thawed due to the cream. If you plan to freeze it, consider leaving out the cream and stirring it in after reheating instead.
