New England Clam Chowder
Creamy and hearty clam chowder with potatoes, onions, and bacon.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups fresh clams (chopped, with juice)
- 4 slices bacon (diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups potatoes (diced)
- 2 cups chicken or clam broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Cook the bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
Sauté the vegetables: Add the diced onion to the bacon fat and cook until translucent. Add the minced garlic and cook for another minute until fragrant.
Make the roux: Stir in the butter and flour, cooking for 2-3 minutes to form a roux. This will help thicken the chowder.
Add liquids and potatoes: Slowly whisk in the chicken or clam broth, then add the diced potatoes. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Incorporate clams and cream: Add the chopped clams (with their juice) and heavy cream. Simmer for another 5-10 minutes, but do not boil.
Season and serve: Stir in the thyme, salt, and pepper to taste. Garnish with the reserved crispy bacon and fresh parsley before serving.
Chef's Tips
- Fresh vs. Canned Clams: Fresh clams provide the best flavor, but canned clams can be used in a pinch. Just be sure to include their juice.
- Thickening: If you prefer a thicker chowder, let it simmer longer or add a bit more roux.
- Herb Variations: Try adding a bay leaf while simmering for extra depth of flavor, but remember to remove it before serving.
- Storage: Clam chowder tastes even better the next day. Store in an airtight container in the fridge for up to 3 days.
- Serving Suggestion: Serve with oyster crackers or crusty bread for a complete meal.
