New England Clam Chowder

why make this recipe

New England Clam Chowder is warm and filling. It uses simple ingredients you can find in any store. The soup is creamy, salty, and mild. It is a good meal for cold days or when you want comfort food.

introduction

This New England Clam Chowder recipe is easy and classic. It has bacon, onion, celery, potatoes, clams, and cream. You cook the bacon and vegetables, add potatoes and clam juice, then stir in cream and clams. The steps are simple and the result is a thick, tasty chowder.

how to make New England Clam Chowder

Follow the directions below step by step. Do not boil after you add the cream. Taste and add salt and pepper at the end.

Ingredients :

4 slices of bacon, diced, 1 medium onion, chopped, 2 celery stalks, chopped, 2 cloves garlic, minced, 4 medium potatoes, diced, 2 cups clam juice, 1 cup heavy cream, 2 cans (6.5 oz each) chopped clams, drained, Salt and pepper to taste, Fresh parsley for garnish

Directions :

1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Add the chopped onion, celery, and garlic, and sauté until softened.
3. Stir in the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Stir in the heavy cream and chopped clams. Cook for another 5–10 minutes, making sure not to boil.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

how to serve New England Clam Chowder

Serve the chowder hot in bowls. Add fresh parsley on top. You can serve with oyster crackers, crusty bread, or a simple green salad. A lemon wedge on the side can add a fresh touch.

how to store New England Clam Chowder

Cool the chowder to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat slowly on low heat and stir often. Do not boil after you add cream. For longer storage, freeze without cream and add fresh cream when you reheat.

tips to make New England Clam Chowder

• Cook the bacon until crisp for good flavor.
• Dice potatoes evenly so they cook at the same time.
• Use good clam juice for better taste.
• Do not boil after adding cream to avoid curdling.
• Taste and add salt at the end because clam juice and bacon add salt.

variation (if any)

• Add chopped cooked clams instead of canned for a fresher taste.
• Use milk or half-and-half instead of heavy cream for a lighter chowder.
• Add a little smoked paprika or thyme for extra flavor.
• For a gluten-free version, use cornstarch mixed with cold water to thicken if needed.

FAQs

Q: Can I use fresh clams instead of canned?
A: Yes. Cook the clams and chop them. Add them near the end so they stay tender.

Q: Can I make this chowder dairy-free?
A: Yes. Use coconut milk or a dairy-free cream substitute. Heat gently and do not boil.

Q: How thick should the chowder be?
A: It should be thick but spoonable. If it is too thin, mash some potatoes in the pot to thicken or simmer a bit longer.

Q: Can I make this ahead of time?
A: You can make the base (without cream) ahead and add cream and clams when reheating.

Q: How long can I keep leftovers?
A: Keep leftovers in the fridge for up to 3 days.

Conclusion

For more ideas and variations on this classic, see this New England Clam Chowder Recipe. You can also compare methods and tips at Clam Chowder Recipe – The Cozy Cook.

New England Clam Chowder

A warm and filling classic soup made with bacon, vegetables, clams, and cream, perfect for cold days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, New England

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 slices bacon, diced Cook until crispy for good flavor.
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, diced Dice evenly for even cooking.
• 2 cups clam juice Use good quality for better taste.
• 1 cup heavy cream Do not boil after adding.
• 2 cans chopped clams, drained (6.5 oz each) Fresh clams can be used instead for a fresher taste.
• Salt and pepper to taste Add at the end of cooking.
• Fresh parsley for garnish Add on top before serving.

Method

 

Cooking

1. In a large pot, cook the diced bacon over medium heat until crispy.
2. Add the chopped onion, celery, and garlic, and sauté until softened.
3. Stir in the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Stir in the heavy cream and chopped clams. Cook for another 5-10 minutes, making sure not to boil.
5. Season with salt and pepper to taste.

Serving

1. Serve hot in bowls, garnished with fresh parsley.
2. Pair with oyster crackers, crusty bread, or a simple green salad. A lemon wedge on the side can add a fresh touch.

Storing

1. Cool the chowder to room temperature. Put it in an airtight container and store in the fridge for up to 3 days.
2. Reheat slowly on low heat and stir often. Do not boil after adding cream.
3. For longer storage, freeze without cream and add fresh cream when reheating.

Notes

For variations, consider using fresh clams instead of canned, milk or half-and-half instead of heavy cream, or adding smoked paprika or thyme for extra flavor. For a gluten-free version, use cornstarch mixed with cold water to thicken if needed.