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A rich and creamy New England classic, packed with tender clams, hearty potatoes, and smoky bacon. This comforting soup is a perfect one-bowl meal for a chilly day, ready in under an hour.
For 4 servings
Render Bacon
Sauté Aromatics
Build the Chowder Base
Cook Potatoes
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A rich and creamy New England classic, packed with tender clams, hearty potatoes, and smoky bacon. This comforting soup is a perfect one-bowl meal for a chilly day, ready in under an hour.
This new_england recipe takes 45 minutes to prepare and yields 4 servings. At 619.73 calories per serving with 21.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Finish and Serve
For a tomato-based Manhattan clam chowder, omit the milk and cream. Add a 14.5 oz can of diced tomatoes (with juice) and an extra cup of clam juice or vegetable broth.
Add 1 cup of fresh or frozen corn kernels along with the potatoes for a classic New England corn and clam chowder.
Add 1/4 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce along with the salt and pepper for a gentle heat.
Stir in 1 teaspoon of fresh thyme leaves with the aromatics for an added layer of flavor.
Clams are a fantastic source of lean protein, which is essential for building and repairing tissues, including muscle.
A single serving provides a significant amount of Vitamin B12, crucial for nerve function and the formation of red blood cells.
Clams are packed with important minerals like iron, which helps transport oxygen in the blood, and selenium, a powerful antioxidant.
The potatoes in the chowder offer complex carbohydrates, providing a steady source of energy to fuel your day.
A 1.5-cup serving of this New England Clam Chowder contains approximately 550-650 calories, primarily from the cream, butter, bacon, and potatoes.
While delicious, this traditional clam chowder is a rich and indulgent dish high in calories, saturated fat, and sodium. It's best enjoyed in moderation as a comforting treat rather than a daily meal.
Yes, you can make it gluten-free. Replace the all-purpose flour with a gluten-free all-purpose blend. Alternatively, you can omit the flour and thicken the soup at the end with a slurry of 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.
Absolutely. Steam about 2 pounds of fresh littleneck or cherrystone clams in a cup of water until they open. Discard any that don't open. Strain the resulting broth to use in the chowder, and chop the clam meat to add at the end.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid microwaving, as it can cause the cream to separate.
Freezing is not recommended for this recipe. Cream-based soups and cooked potatoes do not freeze well; the texture can become grainy and watery upon thawing.