Clam Chowder
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Render Bacon
- b.In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 6-8 minutes.
- c.Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot.
- 2
Step 2
- a.Sauté Aromatics
- b.Add the chopped onion and celery to the bacon fat in the pot. Sauté until softened, about 5-7 minutes.
- c.Add the butter and allow it to melt completely.
- 3
Step 3
- a.Build the Chowder Base
- b.Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook off the raw taste, forming a roux.
- c.Gradually whisk in the reserved clam liquid from the cans and the bottled clam juice until smooth.
- d.Slowly whisk in the whole milk. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- 4
Step 4
- a.Cook Potatoes
- b.Add the diced potatoes to the pot. Season with salt and pepper.
- c.Bring back to a simmer, then reduce heat to low, cover, and cook for 12-15 minutes, or until the potatoes are fork-tender.
- 5
Step 5
- a.Finish and Serve
- b.Reduce the heat to its lowest setting. Stir in the heavy cream, drained clams, and half of the cooked bacon.
- c.Heat gently for 2-3 minutes until everything is warmed through. Do not allow the chowder to boil, as it can make the clams tough.
- d.Taste and adjust seasoning if necessary.
- e.Ladle the chowder into bowls. Garnish with the remaining crispy bacon, fresh parsley, and serve immediately with oyster crackers.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use starchy potatoes like Russets or Idahos, as they break down slightly and help thicken the chowder.
- 2Do not boil the chowder after adding the clams and cream. High heat can make the clams rubbery and may cause the cream to separate.
- 3If your chowder is too thick, thin it with a little extra milk or clam juice. If it's too thin, let it simmer gently for a few more minutes to reduce before adding the cream and clams.
- 4For a deeper flavor, use a combination of the liquid from the canned clams and bottled clam juice.
- 5Let the chowder rest off the heat for 10-15 minutes before serving. This allows the flavors to meld and the soup to thicken perfectly.
Adapt it for your goals.
Manhattan Style
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 CornAdd Corn
Add 1 cup of fresh or frozen corn kernels along with the potatoes for a classic New England corn and clam chowder.
Spicy KickSpicy Kick
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.
HerbaceousHerbaceous
Stir in 1 teaspoon of fresh thyme leaves with the aromatics for an added layer of flavor.
Why this is on our healthy list.
Excellent Source of Protein
Clams are a fantastic source of lean protein, which is essential for building and repairing tissues, including muscle.
Rich in Vitamin B12
A single serving provides a significant amount of Vitamin B12, crucial for nerve function and the formation of red blood cells.
Provides Key Minerals
Clams are packed with important minerals like iron, which helps transport oxygen in the blood, and selenium, a powerful antioxidant.
Energy-Boosting Carbohydrates
The potatoes in the chowder offer complex carbohydrates, providing a steady source of energy to fuel your day.
Frequently asked questions
A 1.5-cup serving of this New England Clam Chowder contains approximately 550-650 calories, primarily from the cream, butter, bacon, and potatoes.