New England Clam Chowder is a creamy, hearty soup filled with tender clams, vegetables, and rich flavors. It’s a beloved classic from the Northeast, perfect for cold weather or any time you want a comforting bowl of soup.
Ingredients (Serves 4-6):
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 2 cups clam juice (or vegetable broth)
- 1 (10-ounce) can of chopped clams, drained (reserve juice)
- 2 cups heavy cream
- 1 cup milk
- 4 slices of bacon, chopped (optional for extra flavor)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions:
1. Cook the Bacon (Optional)
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave the bacon fat in the pot for flavor.
2. Sauté the Vegetables
- In the same pot, add the butter (if not using bacon) and melt over medium heat.
- Add the chopped onion and celery. Sauté for about 5 minutes, until the vegetables are softened.
3. Add the Potatoes and Liquids
- Add the diced potatoes to the pot and stir to combine.
- Pour in the clam juice (or vegetable broth) and bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
4. Add the Clams, Cream, and Seasonings
- Stir in the chopped clams (with their reserved juice), heavy cream, and milk.
- Add the bay leaf, thyme, salt, and pepper.
- Simmer the soup for an additional 10 minutes, allowing the flavors to meld together.
5. Finish and Serve
- Taste the chowder and adjust seasoning with more salt and pepper if needed.
- Garnish with crispy bacon (if using) and fresh parsley.
Serving Suggestions:
- Serve with crusty bread or oyster crackers on the side for a traditional touch.
- Pair with a light salad to balance the richness of the chowder.
Tips for the Best New England Clam Chowder:
- Clams: For a fresher, more authentic taste, use fresh clams. Steam them open, then chop and add them to the soup.
- Texture: If you prefer a smoother chowder, mash some of the potatoes before adding the cream for a thicker consistency.
- Bacon: Bacon adds a delicious smoky flavor to the soup, but you can skip it for a lighter version.
- Make Ahead: Chowder tastes even better the next day, so feel free to make it in advance. Reheat slowly over low heat.
This New England Clam Chowder is creamy, flavorful, and perfect for cozying up on a cold day. It’s a rich and hearty soup that’s sure to be a hit with seafood lovers!
