New England Clam Chowder
This creamy New England clam chowder is the perfect combination of hearty, rich flavour and smooth texture. Easy to make yet deeply satisfying, it offers a savoury, comforting experience that’s ideal for warming you up on a chilly winter day. A timeless favourite that brings warmth and coziness in every spoonful.
Ingredients
- 2 cans of baby clams (for fresh clams see notes) drain and reserve juice (for fresh clams see notes)
- 1 bottle of clam juice 236ml
- 2 cups chicken or fish stock
- 3 cups half and half
- 4 cups of potatoes peeled and cubed
- 4 slices of thick cut bacon diced
- 3 tbsp butter
- 1½ cups yellow onion diced
- 4-5 cloves of garlic minced
- ½ cup of carrots diced
- 2 stalks of celery diced
- 2 tbsp cilantro optional
- 1 bay leaf
- 2 tbsp corn starch
- ¼ tsp red pepper flakes optional
- 1½ tsp salt
- fresh cracked pepper
Instructions
- Place diced bacon in a large pot over medium-high heat. Cook the bacon until almost crisp. Remove the bacon with a slotted spoon to a paper towel lined plate.
- Add the butter, onion, celery and carrots to the pot. Cook until onions are soft, (about 5-7 minutes.)
- Add potatoes, garlic, red pepper flakes (if using) and sauté 1 minute.
- Mix in flour, and cook an additional 1 minute.
- Stir in clam juice (the bottle and reserved juice from the cans), chicken stock, bay leaves and all seasonings. Bring to a boil and reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
- Add in the clams and cream and bring to a simmer. Discard bay leaves. Remove from heat and stir in clams (see note #1.)
- Adjust salt and pepper to taste.
- Serve topped with the crispy bacon. - Optionally you can try serving it in a bread bowl!
Notes
Clam Chowder Tips
• Clams: Adding the clams at the end of cooking helps prevent them from overcooking and becoming rubbery or tough to chew.
• Storage: Store clam chowder in an airtight container in the refrigerator for up to four days.
• Reheating: Reheat the chowder on low heat, stirring frequently, to prevent curdling and ensure even heating without overcooking the clams.
• Cream vs Milk: For the richest chowder, use both heavy cream and whole milk. Adjust the ratio depending on your preferred level of creaminess.
• Seasoning: Be cautious with salt, as clam juice and stock can already add a fair amount of saltiness. Taste and adjust accordingly.
• Simmer Gently: Simmer the chowder on low heat to avoid curdling the cream and to help the flavours meld together.
• Thickening: If your chowder isn’t as thick as you’d like, you can mash some of the potatoes in the pot to help thicken the broth naturally.
• Resting Time: Let the chowder rest for a few hours before serving for the best flavour, as it allows the ingredients to meld together more fully.
Fresh Clam Option:
• Use 1 to 1.5 pounds of fresh clams (littlenecks or cherrystones).
• Clean the clams thoroughly to remove any grit.
• Steam the clams in a small amount of water, white wine, or broth for 5–7 minutes, or until they open.
• Remove the clam meat from the shells, chop if desired, and set aside.
• Strain the steaming liquid through a fine mesh sieve or cheesecloth to remove sand, then add the liquid to the chowder along with clam juice and stock.
• Optional: For a visually appealing touch, reserve a few clams in their shells and use them to garnish the chowder before serving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife