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New England Clam Chowder
Experience the comforting warmth of New England Clam Chowder, a beloved classic that hails from the coastal regions of New England. This creamy, hearty soup is a delightful blend of tender clams, hearty potatoes, and crispy bacon, all enveloped in a rich, velvety broth. Perfect for chilly evenings, this chowder is a true testament to the flavors of the sea, capturing the essence of New England's maritime heritage. Serve it with crusty bread for a complete meal that warms the soul!
Ingredients
- Fresh parsley
- 2 tablespoons, chopped (for garnish)
- Salt
- to taste
- Black pepper
- to taste
- Dried thyme
- 1 teaspoon
- Bay leaf
- 1
- Heavy cream
- 1 cup
- Milk
- 1 cup
- Unsalted butter
- 2 tablespoons
- All-purpose flour
- 3 tablespoons
- Potatoes
- 2 cups, diced
- Celery
- 1 cup, diced
- Onion
- 1 cup, diced
- Bacon
- 4 slices, chopped
- Fresh clams
- 2 cups, cleaned and chopped
- Clam juice
- 1 cup (reserved from clams)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat until softened, about 5 minutes.
- Stir in the diced potatoes, bay leaf, thyme, salt, and pepper. Mix well to combine.
- Drain the clams, reserving the clam juice. Add the reserved clam juice to the pot and bring to a simmer.
- Cover the pot and cook for 15 minutes, or until the potatoes are tender.
- In a separate small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens, around 3-4 minutes.
- Pour the roux mixture into the pot with the potatoes and stir to combine thoroughly.
- Add the chopped clams and cook for an additional 5 minutes, or until the clams are heated through.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve the clam chowder hot, garnished with the crispy bacon and freshly chopped parsley.
Tips
- For a smokier flavor, consider using smoked bacon.
- You can substitute half of the heavy cream with sour cream for a tangier taste.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 20 minutes Cook Time: 30 minutes Calories: 350 Fat: 22g Carbs: 25g Protein: 15g Sodium: 800mg Sugar: 2g
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