New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can chopped clams, drained and juice reserved; 1 cup clam juice, bottled or reserved from canned clams; 4 slices bacon, diced; 1/2 yellow onion, finely diced; 2 celery stalks, finely diced; 1 lb russet potatoes, peeled and diced into 1/2-inch cubes; 2 garlic cloves, minced; 1 tsp fresh thyme, leaves only, chopped; 1 bay leaf; 2 tbsp unsalted butter; 1 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1/2 cup oyster crackers, for serving

Creamy soup filled with clams, potatoes, and celery. A classic comfort dish from the Northeast.

45 minMediumServes 4340 cal/serving

AmericanSoupStovetopPescatarianLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1 can chopped clams, drained and juice reserved
1 cup clam juice, bottled or reserved from canned clams
4 slices bacon, diced
1/2 yellow onion, finely diced
2 celery stalks, finely diced
1 lb russet potatoes, peeled and diced into 1/2-inch cubes
2 garlic cloves, minced
1 tsp fresh thyme, leaves only, chopped
1 bay leaf
2 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup oyster crackers, for serving

Instructions

1

In a large pot or Dutch oven, cook 4 slices diced bacon over medium heat until crisp, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2

Add 2 tbsp unsalted butter to the bacon fat and melt. Add 1/2 finely diced yellow onion and 2 finely diced celery stalks and cook until softened, about 4-5 minutes.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Sprinkle 1 tbsp all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook the flour and form a roux. This will help thicken the chowder.
5

Gradually pour in 1 cup bottled or reserved from canned clams clam juice while stirring constantly to prevent lumps from forming.
6

Add 1 lb peeled and diced into 1/2-inch cubes russet potatoes, 1 bay leaf, and 1 tsp leaves only, chopped fresh thyme. Bring to a simmer.
7

Reduce heat to medium-low, cover, and cook until the potatoes are tender, about 15 minutes.
8

Add 1 can drained and juice reserved chopped clams to the pot and stir to combine.
9

Pour in 1 cup whole milk and 1/2 cup heavy cream. Bring the chowder back to a gentle simmer (do not boil, as this can cause the dairy to separate).
10

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper to taste. Remember that clams are naturally salty, so adjust accordingly.
11

Remove the bay leaf before serving.
12

Ladle the hot chowder into bowls, sprinkle with the reserved crispy bacon, and serve with 1/2 cup for serving oyster crackers.
13

For the best flavor, allow the chowder to rest for a few minutes before serving. The chowder will continue to thicken as it cools slightly.

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Questions

What is New England Clam Chowder?

Creamy soup filled with clams, potatoes, and celery. A classic comfort dish from the Northeast. This reference files it under American soup: made on the stovetop, rated medium and about 45 minutes start to finish.

How much time should I plan for New England Clam Chowder?

As written, 45 minutes: 15 of prep and 30 of cooking. The longest single stretch is step 7 (15 minutes): "Reduce heat to medium-low, cover, and cook until the potatoes are tender, about 15 minutes."

Is there a substitute for heavy cream in New England Clam Chowder?

The entry for New England Clam Chowder calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I use turkey bacon instead of bacon in New England Clam Chowder?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for New England Clam Chowder uses 4 slices bacon, diced.

How many calories are in New England Clam Chowder?

One serving (the recipe makes 4) is about 340 calories, with 9 g protein, 21 g carbohydrate and 18 g fat, plus 2 g fiber and 196 mg sodium. The figures are estimates computed from the ingredient list.

How long does New England Clam Chowder keep?

Refrigerate New England Clam Chowder for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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