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Clam Chowder Recipe

Clam Chowder Recipe
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★★★★★

5 from 10 reviews

This classic New England Clam Chowder recipe delivers a rich, creamy seafood soup packed with tender clams, smoky bacon, and hearty potatoes, simmered in a flavorful broth infused with fresh herbs for an irresistible comfort food experience.

Ingredients

Scale

Meat and Seafood

  • 6 ounces bacon, diced (use salt pork for a more traditional flavor)
  • 1 ½ cups clams, finely chopped (from 3 6.5 ounce cans or about 6 lbs fresh clams in-shell)

Vegetables and Herbs

  • 1 large onion, finely chopped
  • 6 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds red skin potatoes, diced
  • 1 large sprig thyme
  • 1 bay leaf
  • freshly cracked black pepper, to taste
  • fresh chives or parsley, minced (optional)

Liquids and Other Ingredients

  • ⅓ cup all purpose flour
  • 4 cups clam juice (from 4 8-ounce bottles or reserved from steaming clams)
  • 2 cups water
  • 2 cups heavy cream
  • Kosher salt, as needed
  • Crusty bread, for serving (optional)

Instructions

  1. Cook the bacon: Heat a large pot or Dutch oven over medium-high heat and add the diced bacon. Cook for about 10 minutes until it is crispy and browned. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon fat in the pot.
  2. Sauté vegetables: Add the chopped onion and celery to the pot and cook for 8 minutes until translucent. Then add the minced garlic and cook for an additional 2 minutes to develop flavor.
  3. Add flour: Stir in the all-purpose flour and cook for one minute to form a roux. For a thicker chowder, you can double the amount of flour at this stage.
  4. Add liquids and herbs: Pour in the clam juice, water, thyme sprig, and bay leaf. Stir well to combine.
  5. Add potatoes and simmer: Add the diced red skin potatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Season with freshly cracked black pepper, cover the pot, and cook for 20 minutes or until potatoes are tender when pierced.
  6. Finish the chowder: Remove the pot from heat. Stir in the chopped clams, cooked bacon (reserve some for garnish), heavy cream, and minced chives or parsley if using. Discard the thyme sprig and bay leaf.
  7. Adjust seasoning and serve: Taste the chowder and add kosher salt if necessary. Ladle into bowls, garnish with reserved bacon and extra fresh herbs, and serve hot with crusty bread on the side.
  8. Prepare fresh clams (optional): Select fresh cherrystone or littleneck clams that are tightly closed and smell fresh. Scrub thoroughly to remove sand. Purge clams by soaking in water with a sprinkle of flour or cornstarch if desired.
  9. Steam the clams: Bring 2 cups of water or a mixture of water and white wine to a boil in a large pot. Add clams and cover. After 5 minutes, remove open clams to prevent overcooking, continuing to steam until all clams open. Discard any that remain closed.
  10. Remove clam meat and reserve juice: Once cool, remove clam meat from shells and finely chop. Strain the clam cooking liquid to remove sediment and reserve. Supplement with bottled clam juice, water, or chicken stock to reach 4 cups total clam juice for the chowder.

Notes

  • Use salt pork instead of bacon for a more traditional flavor.
  • Doubling the flour will create a thicker chowder consistency.
  • Fresh chives or parsley add a lovely brightness but are optional.
  • Be cautious with salt as bacon and clam juice already contribute saltiness.
  • Purging fresh clams helps remove grit and sand for a cleaner taste and texture.
  • Crusty bread is perfect for dipping and serving alongside the chowder.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam soup, seafood soup, comfort food, bacon clam chowder

Find it online: https://tastewithamy.com/clam-chowder-recipe/