Hey there, chowder lovers! I’m so excited to share my take on the classic New England Clam Chowder. This recipe is super easy, quick, and guaranteed to bring a taste of the coast right to your kitchen. Trust me; you’ll want to make this again and again!
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: This recipe cuts down on prep time without sacrificing any of the rich, comforting flavors you expect from a great clam chowder3.
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: The creamy broth is packed with tender clams, savory bacon, and perfectly cooked potatoes3.
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: Seriously, this tastes like it came straight from a fancy seafood place3.
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: Whether you like a super thick chowder or prefer it a bit lighter, this recipe is easy to adjust to your liking3.
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: 15 minutes
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: 35 minutes
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: 6-8 bowls
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6 strips thick-cut bacon, can sub salt pork3
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1 teaspoon hot sauce, or ½ tsp Tabasco sauce3
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1 teaspoon Worcestershire sauce3
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⅓ cup all-purpose flour1
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1 cup chicken broth3
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3 cups half and half3
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8 oz clam juice3
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1 chicken bouillon cube3
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1 ¼ lbs potatoes, diced1
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:
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: Cook the bacon in a large pot or Dutch oven until crispy. Once cooled, remove and chop, but make sure to reserve those delicious bacon drippings13.
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: Add bacon drippings and butter to the pot. Toss in the diced onions and celery, and cook until they soften (about 5-6 minutes). Add the minced garlic, hot sauce, Worcestershire sauce, and all those yummy seasonings. Cook for another minute until fragrant13.
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: Stir in the flour and cook for 2 minutes. Gradually add the chicken broth and half and half in small splashes, stirring constantly to avoid any lumps13.
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: Add the chicken bouillon, clam juice, and bay leaf. Bring to a boil, then reduce to a simmer. Let it simmer for about 20 minutes to allow the flavors to meld together13.
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: Add the diced potatoes and continue to simmer until they are fork-tender, about 20-25 minutes13.
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: Add the chopped clams (with their juices!) and heat through for about 5 minutes. Don’t forget to remove the bay leaf23.
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: Garnish with fresh parsley, chopped bacon, and a generous sprinkle of freshly cracked pepper. Serve hot with some crusty bread or oyster crackers12.
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: Don’t skimp on the bacon! It adds a smoky depth that really elevates the chowder13.
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I’ve made this with both, and honestly, the canned version is fantastic and super convenient3.
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: The longer this soup simmers, the thicker it becomes. If you like a thinner chowder, reduce the simmering time or add a bit more chicken broth3.
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: Feel free to add a pinch of red pepper flakes for a little extra kick3.
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: For added flavor, incorporate ½ cup of dry white wine, such as Sauvignon Blanc, cooking for 1 minute while continuing to whisk2.
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: Perfect for dipping and soaking up all that creamy goodness1.
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: A classic pairing that adds a bit of crunch2.
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: A light, fresh salad complements the richness of the chowder.
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Absolutely! Use about 1 heaping cup of chopped fresh clams along with 1.5 cups of clam juice. Just make sure they are cleaned and steamed beforehand3.
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While it’s best enjoyed fresh, you can freeze it. Be aware that the texture might change slightly upon thawing.
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This chowder will keep well in the refrigerator for up to 3 days.
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Calories: 350-400
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Protein: 20g
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Fat: 25g
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Carbohydrates: 20g
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
Enjoy your delicious, homemade New England Clam Chowder! I hope this becomes a new favorite in your kitchen. Happy cooking!
