Savor all the flavors of this classic New England clam chowder for dinner this week. Loaded with tender clams in a creamy sauce and paired with diced potatoes, bacon, celery, onion, and more. Get the flavors of the East Coast right from your kitchen.
If you enjoy clam chowder, this recipe will be a hit. I loved how creamy the base of the soup was, and the bacon added an excellent salty component that complimented the clams.
Check out my lobster rolls and panko-breaded shrimp for more seafood dinner ideas. Both are delicious and family-friendly.
Reasons You Will Love This New England Clam Chowder…
- This hearty and comforting soup is excellent for when you want something to stick to your bones.
- It is easy to make and offers restaurant-worthy flavor and presentation value.
- Family-friendly for all of those who enjoy rich seafood flavors!
- A rich and smooth creaminess paired with various ingredients in each bite.
- This offers the authentic flavor of a clam chowder you would order when out to eat.
Ingredients Needed
Clams and Clam Juice: I used canned minced clams and clam juice to add more seafood flavor into the chowder.
Bacon: Cook the bacon until crispy, pat off the excess grease, and chop into bite-sized pieces.
Vegetables: Onion, celery, and potatoes add texture and flavor to the soup. It will help add more elements, so you have a hearty stew.
Water: Use filtered water as the base for the oup, as it will mix with the bouillon to create that chicken flavor.
Bouillon cubes: You can use cubes or granules to add to the chowder mixture to help richen the broth nicely.
Heavy Cream: Heavy cream adds a thick and rich-flavored broth and makes it super creamy in texture.
Bay Leaves: Use bay leaves to flavor the chowder. Just make sure to spoon them out before you serve.
Salt and Pepper: Flavor the mixture to fit your flavor preference.
Variations To Recipe
Seafood: To enhance the flavor of the clams, add lobster meat, shrimp, scallops, or other seafood.
Smoked Clams: If you can buy smoked clams, it will alter the flavor. Or add a few drops of liquid smoke to the chowder to give it that smokey flavor.
Corn: Cut the corn off the cob or drain canned or frozen corn for this recipe. This will add a nice pop of sweetness.
Spicy: Want to ramp up the heat? Add in some diced jalapeno peppers or even a sprinkle of cayenne pepper to add some spice.
Coconut Milk: Swap the heavy cream with coconut milk to create a creamy coconut-flavored chowder. The milk isn’t too powerful but changes the flavor a bit.
Storing Leftovers
Refrigerate: Any leftovers can be stored in the fridge for 3-4 days. Make sure to store it in a sealed container.
Freeze: Freeze into single-serve portions or a larger container. Then store in the freezer for 1-3 months. Thaw in the fridge overnight before you go to reheat.
Reheat: You can reheat in the microwave or a saucepan on the stovetop. Heat until it is steamy and warmed all the way through.
What to Serve With New England Clam Chowder
Typically you can pair with oyster crackers or even crusty bread for soaking up the creamy broth. Or go a bit different and reach for cornbread, green salad, or even a crunchy coleslaw! Feel free to play around with sides and find what tastes best for you and your family.
Tips for Making
Quality Ingredients Needed
Make sure to reach for fresh ingredients to have a high-quality soup you can spoon up. If you can use fresh clams, by all means, go ahead. The canned clams work, but feel free to use what you have on hand.
Small Uniform Bites
When cutting up the clams and the vegetables, dice them into small, uniform bite-sized pieces. That way, you get a nice, even-sized mix of ingredients, so you get a blend of flavors with each spoonful.
Thickness Of Chowder
Allowing the chowder to cook low and slow at the end with the lid off will help thicken the mixture quite a bit. If you still find it is not thick enough, stir in a cornstarch slurry to thicken it.
Season To Taste
Feel free to taste the clam stew and add salt and pepper. If you find it lacking, feel free to add fresh herbs or spices to add more layers of flavor.
FAQs
How do I prevent the dairy in the chowder from curdling?
Ensure that the chowder is heated to low heat; if it is too hot or boiling, the dairy will curdle. Add the heavy cream at the end of cooking and whisk in slowly to help prevent it from curdling.
Can I make clam chowder without dairy?
Reach for any dairy-free alternative to cream to mix in, or use coconut milk if you wish. This will alter the flavor slightly, but overall, you will have a similar flavor.
What type of clams to use?
I used SNOW’s Clam juice and Bumble Bee Wild-caught chopped clams for this recipe. You are more than welcome to use any brand you prefer. This homemade clam chowder is versatile in the type of clams used.
More Stews and Soup Recipes
New England Clam Chowder
Ingredients
- 5 slices of bacon chopped
- 1/2 cup diced onion
- 2 celery stalks finely chopped
- 2 tablespoons all-purpose flour
- 3 cups peeled and diced potatoes
- 2 cups water
- 2 chicken bouillon cubes
- 1 cup clam juice
- 2 cups heavy cream
- 2 cans 6.5 oz each minced clams, undrained
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes
- crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Leave about
- 1-2 tablespoons of bacon grease in the pot.
- In the same pot with the bacon grease, add the diced onion and chopped celery. Sauté them over
- medium heat until they become tender, which should take about 5 minutes.
- Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. Cook for an
- additional 2-3 minutes to remove the raw taste of the flour.
- Add the diced potatoes to the pot and pour in the water. Crumble the chicken bouillon cubes into
- the mixture. Stir well to combine.
- Drop in the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer
- for about 15-20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, pour in the clam juice and add the heavy cream. Stir to combine.
- Add the undrained minced clams (with their juices) to the pot. Heat the chowder over low heat until
- it’s heated through, but be careful not to let it boil.
- Season the chowder with salt and pepper to taste. Remember that the bacon and bouillon cubes can
- add saltiness, so taste before adding too much salt.
- Remove and discard the bay leaves. Serve hot, and garnish with crispy bacon
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Comments & Reviews
Nick says
Tasty very good will make it many times.