New England Clam Chowder Recipe- Hearty, creamy white soup made with fresh clams, potatoes, and smokey bacon. A great comfort food dish, no matter what season it is!
I love clams! However, cooking and scooping them can be intimidating. But thats just me! Then, when I had this soup at a friends house, I knew I had to introduce it to my family because they love hearty, comforting soups.
Instead of taking the easy way with canned clams like some restaurants do, I decided to try it with fresh clams to appreciate the fresh flavor, and it didnt disappoint me.
New England vs. Manhattan Clam ChowderThe secret is in the broth. Boston clam chowder is the same as New England clam chowder. On the other hand, Manhattan clam chowder enjoys a tomato-based broth for a delicious dairy-free version. It also includes bell peppers and carrots. However, it has the same bacony goodness along with potatoes and clams.
What You Need to Make It- Cook the Clams- Add about 3 cups of water to a large pot, then add clam, cover, and place over high heat. Cook clams for about 5 minutes. Uncover the pot, stir the clams, and continue cooking for another 3-4 minutes or until they open up. Photo 1
- Strain- Turn off the heat and discard any clams that didnt open. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve it for later. Coarsely chop the clams and set them aside. Photo 2
- Bacon- Heat a Dutch oven or large pot over medium heat, and fry bacon until crispy. Drain it on paper towels while leaving 1-2 tablespoons of bacon drippings in the pot. Photo 3
- Saute- Next, melt the butter, follow with the onions and celery, and cook until tender, about 5 minutes. Stir in garlic, thyme, bay leaf,Creole seasoning, and flour, and cook for about a minute or until the garlic is fragrant and the flour turns pale golden. Photos 4-5
- Potatoes- Pour in the reserved clam juice, cream, and half-and-half while whisking constantly until combined. Stir in the potatoes and bring the mixture to a boil. Then reduce heat and simmer until the potatoes are tender about 10 minutes. Photo 6
- Assemble- Add the chopped clams and cook until heated through about 2 minutes-adjust seasoning with salt and pepper to taste. If the chowder is too thick, gradually stir in more half-and-half or clam juice until you reach your preferred consistency. Photos 7-8
- Serve- Garnish with chopped bacon and chives, and serve immediately with crusty bread or cornbread.
Honestly, clam chowder tastes even better the next day. Youll want to keep leftovers in an airtight container I prefer glass for this one in the fridge for 2-3 days. I dont recommend freezing it because the cream might separate.
