New England Clam Chowder is a soup that brings warm summer flavors through the cold winter months. It's a classic soup made of potatoes, onions, diced clams, and cream or milk, all simmered together in a single pot.
Generous bits of bacon add additional flavor to the soup and make it even more comforting and warming. This soup is perfect for any potluck as its creamy texture and smooth flavor contrast nicely with fresh vegetables, homemade bread, sauces, and other hearty dishes. A bowl of clam chowder soup on a chill evening is enough to get you through until springtime.
New England Clam Chowder is the perfect soup for the colder months of the year
New England Clam Chowder is the perfect soup for the colder months of the year - and not just because of its warming quality. The goodness of the soup comes from the combination of creamy broth, onions, potatoes, and clams. Not only does it make you feel cozy in the wintertime, but the ingredients also provide a nutritional boost! Clams are a great source of protein and omega-3 fatty acids to give your body the energy that it needs. Even with the cream in the broth, the recipe itself isn't too unhealthy if you watch the portions. New England Clam Chowder is simply the best way to get your dose of healthy comfort food all winter long!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
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Ingredients needed to make New England Clam Chowder
- 6 slices thick-cut bacon, diced
- 1 small red onion, diced
- 2 large carrots, finely chopped
- 3 cloves garlic, minced
- Sea salt and black pepper, to taste
- 2 T. chickpea flour
- ½ c. clam juice
- 2 c. whole milk
- ½ c. heavy cream
- 1 lb. Yukon Gold potatoes, peeled and cubed
- ½ t. Old Bay seasoning
- 1 t. fresh thyme
- 2 6.5-oz. cans of minced clams, including juice
- 3 T. fresh parsley, chopped
Instructions for making New England Clam Chowder
- Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
- Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
- Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme, and ⅔ of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
- Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
- Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!
Variations
When winter arrives, nothing is more warming and comforting than a bowl of classic New England Clam Chowder. And fortunately, there are many variations on this traditional soup that can keep the flavor fresh and interesting. You might try adding chopped sweet potatoes for added sweetness that makes the perfect contrast to the briny clam flavors. Or, you could try experimenting with different types of seafood, such as mussels or shrimp, for added texture and freshness. For those looking for a heartier version of the chowder, try adding vegetables such as scallions or celery to add an extra layer of flavor. With all these variations available, the classic New England Clam Chowder can become an exciting staple of winter dining that never fails to satisfy.
Storage
When it comes to storage, you can keep New England Clam Chowder in your fridge for up to a week without worrying. This creamy, winter-warming soup is sure to satisfy even the pickiest of eaters and is great for a quick meal during those chilly evenings. Not only is it delicious, but it's also easy to store! All you have to do is make sure you store the soup in an airtight container, such as Tupperware or a resealable bag, and that it isn't sitting out too long before refrigerating. Now go ahead and enjoy this delicious slice of New England seafood cuisine anytime, anywhere!
Top tip
If you're looking for a delicious way to warm up during the cold winter season, there's nothing like cozy New England Clam Chowder! Here are the top tips to help you make the best batch of chowder.
First, you'll want to sauté some bacon in a pot until it has crisped up - this adds a delicious smoky flavor that is essential.
Next, add your vegetables and let them cook down - this will give your chowder a hearty texture and warmth.
From here, you can add chicken stock and herbs to give depth of flavor.
Lastly, top it off with cream and clams to bring everything together - top with freshly cracked pepper for added spiciness! Enjoy your homemade New England Clam Chowder this winter!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
New England Clam Chowder
- Total Time: 40 minutes
- Yield: 4
Description
New England Clam Chowder is a soup that brings warm summer flavors through the cold winter months. It's a classic soup made of potatoes, onions, diced clams, and cream or milk, all simmered together in a single pot.
Ingredients
6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper, to taste
2 T. chickpea flour
½ c. clam juice
2 c. whole milk
½ c. heavy cream
1 lb. Yukon Gold potatoes, peeled and cubed
½ t. Old Bay seasoning
1 t. fresh thyme
2 6.5-oz. cans minced clams, including juice
3 T. fresh parsley, chopped
Instructions
-
Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
-
Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
-
Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and ⅔ of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
-
Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
-
Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!
- Prep Time: 10 min
- Cook Time: 30 mins
