A warm bowl of creamy New England Clam Chowder feels like home on a cold day.
introduction
This chowder uses clams, cream, and potatoes. It cooks in one pot and tastes rich and simple. For more easy recipes and updates, sign up for our recipe newsletter.
why make this recipe
Make this recipe when you want a cozy, filling meal. It is quick to make and uses common ingredients. It feeds a few people and works for lunch or dinner.
how to make New England Clam Chowder
This chowder starts with bacon for flavor, then vegetables, potatoes, clams, and cream. You cook it slowly so the potatoes become soft and the taste blends. If you like short tips and ideas, check our recipe newsletter.
Ingredients :
- clams
- bacon
- potatoes
- onion
- celery
- garlic
- heavy cream
- chicken broth
- butter
- salt
- pepper
- thyme
Directions :
- In a large pot, cook the bacon over medium heat until crisp.
- Remove the bacon and set aside, leaving the drippings in the pot.
- Add diced onion, celery, and garlic to the pot and sauté until soft.
- Add peeled and diced potatoes, clams (with juice), and chicken broth. Simmer until potatoes are tender.
- Stir in heavy cream, thyme, salt, and pepper.
- Simmer for a few more minutes, then serve hot, garnished with crispy bacon.
how to serve New England Clam Chowder
Serve the chowder hot in bowls. Top with the crispy bacon. Offer crusty bread or oyster crackers on the side. A small green salad is a nice, fresh side.
how to store New England Clam Chowder
Let the chowder cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove and stir so the cream does not separate. Do not freeze cream-based chowder well; it may change texture.
tips to make New England Clam Chowder
Use fresh clams or good canned clams with their juice for best flavor. Cut potatoes into even pieces so they cook the same time. Do not boil after adding cream; warm gently. For more simple cooking tips, visit our recipe newsletter.
variation (if any)
- Add chopped carrots for color and mild sweetness.
- Use smoked clams or a little white wine for a different flavor.
- For a thicker chowder, mash a few potatoes in the soup while cooking.
FAQs
Q: Can I use bottled clam juice instead of clams with juice?
A: Yes. Use bottled clam juice and add clams for texture.
Q: Is this recipe very salty?
A: Taste as you go. The clams and bacon add salt, so add salt slowly.
Q: Can I make this dairy-free?
A: You can use coconut milk or a dairy-free cream, but the taste will change.
Q: How do I know the potatoes are done?
A: They are tender when you can pierce them easily with a fork.
Conclusion
For a step-by-step version and more tips on making this classic, see this trusted recipe for New England Clam Chowder: New England Clam Chowder – Spend With Pennies.
Print
New England Clam Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Dairy
Description
A warm bowl of creamy New England Clam Chowder feels like home on a cold day.
Ingredients
- 2 cups clams
- 4 slices bacon
- 3 medium potatoes, peeled and diced
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
Instructions
- Cook the bacon in a large pot over medium heat until crisp.
- Remove the bacon and set aside, leaving the drippings in the pot.
- Add diced onion, celery, and garlic to the pot and sauté until soft.
- Add peeled and diced potatoes, clams (with juice), and chicken broth. Simmer until potatoes are tender.
- Stir in heavy cream, thyme, salt, and pepper.
- Simmer for a few more minutes, then serve hot, garnished with crispy bacon.
Notes
Use fresh clams or good canned clams with their juice for best flavor. Cut potatoes into even pieces so they cook at the same time. Do not boil after adding cream; warm gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: clam chowder, New England, creamy soup, comfort food, easy recipes