New England Clam Chowder Recipe
New England Clam Chowder Recipe is a beloved American classic renowned for its perfect fusion of oceanic flavors and creamy richness. Rooted in the culinary heritage of New England, this soup boasts a flavorful broth filled with tender clams, smooth potatoes, and fragrant herbs. Whether relished on a brisk evening or as a year-round delight, this recipe promises to envelop you in a warm, gratifying hug.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting Board
- Ladle
- Soup bowls
Ingredients
- 6 slices bacon chopped
- 1 onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 3 cups potatoes peeled and diced
- 2 cups clam juice
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 2 cans chopped clams drained
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the chopped bacon in a large pot over medium heat until crispy. Set the bacon aside, keeping the bacon fat in the pot.
- Add the diced onion, celery, and minced garlic to the pot. Sauté until the vegetables are soft, approximately 5 minutes.
- Stir in the diced potatoes, clam juice, chicken broth, bay leaves, and dried thyme. Bring the mixture to a boil, then simmer until the potatoes are tender.
- Pour in the heavy cream and add the chopped clams. Simmer for an additional 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Remove the bay leaves from the chowder. Ladle the chowder into soup bowls, and top with the crispy bacon and fresh parsley for garnish.
- Serve the New England Clam Chowder hot, accompanied by crusty bread or oyster crackers for a satisfying meal. Enjoy the creamy richness and briny flavors that define this iconic American classic.
Video
Notes
For a thicker chowder, mash some of the potatoes against the side of the pot.
Add a splash of white wine for extra depth of flavor.
Substitute half-and-half for a lighter version of the chowder.
Freshly cracked black pepper adds a nice touch of heat.
Serve with oyster crackers or crusty bread for dipping.
Add a splash of white wine for extra depth of flavor.
Substitute half-and-half for a lighter version of the chowder.
Freshly cracked black pepper adds a nice touch of heat.
Serve with oyster crackers or crusty bread for dipping.