New England Clam Chowder
Whip up a creamy, comforting New England Clam Chowder! My easy recipe delivers authentic flavour, perfect for a chilly night. Get the recipe now!
New England Clam Chowder: A Taste of the Coast
Ever crave that cozy, seaside feeling? i do! and honestly, what screams "comfort food" more than a bowl of creamy new england clam chowder ? this recipe brings the ocean to your kitchen with every spoonful.
It's my go-to when i need a little taste of new england, right here at home.
This homemade clam chowder is a classic for a reason. it’s a hearty soup that comes straight from new england's culinary heritage.
It's not super difficult to make, takes just over an hour, and serves about six hungry people. perfect as a main dish or even in appetizer wraps !
What Makes This Chowder So Special?
Besides being incredibly delicious, new england clam chowder boasts some pretty good stuff. clams are loaded with iron and vitamin b12, so you can feel good about indulging.
Plus, it's perfect for a chilly night in or a casual get-together. this clam chowder soup is a winner every time.
Diving into the Chowder
Alright, let's talk ingredients. you'll need about four pounds of fresh clams, some salt pork (or bacon, if you're feeling rebellious!), potatoes, onions, celery, and a few other pantry staples.
Oh, and don't forget the heavy cream – that's what makes it so rich and dreamy. get ready for some seriously good soup chowder !
Let's Get Clammy!
First, we need to deal with those clams. scrub 'em good! then, steam them in a little water until they pop open.
Reserve that clam broth – it's liquid gold! don't forget to strain it so you don't end up with a sandy chowder soup .
Seriously, nobody wants that.
Next up, we're rendering the salt pork (or bacon) in a big pot. the smell alone is enough to make your mouth water.
Then, we sauté the onions and celery in that delicious rendered fat. this is where the magic starts to happen for our clam chowder recipe .
Simmering to Perfection
Now, we add the flour to make a roux, then slowly whisk in the clam juice and water. add thyme and pepper, and then toss in the potatoes.
Let that simmer until the potatoes are tender. almost there!
Finally, stir in the heavy cream and butter. just before serving, gently add the chopped clams. you don't want to overcook them, or they'll get rubbery.
Season with salt, garnish with parsley, and serve with oyster crackers. now you have some amazing chowder recipes seafood .
Chowder time!
Honestly, there's nothing quite like a bowl of new england clam chowder on a cold day. it's a little bit of new england comfort in every spoonful.
I hope you love this recipe as much as i do! this soups and chowders recipe is going to be your new favorite!
New England Clam Chowder Recipe Card
Ingredients:
Instructions:
New England Clam Chowder: A Taste of the Coast
Want a hug in a bowl? this creamy new england clam chowder is pure comfort! it's packed with clams, potatoes, and just the right amount of richness.
We're making it easy, so don't be intimidated. trust me, you can nail this homemade clam chowder .
Ingredients & Equipment
Let's gather our goodies! Good ingredients make good chowder, simple as that. Honestly, fresh clams make all the difference.
Main Ingredients
Okay, here's what you'll need. Don't skip the good stuff!
- For the Clams:
- 4 lbs (1.8 kg) fresh clams (littlenecks or cherrystones) – Make sure they smell fresh and not overly fishy!
- 1 cup (240 ml) cold water
- For the Chowder:
- 4 oz (115g) salt pork, diced OR 4 slices bacon, diced
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 2 ribs celery, finely chopped (about 1 cup)
- 2 tbsp (30 ml) all-purpose flour
- 4 cups (950 ml) clam juice (from steaming + bottled)
- 2 cups (470 ml) water
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 2 lbs (900g) Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 cup (240 ml) heavy cream
- 2 tbsp (30g) unsalted butter
- Fresh parsley, chopped, for garnish
- Oyster crackers, for serving
Seasoning Notes
Don't underestimate the power of spices! It's what makes the Clam Chowder Soup special.
Thyme and pepper are essential. this combo gives that classic new england clam chowder flavor. for a little extra "oomph," add a bay leaf while simmering.
Salt is key, but be careful! the clam juice and salt pork are already salty, so season at the end.
No salt, no flavour.
Equipment Needed
Keep it simple, folks! You don't need a fancy kitchen to make amazing chowder soup .
You'll need a large stockpot or dutch oven. this is crucial. a colander is a must for straining the clams.
A wooden spoon or spatula for stirring helps avoid scratching your pot. no clam knife? a sturdy butter knife works.
Seriously, if you can make toast, you can do this clam chowder recipe . the soups and chowders family just got a new member! this is definitely one of the best chowder recipes seafood .
You can even serve little cups of chowder as appetizer wraps and make an excellent soup chowder that will make everyone remember for days! if you're looking for other chowder soup recipes, stick around!
New England Clam Chowder: A Taste of the Coast
Oh my gosh, let's talk about new england clam chowder ! honestly, is there anything more comforting? it’s like wrapping yourself in a warm, salty hug from the ocean.
My grandma used to make this homemade clam chowder every winter, and the smell alone brings back a flood of memories.
This clam chowder recipe is my take on her classic, simplified for busy weeknights. think of it as a quick trip to the coast, without the sand in your swimsuit.
Did you know that new england clam chowder is one of the most requested soups and chowders in america?
Prep Like a Pro: Mise en Place is Key!
First things first, get your stuff together! we call this mise en place , which sounds fancy but just means "everything in its place".
Chop your onion and celery, dice the potatoes, and measure out your spices. and for the love of all that is holy, make sure those clams are scrubbed ! nobody wants sandy clam chowder soup .
Safety first, folks! always use a sharp knife and watch your fingers when chopping.
Step-by-Step to Chowder Perfection
Alright, let’s get cooking! This Chowder Soup will blow your mind!
- Purge & Steam: Scrub the clams, then steam in 1 cup of water until they open. Discard any stubborn clams. Reserve the broth; strain it well.
- Cool & Chop: Let the clams cool slightly, then chop the meat. Set aside.
- Render: In a stockpot, cook 4 oz of diced salt pork (or bacon) until crispy. Remove crispy bits.
- Sauté: Add chopped onion (1 large) and celery (2 ribs) to the pot. Cook until soft, about 5- 7 minutes .
- Roux Time: Sprinkle 2 tbsp flour over the veggies. Cook, stirring, for 1- 2 minutes .
- Liquid Gold: Slowly whisk in 4 cups clam juice and 2 cups water. Add 1 tsp dried thyme and 1/2 tsp black pepper.
- Potato Power: Add 2 lbs diced potatoes. Simmer until tender, about 15- 20 minutes .
- Creamy Dreamy: Stir in 1 cup heavy cream and 2 tbsp butter. Heat, but don't boil !
- Clam Climax: Gently stir in chopped clams. Heat for just a few minutes.
- Serve: Season with salt. Garnish with parsley. Serve with oyster crackers. Chef's kiss !
Pro Tips for Epic Chowder
Want to take your new england clam chowder to the next level? here's the tea. don't overcook those clams! seriously, they get rubbery fast.
Add them right at the end. also, if you want a thicker soup chowder , mash some of the potatoes against the side of the pot.
Boom, instant thickening!
So, there you have it: new england clam chowder , perfect for chilly days or when you want to feel fancy.
Honestly, it's easier than you think. give this clam chowder recipe a shot, and i promise you won't regret it.
Maybe try some appetizer wraps on the side? let me know how it turns out!. if you're looking for more chowder recipes seafood , this is the perfect place to start!
Okay, let's get real about this new england clam chowder recipe! it's not just some soup; it's a legacy. it's pure comfort.
It’s like a warm hug from the coast. a proper bowl of chowder soup can cure any bad day, trust me.
Recipe Notes: Making the Best Clam Chowder of Your Life
This ain't your grandma's clam chowder recipe , unless your grandma was a total rockstar in the kitchen. even then, this recipe might give her a run for her money.
These notes will help you make the perfect homemade clam chowder.
Serving Suggestions: Chowder Like a Pro
Forget boring bowls! For plating, think rustic and charming. Serve your New England Clam Chowder in a hollowed-out bread bowl. It’s fun and edible, ya know?
Why not try some appetizer wraps on the side? Mini chowder recipes seafood bites. They’re total crowd-pleasers. And honestly, a cold beer is the PERFECT drink pairing.
Storage Tips: Keeping the Clam Dream Alive
If you have leftovers, refrigerate the chowder soup in an airtight container. it'll last for about 2-3 days. honestly, it never lasts that long at my place.
Reheat gently on the stovetop. avoid boiling it or the cream might curdle.
Freezing? Proceed with caution. The texture can change. If you do freeze it, thaw it slowly in the fridge overnight.
Variations: Chowder Your Way
Watching carbs? Swap some potatoes for cauliflower. Or, for a bit of heat, add a pinch of red pepper flakes. Honestly, a little kick is amazing.
Love seasonal twists? In the fall, add roasted butternut squash. It gives this soup chowder a sweet and earthy vibe.
Nutrition Basics: Goodness in Every Bowl
Okay, so it's not exactly a salad, but this New England Clam Chowder does have its benefits. Clams are packed with protein and minerals.
Just a heads up on the sodium content! depending on the salt pork/bacon, and bottled clam juice, sodium could get pretty high.
This soup chowder contains roughly 450-550 calories, 25-30g of protein, 30-40g of fat, 30-40g of carbohydrates, and 3-5g of fiber.
Bottom line: Making soups and chowders is rewarding! The recipe is simple, and the flavor is unbeatable. So, go forth, conquer those clams, and enjoy some Chowder Soup . You got this!
Frequently Asked Questions
Help! My New England clam chowder is too thin. How can I thicken it up without using cornstarch?
No worries, mate! There are a couple of classic ways to thicken your New England clam chowder naturally. You can mash some of the cooked potatoes against the side of the pot to release their starch. Alternatively, you can mix a tablespoon of flour or arrowroot powder with a bit of cold water to make a slurry and whisk it into the simmering chowder – just be sure to cook it for a few minutes to eliminate any starchy taste. This will give you that lovely, comforting, creamy texture.
Can I make New England clam chowder ahead of time? And how do I store it?
Absolutely! In fact, the flavours often meld together even better if made a day in advance – a bit like a good Sunday roast. Store your clam chowder in an airtight container in the fridge for up to 2-3 days. When reheating, do so gently over low heat, stirring frequently. Avoid boiling it, especially after adding the cream, as it can curdle and give you a less-than-ideal result.
I can't find fresh clams. Can I use canned clams for this New England clam chowder recipe?
Crikey! If you're in a pinch, canned clams will do, but fresh clams are truly the bee's knees for authentic flavour. If using canned clams, be sure to drain them very well to avoid making your chowder too watery, and consider reducing the amount of salt you add, as canned clams can be quite salty. Also remember that canned clams are already cooked, so you'll only need to heat them through gently at the very end.
What's the best way to clean fresh clams to avoid a gritty chowder?
Nobody wants a sandy surprise in their New England clam chowder! The trick is to purge the clams. Place the clams in a large bowl filled with cold, salted water (about 1/3 cup of salt per gallon of water) for at least 20-30 minutes. The clams will naturally filter the water and expel any sand. Rinse them thoroughly under cold running water before cooking. This step is crucial for a pleasant eating experience!
Is there a healthier version of New England clam chowder I can make? What about calories?
You bet! You can lighten up the chowder by using half-and-half or whole milk instead of heavy cream. Using bacon or pancetta instead of salt pork can also reduce the fat content. Load up on the veggies and use plenty of potatoes and clam to keep you feeling full and satisfied. Calorie counts vary greatly depending on the ingredients and portion size, but you can expect between 450-550 calories per serving with the traditional recipe.
I'm allergic to seafood, is there a vegetarian version similar to New England clam chowder?
While a clam-free chowder won't be exactly the same, you can still capture the essence of the flavours! Try a creamy potato and corn chowder with smoked paprika to mimic the smoky element of the salt pork or bacon. Add some roasted vegetables for depth, and use vegetable broth as a base. While not identical, it'll be a comforting and delicious bowl of goodness, reminiscent of the original.