There’s nothing quite as comforting as a warm bowl of creamy clam chowder. This classic New England-style recipe is packed with tender clams, hearty potatoes, and a rich, velvety broth. Perfect for chilly evenings or when you’re craving a taste of the coast!
Ingredients
2 (6.5 oz) cans of chopped clams, drained (reserve the juice)
4 slices of bacon, chopped
1 small onion, diced
2 cloves garlic, minced
2 cups potatoes, peeled and diced
1 cup celery, chopped
2 cups clam juice (from the canned clams, add bottled juice if needed)
2 cups whole milk
1 cup heavy cream
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté the vegetables: Add butter to the pot along with the diced onion, garlic, and celery. Sauté until softened, about 3–4 minutes.
Make the roux: Stir in the flour and cook for 1–2 minutes until it forms a paste. Slowly add the clam juice, stirring continuously to prevent lumps.
Simmer the potatoes: Add diced potatoes, dried thyme, salt, and pepper. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Add milk and clams: Reduce the heat to low and stir in the milk, heavy cream, and chopped clams. Cook for another 5 minutes—do not boil, as it can make the clams rubbery.
Serve: Ladle into bowls, top with crispy bacon and fresh parsley, and serve with crusty bread or oyster crackers.
Tips for the Best Clam Chowder
Use fresh clams: If you have access to fresh clams, steam and chop them for an even better flavor.
Don’t overcook the clams: Add them at the end to keep them tender.
Adjust thickness: If the chowder is too thick, add more milk or clam juice. If too thin, let it simmer longer.
Enjoy this homemade clam chowder with a side of warm bread, and let the flavors take you straight to the New England coast!
Redirecting, please wait...
0 Comments