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New England Clam Chowder

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by

byterecipes

This New England Clam Chowder recipe creates a creamy, hearty soup filled with tender clams, potatoes, and a rich broth. Perfect for a cozy dinner or a special occasion, this clam chowder is sure to impress with its authentic taste and comforting flavors. It’s relatively easy to make and requires a few key appliances and utensils to get started.

Appliances and Special Utensils

Ingredients

  • 4 dozen littleneck clams, scrubbed
  • 1 cup water
  • 4 slices bacon, diced
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 3 medium potatoes, peeled and diced
  • 1 cup heavy cream
  • 2 cups whole milk
  • 2 tbsp all-purpose flour
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Steam Clams: In a large pot or Dutch oven, add the clams and 1 cup of water. Cover and cook over medium heat until the clams open, about 5-7 minutes. Remove clams from the pot, reserving the clam juice. Set clams aside to cool. Once cool, remove the clams from their shells and chop them finely.

  2. Cook Bacon: In the same pot, cook the diced bacon over medium heat until crisp. Use a slotted spoon to remove the bacon and drain on paper towels. Leave about 2 tablespoons of bacon fat in the pot.

  3. Sauté Vegetables: Add the chopped onion, celery, and garlic to the pot with the bacon fat. Sauté over medium heat until the vegetables are softened, about 5 minutes.

  4. Add Potatoes and Herbs: Add the diced potatoes, bay leaf, and thyme to the pot. Pour in the reserved clam juice (about 1 cup) and enough water to cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

  5. Make Roux: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1-2 minutes. Gradually whisk in the milk and cream, cooking until the mixture thickens, about 5 minutes.

  6. Combine: Add the cream mixture to the pot with the potatoes and vegetables. Stir to combine. Add the chopped clams and cooked bacon to the pot. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes to let the flavors meld together.

  7. Serve: Ladle the clam chowder into bowls, garnish with fresh parsley, and serve hot. Enjoy your delicious, homemade New England Clam Chowder!