Time: Preparation – 15 mins, Cooking – 30 mins, Total – 45 mins
Introduction
Searching for the perfect comfort food? Look no further! Our sumptuously Creamy New England Clam Chowder, rich with tender clams and hearty potatoes, promises to warm your soul and tickle your taste buds.
Why Make This Recipe
Clam chowder is a timeless classic, and our New England version is one you’ll definitely want to bookmark. This recipe uses simple ingredients to create a satisfyingly creamy soup that is both easy to make and absolutely delicious.
How to Make Creamy New England Clam Chowder
The key to a great clam chowder is in its base. Start by building a flavorful base with cooked bacon, sautéed onion, celery, and garlic. Add potatoes and seasonings, followed by a thickened cream mixture, finally stirring in the clams. Patience is key – allow the chowder to simmer to let the flavors develop.
Ingredients
– 4 slices bacon, diced
– 1 medium onion, chopped
– 2 celery stalks, diced
– 2 garlic cloves, minced
– 3 cups cubed potatoes (Yukon Gold or Russet)
– 1 cup water
– 1/2 tsp thyme
– Salt and pepper to taste
– 2 (6.5 oz) cans chopped clams with juice
– 2 cups half-and-half or cream
– 2 tbsp butter
– 2 tbsp all-purpose flour
– Fresh parsley, chopped (for garnish)
Directions
1. Cook the diced bacon over medium heat until crispy, then remove with a slotted spoon.
2. Sauté onion, celery, and garlic in the leftover bacon fat until onion is translucent.
3. Stir in potatoes, water, thyme, salt, and pepper, bring to a boil then lower the heat, cover and simmer until potatoes are tender.
4. Pour the juice from the clam cans into the pot, setting aside the clams.
5. In a separate saucepan, melt butter over medium heat, whisk in flour until smooth, then gradually add half-and-half while whisking. Cook until the mixture has thickened.
6. Add the cream mixture to the pot and stir well.
7. Mix in the clams and simmer the soup for an additional 5 minutes.
8. Adjust seasoning if necessary and serve hot with the crispy bacon and fresh parsley as garnish.
How to Serve Creamy New England Clam Chowder
Serve hot in deep bowls, garnished with a sprinkle of reserved bacon and fresh parsley. Consider pairing it with a crusty sourdough bread to complete the meal.
How to Store Creamy New England Clam Chowder
Leftover New England Clam Chowder can be stored, sealed, in the refrigerator for up to 3-4 days, or frozen for up to 3-4 months. Remember to let it cool before refrigerating, and to portion it out before freezing for easier reheating.
Tips To Make Creamy New England Clam Chowder
For extra flavor, reserve a bit of the bacon fat to sauté the vegetables. If you want a chunkier soup, use diced potatoes. Lastly, remember not to rush the cooking process; the flavors deepen over time.
FAQs
Q: Can I use fresh clams instead of canned?
Yes, you can, although the process is more labor-intensive as you’ll need to steam and shuck the clams.
Q: Can I substitute the bacon?
Absolutely. Turkey bacon, ham, or even a vegetarian bacon substitute can be used.
Q: Is there a dairy-free option for this recipe?
You could substitute the half-and-half or cream with a non-dairy milk like almond or oat, but this will affect the creaminess and flavor of the chowder.