This creamy New England clam chowder is a warm hug in a bowl! It’s made with tender clams, crispy bacon, and potatoes that make every spoonful comforting and delicious.
Honestly, I could eat this chowder any day of the week! It’s perfect for chilly nights when I just want something cozy and satisfying. Pair it with some crackers, and you’re all set!
Key Ingredients & Substitutions
Bacon: The bacon adds a delicious smoky flavor. You can substitute turkey bacon for a leaner option or use pancetta for a different twist. If you want a vegetarian version, simply omit the bacon or use smoked paprika to mimic that flavor.
Clams: Canned minced clams work perfectly and are super convenient! If fresh clams are available, they can be used instead—just steam and chop them before adding. For a vegetarian option, you could try using canned mushrooms or jackfruit for a different texture.
Cream: Heavy cream gives the chowder its richness, but you can swap it with half-and-half if you want a lighter version. A non-dairy milk could work, too, but it will change the flavor profile.
Potatoes: Yukon Gold and Russet potatoes are great for their creamy texture. If you’re looking for a low-carb option, cauliflower can be used instead for a lighter chowder.
How Do I Achieve the Perfect Creamy Texture?
The key to a silky chowder lies in the cooking process. Here’s how to ensure you get that ideal creamy texture:
- Start by cooking the bacon to render its fat, which adds depth to the flavor.
- Cook the onions and celery until soft to build the base of the chowder.
- Add the potatoes, clam juice, and water, then simmer just until the potatoes are tender.
- When adding cream and milk, heat gently—do not let it boil as this can curdle the dairy.
Stir gently to combine, and you’ll get a luscious, creamy chowder that’s a delight to taste!
New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 cup bottled clam juice
- 2 cups water
- 2 (6.5 ounce) cans minced clams, with juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
For Garnish and Serving:
- Fresh parsley or thyme for garnish (optional)
- Oyster crackers or crusty bread, for serving
How Much Time Will You Need?
You’ll need about 10 minutes to prep the ingredients and another 30 minutes to cook the chowder, making a total of around 40 minutes from start to finish. Perfect for a cozy meal that doesn’t take all day!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, add the chopped bacon and cook over medium heat until it’s crispy. This will take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon and place it on paper towels to drain. Keep the bacon fat in the pot for extra flavor!
2. Sauté the Vegetables:
Add the chopped onion and celery to the pot with the bacon fat. Cook these fragrant vegetables over medium heat until they turn tender and translucent, which should take about 5-7 minutes. Then, stir in the garlic and cook for another minute until it smells delicious.
3. Add the Potatoes and Liquids:
Next, stir in the diced potatoes, clam juice, and water. Bring everything to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook until the potatoes are tender, which should take about 15 minutes.
4. Mix in the Clams and Cream:
After the potatoes are soft, add the minced clams with their juice, heavy cream, milk, and fresh thyme to the pot. Gently stir everything together and heat for about 5 minutes. Be careful not to boil the chowder once you’ve added the cream.
5. Season and Garnish:
Finally, taste your chowder and season it with salt and freshly ground black pepper as needed. If you’d like, sprinkle some of that crispy bacon back in and garnish with fresh herbs. It adds a nice touch!
6. Serve and Enjoy:
Serve the chowder hot with oyster crackers or slices of crusty bread for dipping. It’s a warm, comforting dish that’s sure to please everyone at the table!
Enjoy this creamy and hearty New England Clam Chowder that highlights tender clams and smoky bacon in a rich, comforting broth!
Can I Use Different Types of Clams?
Absolutely! While canned minced clams are convenient and tasty, you can use fresh clams if you prefer. Just steam them, chop them up, and add them to the pot. Be sure to keep their juices to enhance the flavor!
How Do I Store Leftover Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove, stirring occasionally, until warmed through. If it thickens too much, add a splash of milk or cream to loosen it up.
Can I Make This Chowder Ahead of Time?
Yes! You can prepare the chowder up to the point of adding the cream, then refrigerate it. When you’re ready to serve, just reheat it on the stove and add the cream before serving. This helps maintain the chowder’s creamy texture.
Can I Make a Lighter Version of This Chowder?
Definitely! To lighten this chowder, consider using turkey bacon or omitting it entirely. You can also substitute heavy cream with half-and-half or a lower-fat milk to cut down on calories while still retaining some creaminess.
