New England Clam Chowder

New England Clam Chowder
  • PREP TIME
    15 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    50 mins
  • SERVING
    8 People
  • VIEWS
    2.2K

Indulge in the comforting embrace of New England Clam Chowder, a symphony of creamy textures and savory flavors. Tender potatoes, smoky bacon, and sweet clams mingle in a rich, velvety broth, creating a culinary masterpiece that warms the soul with every spoonful. A timeless classic, perfect for chasing away the winter chill or simply savoring a moment of pure deliciousness.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    101 mg
  • Fiber
    2 g
  • Protein
    24 g
  • Saturated Fat
    12 g
  • Sodium
    706 mg
  • Sugar
    2 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare Ingredients: Dice the bacon, chop the onion, and peel and cube the potatoes. Ensure all ingredients are readily accessible. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins Render Bacon and Sauté Onion: In a large, heavy-bottomed stockpot or Dutch oven, render the diced bacon over medium-high heat until almost crisp. Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. The bacon fat and softened onion create a flavorful base for the chowder. (10 minutes)

Image Step 03
03 Step

Recipe View 20 mins Simmer Potatoes: Stir in the cubed potatoes and add water, ensuring the potatoes are mostly submerged. Season with salt and pepper, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer until the potatoes are tender and easily pierced with a fork, about 15 minutes. (20 minutes)

Image Step 04
04 Step

Recipe View 5 mins Add Creaminess: Pour in the half-and-half and add the butter, stirring until the butter is melted and fully incorporated into the chowder. The half-and-half adds richness and a velvety texture to the soup. (5 minutes)

Image Step 05
05 Step

Recipe View 10 mins Incorporate Clams: Drain the clams, reserving the clam liquor. Gently stir the clams and half of the reserved clam liquor into the chowder. Cook until heated through, being careful not to boil, about 5 minutes. Overcooking the clams can make them tough, so heat them gently. (10 minutes)

Image Step 06
06 Step

Recipe View 5 mins Serve and Savor: Ladle the New England Clam Chowder into bowls and serve immediately. Garnish with fresh parsley, oyster crackers, or a drizzle of cream for an extra touch of elegance. Enjoy the comforting flavors and creamy texture of this classic dish! (5 minutes)

For a thicker chowder, mash some of the potatoes against the side of the pot during the simmering process.
If using fresh clams, steam them open and reserve the liquor. Be sure to strain the liquor to remove any sand or debris.
Adjust the amount of clam liquor to your preference. More liquor will result in a more intense clam flavor.
To prevent scorching, stir the chowder frequently during the final cooking stages.
This chowder tastes even better the next day, as the flavors meld together.

Joany Kirlin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 749 Ratings)
Total Reviews: (5)
  • Willard Bauch

    I added a splash of sherry to the chowder and it elevated the flavor to a whole new level.

  • Jeremie Lindgren

    This is the best clam chowder I've ever made. Thank you for sharing this amazing recipe!

  • Rosalee Glover

    I used fresh clams and the chowder was absolutely divine. The instructions were clear and easy to follow.

  • Gerda Bahringer

    The tip about mashing some of the potatoes was brilliant. It gave the chowder the perfect thickness.

  • Jazmyne Leuschke

    This recipe is a keeper! The chowder was so creamy and flavorful, and my family loved it.

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