New England Creamy Clam Chowder
Description
This classic New England clam chowder is the ultimate comfort food, featuring a rich, creamy broth brimming with tender clams, hearty potatoes, and savory bacon bits. The flavor profile is a perfect balance of briny seafood essence and sweet, starchy potatoes, all tied together with a smooth half-and-half base. Its a warm, satisfying bowl that feels like a hug on a chilly day. Perfect for a cozy winter dinner, a special weekend brunch, or any occasion where you want to bring a taste of the coast to your table. Simple to prepare yet deeply flavorful, this chowder is a timeless favorite that brings home-style elegance to your kitchen.Ingredients
Directions
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In a large heavy saucepan or skillet, cook the bacon or salt pork over medium heat until brown and crisp.
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Remove the bacon from the pan and drain on paper towels. Dice or crumble the bacon and set aside.
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In the same skillet, add the chopped onion and diced potatoes. Saut for 2-3 minutes until onions begin to soften.
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Add the bottled clam juice and the liquid from the clam cans to the skillet. Stir to combine and bring the mixture to a boil.
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Reduce heat to low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
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Stir in the half-and-half and season with salt and pepper to taste.
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Add the minced clams to the soup. Heat gently until the soup is just simmering. Do not boil, as this will toughen the clams.
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If using, stir in the whipping cream. Serve immediately, topped with the reserved bacon bits and a sprinkle of parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 399.3kcal
- % Daily Value *
- Total Fat 15.7g25%
- Saturated Fat 4.8g24%
- Cholesterol 65.8mg22%
- Sodium 2018.3mg85%
- Total Carbohydrate 25.4g9%
- Dietary Fiber 2.7g11%
- Sugars 3.2g
- Protein 37.4g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the chowder to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove over low heat; do not boil.
Substitutions: You can use heavy cream instead of whipping cream for a richer texture. If you don't have clam juice, you can use chicken or fish stock, though it will alter the flavor profile.
Tips: To prevent curdling, avoid boiling the chowder once the dairy is added. If the soup is too thick, add a little more clam juice or water.
Variations: For a smokier flavor, ensure you use thick-cut bacon. You can also add a pinch of thyme or bay leaf while simmering the potatoes for extra depth.
