New England Creamy Clam Chowder

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.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 399.3

Dietary: Gluten-free

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

4 Slices Bacon or salt pork
1/2 cup Onion, finely chopped
4 md Potatoes, peeled, diced
2 can Minced clams with liquid
1 cup Bottled clam juice
1 cup Half-and-half
1/2 cup Whipping cream (optional)
2 tb Parsley, finely chopped
to taste Salt
to taste Pepper

Directions

1
In a large heavy saucepan or skillet, cook the bacon or salt pork over medium heat until brown and crisp.
2
Remove the bacon from the pan and drain on paper towels. Dice or crumble the bacon and set aside.
3
In the same skillet, add the chopped onion and diced potatoes. Saut for 2-3 minutes until onions begin to soften.
4
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.
5
Reduce heat to low and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
6
Stir in the half-and-half and season with salt and pepper to taste.
7
Add the minced clams to the soup. Heat gently until the soup is just simmering. Do not boil, as this will toughen the clams.
8
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.

Keywords: clam chowder, new england, creamy soup, seafood recipe, bacon, potatoes, comfort food, winter dinner, half and half, clam juice, easy soup, family meal, savory, hearty, classic, brunch, side dish, main course, american cuisine, quick dinner, pork

Read it online: https://www.chefs-mate.com/recipe/new-england-creamy-clam-chowder/