Description
Creamy New England clam chowder brings coastal comfort to dinner tables with rich, velvety potato-packed goodness. Hearty spoonfuls of tender clams and smooth broth promise a delicious journey through maritime culinary traditions you’ll savor to the last drop.
Ingredients
Scale
Main Ingredients:
- 1 lb fresh clams (or 2 cans of clams, drained and juice reserved)
- 4 medium potatoes, peeled and diced
- 4 cups clam juice (from clams or canned)
- 2 cups whole milk
- 1 cup heavy cream
Aromatics and Herbs:
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Thickening and Garnish Ingredients:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Fresh parsley, chopped (for garnish)
- Optional: Crumbled crackers or crispy bacon for topping
Instructions
- Cleanse fresh clams thoroughly under cold running water, ensuring no sand or debris remains. Steam clams in a pot with minimal water until shells pop open, approximately 5-7 minutes. Discard unopened clams. Strain and preserve clam liquid. Chop clam meat into small, uniform pieces.
- Heat butter in a substantial cooking vessel over medium temperature. Incorporate finely diced onions, celery, and minced garlic. Sauté until vegetables become translucent and fragrant, roughly 4-5 minutes.
- Dust vegetables with flour, stirring continuously to create a smooth base. Toast flour mixture briefly to eliminate raw taste. Gradually introduce reserved clam liquid while whisking to prevent clumping.
- Introduce diced potatoes, aromatic bay leaf, delicate thyme, and seasoning. Pour milk into the pot, allowing mixture to gently simmer. Cook until potatoes become fork-tender, approximately 10-15 minutes.
- Once potatoes reach desired softness, fold in rich cream and prepared clam pieces. Gently warm through, ensuring ingredients meld together harmoniously. Taste and refine seasoning with additional salt and pepper as needed.
- Transfer chowder into warm serving bowls. Embellish with freshly chopped parsley. Optional garnishes include crisp cracker crumbles or crumbled bacon for added texture and flavor. Serve immediately while piping hot.
Notes
- Enhance flavor by using high-quality fresh clams for a richer, more authentic taste profile.
- Select waxy potatoes like Yukon Gold for better texture and smoother consistency in the chowder.
- Prevent curdling by adding cream slowly and keeping the soup at a gentle simmer instead of boiling.
- Customize the recipe for dietary needs by substituting dairy milk with coconut or almond milk for a lighter, lactose-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg