Description
Creamy New England classic clam chowder brings coastal comfort straight to your kitchen table. Rich with tender clams, hearty potatoes, and smooth broth, you’ll savor each spoonful of maritime tradition.
Ingredients
Scale
Proteins:
- 2 cans (6.5 ounces / 184 grams each) chopped clams, with juice
- 4 slices bacon, diced
Vegetables and Aromatics:
- 2 large potatoes, peeled and diced
- 1 small onion, diced
- 2 stalks celery, diced
Liquids and Seasonings:
- 2 cups clam juice (or chicken broth)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Render bacon in a large pot over medium heat until golden and crisp, creating a flavorful base. Transfer crispy pieces to a paper towel-lined plate, reserving the rendered fat.
- Sauté diced onions and celery in the bacon drippings for 4-5 minutes until translucent and aromatic. Incorporate diced potatoes and continue cooking for an additional 5 minutes, stirring occasionally.
- Deglaze the pot by pouring in clam juice and reserved clam liquid. Increase heat to medium-high and simmer for 12-15 minutes, or until potatoes become tender and easily pierced with a fork.
- Gently fold in chopped clams, heavy cream, fresh thyme, and season with salt and white pepper. Reduce heat to low and allow the chowder to gently thicken for 3-4 minutes, stirring intermittently.
- Ladle the creamy chowder into warm serving bowls, garnishing with reserved crispy bacon crumbles and a sprinkle of fresh chopped parsley for a vibrant finish.
Notes
- Swap bacon for smoked turkey or tempeh to create a lighter, vegetarian-friendly version of the chowder that still maintains a rich, smoky flavor profile.
- Use low-fat milk or coconut cream as a substitute for heavy cream to reduce calories and make the dish more diet-friendly for those watching their fat intake.
- Enhance the soup’s depth by adding a splash of white wine or a pinch of smoked paprika during the vegetable sautéing stage, which will introduce complex layers of taste.
- Prepare the chowder ahead of time and let it sit overnight, as the flavors will meld and intensify, creating an even more delicious meal when reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg