New England Clam Chowder
New England Clam Chowder is a classic and iconic dish that embodies the rich culinary heritage of the Northeastern United States. This creamy chowder features tender clam meat, diced potatoes, aromatic onions, and savory herbs and spices, all simmered to perfection in a velvety broth enriched with cream. The result is a hearty and satisfying bowl of chowder that's beloved for its comforting flavors and creamy texture. Whether enjoyed on a chilly day by the coast or as a cozy meal at home, New England Clam Chowder offers a taste of tradition and nostalgia in every spoonful. The combination of tender clams and creamy broth creates a harmonious and indulgent medley of flavors and textures, making it a cherished favorite for seafood lovers and comfort food enthusiasts alike. Savor the richness and warmth of this beloved classic, perfect for embracing the comforting qualities of Northeastern cuisine.
Ingredients
- 4 slices bacon chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups diced potatoes about 2 medium-sized potatoes
- 1 cup diced carrots about 2-3 carrots
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup whole milk
- 1 cup heavy cream
- 2 cans 6.5 ounces each minced clams, drained, with juice reserved
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish (optional)
- Crusty bread or oyster crackers for serving
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish, leaving some in the pot for flavor.
- Add the finely chopped onion to the pot with the bacon and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced potatoes and diced carrots to the pot. Mix well to combine.
- Pour in the chicken or vegetable broth, add the bay leaf, dried thyme, salt, and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are tender, remove and discard the bay leaf.
- In a separate small bowl, whisk together the whole milk and heavy cream.
- In another bowl, create a slurry by mixing 2 tablespoons of all-purpose flour with a few tablespoons of water until smooth. Stir the milk and cream mixture (and slurry, if using) into the chowder.
- Simmer the chowder for an additional 5-7 minutes, allowing it to thicken.
- Stir in the drained minced clams and reserved clam juice. Simmer for an additional 5 minutes until heated through.
- Taste the New England Clam Chowder and adjust the seasonings with more salt and black pepper if needed.
- Ladle the chowder into bowls, garnish with the reserved crispy bacon bits and chopped fresh parsley (if desired).
- Serve the New England Clam Chowder hot, accompanied by crusty bread or oyster crackers for dipping.
Notes
This New England Clam Chowder is creamy, rich, and filled with the briny flavors of clams and smoky bacon. It's a comforting and timeless classic that's perfect for a satisfying meal. Enjoy!