New England Clam Chowder
Cozy Up with the Perfect New England Clam Chowder
Is there anything more comforting than a warm bowl of New England Clam Chowder on a chilly day? This classic American soup is a staple for a reason – it’s creamy, flavorful, and utterly satisfying. At Resoupies, we’ve perfected a recipe that captures all the traditional goodness while being surprisingly easy to make at home. Forget those bland, watered-down versions – this chowder is packed with flavor from fresh (or canned!) clams, hearty potatoes, and a rich, creamy base.
This isn’t just any clam chowder; it’s a taste of New England tradition in every spoonful. The secret? Rendering the bacon properly to create a flavorful base, and a slow simmer that allows the potatoes to become tender and the flavors to meld beautifully. We use a touch of flour to thicken the chowder to that perfect, comforting consistency.
What makes our New England Clam Chowder special?
- Authentic Flavor: We stick to the classic ingredients and techniques that define this beloved soup.
- Easy to Follow: Our recipe is designed for cooks of all levels, with clear instructions and helpful tips.
- Customizable: Feel free to adjust the amount of clams or seasonings to suit your taste.
Serving Suggestions:
Enjoy your New England Clam Chowder with a side of crusty bread for dipping, a simple green salad, or a lobster roll for a truly New England feast! A sprinkle of fresh parsley adds a lovely touch of color and freshness.
Frequently Asked Questions:
Q: Can I use frozen potatoes?
A: While fresh potatoes are recommended for the best texture, you can use frozen diced potatoes. Just be sure to thaw them completely and pat them dry before adding them to the pot.
Q: What if I can’t find fresh clams?
A: Canned chopped clams work perfectly well! Just be sure to drain them before adding them to the chowder.
Q: Can I make this chowder ahead of time?
A: Yes! Clam chowder actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze clam chowder?
A: While you can freeze it, the texture may change slightly. The cream-based soup can separate upon thawing. It’s best enjoyed fresh or within a few days of refrigeration.
Q: What kind of bacon is best for this recipe?
A: We recommend using thick-cut bacon for the most flavor. Applewood smoked or hickory smoked bacon are excellent choices.
Get ready to experience the ultimate comfort food! This New England Clam Chowder is sure to become a family favorite.
New England Clam Chowder
Ingredients
- 6 slices bacon
- 1 tablespoon butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 4 cups potatoes Russet, peeled and diced
- 4 cups clam juice
- 2 cups heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 pound clams fresh or canned, chopped if whole
- 2 tablespoons all-purpose flour
Instructions
- In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon fat.
- Melt butter in the pot with the reserved bacon fat. Add onion and celery and cook until softened, about 5-7 minutes.
- Add potatoes and clam juice to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- In a separate bowl, whisk together heavy cream, thyme, and pepper. Gradually whisk into the chowder.
- Stir in flour and cook for 1-2 minutes, until slightly thickened.
- Add clams and cook for 5-10 minutes, or until heated through.
- Crumble bacon over the chowder before serving.
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