New England Style Clam Chowder Recipe: The Ultimate Comfort in a Bowl
When it comes to comfort food, few dishes stand out like a creamy, savory bowl of New England Style Clam Chowder. Hailing from the Northeastern shores of the United States, this chowder combines tender clams, crispy bacon, buttery vegetables, and a luxurious, rich broth that is as satisfying as it is delicious. This recipe, honed to perfection, is sure to impress with its blend of classic ingredients and a hint of personal flair. So, whether youโre preparing it for a cozy dinner or impressing guests at a gathering, this clam chowder recipe will be one thatโs remembered!
Ingredients for New England Style Clam Chowder
| Ingredient | Quantity |
|---|---|
| Small quahogs | 8 |
| Cherrystone clams | 4 |
| Bacon | 3 slices |
| Unsalted butter | 2 tablespoons |
| Yellow onions, chopped | 1 medium |
| Celery, chopped | 1 ยฝ stalks |
| Garlic, minced | 6 cloves |
| Fresh thyme leaves | 2 teaspoons |
| Bay leaves | 2 |
| Potatoes, peeled and diced | 3 medium |
| Heavy whipping cream | 1 ยผ cups |
| Fresh ground black pepper | ยผ teaspoon |
| Salt | ยผ teaspoon |
| Unsalted butter (for garnish) | 2 tablespoons |
| Fresh flat-leaf parsley, chopped | 2 tablespoons |
| Scallions, chopped | ยผ cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 804.3 kcal |
| Total Fat | 73.8g |
| Saturated Fat | 45.1g |
| Cholesterol | 237.2mg |
| Sodium | 148.8mg |
| Total Carbohydrates | 32.4g |
| Dietary Fiber | 4.6g |
| Sugars | 5.1g |
| Protein | 7.3g |
Preparation Time
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour
Instructions for Making the Best New England Clam Chowder
1. Cook the Clams
Begin by preparing the clams to make the broth. In a large stockpot, bring 2 cups of water to a boil over high heat. Once the water is boiling, add the clams (both the small quahogs and cherrystone clams), cover the pot, and let them cook for 5 minutes.
2. Steam the Clams
After the initial 5 minutes, carefully uncover the pot and use a wooden spoon to stir the clams. Quickly cover the pot again and let the clams continue cooking for an additional 5 to 10 minutes, or until most of the clams have opened. Itโs crucial to check that the clams are fully open, as this indicates they are cooked properly.
3. Prepare the Clam Broth
Once the clams are cooked, remove them from the pot and transfer them to a large bowl. Strain the clam broth through a fine mesh sieve or cheesecloth into another bowl to remove any sand or grit. You should end up with about 6 cups of clam broth. If the broth is less than this amount, simply add more water to reach the desired volume.
4. Shuck and Chop the Clams
Once the clams are cool enough to handle, carefully remove them from their shells. Chop the clam meat into small pieces, about ยฝ inch in size. Set the chopped clams and the broth aside for later use.
5. Cook the Bacon
In a large heavy pot, cook the bacon over medium heat until it becomes crisp and the fat is rendered out. Once the bacon is crispy, remove it from the pot, crumble it, and set it aside. Be sure to reserve the rendered bacon fat for the next step.
6. Sautรฉ Vegetables
In the same pot, leave 2 tablespoons of the bacon fat. Add the unsalted butter, onions, and celery, cooking them until they are softened and translucent, which should take about 5 minutes. Stir frequently to ensure they cook evenly and donโt brown.
7. Add Garlic, Herbs, and Potatoes
Add the garlic, fresh thyme, and bay leaves to the pot. Stir the mixture for about 3 minutes, allowing the vegetables to become completely wilted and fragrant. Be careful not to let the garlic brown, as this can affect the flavor. Next, add the diced potatoes and the reserved clam broth, bringing everything to a boil.
8. Simmer the Chowder
Once the broth is boiling, lower the heat to a gentle simmer. Cover the pot and let the chowder simmer for 20 to 30 minutes until the potatoes are very tender and the broth has slightly thickened. If you prefer a thicker chowder, mash some of the potatoes against the side of the pot using a wooden spoon to release more starch.
9. Finish the Chowder
Once the potatoes are tender and the broth has thickened, remove the pot from the heat. Stir in the reserved chopped clams and heavy whipping cream, mixing everything thoroughly. Season with salt and fresh ground black pepper to taste. Set the pot aside for 1 hour to allow the flavors to meld and develop more depth.
10. Reheat and Serve
After the chowder has had time to rest, place the pot back over low heat. Reheat it slowly, being careful not to bring it to a boil, as this could cause the cream to separate. When the chowder is heated through, itโs time to serve!
Ladle the creamy clam chowder into bowls and garnish each serving with a pat of butter, a sprinkle of chopped flat-leaf parsley, and a few slices of scallions for a pop of color and fresh flavor.
Tips for the Perfect Clam Chowder
- Clam Selection: Fresh clams are essential for the best flavor. If you cannot find quahogs or cherrystone clams, you can substitute with other varieties, but be sure they are fresh for optimal results.
- Creamy Texture: For an ultra-creamy chowder, use heavy cream and make sure to let the soup sit for an hour before serving. This resting period allows the cream to fully incorporate into the broth, resulting in a richer texture.
- Adjust Thickness: If you prefer a thinner chowder, simply add more clam broth or water during the simmering step. For a thicker version, mash more of the potatoes against the side of the pot to release extra starch.
- Garnishing: The garnish of butter, parsley, and scallions not only adds flavor but also makes the chowder look even more inviting.
Serving Suggestions
New England Style Clam Chowder is a dish that stands beautifully on its own but can be elevated with a few simple accompaniments. Serve it with some warm crusty bread for dipping, or pair it with a light green salad to balance the richness of the chowder. For a truly authentic experience, enjoy your clam chowder with a cold pint of beer or a crisp glass of white wine.
Conclusion
This New England Style Clam Chowder recipe is a true classic, blending the flavors of fresh clams, smoky bacon, and creamy broth into a comforting bowl of deliciousness. Perfect for chilly evenings or family gatherings, this chowder brings a taste of the East Coast straight to your kitchen. With easy-to-follow instructions, this recipe promises a rich, savory experience youโll want to recreate again and again.
By following these detailed steps, you’ll create the ultimate clam chowder, guaranteed to become a favorite in your household. Enjoy the warmth and comfort of this rich, creamy dish that brings a touch of New England to your table!
