New England Clam Chowder Recipe | Creamy Coastal Classic

New England Clam Chowder Recipe | Creamy Coastal Classic

Introduction:

New England Clam Chowder is a quintessential American comfort food, a creamy and rich soup brimming with tender clams, potatoes, and a touch of savory bacon. It’s a beloved dish that evokes images of cozy seaside towns and chilly evenings. This recipe provides a straightforward approach to creating this classic chowder in your own kitchen.  

Instructions:

Yields: 6-8 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• For the Clams:
  • 2 pounds littleneck clams, scrubbed
  • 4 cups cold water
  • 1/2 cup dry white wine (optional)  
• For the Chowder:
  • 4 slices bacon, chopped  
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 4 cups peeled and cubed potatoes (about 1 inch)
  • 4 cups clam broth (from steaming the clams, plus store-bought if needed)
  • 2 cups heavy cream
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the Clams: In a large pot, combine clams, water, and white wine (if using). Bring to a boil, cover, and steam until clams open, about 5-7 minutes. Discard any clams that do not open.  
2. Remove Clams from Shells: Let the clams cool slightly, then remove them from their shells, reserving the liquid. Chop the clams into bite-sized pieces.
3. Render Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
4. Sauté Vegetables: Add onion and celery to the pot and cook until softened, about 5 minutes.
5. Add Potatoes and Broth: Add the cubed potatoes and clam broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.  
6. Make the Cream Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in heavy cream until smooth.  
7. Combine Chowder: Pour the cream sauce into the pot with the potatoes. Stir to combine and cook until thickened, about 5 minutes.
8. Add Clams and Bacon: Stir in the chopped clams and cooked bacon. Season with salt and pepper to taste. Heat through.
9. Serve: Garnish with fresh parsley and serve hot.

Tips:

• Use fresh littleneck clams for the best flavor.
• Scrub the clams well before steaming to remove any sand or grit.
• If you don’t have enough clam broth, you can use store-bought clam juice or vegetable broth.  
• For a thicker chowder, you can add a slurry of cornstarch and water to the cream sauce.  
• Adjust the amount of cream and flour to your desired consistency.
• You can add other vegetables to the chowder, such as carrots or corn.  

Enjoy your homemade New England Clam Chowder!