Homemade New England Clam Chowder II Recipe – Cozy Comfort Bowl

Savoring a hearty new england clam chowder brings memories of coastal summers and cozy seafood restaurants.

Salty ocean breezes whisper through creamy broth packed with tender clams and soft potato chunks.

Generations of cooks have perfected this classic recipe, passing down techniques from one kitchen to another.

Maritime traditions shine through each spoonful of rich, comforting soup.

Fresh ingredients make all the difference in creating an authentic taste experience.

Fishermen and home cooks alike understand the magic of combining simple elements into something extraordinary.

You can recreate this iconic dish and transport yourself to a charming New England shoreline with just a few careful steps.

Creamy, Coastal, and Comforting—Here’s Why You’ll Love This Chowder

• Savor Hearty Comfort: A rich, creamy soup that wraps you in warmth and satisfies deep hunger with its classic New England flavors.
• Master Simple Cooking: Requires minimal culinary skills, making it perfect for home cooks of all experience levels who want to create a restaurant-quality dish.
• Quick Weeknight Winner: Comes together in under an hour, delivering a delicious meal with minimal prep and straightforward ingredients that most kitchens already have on hand.
• Crowd-Pleasing Classic: Appeals to both kids and adults, transforming a traditional seafood recipe into a universally loved meal that brings families together around the dinner table.

Ingredients That Make Chowder Ultra-Satisfying

• Clams: Fresh seafood that provides the rich, briny flavor characteristic of this classic chowder.
• Potatoes: Hearty vegetables that add substance and a creamy texture to the soup.
• Half-and-Half: A dairy product that creates a smooth and luxurious base for the chowder.

• Bacon: Adds a smoky, crispy element that enhances the overall flavor profile of the chowder.

• Onion, Salt, Pepper: These seasonings build depth and provide a balanced taste to the chowder.
• Clam Juice: Intensifies the seafood flavor and adds additional liquid to the soup.
• Flour: Helps to thicken the chowder and create a smooth consistency.
• Heavy Cream (Optional): Provides extra richness and creaminess to the dish.
• Fresh Parsley: A garnish that adds a touch of fresh herb flavor and visual appeal.

How to Build That Creamy New England Flavor

Step 1: Crisp Up Bacon

Cook bacon in a large saucepan over medium-high heat until perfectly crispy, about 10 minutes. Transfer bacon to paper towels to drain, keeping the delicious bacon fat in the pan.

Crumble the bacon and set aside for later.

Step 2: Sauté Vegetables

• Onions
• Potatoes

Cook for 3 to 5 minutes until vegetables become soft and fragrant.

Sprinkle flour over the vegetables and stir thoroughly to coat evenly.

Step 3: Build the Liquid Base

Pour clam juice into the pan and bring to a boil.

Reduce heat and let simmer for approximately 15 minutes, or until potatoes become tender and start to break down slightly.

Step 4: Create Creamy Texture

• Half-and-half
• Minced clams

Season with salt and pepper to taste.

If desired, whisk in heavy cream for extra richness. Heat through for about 5 minutes, being careful not to boil the mixture.

Step 5: Finish and Serve

Garnish the chowder with fresh chopped parsley and the previously crumbled bacon. Serve hot and enjoy the classic New England comfort dish.

Pro Tips for Thick, Rich, and Cozy Chowder

• Opt for thick-cut bacon to enhance the smoky flavor and provide a satisfying crunch when crumbled on top.
• Keep the heat low when adding half-and-half to prevent curdling and maintain a smooth, creamy texture.
• Use fresh chopped clams instead of canned for a more authentic, rich seafood taste if possible.
• Consider adding a pinch of thyme or bay leaf during simmering to deepen the chowder's overall flavor profile.
• For a lighter version, substitute whole milk for half-and-half and reduce the bacon amount while still keeping its crispy topping.

Ways to Give Classic Chowder a Flavor Lift

• Seafood Medley Chowder: Replace clams with a mix of shrimp, crab, and scallops for a rich ocean-inspired variation.
• Vegetarian Potato Chowder: Swap bacon and clams with smoked paprika and chopped mushrooms to create a hearty plant-based alternative.
• Spicy Cajun Chowder: Add andouille sausage, cayenne pepper, and bell peppers for a zesty southern-style version of the classic recipe.
• Herb-Infused Chowder: Incorporate fresh thyme, dill, and chives to elevate the flavor profile with aromatic garden herbs.

Perfect Pairings for a Bowl of Clam Chowder

• Savor Complementary Seafood Companions: Fresh oysters on the half shell perfectly match the creamy clam chowder's rich flavor profile.
• Boost Beverage Brilliance: Crisp Sauvignon Blanc or a light New England-brewed wheat beer cuts through the chowder's richness and enhances its maritime essence.
• Craft Texture-Balancing Sides: Crusty sourdough bread or buttery oyster crackers provide a delightful crunch that contrasts the chowder's smooth, velvety texture.
• Elevate Flavor Harmony: Serve a simple mixed green salad with a tangy vinaigrette to refresh the palate between spoonfuls of the hearty, indulgent soup.

Chowder Storage Made Simple

• Refrigerator Storage: Transfer chowder to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Freezer Storage: Carefully pour chowder into freezer-safe containers, leaving 1-inch space for expansion. Freeze for maximum 2 months. Avoid freezing if using cream, as it might separate.
• Reheating Refrigerated Chowder: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add splash of milk or clam juice to restore creamy consistency if needed.
• Reheating Frozen Chowder: Thaw overnight in refrigerator. Reheat slowly in saucepan, stirring frequently to prevent scorching. Discard if liquid separates or appears grainy.

Your Chowder Questions, Fully Answered

• Are clams the main ingredient in this chowder?

Yes, minced clams are a key component, providing the classic seafood flavor and texture that makes New England Clam Chowder authentic and delicious.

• Can I make this chowder without bacon?

While bacon adds rich flavor, you can substitute it with butter or olive oil for a vegetarian version, though the taste will be slightly different from the traditional recipe.

• What type of potatoes work best for this chowder?

Russet or Yukon Gold potatoes are ideal because they hold their shape well during cooking and provide a creamy, hearty texture to the chowder.

• Is half-and-half necessary for the recipe?

Half-and-half helps create the signature creamy consistency of New England Clam Chowder, but you can use whole milk as a lighter alternative if preferred.

New England Clam Chowder II Recipe

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4.7 from 39 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty New England Clam Chowder brings coastal comfort to your table, blending rich cream with tender clams and potatoes. Warm spoons will savor this classic soup’s creamy embrace, inviting you to explore maritime flavors with each comforting bite.

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Ingredients

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Main Ingredients:

• 2 (6.5 ounces) cans minced clams, undrained
• 3 potatoes, peeled and diced
• 2 (10 ounces) bottles clam juice
• 1 onion, finely chopped
• 6 slices bacon

Dairy and Thickening Ingredients:

• 1 cup half-and-half
• 1/4 cup heavy cream (optional)
• 3 tablespoons all-purpose flour

Seasoning and Garnish:

• Salt to taste
• Pepper to taste
• Fresh parsley for garnish

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Instructions

1. Render bacon in a large saucepan over medium-high heat until crisp and golden, approximately 10 minutes. Transfer to paper towels to drain, preserving the rendered fat. Crumble bacon into small pieces and reserve for later.
2. Utilize the remaining bacon fat to sauté diced onions and cubed potatoes, stirring frequently until vegetables soften and become translucent, about 3-5 minutes. Dust with flour, ensuring even coating by stirring thoroughly.
3. Introduce clam juice to the pan, increasing heat to bring liquid to a rolling boil. Reduce temperature and allow mixture to gently simmer for 15 minutes, or until potatoes reach desired tenderness when pierced with a fork.
4. Incorporate half-and-half and minced clams into the simmering base. Season with salt and pepper to taste. Optional: whisk in heavy cream for additional richness. Warm through for 3-5 minutes, maintaining a gentle heat without allowing the mixture to boil.
5. Plate the chowder in warm bowls, garnishing with freshly chopped parsley and the reserved crispy bacon crumbles just before serving.

Notes

• Bacon Quality Matters: Choose thick-cut, high-quality bacon for maximum flavor and crispy texture that elevates the chowder’s richness.
• Potato Selection: Use waxy potatoes like Yukon Gold, which hold their shape better during cooking and provide a creamy, smooth consistency.
• Clam Juice Tip: For deeper seafood flavor, consider using homemade clam stock or low-sodium store-bought varieties to control salt levels.
• Dairy Alternatives: Swap half-and-half with coconut milk for a dairy-free version, maintaining the creamy texture while adding a subtle tropical note.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 40 mg