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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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