How To Make Classic New England Clam Chowder?

This classic, Creamy New England Clam Chowder recipe is even better than what you’ll find at the best seafood restaurant. Unlike Manhattan Clam Chowder, it’s creamy and filled with bacon, potatoes and tender clams. The flavor is unbeatable!¹ This post may contain affiliate links. Clam chowder is an American classic – both popular versions are named after places in the United States – There’s Manhattan chowder, which has a red tomato broth, and its creamy cousin New England chowder, which is the author’s favorite. There’s even a lesser known Rhode Island clam chowder, with a clear broth that doesn’t contain any cream or tomato. The author loves clams and they have always been a big part of their life, as their dad worked on clam boats and there was never a shortage of clams at family dinners.

This clam chowder is a family recipe that’s near and dear to the author’s heart. This is an authentic, 5 star restaurant-worthy clam chowder, made in the traditional New England style with tender clams and a creamy broth that’s rich and savory thanks to a little bit of bacon fat.² It has simple ingredients, but great flavor, and makes the ultimate comfort food, perfect for a cold night.

Key Takeaways

• This Creamy New England Clam Chowder is a classic American dish with a rich, savory broth and tender clams.
• The recipe calls for fresh or canned clams, bacon, potatoes, onions, and heavy cream to create a hearty, comforting soup.
• Prep and cook times are relatively quick, making this an easy weeknight meal or weekend supper.
• Leftover chowder can be refrigerated for 3-5 days, but is not recommended for freezing due to the cream separating.
• The recipe has received rave reviews from readers, indicating its popularity and authenticity.

Introduction to New England Clam Chowder

The story of new england clam chowder starts with the early settlers. They used salt pork, clams, and a thickened broth. This recipe has stayed true over the years. New england clam chowder fits any season. It’s perfect for the colder months and rainy days. You can make it fast for a weeknight meal. Or, take your time for a special weekend dinner. Unlike manhattan clam chowder, it’s not red but creamy. There’s also a less popular version, rhode island clam chowder. This one has a clear broth without cream or tomatoes.³

Origins and History of Clam Chowder

The term “chowder” was first used late in the 17th century.⁴ It’s believed clam chowder came from French settlers. They arrived in North America in the 17th century.⁴ The manhattan clam chowder story begins in the mid-1800s.⁴ What’s interesting is that all clam chowders share clams as the main ingredient.⁴

Difference Between New England and Manhattan Clam Chowder

In the U.S., the main types of clam chowder are new england, manhattan, and rhode island.³ Manhattan chowder doesn’t include milk or cream. It features a tomato-based broth with veggies like celery.³ New england chowder is richer, made with milk, cream, and butter. Plus potatoes, salt pork, onion, and clams. It gets its thickness from flour or hard tack.³ Rhode island chowder stands out with its clear broth. It’s made without dairy or tomatoes and is common in certain areas.³ Long Island’s version mixes New England and Manhattan types. It becomes a creamy pink chowder. Sometimes, it’s served by blending the two original chowders.³ The first known recipe for manhattan clam chowder came before 1919. Its name was recognized in 1934, marking its growth over time.³

Ingredients for Classic New England Clam Chowder

A tasty New England Clam Chowder starts with top-notch clams. The best choice for this famous meal is Quahog clams. But, if you can’t get fresh ones, canned clams and clam juice are great substitutes.⁵

Types of Clams to Use

Quahog clams are perfect for New England Clam Chowder. They come in different sizes known by various names. For this dish, aim for 6 lbs of fresh clams to get 1 ½ cups of meat. Or, opt for three 6.5-ounce cans if fresh isn’t an option.¹

Clam Juice or Broth

The chowder’s heart is a mix of jarred clam juice and heavy cream. This blend is not thick but rather light. It lets the clams, potatoes, and bacon flavors stand out.⁵

Other Key Ingredients

Besides clams, classic New England Clam Chowder has potatoes and onions as main veggies. Some might include celery, thyme, or bay leaves for extra taste.⁵ Bacon is crucial because its drippings enhance the broth. As a bonus, the crispy bacon on top is a delicious touch. All-purpose flour can also be used to thicken the chowder further, if you like.¹

Step-by-Step Instructions

Start with fresh clams. Scrub them well to get rid of sand.⁶ Steam the clams in water or water with a touch of white wine. After 5 minutes, take off the lid. Use tongs to move open clams to a bowl so they stay tender.After that, chop the clams small. Big pieces may get tough in the soup.⁶

Cooking the Bacon and Vegetables

As the clams steam, cook the bacon until it’s crisp. It should take 5-7 minutes. Set the bacon aside on a paper towel. Keep the bacon fat in the pot.⁷

Add onions, celery, and garlic to the pot. Sauté them in the bacon fat until they’re soft, about 5-7 minutes. The veggies will get a nice flavor from the bacon.⁷

Making the Chowder Base

Sprinkle flour over the veggies. Stir it to coat everything. This will help thicken the chowder. Cook for 1-2 minutes to get rid of the floury taste.⁷

Next, slowly whisk in the chicken broth, clam juice, and half and half. Add the chicken bouillon, bay leaf, and spices. Let the mixture simmer until it slightly thickens, about 10 minutes. Stir it now and then.⁶

Adding the Clams and Finishing Touches

Now, join the clams and potatoes with the chowder. Cook until the potatoes are soft, around 10-15 minutes.⁷

Last, mix in the bacon and fresh parsley. Taste it. Season with more pepper or a bit of Franks’ Hot Sauce, if you like.⁶

Variations and Substitutions

Don’t fret if you lack fresh clams.⁸ Canned ones and clam juice are great alternatives. They’re easier to find and still tasty. The chef praises the canned clams for their delicious contribution to this dish.

Thickening the Chowder

The usual way to thicken chowder is with flour.⁹ Yet, if you avoid gluten, a mix of cornstarch and broth works. This creates a slurry to add to the chowder for a thick, smooth texture. Another trick is to boil the potatoes until they’re very soft. Then, mash some against the pot’s side.⁹ It’s a way to naturally thicken the soup. You end up with a rich and creamy chowder without using flour or cornstarch.

Clam Chowder

This creamy New England Clam Chowder is a comforting soup with bacon and potatoes. It includes fresh or canned clams in a rich, creamy broth.⁶ It’s tastier than what the top seafood spots serve. 6 strips of thick-cut bacon start the chowder, adding a smoky taste.⁶ Sauté three cloves of garlic with the bacon. Add 1.25 lbs of potatoes.⁶ Simmer for 20 minutes, then add⁶ cook them for 20-25 more. The creamy broth uses⁶ 8 oz. of clam juice and⁶ 3 (6.5 oz. cans) chopped clams.¹⁰ It adds 2 cans more with juices. Canned clams are cheaper, at $2.99 each, than fresh at $9.99 per pound .About 9 cups of chowder comes out, enough for a comforting meal.¹⁰ It takes 12-15 minutes to cook until the potatoes are soft.¹⁰ You can use half and half or its substitutes for the broth’s creaminess. For a twist, try fresh clams and clam juice, about 1.5 cups.⁶ Use Yukon Gold or red potatoes for their creaminess.¹⁰ Sprinkle bacon and parsley on top for extra taste and a pretty look. Serve it hot to enjoy it at its best.

Serving and Garnishing

Ladle the hot clam chowder into bowls. Garnish with crispy bacon bits and fresh herbs like chives or parsley.¹¹ Add crusty bread for dipping into the creamy soup.

Traditional Accompaniments

Bacon bits are a favorite topping, found in many recipes.¹¹ You can also use shredded cheese, parsley, and paprika.¹¹ For more flavor, add pepper, thyme, and serve with crackers or bread. This makes the New England clam chowder even better.¹²

Storage and Reheating

This clam chowder dish is even better the next day, with its flavors mixing well. To keep it fresh, make sure the chowder cools off completely. Then, you can store it in a sealed container in the fridge for 3-5 days.⁶ But, because it has flour and cream, it’s best not to freeze it. Freezing might make the cream separate when you thaw it.⁶

Refrigerating Leftovers

When you’re ready to eat it again, you can warm it up on the stovetop or in the microwave. Heat it gently over medium-low heat or microwave it for 60-90 seconds. Be sure to stir it in the microwave halfway through.¹³ Don’t let your chowder boil, or the clams might get tough.¹³

Freezing Clam Chowder

If freezing is your plan, remember not to overcook the potatoes first. This helps keep their texture good when you thaw and reheat the chowder.⁶ For the best taste, eat your frozen chowder within three months.¹³ And, when you do heat it up, try to do it slowly and evenly. This avoids making the clams rubbery.¹³

Tips and Tricks

When making clam chowder, start by cleaning fresh clams well to get rid of sand or grit.⁶ Then, keep them in the fridge. Put them in a colander with a bowl under it filled with ice. Change the ice every day. If a clam is open and stays open when you tap it, throw it away.⁶

^{Making clam chowder from scratch is way easier than you might think, especially with this wonderful recipe. It’s the only clam chowder I’ve ever loved. Start by cooking the bacon until crispy, then add the reserved clam meat and clam juice, stirring in a creamy chowder base. Whether you use fresh or canned clams, this New England-style chowder is sure to become a new family favorite. I can’t wait to try this recipe again and serve it with a bowl of warm bread. Plus, you can freeze clam chowder ahead of time for a quick and delicious meal. With tips for making this recipe as written or adjusting it to your taste, this homemade clam chowder is the best comfort food for any occasion.}

Choosing Fresh Clams

If you want your clam chowder to taste just like it does in New England, use fresh clams. Choose quahog clams, also called cherrystone or littleneck clams. They’re the top pick for this dish. Pick clams that are firmly shut and not broken. Skip the ones that are open or have chips. They could be bad.

Avoiding Chewy or Rubbery Clams

Don’t let your clams get tough when making chowder.¹⁴ Cooking unshucked clams for 5 to 10 minutes should be enough. The time depends on their size. For canned clams, just warm them up.¹⁴ Keep an eye on the clams while they cook to prevent them from getting too hard.

These steps will help you make a perfect New England clam chowder. It will be filled with delicious, soft clams in every spoonful.

Regional Variations of Clam Chowder

The classic New England-style clam chowder stands out for its creamy base. But, other places have their own twists. For instance, Manhattan clam chowder is a tomato-based version. On the flip side, Rhode Island clam chowder is known for its clear, broth. It uses neither cream nor tomatoes.¹⁵ These changes highlight how varied this favorite American soup can be.

Manhattan Clam Chowder

Manhattan clam chowder is New York City’s tomato-based style.³ Unlike the New England classic, it doesn’t use dairy. This version often adds in veggies like celery and carrots. This adds more flavor to the soup.³

Rhode Island Clam Chowder

Rhode Island clam chowder is quite different, with its no-fuss, clear broth.¹⁵ It stays away from dairy. This special clam chowder might add in herbs for taste. But, its broth is truly what sets it apart.¹⁵

Also Read: Is Mexican Food Healthy? Unpacking The Truth

Conclusion

This classic creamy New England Clam Chowder recipe is the best in comforting food. It has a rich, savory broth with soft potatoes, smoky bacon, and clams. This dish represents the coast well, and it’s known for its creamy, thick broth. Whether you’re by the sea or staying warm at home, everyone will love this homemade meal. The easy-to-follow steps ensure you get restaurant-level quality in your kitchen.¹⁶

This favorite in American cooking can be a starter or the main dish. The main ingredients include clams, potatoes, onions, and a creamy mix. They combine perfectly for an amazing taste. What’s great is you can make clam chowder to fit different diets, like without dairy or gluten.¹⁶

Enjoy the flavors of the coast with this great creamy New England Clam Chowder dish. It’s perfect for bringing a bit of the sea into your home, no matter where you are. Whether you live near the ocean or far away, this recipe will make you happy.¹⁶

Source Links

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13. https://discover.texasrealfood.com/leftover-makeover/best-way-to-reheat-clam-chowder
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15. https://fearlesseating.net/types-of-clam-chowder-in-new-england/
16. https://recipes.net/articles/what-is-clam-chowder/