This Classic New England Clam Chowder recipe brings the authentic taste of New England right to your kitchen. As a lover of creamy, hearty soups, I always find myself returning to this beloved dish. Whether you’re serving it on a chilly evening or for a cozy gathering, this chowder is sure to impress. Here’s how I make it, complete with tips and ingredients to guide you through the process.
To begin with, you’ll need some key ingredients:
- 2 cans (6.5 ounces each) of chopped clams in their juice
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 2 cups of broth (clam juice or chicken broth)
- 1 cup of heavy cream
- 1 cup of milk
- Salt and pepper to taste
- Fresh thyme (optional) for garnish
Next, let me take you through the cooking steps:
1. In a large pot, over medium heat, I start by cooking the chopped bacon until crispy. The bacon adds a smoky flavor that is indispensable to my chowder. Once it’s crispy, I remove the bacon and set it aside, leaving the rendered fat in the pot.
2. I then add the diced onion to the pot and sauté it until it becomes translucent, which typically takes about 5 minutes. The aromatic smell fills the kitchen, reminding me that something delicious is on the way.
3. Next, I add the diced potatoes and stir everything together. After a minute, I pour in the clam juice (or broth) and bring the mixture to a gentle boil. I let this cook for about 10-15 minutes, or until the potatoes are tender.
4. Once the potatoes are ready, it’s time to introduce the star of the show: the clams. I add the chopped clams along with any juice from the cans, creating layers of flavor. At this stage, I also stir in the heavy cream and milk, stirring gently until it all comes together in a luscious blend.
5. I let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together. It’s imperative to taste and adjust the seasoning, adding salt and pepper as needed.
6. Just before serving, I always sprinkle some of the reserved crispy bacon on top for added texture and flavor. For a touch of freshness, I sometimes add chopped thyme.
When I serve my classic clam chowder, I often pair it with fresh, crusty bread or crackers. The combination of creamy soup with crunchy bread is simply divine. I hope this recipe becomes a favorite in your home as it has in mine. Enjoy every warm, comforting spoonful of this delightful chowder!
Classic New England Clam Chowder Recipe
Ingredients
- 1 cup of heavy cream
- 1 cup of milk
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 medium potatoes, diced
- 2 cans (6.5 oz each) chopped clams, with juice
- 2 cups of clam juice or broth
- Salt, to taste
- Pepper, to taste
- Fresh thyme, chopped (optional)
Instructions
- In a large pot, over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes.
- Add the diced potatoes and stir together. Pour in the clam juice and bring to a gentle boil. Cook for 10-15 minutes, or until the potatoes are tender.
- Add the chopped clams along with any juice from the cans. Stir in the heavy cream and milk until well combined.
- Let the chowder simmer for an additional 5-10 minutes, and adjust seasoning with salt and pepper as needed.
- Sprinkle the reserved crispy bacon on top before serving, and add fresh thyme for extra flavor if desired.
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