The Best New England Clam Chowder

Soup…It’s Not Just for Winter

We’ve had the weirdest winter this year! Almost no winter at all, actually. I know by saying that out loud I have probably tempted the fates and we will have a blizzard this week! A perfect reason to make a big pot of soup…if you really need a reason. In our house we love soup so much we eat it year round, but the warmth seems extra comforting on a cold winter day. And this creamy, tender New England Clam Chowder doesn’t miss that mark.

“New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before.” – Joseph C. Lincoln

Let’s Talk Clams

I know that fresh clams sound like the way to go in any dish…they look so beautiful in pictures popping open in their sauces. But fresh clams aren’t easy to come by everywhere, and they can be difficult to work with. I actually prefer canned or jarred clams for this soup. They are quick, tender, easy to work with, and come bathed in those clam juices so important in New England clam chowder.

I prefer to use Russet potatoes in my chowders. As they cook they get so creamy and their starches thicken the broth beautifully. Saute bacon in a large dutch oven until it’s crispy. Add the celery and onion and cook until the onions are soft (5-7 minutes). Add potatoes and garlic and saute for about a minute to coat with that lovely bacon grease. Sprinkle in flour and cook for another minute. Stir in broth, reserved clam juice, bouillon, bay leaves, seasonings, and hot sauce (if using). Bring to a boil and then simmer until the potatoes are tender.

Stir in the cream and simmer on low to heat through. Discard bay leaves. Turn off heat and add clams. Add salt and pepper to taste (you may not need additional salt with the clams and bacon). Garnish servings with crumbled bacon, oyster crackers and fresh parsley if desired. The creamy potatoes and briney clams come together perfectly with just a touch of heat…oh my goodness!

See, I told you it was simple. But man…you won’t believe the flavors of this chowder! Give it a try and let me know how much you love it in the comments below. And if you love this chowder, give my Creamy Turkey and Wild Rice Soup a try!

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Michele

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The Best New England Clam Chowder

A creamy, tender clam chowder with just a touch of heat. Your family will love it!

Course Main Course, Soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Author Michele

Ingredients

• 3 6.5 oz cans chopped/minced clams in clam juice Reserve Juice
• 6 slices bacon
• 2 tbsp butter
• 3 stalks celery – finely chopped
• 1 large onion – chopped
• 3 lbs russet potatoes – peeled and diced
• 4 cloves garlic – minced can use 1 tsp garlic powder
• 1/2 cup flour
• 32 oz chicken broth
• 2 tsp chicken bouillon
• 1/2 tsp favorite hot sauce (or more to taste) optional
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp bay seasoning (old bay, fresh bay, or other favorite)
• 2 cups heavy cream
• oyster crackers and fresh parsley for garnish

Instructions

1. Drain clam juice from cans and set aside.

2. In a dutch oven, cook bacon over medium heat until fat is rendered and bacon is crispy. Remove bacon from pan to a paper towel-lined plate. Add butter and melt over medium heat.

3. Increase heat to medium high. Add celery and onion. Saute for 5-7 minutes until onion is soft. Add potatoes and garlic and saute for one minute. Sprinkle in flour and cook an additional minute. Stir in chicken broth, reserved clam juice, bouillon, bay leaves, and seasonings. Bring to a boil, then reduce and simmer, uncovered, for 15-20 minutes or until potatoes are very tender.

4. Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Salt and pepper to taste (you may not need additional salt).

5. Top individual servings with bacon pieces, and oyster crackers and parsley if desired.