There’s something undeniably magical about slurping a spoonful of creamy, hearty New England clam chowder on a chilly afternoon, especially when the wind howls like a soundtrack to a coastal thriller. It reminds me of those brisk weekends spent by the Massachusetts shoreline, where the salty air mingled with the comforting aroma of chowder wafting from seaside shacks. If you’re craving that cozy, ocean-kissed comfort in a bowl, this is the recipe for you—it’s like a warm hug on a cold day, with just the right hint of nostalgia and sea breeze.
Steps
- Slowly cook the bacon in a large pot over low heat, then set it aside on a paper towel-lined plate. Once cooled, chop the bacon and save 2 tablespoons of the drippings in the pot.
- Add butter to the pot with reserved bacon drippings and melt over medium heat. Add diced onions and celery, cooking for 5-6 minutes until softened.
- Stir in minced garlic, hot sauce, Worcestershire sauce, and seasonings, cooking for an additional minute. Sprinkle in the flour, stirring continuously for 2 minutes to eliminate the raw flour taste.
- Gradually add chicken broth, stirring constantly to incorporate. Follow by adding the half and half in small increments while continuing to stir.
- Mix in the chicken bouillon and add the bay leaf. Pour in the reserved juice from the canned clams, then add the extra clam juice. Bring the mixture to a gentle boil, then reduce to a simmer for 20 minutes, partially covering the pot.
- Peel and dice the potatoes, then add them to the pot. Allow them to cook in the simmering soup for 20-25 minutes until they are fork-tender.
- Stir in the clams and heat through for about 5 minutes. Remove the bay leaf before serving.
- Serve the chowder in bowls, garnishing with chopped parsley, freshly cracked pepper, and the reserved chopped bacon.
Ingredients
- 6 slices thick-cut bacon (or substitute with salt pork)
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco sauce)
- 1 teaspoon Worcestershire sauce
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 3 cups half-and-half
- 8 oz. clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1 ¼ pounds potatoes (such as Yukon Gold), peeled and diced
- 3 (6.5 oz. cans) chopped clams, juices reserved
- Fresh parsley, for garnish
- Freshly cracked pepper, for garnish
- ½ teaspoon each: dried oregano, dried parsley
- ¼ teaspoon each: dried thyme, salt
- 1/8 teaspoon each: smoked paprika, pepper
Nutritional Values
Calories: 2529kcal | Carbohydrates: 207g | Protein: 63g | Fat: 162g | Saturated Fat: 81g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 54g | Trans Fat: 0.9g | Cholesterol: 414mg | Sodium: 4482mg | Potassium: 4149mg | Fiber: 18g | Sugar: 45g | Vitamin A: 4140IU | Vitamin C: 144mg | Calcium: 963mg | Iron: 9mg
FAQ
- What is the difference between New England Clam Chowder and Manhattan Clam Chowder?
- New England Clam Chowder is creamy and white, featuring a milk or cream base, whereas Manhattan Clam Chowder has a tomato base and does not contain cream.
- Can I use canned clams instead of fresh ones in this chowder recipe?
- Yes, you can use canned clams, which simplifies the preparation and allows you to include a generous amount of clams in the chowder without incurring high costs.
- How can I adjust the thickness of the clam chowder?
- The thickness of the chowder can be controlled by simmering it longer. The more it simmers, the thicker and more concentrated it becomes. Adjust the simmering time according to your preferred consistency.
- What’s the best way to store leftover clam chowder?
- Store the leftover chowder in an airtight container in the refrigerator for up to 3-5 days. While it can be frozen, dairy-based soups might not reheat to their original consistency. If freezing, ensure it’s fully thawed in the fridge before reheating.
- Is there a substitute for Worcestershire sauce in this recipe?
- Yes, soy sauce can be used as a substitute for Worcestershire sauce, as it adds a similar umami flavor to the chowder.
Tips
- Control Consistency: The thickness of your chowder can be easily adjusted by the length of simmering time. Letting the soup simmer longer will result in a thicker consistency, so adjust according to your preference before adding the potatoes.
- Potato Choice: For a creamy texture, use Yukon Gold potatoes, or choose red potatoes if you want them to hold their shape better in the soup. Avoid overcooking the potatoes to maintain their texture, especially if you plan to freeze leftovers.
- Flavor Enhancers: Incorporate hot sauce and Worcestershire sauce for added depth of flavor. These ingredients enhance the taste without making the chowder spicy or altering its overall flavor profile noticeably.
- Storage Advice: Store any leftover chowder in an airtight container in the fridge for up to 3-5 days. While freezing is an option, be aware that the texture may change due to the dairy content, so it’s best to thaw it in the fridge before reheating.
Equipment
- 4.5 Quart Dutch Oven – Essential for cooking the chowder.
- Silicone Spatula – Useful for stirring and “cleaning” the pot throughout cooking.
- Soup Ladle – For serving the chowder.
- Food Storage Containers – For storing leftovers, preferably airtight and suitable for refrigeration/freezing.
- 16 oz. Storage Containers – For storing/freezing portions of the chowder.
- Measuring Spoons – Helpful for precise measurement of ingredients.
- Pinch Bowls – For organizing and pre-measuring seasonings and smaller ingredients.
