New England Clam Chowder: A Classic Coastal Comfort

New England clam chowder is a cherished dish that has been warming hearts and appetites since the early 18th century. Its roots lie in the coastal communities of New England, where fresh seafood was abundant. Influenced by European settlers, particularly the French and English, this creamy soup became a staple in local cuisine.

Distinguished by its rich, milk-based broth, tender clams, and hearty potatoes, New England clam chowder contrasts with its tomato-based Manhattan cousin. Traditionally served with oyster crackers and a sprinkle of parsley, this soup captures the essence of coastal New England.

Now, let’s explore a classic recipe that will bring the flavors of the Atlantic to your kitchen.

How to Make New England Clam Chowder

Ingredients

• 2 dozen fresh clams (or 3 cups canned clams, chopped)
• 1 cup clam juice (or the liquid from canned clams)
• 1 cup water
• 4 slices of bacon, diced
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 medium russet potatoes, peeled and diced
• 2 cups whole milk
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
• Oyster crackers (optional)

Preparation Time

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Step-by-Step Instructions

1. Prepare the Clams: If using fresh clams, scrub the shells clean under cold water. In a large pot, bring 1 cup of water to a boil. Add the clams, cover, and steam for 5-7 minutes until they open. Discard any unopened clams. Remove the clams from their shells and chop the meat into bite-sized pieces. Reserve the cooking liquid, strain it through a fine sieve, and set it aside.
2. Cook the Bacon and Vegetables: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the butter to the pot, then sauté the onion and celery until softened, about 5 minutes.
3. Build the Chowder: Sprinkle the flour over the onion and celery mixture, stirring to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the reserved clam juice, stirring constantly to avoid lumps. Add the milk, cream, bay leaf, and thyme. Bring to a gentle simmer.
4. Add the Potatoes: Stir in the diced potatoes and cook for 10-15 minutes, or until tender. Add the clams and bacon to the pot, stirring to combine. Simmer for another 5 minutes to meld the flavors.
5. Serve: Remove the bay leaf and season the chowder with salt and pepper to taste. Ladle into bowls, garnish with parsley, and serve with oyster crackers on the side.

Tips for Perfect New England Clam Chowder

• Fresh Clams: For the best flavor, use fresh clams if available. Canned clams are a convenient alternative.
• Consistency: If you prefer thicker chowder, add an extra tablespoon of flour or mash some of the cooked potatoes into the broth.
• Customizations: Enhance the chowder with additions like corn kernels, chopped carrots, or a dash of hot sauce for a spicy kick.
• Make-Ahead: The flavors deepen when the chowder is refrigerated overnight, making it a great make-ahead dish.

FAQs

• Can I use canned clams for this recipe? Yes, canned clams work well and are a convenient option. Just be sure to use the liquid from the can to enhance the flavor.
• What’s the best way to clean fresh clams? Rinse the clams under cold water and scrub the shells. Soaking them in salted water for 30 minutes helps remove sand.
• Can I freeze clam chowder? While it’s possible, the texture of the cream and potatoes may change upon thawing. For best results, freeze the chowder without the cream and add it after reheating.
• How do I make chowder thicker? You can increase the amount of flour in the recipe or blend a portion of the cooked potatoes into the broth.
• What sides go well with clam chowder? Crusty bread, a fresh green salad, or a side of roasted vegetables pair wonderfully with this dish.
• Can I make a dairy-free version? Yes, replace the milk and cream with coconut milk or a plant-based alternative, and use olive oil instead of butter.

New England clam chowder is more than a meal; it’s a taste of coastal tradition. Whether enjoyed on a chilly evening or as part of a seafood feast, this creamy soup is sure to delight.