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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
New England clam chowder is one of the most well-known soups out there. Whether enjoyed from a can or made homemade, it is hard to resist its creamy, comforting richness, studded with potatoes, celery, and, of course, chopped clams. Make it as an easy dinner or a perfect appetizer for a summer seafood meal. Either way, clam chowder is sure to please!
What are the ingredients for a chowder?
Typically, a chowder starts with bacon. Not a fan of bacon? Start with a base of butter before adding vegetables such as onions, celery, carrots and/or garlic. Chowder is typically made with a stock or broth and a milk component, either whole milk thickened with flour or the whole soup finished with heavy cream. Potatoes are commonly added, as is a protein such as seafood or chicken. Herbs such as a bay leaf, fresh thyme, or parsley stems are also added for more fresh flavors.
How do you thicken a chowder?
The thick texture of a chowder is what makes it so satisfying! Chowders can be thickened a couple of ways: First, flour is added to the bacon fat or butter in the pan to make a roux. After cooking the roux for a minute or so, broth and/or milk is added. Once this comes to a boil, the broth mixture will thicken (be sure to stir so that the roux doesn't burn on the bottom of the pot). Second, potatoes are simmered into the chowder. Once cooked, the potatoes will release their starches and start to break down, which can also help to give the chowder body and thickness.
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Ingredients
- 4
slices bacon, chopped
- 2 Tbsp.
unsalted butter
- 1
large yellow onion, chopped
- 3
stalks celery, chopped
- 2
garlic cloves, finely chopped
- 1/3 cup
all-purpose flour
- 2
8 oz. bottles clam juice
- 1 1/2 cups
milk
- 2
medium Yukon gold potatoes, diced small (about 1 lb.)
- 1
bay leaf, optional
- 1 tsp.
kosher salt
- 1 tsp.
pepper
- 2
6.5 oz. cans chopped clams
- 1/2 cup
heavy cream
- 2 Tbsp.
chopped fresh parsley or chives
Oyster crackers, for serving
Directions
- Step 1Add the bacon to a Dutch oven or large pot and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels and reserve the bacon drippings in the pan.
- Step 2Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slight softened, about 4 minutes. Add the garlic and cook 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth. Return to a simmer, stirring frequently, being sure to scrape the bottom and corners of the pan so that the flour doesn't stick.
- Step 3Add the potatoes, bay leaf, salt, and pepper and return to a simmer, stirring frequently. Once simmering, reduce the heat to medium-low. Cover partially, and cook, stirring occasionally, until the potatoes are slightly softened, about 15 minutes.
- Step 4Add the clams and the juices from their cans. Return to a simmer and cook, partially covered, until slightly thickened, about 10 minutes. Add the cream and heat just until warmed through. Remove from the heat. Remove the bay leaf.
- Step 5To serve, top with the reserved cooked bacon and fresh parsley or chives. Serve with oyster crackers.
Substitute frozen chopped clams (thawed) or baby clams in their juices for the canned clams.
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