Rich, hearty, and comforting – clam chowder is a classic dish that warms the soul. This detailed recipe will guide you to make a creamy, flavor-packed New England-style clam chowder with tender clams and perfectly cooked potatoes.
Ingredients (Serves 6-8)
For the Chowder:
- 3 cups fresh clams (or 3 cans, 6.5 oz each, chopped, with juice reserved)
- 4 slices thick-cut bacon (diced)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 3 medium russet potatoes (peeled and diced into ½-inch cubes)
- 3 cups clam juice (or seafood stock)
- 1 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 bay leaf
- ½ tsp dried thyme
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Step-by-Step Instructions
1. Clean and Prepare the Clams
- Fresh Clams: If using fresh clams, scrub the shells clean. Steam them in a large pot with 1 cup of water for 5-7 minutes until they open. Remove clams from shells and chop finely. Strain and reserve the cooking liquid.
- Canned Clams: Drain the clams, reserving the juice.
2. Cook the Bacon
- Render the Fat: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy (about 5-7 minutes).
- Remove and Set Aside: Transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
3. Cook the Aromatics
- Sauté the Onion: Add chopped onions to the pot and cook in the bacon fat for 4-5 minutes until translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
4. Make the Base
- Add Butter and Flour: Melt the butter in the pot. Stir in the flour and cook for 2 minutes, whisking constantly to form a roux. This thickens the chowder.
- Add Clam Juice and Bay Leaf: Gradually pour in the reserved clam juice and water, whisking to prevent lumps. Add the bay leaf and thyme. Bring to a simmer.
5. Cook the Potatoes
- Add Potatoes: Stir the diced potatoes into the chowder base. Simmer for 15-20 minutes or until the potatoes are tender but not mushy.
6. Finish the Chowder
- Add Clams: Stir in the chopped clams, heavy cream, and milk. Simmer gently for 5-10 minutes – do not let it boil, as this can curdle the cream.
- Season: Taste and adjust with salt and black pepper as needed.
7. Serve and Garnish
- Remove Bay Leaf: Discard the bay leaf before serving.
- Garnish: Ladle the chowder into bowls and top with crispy bacon and chopped parsley. Serve with oyster crackers or crusty bread.
Pro Tips for Perfect Clam Chowder:
- Don’t Overcook the Clams: Clams can become tough if overcooked. Add them during the final simmer to keep them tender.
- Use Fresh Clams for Best Flavor: Fresh clams provide superior flavor, but canned clams are a great time-saving alternative.
- Roux is Key: The butter and flour mixture (roux) thickens the chowder and adds richness. Don’t skip this step.
- Smoky Twist: Use smoked bacon for an extra layer of smoky flavor.
Recipe Notes:
- Storage: Store leftovers in an airtight container in the refrigerator for 3 days. Reheat gently over low heat.
- Freezing: Clam chowder can be frozen for up to 2 months, but the texture of potatoes may slightly change. Thaw overnight in the fridge and reheat slowly.
- Gluten-Free Option: Use gluten-free flour or cornstarch to thicken the chowder.
- Lighter Option: Substitute half of the cream with additional milk or seafood stock for a lighter version.