Introduction
Clam chowder is a traditional American soup, particularly popular in the coastal regions of New England. Known for its creamy texture, it features tender clams, potatoes, onions, and celery in a flavorful broth made rich with cream or milk. Whether served as a starter or a hearty main course, clam chowder is beloved for its savory, comforting flavor. It’s perfect for cold days or anytime you’re craving a warm, satisfying meal.
Ingredients
- 4 slices thick-cut bacon, diced
- 1 medium onion, finely diced
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 lb fresh clams (or 2 cans clams, drained)
- 1 lb potatoes, peeled and diced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 3 cups clam juice or seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Oyster crackers or crusty bread (for serving)
Instructions
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Cook the Bacon:
- In a large pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on paper towels to drain, leaving the rendered fat in the pot.
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Sauté the Vegetables:
- In the same pot with the bacon fat, add the diced onion, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
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Add the Potatoes and Herbs:
- Add the diced potatoes, bay leaf, and thyme to the pot. Stir to combine the ingredients. Season with a pinch of salt and pepper.
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Add the Clam Juice and Simmer:
- Pour in the clam juice or seafood stock, making sure the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
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Prepare the Clams:
- If using fresh clams, steam them separately in a pot with a bit of water or white wine until they open, about 5-7 minutes. Remove the clams from the shells and chop the meat. If using canned clams, drain and set aside.
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Thicken the Chowder (Optional):
- For a thicker chowder, whisk the flour into the milk until smooth. Stir the flour mixture into the pot and simmer for another 5 minutes, allowing the soup to thicken.
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Add the Cream and Clams:
- Stir in the heavy cream and milk, followed by the chopped clams. Cook for another 5 minutes, letting the flavors meld together. Be careful not to boil the chowder, as this can cause the cream to curdle.
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Season and Serve:
- Taste the chowder and adjust the seasoning with salt and pepper, if needed. Ladle the clam chowder into bowls and garnish with fresh parsley and the crispy bacon bits. Serve with oyster crackers or crusty bread on the side.
Health Notes
- Clam chowder is rich in protein from the clams and provides a good source of calcium and vitamin D from the dairy. However, it is high in fat and sodium, so consider reducing the amount of bacon or using low-sodium clam juice for a lighter version. You can also use half-and-half instead of heavy cream to cut back on calories while still keeping the chowder creamy.
Serving Suggestions
- Clam chowder is best served hot with a side of oyster crackers, crusty sourdough bread, or warm biscuits. A crisp green salad can also complement the richness of the chowder. For a New England-inspired meal, serve the chowder with a glass of white wine or iced tea.
Tips
- Fresh Clams: If using fresh clams, make sure they are thoroughly cleaned to avoid grit in the chowder. Steaming them separately ensures they are perfectly cooked without overcooking the rest of the chowder.
- Thickening: For a thicker chowder, add a flour or cornstarch slurry to the soup. If you prefer a thinner consistency, omit the flour and enjoy the natural creaminess from the milk and cream.
- Don’t Boil: Once you add the cream, keep the heat on low and avoid boiling to prevent curdling. Gently simmering the chowder helps the flavors develop while maintaining a smooth texture.
