Description
Indulge in the rich flavors of the sea with this Authentic New England Clam Chowder recipe. Creamy and comforting, this chowder is a classic favorite that is perfect for a cozy meal on a cold day.
Ingredients
Units
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Main Ingredients:
- 2 cans (6.5 oz each) chopped clams, with juice
- 2 bottles (8 ounces each) clam juice or 2 cups vegetable broth
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 lb (3-4 medium) red or Yukon gold potatoes, scrubbed and unpeeled
- 1 tablespoon fresh parsley, minced fine (optional)
- 1 tablespoon fresh dill, minced fine (optional)
- 2 cups heavy cream
- 4 slices bacon, diced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt (plus extra to taste)
- 1/2 teaspoon black pepper (plus extra to taste)
- 1 tablespoon olive oil or salted butter (optional, if needed for cooking bacon)
Instructions
- Prepare Clam Juice Mixture: Sieve canned clams, combine with bottled clam juice, and set aside.
- Cook Bacon: Render fat, cook bacon until crisp, then remove and drain.
- Cook Vegetables: Sauté onion and celery in bacon fat, then stir in flour to create a roux base.
- Add Ingredients: Pour in clam juice mixture, add potatoes, and simmer until tender.
- Finish Chowder: Stir in clams, seasoning, and cream, then simmer to meld flavors.
- Serve: Add bacon, parsley, adjust seasoning, and enjoy warm!
Notes
- Do not overcook potatoes initially to avoid mushiness.
- Add salt gradually to prevent oversalting.
- Fresh dill can enhance flavor if desired.