Here’s a simple and delicious recipe for traditional New England Clam Chowder:
Ingredients:
Clams:
2 cans (6.5 oz each) of chopped clams, or 2 cups fresh clams (shucked, chopped, and drained)
Bacon:
4 slices of bacon, chopped
Butter:
2 tablespoons
Onion:
1 medium onion, diced
Celery:
1 stalk, diced
Potatoes:
2 medium potatoes, peeled and diced
Garlic:
2 cloves, minced
Thyme:
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
Flour:
1/4 cup (for thickening)
Chicken or Vegetable Broth:
1 cup
Heavy Cream:
2 cups
Salt and Pepper:
to taste
Fresh Parsley:
for garnish (optional)
Instructions:
Prepare the Clams (if using fresh clams):
If using fresh clams, steam them until they open. Remove the clams from their shells and chop them, reserving the broth.
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté the Vegetables:
Add the butter to the pot with the bacon fat. Once melted, add the diced onion and celery. Sauté until the onion is translucent (about 5 minutes). Stir in the garlic and cook for an additional minute.
Add Potatoes and Broth:
Stir in the diced potatoes, thyme, and broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Thicken the Chowder:
In a small bowl, mix the flour with a bit of the heavy cream to create a slurry. Stir this mixture into the pot to thicken the chowder.
Add Clams and Cream:
Stir in the chopped clams (and reserved broth if using fresh clams) and the remaining heavy cream. Cook over low heat until warmed through, about 5-10 minutes. Avoid boiling.
Season:
Taste and adjust seasoning with salt and pepper as needed. You can also add back the cooked bacon at this stage or use it as a garnish.
Serve:
Ladle the chowder into bowls and garnish with fresh parsley and additional bacon if desired. Enjoy with crusty bread or oyster crackers.
Tips:
For a richer flavor, you can use clam juice instead of chicken broth.
If you prefer a thicker chowder, you can blend a portion of it and then stir it back in.
Enjoy your homemade clam chowder.
