Authentic New England Clam Chowder
A comforting and creamy clam chowder that's perfect for chilly days, combining rich flavors and easy preparation.
Ingredients
Main ingredients
- 2 cans canned clams (or 1 pound of fresh clams) Use juice from canned clams for added flavor.
- 4 strips bacon, chopped For a healthier version, consider turkey bacon.
- 1 medium onion, diced Use yellow or white onion.
- 2 stalks celery, diced Adds aromatic flavor.
- 2 medium potatoes, peeled and diced Yukon Gold or Russet potatoes work well.
- 2 cups heavy cream For a lighter version, substitute with half-and-half.
- 1 cup chicken broth Make sure it is gluten-free if necessary.
- Salt and pepper to taste Add according to your preference.
- Fresh parsley for garnish Chopped, for serving.
Instructions
Preparation
- In a large pot, cook the chopped bacon over medium heat for about 5-7 minutes until it's crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate to drain.
- Using the remaining bacon fat in the pot, add the diced onion and celery. Cook for about 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant.
- Add the diced potatoes, clams (along with their juice), chicken broth, and season with salt and pepper. Stir everything together and bring to a gentle simmer.
- Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- Once the potatoes are cooked, reduce the heat to low. Stir in the heavy cream and the cooked bacon, heating through just until warmed.
- Ladle the chowder into bowls and garnish with fresh parsley before serving hot.
Notes
Serve with crusty bread or oyster crackers for added texture. Pair with white wine or lager for a perfect combination.