Welcome to the coastal towns of New England, where the air is salty and the seafood is fresh as can be! Here, clam chowder reigns supreme, blending local flavours with European flair to create a soup that’s as hearty as it is delicious.
Legend has it that way back in the 18th century, savvy sailors discovered this energizing brew to keep themselves fuelled during long voyages. Using tender clams, creamy broth, potatoes, and a sprinkle of herbs – it’s like a magic potion in a bowl!
Fast forward to modern times, and clam chowder is still famous for its comforting nature. Whether you’re cozying up on a chilly night or just craving some seaside vibes, this soup has your best interests.
And when it comes to making your own clam chowder, it’s good to know that this delicious recipe typically serves about 4-6 people, depending on portion size and whether it’s served as a main dish or a starter. If you’re serving it alongside other dishes, it may serve closer to 4 people, but if it’s served as a starter or appetizer, it could stretch to serve 6 people. So, adjust the quantities as needed based on your serving preferences and the size of your portions.
Who’s ready to dive into a bowl of seaside goodness?
Ingredients:
- 2 dozen littleneck clams, scrubbed
- 4 slices bacon, diced
- 1 large onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 3 cups clam juice (reserved from cooking clams)
- 1 cup chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Oyster crackers or crusty bread for serving
Instructions:
- Prepare the Clams:
- In a large pot, add 1 cup of water and the cleaned clams.
- Cover and cook over medium-high heat for about 5-7 minutes, or until the clams open.
- Discard any clams that do not open.
- Remove the clams from the pot, reserving the cooking liquid.
- Once cool enough to handle, remove the clams from their shells and chop them roughly. Set aside.
- Cook the Bacon and Aromatics:
- In the same pot, cook the diced bacon over medium heat until crisp.
- Remove the bacon from the pot and set it aside, leaving the bacon fat in the pot.
- Add the diced onion and celery to the pot. Cook until they are soft and translucent, about 5 minutes.
- Add Potatoes and Liquids:
- Stir in the diced potatoes and cook for another 5 minutes.
- Pour in the reserved clam juice (strained to remove any grit) and chicken or vegetable broth.
- Add the bay leaf and dried thyme.
- Bring the mixture to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Make the Cream Mixture:
- In a separate bowl, whisk together the heavy cream and all-purpose flour until smooth.
- Combine and Simmer:
- Once the potatoes are tender, stir in the chopped clams and the cooked bacon.
- Gradually pour in the cream mixture, stirring constantly to prevent lumps.
- Bring the chowder back to a simmer and cook for an additional 5-10 minutes, or until it thickens slightly.
- Season and Serve:
- Taste the chowder and season with salt and pepper as needed.
- Remove the bay leaf before serving.
- Ladle the clam chowder into bowls and garnish with chopped parsley.
- Serve hot with oyster crackers or crusty bread on the side.
