Clam Chowder Recipe

Classic New England Clam Chowder

This recipe creates a hearty and flavorful clam chowder, perfect for a cozy meal.

Ingredients:

• For the Base:

  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (10 oz) can clam juice
  • 1/2 teaspoon dried black pepper

• For the Thickener:

  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk

• For the Clams:

  • 2 (10 oz) cans clams, drained, with juice reserved
  • Chopped fresh parsley (for garnish, optional)

Cooking Guide:

1. Sauté the Bacon and Vegetables: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the butter to the pot and melt it over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes. Stir in the thyme and bay leaf.

2. Build the Broth: Pour in the chicken broth, diced tomatoes (with their juices), clam juice, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.

3. Make the Roux: In a separate bowl, whisk together the flour and a few tablespoons of the hot broth from the pot to create a slurry. Gradually whisk the slurry back into the pot, stirring constantly. Cook for 1 minute, stirring constantly, to get rid of the raw flour taste.

4. Incorporate the Cream and Milk: Slowly whisk in the heavy cream and milk. Bring the mixture back to a simmer and cook for 5 minutes, or until slightly thickened.

5. Add the Clams: Stir in the reserved clam juice and the drained clams. Heat through for 2-3 minutes, until the clams are warmed through (be careful not to overcook the clams, which can make them tough).

6. Serve and Enjoy: Taste and adjust seasonings with salt and pepper as needed. Ladle the chowder into bowls and garnish with the reserved bacon and chopped fresh parsley (optional).

Tips:

• Choice of Clams: You can use fresh clams for a richer flavor, but canned clams are a convenient option. If using fresh clams, scrub them thoroughly and remove any grit. You’ll need about 1 pound of fresh clams, littleneck or manila clams work well.
• Creamy vs. Manhattan Style: This recipe is for a classic New England style clam chowder, which is a creamy broth. For a Manhattan clam chowder, skip the cream and milk and add a diced tomato and a splash of tomato paste instead. You can also add a splash of white wine for a touch of acidity.
• Thickening Options: If your chowder seems too thin after adding the cream and milk, you can simmer it for a few more minutes to allow it to thicken naturally. Alternatively, you can make a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons of cold water) and whisk it gradually into the simmering chowder until it reaches your desired consistency.
• Leftovers: Clam chowder tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop.