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Delve into the comforting world of New England Clam Chowder, a classic dish that embodies the essence of coastal cuisine. This creamy soup is a staple in many New England households, known for its rich, briny flavor of clams and the smokiness of bacon. As you savor each spoonful of this delightful concoction, you’ll experience a culinary journey that connects you to the shores of New England.

New England Clam Chowder - 2 Quarts

Experience the comforting essence of New England Clam Chowder with our deliciously creamy recipe. This classic dish combines fresh clams, smoky bacon, and hearty potatoes, creating a rich, velvety soup perfect for chilly evenings or gatherings. Explore the origins, key ingredients, and step-by-step instructions to master this culinary delight in your kitchen. Click through to discover how to make your own bowl of warmth and enjoy the rich flavors of New England!
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Ingredients
  

4 cups of fresh clams, shucked (or canned clams, drained)

4 slices of bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

3 cups of heavy cream

2 cups of vegetable or clam broth

1 teaspoon dried thyme

1 bay leaf

Salt and black pepper to taste

2 tablespoons all-purpose flour

Fresh parsley, chopped (for garnish)

Optional: dash of hot sauce

Instructions
 

In a large pot, cook the chopped bacon over medium heat until crispy and golden. Remove bacon from the pot and set it aside, leaving the drippings in the pot.

    Add the diced onions to the pot and sauté for about 5 minutes until they become translucent. Then, add the minced garlic and cook for another minute until fragrant.

      Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes to cook the flour slightly.

        Pour in the vegetable (or clam) broth slowly, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

          Add the diced potatoes, thyme, bay leaf, and a pinch of salt and pepper. Cover the pot and allow it to cook for about 15-20 minutes, or until the potatoes are tender.

            Once the potatoes are cooked, gently stir in the clams and the heavy cream. Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together. If using hot sauce, add it now according to your taste preference.

              Remove the bay leaf, and adjust seasoning with more salt and pepper if necessary. Stir in the crispy bacon.

                Ladle the chowder into bowls and garnish with freshly chopped parsley.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 6