Clam Chowder

clam_chowder

New England Clam Chowder is a rich, creamy soup that’s a favorite of seafood lovers across the country. With its hearty blend of potatoes, clams, and smoky bacon, this classic seafood chowder is the perfect comfort food for chilly days.

The history of New England clam chowder dates back to the early days of America. Fishermen in the northeast region of the United States would often make a simple soup using the fresh clams and potatoes they caught during their trips. Over time, this soup evolved into the New England clam chowder we know and love today.

One of the defining characteristics of New England clam chowder is its creamy, velvety texture. Unlike some other chowders, like Manhattan-style clam chowder, which tend to be thinner and more tomato-based, New England clam chowder is made with a roux, which is a mixture of flour and butter that thickens the soup and gives it a velvety consistency.

Another defining feature of this classic chowder is its use of bacon. Bacon adds a smoky, salty flavor to the soup and pairs perfectly with the tender clams and creamy potatoes. Other key ingredients include aromatic vegetables like celery, onion, and garlic.

To make an authentic New England clam chowder, you’ll need fresh clams. The best clams for chowder are quahogs, which are large, firm clams that are commonly found in New England waters. When shopping for clams, look for those that are tightly closed and have a briny, ocean smell. In a pinch, you can use canned clams, but fresh clams will give you the best flavor and texture.

In addition to clams, you’ll also need potatoes, heavy cream, and flour to make the roux. Some recipes call for thyme or other herbs to add depth of flavor to the soup. To keep things simple, we’ll use just a few basic seasonings in our recipe.

To start, you’ll need to scrub and dice your potatoes, and chop your onions, celery, and garlic. Next, cook your bacon until crispy, then remove it from the pan and set it aside. In the same pan, sauté your vegetables until they’re soft and translucent. Then, add flour to the pan and whisk in the heavy cream to form a thick roux.

Once your roux is thick and creamy, add your clams and potatoes to the pot, along with chicken or vegetable broth. Let the soup simmer until the potatoes are tender and the clams are cooked through. Finally, crumble your cooked bacon and stir it into the soup, along with a dash of salt and pepper to taste.

Serve your New England clam chowder with crusty bread or oyster crackers for a hearty, satisfying meal that’s sure to warm you up on even the coldest nights. This recipe is perfect for a cozy night in or a large family gathering, and can be easily adjusted to suit your taste preferences. So why not try your hand at making this classic seafood recipe today?

Ingredients:

  • 4 slices of bacon, chopped
  • 1 large onion, chopped
  • 4 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons of butter
  • 3 tablespoons of all-purpose flour
  • 4 cups of chicken broth
  • 2 cups of chopped potatoes
  • 2 cups of chopped clams, fresh or canned
  • 1/4 teaspoon of dried thyme
  • Salt and pepper to taste
  • 1/2 cup of heavy cream

Instructions:

  1. In a large pot, cook the bacon over medium heat until it browns and crisps. Remove the bacon and reserve it for later.

  2. Add the chopped onion, celery, and garlic to the pot with the bacon fat. Cook for 5-7 minutes, stirring frequently, until the vegetables are soft and fragrant.

  3. Add the butter to the pot and melt it. Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 2-3 minutes, stirring constantly, until the roux is light brown.

  4. Gradually pour in the chicken broth, stirring constantly, until the roux is completely dissolved and the mixture comes to a boil. Reduce the heat to low and add the chopped potatoes, thyme, salt, and pepper. Simmer for 10-12 minutes, until the potatoes are tender.

  5. Add the chopped clams and their juice to the pot. Simmer for 5-7 minutes, until the clams are cooked through.

  6. Stir in the heavy cream and the reserved bacon. Cook for 2-3 minutes, until the chowder is heated through and slightly thickened.

  7. Taste and adjust the seasoning as needed. Serve hot with oyster crackers, crusty bread, or a side salad. Enjoy!