New England Clam Chowder Cooking Recipe

how to cook Clam Chowder (New England)

New England Clam Chowder is a creamy, hearty soup packed with clams, potatoes, and the comforting flavors of the sea. Here’s how to make it:

Ingredients

• Clams: 2 dozen fresh clams or 2 cans (6.5 oz each) of chopped clams, drained, with liquid reserved
• Clam juice: 1 cup (optional, if using fresh clams for more flavor)
• Bacon: 4 strips, diced
• Onion: 1 medium, finely chopped
• Celery: 2 stalks, finely chopped
• Garlic: 2 cloves, minced
• Potatoes: 3 medium-sized (russet or Yukon gold), peeled and diced
• Butter: 3 tablespoons
• All-purpose flour: 3 tablespoons
• Milk: 2 cups
• Heavy cream: 1 cup
• Bay leaf: 1
• Thyme: 1 teaspoon (dried) or 1 sprig (fresh)
• Salt and pepper: To taste
• Parsley: Fresh, chopped (for garnish)

Instructions

1. Prepare Clams (if using fresh):

• Scrub the clams clean under cold water.
• Steam the clams in a large pot with 1 cup of water over medium heat until they open (about 5-7 minutes). Remove the clams from their shells and chop. Reserve the cooking liquid, straining it to remove any sand.

1. Cook Bacon:

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
• Remove the bacon and set it aside, leaving the rendered fat in the pot.

1. Sauté Vegetables:

• Add onion, celery, and garlic to the pot with the bacon fat. Sauté until soft and translucent (about 5 minutes).

1. Prepare the Base:

• Stir in the butter until melted. Add the flour and cook for 1-2 minutes to create a roux.
• Gradually whisk in the reserved clam juice (or bottled clam juice), stirring constantly to prevent lumps.

1. Cook Potatoes:

• Add the diced potatoes, bay leaf, and thyme to the pot. Simmer until the potatoes are tender (about 15 minutes).

1. Add Milk and Cream:

• Stir in the milk and heavy cream. Cook gently over low heat, being careful not to let it boil.

1. Add Clams:

• Stir in the chopped clams (and any reserved liquid). Heat through for 2-3 minutes.

1. Season and Serve:

• Remove the bay leaf and thyme sprig (if used).
• Season with salt and pepper to taste.
• Ladle into bowls, garnish with crispy bacon and chopped parsley, and serve with oyster crackers or crusty bread.

Tips:

• For extra flavor, substitute some milk with more heavy cream.
• Fresh clams give a superior flavor, but canned clams are a convenient alternative.
• Don’t overcook the clams as they can become rubbery.

Enjoy your creamy, comforting New England Clam Chowder!