Description
This authentic New England Clam Chowder is a creamy, hearty soup filled with tender clams, crispy bacon, and perfectly cooked potatoes, making it a comforting classic perfect for any occasion.
Ingredients
Units
Scale
- 7-8 pounds Cherrystone Clams (about 1 1/2-2 dozen large clams, scrubbed of grit)
- 4 cups cold water
- 1 tablespoon butter
- 1/2 pound thick cut smoked bacon, chopped
- 2 stalks celery, finely diced
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place the scrubbed clams in a heavy stock pot and add 4 cups cool water. Cover the pot with a tight-fitting lid and bring the water to a boil. When the water begins to boil, reduce heat to a simmer and cook for 5-7 minutes until the clams open. Discard any clams that do not open.
- Remove the clams from the pot and strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any grit. Reserve the broth.
- In a large pot, melt the butter over medium heat. Add the chopped bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the celery and onion to the pot with the bacon fat and cook until the vegetables are soft and translucent, about 8-10 minutes.
- Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the reserved clam broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the half-and-half and add the cooked bacon. Season with salt and freshly ground black pepper to taste.
- Remove the clams from their shells and chop them into bite-sized pieces. Add the clams to the chowder and heat through, about 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
For a thicker chowder, you can add more flour or reduce the broth further. If you prefer a smokier flavor, use more bacon or add a dash of smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 850 mg
- Fat: 18 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 18 grams
- Cholesterol: 60 mg