New England Clam Chowder
New England Clam Chowder is a rich, creamy soup that has become synonymous with comfort food, particularly in the northeastern United States.
Its origins date back to the 18th century, where it was first made by settlers who used the abundant seafood found in the Atlantic Ocean. This chowder features fresh clams, potatoes, onions, and often includes bacon for added flavor.
The creamy texture and hearty ingredients make it a beloved dish, especially during the colder months. Served in a bowl or bread bowl, New England Clam Chowder is a delightful way to warm up on a chilly day while indulging in a taste of coastal cuisine.
Ingredients
For this classic New England Clam Chowder, gather the following ingredients:
For the chowder:
- 2 cans (10 oz each) chopped clams, with juice (or 1 lb fresh clams, steamed and chopped)
- 4 strips of bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 2 celery stalks, diced
- 1 cup heavy cream
- 1 cup milk
- 2 cups clam broth (or vegetable broth)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon olive oil (optional)
For garnish:
- Cracked black pepper
- Additional chopped parsley
- Oyster crackers or crusty bread for serving
How to Make New England Clam Chowder
Prepare the Ingredients:
Start by gathering all your ingredients. If you’re using fresh clams, steam them in a pot with a little water until they open. Reserve the liquid and chop the clams, discarding any that do not open.
Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. If you prefer a healthier option, you can use olive oil instead of bacon. Once cooked, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Sauté the Aromatics:
In the same pot, add the diced onion and cook until translucent, about 3-5 minutes. Then, add the minced garlic and diced celery, cooking for an additional 2-3 minutes until fragrant.
Add the Potatoes and Liquid:
Stir in the diced potatoes and add the clam broth (or vegetable broth) to the pot. Add the bay leaf, dried thyme, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Incorporate the Cream and Clams:
Once the potatoes are cooked, remove the bay leaf. Stir in the heavy cream and milk, allowing the chowder to heat through. Add the chopped clams (along with any reserved liquid) and the crispy bacon back into the pot. Let the chowder simmer for another 5 minutes, ensuring that the clams are warmed but not overcooked.
Adjust Seasoning:
Taste the chowder and adjust the seasoning as needed. If you prefer a thicker consistency, you can mash a few of the potatoes in the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken.
Serve:
Ladle the New England Clam Chowder into bowls. Garnish with fresh parsley and cracked black pepper. Serve with oyster crackers or crusty bread for a complete meal.
Chef’s Note
For an authentic New England experience, use freshly shucked clams when in season. You can also experiment by adding other seafood like shrimp or scallops for a mixed seafood chowder. If you like a hint of smokiness, try adding a dash of smoked paprika or a few drops of hot sauce to the chowder. A splash of sherry can also enhance the flavor profile. Finally, let the chowder sit for a few hours or overnight; the flavors will meld beautifully, making it even tastier the next day.
Nutritional Information (per serving, based on 6 servings)
- Calories: 310
- Protein: 16g
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 2g
- Sodium: 760mg
- Cholesterol: 80mg
New England Clam Chowder is not only delicious but also nutritious. Clams are a great source of lean protein, vitamin B12, iron, and omega-3 fatty acids. The potatoes add fiber and essential vitamins, while the cream provides calcium. Just be mindful of the sodium content, especially if you are watching your salt intake.
Conclusion
New England Clam Chowder is a heartwarming dish that brings the flavors of the coast right to your kitchen. Its creamy consistency, combined with the briny goodness of clams and the savory essence of bacon, makes it a meal that is both comforting and satisfying.
Whether served as a main course or a delightful appetizer, this chowder is sure to impress your guests and leave everyone craving more. Enjoy making this classic recipe and share a taste of New England with family and friends!
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