Seafood Free recipe

New England Clam Chowder

Few coastal dishes are as reliable as New England Clam Chowder: a rich, creamy chowder loaded with clams and potatoes. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 35 min Total: 45 min

45Minutes

4Servings

4.8Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.
Scales up easily for a crowd -- just multiply the ingredients.

Ingredients

Makes 4 servings

4 slices bacon, chopped
1 onion diced
2 celery stalks diced
3 tbsp flour
3 cups clam juice or broth
2 potatoes, diced
2 cans (6.5 oz each) chopped clams
1.5 cups heavy cream
1 tsp thyme
salt and pepper

Estimated Nutrition (per serving)

520Calories

38gFat

29gCarbs

15gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Cook the bacon in a pot until crisp. Add the onion and celery and cook 5 minutes until soft.
Step 2
Sprinkle in the flour and stir 1 minute.
Step 3
Slowly whisk in the clam juice, then add the potatoes and thyme. Simmer 15 minutes until the potatoes are tender.
Step 4
Stir in the clams (with their juice) and the cream.
Step 5
Warm gently 5 minutes without boiling (boiling can toughen the clams and curdle the cream).
Step 6
Season with salt and pepper and serve with oyster crackers.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 2 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking