Creamy New England Clam Chowder
Dive into the rich, comforting flavors of Creamy New England Clam Chowder, a classic seafood favorite that's perfect for chilly evenings or any time you're craving a hearty, home-cooked meal. This velvety chowder is brimming with tender chunks of clams, velvety potatoes, and a savory base infused with smoky bacon, sautéed onions, and celery. The addition of heavy cream and a delicate roux gives this chowder its signature creamy texture, while a touch of fresh parsley and crispy bacon garnish add a burst of freshness and crunch. Ready in just an hour, this one-pot wonder combines simple pantry staples like canned clams and vegetable stock, making it both accessible and irresistibly delicious. Serve it piping hot with oyster crackers for the ultimate comforting bowlful of New England flavor!
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Recipe Information
Ingredients
- 3 cups Canned chopped clams (with juice)
- 4 tablespoons Unsalted butter
- 4 slices Bacon (diced)
- 1 medium Yellow onion (finely chopped)
- 2 stalks Celery (chopped)
- 0.25 cup All-purpose flour
- 2 cups Vegetable stock or clam juice
- 2 cups Heavy cream
- 2 medium Russet potatoes (peeled and diced into 1/2-inch cubes)
- 1 whole Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 cup Oyster crackers (optional, for serving)
Instructions
Drain the canned chopped clams, reserving the clam juice in a bowl. Set the clams and juice aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the cooked bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion and celery to the pot. Sauté until softened and fragrant, about 4-5 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the reserved clam juice and vegetable stock, whisking to combine and avoid lumps.
Add the diced potatoes and bay leaf to the pot. Bring the mixture to a gentle simmer over medium-low heat. Cover and cook for 15-20 minutes, or until the potatoes are tender.
Lower the heat to low and stir in the heavy cream. Add the chopped clams and cook for an additional 5-7 minutes, ensuring the clams are heated through. Be careful not to boil the chowder after adding the cream to prevent curdling.
Season the chowder with salt and black pepper to taste.
Remove the bay leaf and ladle the chowder into bowls. Garnish with chopped parsley, the reserved crispy bacon, and optionally, oyster crackers for serving. Serve hot.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 142.6 g | 713% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 10055 mg | 437% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.0 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3872 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
