Maine Clam Chowder
Dive into the comforting flavors of the New England coast with this Maine Clam Chowder recipe, a creamy and indulgent seafood classic. Made with fresh, briny clams (ideally quahogs or littlenecks), smoky bacon, tender russet potatoes, and a rich blend of whole milk and heavy cream, this chowder is the perfect balance of hearty and savory. The clam broth, infused with a touch of bay leaf and thickened to velvety perfection, captures the essence of traditional seaside fare. Garnished with crispy bacon bits and a sprinkle of fresh parsley, this dish is ideal for warming up on a chilly evening. Whether served with crusty bread or classic oyster crackers, this authentic Maine Clam Chowder will transport you straight to the shores of New England.
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Recipe Information
Ingredients
- 2 pounds Fresh clams (preferably quahogs or littlenecks)
- 3 cups Water
- 4 tablespoons Unsalted butter
- 4 slices Bacon (diced)
- 1 large Yellow onion (diced)
- 2 Celery stalks (diced)
- 2 large Russet potatoes (peeled and cubed)
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Scrub and rinse the clams thoroughly under cold running water to remove any sand.
In a large pot, bring 3 cups of water to a boil. Add the clams, cover, and steam for 5-7 minutes until the clams open. Discard any unopened clams.
Remove the clams, reserving the clam broth in the pot. Strain the broth through a fine-mesh sieve or cheesecloth to remove any sediment, and set aside.
Once the clams are cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
In a large Dutch oven or soup pot, melt 2 tablespoons of butter over medium heat. Add the diced bacon and cook until crispy, about 5 minutes.
Remove the cooked bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the remaining 2 tablespoons of butter to the pot, along with the diced onion and celery. Cook until the vegetables are softened and translucent, about 5 minutes.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the reserved clam broth, making sure there are no lumps. Add the cubed potatoes, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the milk, heavy cream, and chopped clams. Simmer gently for another 10 minutes, but do not let the mixture boil as it may curdle.
Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
Serve the chowder hot, garnished with crispy bacon bits and freshly chopped parsley. Optionally, pair with oyster crackers, crusty bread, or a dollop of butter.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 285 mg | 22% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 955 mg | 20% | |
*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.
