The Best New England Clam Chowder
I’ve tried every kind of New England Clam Chowder—from paper cups at lobster shacks in Maine to being served in crystal bowls in Rhode Island—but this is, hands down, the best I’ve ever had! You are only a few easy steps & ingredients from the best tasting New England Clam Chowder!
While New England has plenty of great Clam Chowder establishments, there is nothing quite like making your own from-scratch. I’ve done my due-diligence and have learned what makes the best New England Clam Chowder. Tender potatoes, clams, and bacon, all mixed into a rich broth is key. The potatoes can make or break a chowder. If they are too soft, then they’re mushy, which ruins the soups texture and hard potatoes are just not fun to eat. When cooked just right, tender potatoes release their starches giving the broth a velvety feel and the soup it’s essential heartiness.
Canned clams are convenient, affordable, and flavorful base for the chowder. They save on the mess and still give the chowder it’s tender texture and salty flavor profile. When paired with bacon, the briny flavor of the clams becomes balanced and a salty, savory flavor shines through.
A broth combination of clam juice, chicken stock, and heavy cream creates a balanced, deeply flavorful base for clam chowder, providing intense briny flavor, savory depth, and a rich, luxurious texture. The clam juice adds the authentic ocean flavor, while the chicken stock enhances the savory flavor. The heavy cream thickens the base and adds the classic creamy flavor.
FAQS
Q:Can I use fresh clams instead of canned?
A: Yes, fresh clams (like littlenecks) offer a better flavor, but they cost more, require cleaning and steaming, whereas canned clams are more convenient.
Q: Can I use other potato varieties?
A: Yes! Yukon Gold and White Potatoes work well in this recipe. Avoid russet potatoes, as they may fall apart.
Q: How do I store leftover chowder?
A: Store in an airtight container in the fridge for up to 3-5 days. Reheat at low on the stovetop or in intervals in the microwave. If the chowder is too thick, add a splash of milk!
Q: Can I freeze clam chowder?
A: It is generally not recommended to freeze leftover chowder, as the cream base can separate or change in consistency when in the freezer.
Q: What can I serve with homemade clam chowder?
A: Try oyster crackers, fresh bread (like sourdough), or a simple green salad.
The Best New England Clam Chowder
Ingredients
- 5-6 strips of bacon cooked & finely chopped
- 2 celery ribs finely chopped
- 1 large yellow onion finely chopped
- 4 cloves of garlic minced
- 1 lb red baby potatoes quartered
- ⅓ cup flour all purpose
- 2 cans whole clams reserving juice
- 3 5 oz cans chopped clams reserving juice
- 1 bottle clam juice
- 2 cups chicken stock
- 2 bay leaves
- ½ bundle of fresh parsley chopped
- 1 cup heavy cream
- S&P to taste
- oyster crackers to garnish
Instructions
- In a large pot, prepare bacon over medium heat until cooked. Set aside & finely chop. Add onion + celery and cook in bacon grease until onion is translucent, about 5-10 mins. Add minced garlic and red potatoes, which should be chopped into bite sizes. Combine & sauté for a few mins.
- Strain clam juice and save for use, you should have close to 2 cups. Add flour and stir to coat. Add reserved clam juice & bottled, followed by chicken stock, parsley and bay leaves. Allow soup to simmer for 10-15 mins, until potatoes are tender.
- Add heavy cream and return finely minced bacon to soup. Let soup gently simmer for a few mins to let thicken & flavors combine. Add more fresh parsley and season with salt & pepper to taste. Ladle soup to serve and garnish w oyster crackers!
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