This creamy clam chowder is a warm hug in a bowl! Made with tender clams, potatoes, and a splash of milk, it’s a lovely blend of flavors that warms the soul.
I love how easy it is to whip up a pot on a chilly day. Plus, nothing beats dipping a crunchy cracker into that tasty goodness—you’re gonna want seconds!
Key Ingredients & Substitutions
Bacon: This adds a smoky flavor. If you want a vegetarian option, coconut oil or olive oil can work in its place, although you’ll miss that bacon crunch!
Clam Juice: I recommend bottled clam juice for best taste. If you can’t find it, substitute with low-sodium chicken broth. Just know it might taste a bit different!
Potatoes: Yukon Gold gives a nice creaminess, but Russet potatoes are also an option. For lower carbs, consider cauliflower or diced parsnips instead.
Milk or Half-and-Half: Whole milk creates a rich chowder, but you can go for almond milk or a non-dairy option if needed. Just adjust the seasoning since they’re lighter.
Herbs: Fresh thyme is lovely, but dried thyme is a solid substitute in smaller amounts. An herb mix can also add wonderful flavor!
How Do You Achieve a Creamy Consistency Without Curdling the Milk?
The key to making your chowder creamy is to gently heat the milk after adding it. Here’s how:
- Always lower the heat before adding milk to the pot to avoid boiling!
- Stir the mixture consistently while heating. This helps to evenly distribute the temperature and keeps it smooth.
- If using half-and-half, ensure it’s at room temperature to reduce the shock when added.
The careful temperature control here prevents curdling, letting you enjoy that velvety chowder!
How to Make Classic New England Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 2 medium carrots, peeled and finely diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups bottled clam juice (or low-sodium broth)
- 2 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 bay leaf
- 2 cups whole milk or half-and-half
- 2 (6.5 oz) cans chopped clams, drained, reserving juice
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crispy cooked bacon pieces, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 30 minutes of cooking time. Altogether, you’ll enjoy a delightful bowl of clam chowder in about 50 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This should take about 5-7 minutes. When the bacon is done, carefully remove the crispy pieces and set them aside, leaving the delicious bacon fat in the pot.
2. Sauté the Vegetables:
Add the finely diced onion, celery, and carrots to the pot. Sauté them for about 5-6 minutes until they’re softened and translucent. Then stir in the minced garlic and cook for another minute until fragrant.
3. Thicken with Flour:
Sprinkle the flour over the sautéed vegetables and mix well. Cook this mixture, stirring constantly for about 2 minutes. This helps to remove the raw flour taste and create a nice base for the chowder.
4. Add Clam Juice:
Slowly whisk in the clam juice along with the reserved clam liquid from the canned clams. Be sure to mix well to avoid any lumps—you want a smooth chowder base!
5. Add Potatoes and Bay Leaf:
Next, add the diced potatoes and bay leaf to your pot. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
6. Stir in Milk and Clams:
Once the potatoes are nice and tender, stir in the milk (or half-and-half) and the chopped clams. Add the thyme, and keep the heat gentle. Make sure not to let it boil after adding the milk to prevent curdling!
7. Season to Taste:
Once everything is heated through, season the chowder with salt and freshly ground black pepper. Taste and adjust as needed.
8. Final Touches:
Remove the bay leaf before serving. Ladle the clam chowder into bowls and garnish with the crispy bacon pieces and some fresh parsley on top.
9. Serve and Enjoy:
Serve your classic New England clam chowder hot, preferably with oyster crackers or warm crusty bread for dipping. Enjoy every comforting spoonful!
Can I Use Canned Clams Instead of Fresh Clams?
Absolutely! Canned clams are perfect for this recipe. Just make sure to drain them, but keep the liquid to add flavor to your chowder! You can also use fresh clams if you prefer, but be sure to clean and steam them first before adding to the soup.
How Do I Store Leftover Clam Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stove over low heat, stirring occasionally to help it warm evenly. Just be careful not to bring it to a boil to avoid curdling!
Can I Make This Chowder Dairy-Free?
Yes! You can substitute the milk or half-and-half with a non-dairy milk like almond or coconut milk. Use a creamy variety for the best texture, and just be aware that it might change the flavor slightly!
What’s the Best Way to Thicken the Chowder?
If your chowder is thinner than you’d like, you can mix a bit more flour with cold water to create a slurry and stir it in. Allow it to simmer for a few minutes until it thickens. Alternatively, mashing some of the diced potatoes will also help thicken the chowder naturally.