Creamy New England Clam Chowder

This hearty New England style clam chowder is thick, creamy, and satisfying. It is a simple one-pot meal that brings together tender clams and soft potatoes for a comforting experience.

List of ingredients

• 4 slices turkey bacon, chopped – provides a smoky base without pork.
• 3 tablespoons butter – used for sautéing aromatics.
• 1 small onion, diced – adds a foundational savory flavor.
• 2 celery stalks, diced – provides a subtle earthy note.
• 2 cloves garlic, minced – adds aromatic depth.
• 1/4 cup all-purpose flour – used to thicken the broth.
• 3 cups chicken broth or clam juice – the primary liquid base.
• 3 medium russet potatoes, peeled and diced – adds heartiness and natural thickness.
• 1 teaspoon salt – enhances all flavors.
• 1/2 teaspoon black pepper – adds a touch of warmth.
• 1/2 teaspoon dried thyme – provides a woody, herbal aroma.
• 2 6.5-ounce cans chopped clams, drained – the main protein (reserve juice if using).
• 1 1/2 cups heavy cream – creates the signature velvety texture.

step-by-step instructions

1. Crisp the Bacon: Heat a large pot over medium heat and add the chopped turkey bacon. Cook until crispy, about 5 minutes.
2. Prepare the Base: Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of turkey bacon grease in the pot.
3. Sauté Aromatics: Add the butter to the pot and melt over medium heat. Stir in the diced onion and celery and cook for 3–4 minutes until softened.
4. Add Garlic: Incorporate the minced garlic and cook for 30 seconds until fragrant.
5. Create the Roux: Sprinkle in the flour and stir constantly for 1 minute to cook out the raw flour taste.
6. Deglaze the Pot: Slowly pour in the chicken broth or reserved clam juice while stirring constantly to prevent lumps from forming.
7. Simmer Vegetables: Add the diced potatoes, salt, black pepper, and dried thyme. Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
8. Incorporate Clams and Cream: Stir in the chopped clams and heavy cream, mixing well to combine.
9. Final Warm: Let the chowder warm through for 5 minutes on low heat without allowing it to boil.
10. Season and Serve: Taste and adjust seasonings if needed. Serve hot, garnished with the reserved crispy turkey bacon.

Serving Suggestions for a Complete Meal

Prepare a Toasted Sourdough Bread Bowl

Sourdough is the ideal choice for a bread bowl because its sturdy crust prevents the soup from leaking. Slice off the top of a round boule and hollow out the center, leaving a half-inch wall. Brush the inside with melted butter and bake at 375°F for 10 minutes to create a moisture barrier.

Pair with Classic Oyster Crackers

Oyster crackers provide a necessary crunch that contrasts with the creamy texture of the chowder. Add them immediately before serving so they remain crisp. These crackers are traditionally salted, which complements the briny flavor of the clams.

Serve with a Crisp Green Salad

A light arugula or Caesar salad helps balance the richness of the heavy cream. Use a lemon-based vinaigrette to cut through the fat of the soup. This adds a fresh, acidic element to the meal that cleanses the palate between bites.

Add a Side of Grilled Cheese

A gooey grilled cheese sandwich made with sharp white cheddar is a classic pairing. The acidity of the cheddar pairs well with the seafood base. Toast the bread in butter until golden brown for maximum flavor.

Dietary Adaptations and Substitutions

Make a Gluten-Free Version

To remove gluten, replace the all-purpose flour with a 1:1 gluten-free flour blend. Alternatively, you can use a cornstarch slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of cold water and stirring it in at the end. This achieves the same thickness without using wheat.

Create a Keto-Friendly Low-Carb Alternative

Replace the russet potatoes with finely chopped cauliflower florets. Sauté the cauliflower with the aromatics and simmer until tender. To increase thickness without flour, stir in 4 ounces of cream cheese or a handful of shredded parmesan.

Prepare a Lighter Low-Calorie Option

Substitute the heavy cream with whole milk or a mixture of half-and-half and skim milk. You can also increase the ratio of celery and carrots while reducing the amount of potatoes. Using low-sodium chicken broth helps reduce the overall salt intake.

Swap Clam Juice for Savory Broths

If clam juice is unavailable, low-sodium chicken broth is the best alternative for a savory profile. Vegetable broth works well for a cleaner, lighter taste. To mimic the oceanic flavor, add a pinch of Old Bay seasoning or a teaspoon of fish sauce.

Clam Selection and Preparation

Using Canned Clams for Convenience

Canned clams are pre-cooked and chopped, making them the fastest option for weeknight meals. Ensure you drain them well but save the liquid in the can to use as part of your broth. This preserves the concentrated seafood flavor.

Using Fresh Clams for Deeper Flavor

Fresh clams provide a more authentic briny taste and firmer texture. Soak fresh clams in cold salt water for 20 minutes to remove sand, then steam them until they open. Remove the meat and chop it into bite-sized pieces before adding to the pot.

Combining Both for Optimal Taste

For a professional result, use fresh clams for the broth to get a deep seafood essence. Use canned clams for the actual meat pieces to save time on chopping. This method provides the best balance of convenience and gourmet flavor.

Storage and Preservation Tips

Refrigerating Leftover Chowder

Store leftover chowder in an airtight glass container in the refrigerator. It will remain fresh for 3 to 4 days. Ensure the soup is cooled slightly before sealing to prevent excessive condensation.

Freezing Cream-Based Soups

Cream-based soups can separate during the freezing process. If you must freeze it, omit the heavy cream during the initial cook and add it fresh when reheating. Freeze the base in freezer-safe bags for up to 3 months.

Best Methods for Reheating

Reheat the chowder slowly over low heat on the stove. Avoid using the microwave on high power, as this can cause the cream to split. Add a splash of milk or broth if the soup has thickened too much in the fridge.

Troubleshooting Common Issues

Preventing the Cream from Curdling

Curdling happens when the cream is exposed to high heat or boils. Always stir in the cream at the end and keep the heat on low. Do not let the soup reach a rolling boil once the dairy has been added.

Fixing a Too-Thin Consistency

If the chowder is too thin, simmer it for an additional 10 minutes without a lid to reduce the liquid. You can also mash a few of the cooked potato chunks against the side of the pot to release natural starches.

Adjusting Overly Salty Broth

Seafood and canned clams can sometimes be very salty. If the soup is too salty, stir in an extra splash of heavy cream or add a peeled, diced potato to absorb some of the salt during simmering. A squeeze of fresh lemon juice can also mask excess saltiness.

Frequently Asked Questions

Can I use a slow cooker for this recipe?

Yes, you can combine all ingredients except the cream in a slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in the cream and heat through for 15 minutes before serving.

What is the best potato for chowder?

Russet potatoes are best because they break down slightly, which helps thicken the soup. Yukon Gold potatoes are a good alternative if you prefer the potato chunks to hold their shape more firmly.

How long does homemade clam chowder last?

When stored in an airtight container in the refrigerator, it lasts for up to 4 days. Always reheat to an internal temperature of 165°F to ensure food safety.

Can I use turkey bacon instead of traditional bacon?

Yes, turkey bacon provides the same smoky flavor profile while adhering to dietary restrictions. It renders less fat, so you may need to add an extra tablespoon of butter to the pot.

Is there a way to make it thicker without flour?

You can create a natural thickener by blending a small portion of the cooked potatoes and broth and stirring it back into the pot. This maintains the flavor while increasing the viscosity of the soup.

Creamy New England Clam Chowder

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• Author: alyssabennett
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

A rich and creamy New England clam chowder packed with tender clams, hearty potatoes, and a velvety broth, perfect for a cozy meal.

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Ingredients

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• 4 slices smoked turkey bacon, chopped
• 3 tablespoons butter
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth or clam juice
• 3 medium russet potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 6.5-ounce cans chopped clams, drained
• 1 1/2 cups heavy cream

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Instructions

1. Step: Heat a large pot over medium heat and add the chopped smoked turkey bacon. Cook until crispy, about 5 minutes.
2. Step: Remove the turkey bacon with a slotted spoon and set aside, leaving about 2 tablespoons of grease in the pot.
3. Step: Add the butter to the pot and melt over medium heat.
4. Step: Stir in the diced onion and celery and cook for 3–4 minutes until softened.
5. Step: Add the minced garlic and cook for 30 seconds until fragrant.
6. Step: Sprinkle in the flour and stir constantly for 1 minute to create a roux.
7. Step: Slowly pour in the chicken broth or reserved clam juice while stirring to prevent lumps.
8. Step: Add the diced potatoes, salt, black pepper, and dried thyme.
9. Step: Bring to a simmer and cook for 15 minutes, or until the potatoes are tender.
10. Step: Stir in the chopped clams and heavy cream, mixing well.
11. Step: Let the chowder warm through for 5 minutes without boiling.
12. Step: Taste and adjust seasonings if needed.
13. Step: Serve hot, garnished with the crispy turkey bacon.

Notes

To avoid curdling, ensure the chowder warms through but does not reach a full boil after adding the cream.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 7 g
• Sodium: 920 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 19 g
• Cholesterol: 115 mg