New England Clam Chowder – Immaculate Bites

New England vs. Manhattan Clam Chowder

The secret is in the broth. Boston clam chowder is the same as New England clam chowder. On the other hand, Manhattan clam chowder enjoys a tomato-based broth for a delicious dairy-free version. It also includes bell peppers and carrots. However, it has the same bacony goodness along with potatoes and clams.

What You Need to Make It

1. Clams are the star of this show for a beautiful seafood experience. Make sure they’re fresh and scrub them before boiling. But there’s no shame in popping open a 12-ounce can to make this soul-satisfying goodness.
2. Bacon makes everything better, and it’s a must-have for clam chowder. The smokey saltiness truly enhances the flavor. The drippings and a little butter are amazing.
3. Seasonings – The classic flavors are onion, celery, garlic, thyme, bay leaf, and Creole seasoning. A little flour thickens your soup.
4. Soup Base – Clam juice (from a jar or from cooking the clams) and half-and-half turn this delicacy into a fantastic soup.
5. Potatoes are essential to an authentic clam chowder. Yukon Gold and russet potatoes both work well because they hold together.

How to Make New England Clam Chowder

• Cook the Clams – Add about 3 cups of water to a large pot, then add clam, cover, and place over high heat. Cook clams for about 5 minutes. Uncover the pot, stir the clams, and continue cooking for another 3-4 minutes or until they open up. (Photo 1)
• Strain – Turn off the heat and discard any clams that didn’t open. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve it for later. Coarsely chop the clams and set them aside. (Photo 2)
• Bacon – Heat a Dutch oven or large pot over medium heat, and fry bacon until crispy. Drain it on paper towels while leaving 1-2 tablespoons of bacon drippings in the pot. (Photo 3)
• Saute – Next, melt the butter, follow with the onions and celery, and cook until tender, about 5 minutes. Stir in garlic, thyme, bay leaf, Creole seasoning, and flour, and cook for about a minute or until the garlic is fragrant and the flour turns pale golden. (Photos 4-5)
• Potatoes – Pour in the reserved clam juice, cream, and half-and-half while whisking constantly until combined. Stir in the potatoes and bring the mixture to a boil. Then reduce heat and simmer until the potatoes are tender (about 10 minutes). (Photo 6)
• Assemble – Add the chopped clams and cook until heated through (about 2 minutes)—adjust seasoning with salt and pepper to taste. If the chowder is too thick, gradually stir in more half-and-half or clam juice until you reach your preferred consistency. (Photos 7-8)
• Serve – Garnish with chopped bacon and chives, and serve immediately with crusty bread or cornbread.

Variations and Substitutes

1. For a tropical twist, replace the potatoes with really green bananas and the half-and-half with full-fat coconut milk.
2. Adjust the consistency of the chowder before adding the clams so you don’t overcook them.
3. Throw everything in a slow cooker

Tips and Notes

1. Replace half-and-half with ½ cup heavy cream and ½ cup milk.
2. If you prefer a thicker chowder, simmer the soup a little longer or blend some potatoes and add it to the mixture. For thinner chowder, add more clam juice or half and half.
3. Littlenecks and cherrystone clams make the best clam chowder, IMO. But they need to be fresh for the best New England clam chowder.
4. Some people use canned clams, and it works. But if I can’t get fresh live clams, I prefer chopping up frozen clams from the grocery store’s freezer section.

Make-Ahead and Storage

Honestly, clam chowder tastes even better the next day. You’ll want to keep leftovers in an airtight container (I prefer glass for this one) in the fridge for 2-3 days. I don’t recommend freezing it because the cream might separate.

What Pairs Well With New England Clam Chowder

I always pour a bag of oyster crackers into a bowl because clam chowder isn’t the same without them. However, a loaf of homemade garlic bread is also tasty. Roasting a pan of vegetables (baby carrots, tomatoes, corn on the cob, and red potatoes) while it’s simmering delivers a complete meal.

More Soul-Satisfying Soup Recipes to Try

1. Beef Barley Soup
2. Minestrone Soup
3. Broccoli Cheese Soup
4. Chicken and Rice Soup
5. French Onion Soup

This blog post was originally published in February 2019 and has been updated with additional tips and delicious photos

By Imma