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cozy new england clam chowder

Cozy New England Clam Chowder

This rich and hearty New England clam chowder combines tender potatoes, smoky bacon, and briny clams in a luxurious cream base. Perfect for chilly days, this comforting bowl delivers restaurant-quality flavor with simple ingredients and straightforward techniques that fill your kitchen with incredible aromas.
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Course: Appetizer
Cuisine: American
Keyword: Chowder
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
Medium Saucepan

Ingredients

  • 3 8 ounce bottles clam juice
  • 1 lb russet potato peeled and cut into 1/2-inch pieces
  • 2 tablespoons butter
  • 3 slices bacon finely chopped
  • 2 cups chopped onions
  • 1 1/4 cups chopped celery about 2 large stalks
  • 2 cloves garlic chopped
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 6 6 1/2 ounce cans chopped clams
  • 1 1/4 cups half-and-half
  • 1 teaspoon hot pepper sauce
  • Salt and pepper to taste

Instructions

  • Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
  • Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
  • Remove from heat and set aside.
  • Melt butter in heavy large pot over medium heat.
  • Add bacon and cook until bacon begins to brown, about 8 minutes.
  • Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
  • Stir in flour and cook 2 minutes, ensuring flour doesn't brown.
  • Gradually whisk in reserved juices from clams.
  • Add potato mixture, clams, half-and-half and hot pepper sauce.
  • Simmer chowder 5 minutes to blend flavors, stirring frequently.
  • Season to taste with salt and pepper before serving.

Notes

  • Can be prepared 1 day ahead - refrigerate uncovered until cold, then cover and keep refrigerated
  • Bring to simmer before serving if made ahead
  • Don't let the flour brown as it will create a bitter taste
  • Substitute heavy cream for half-and-half for an even richer chowder
  • Fresh clams can be used instead of canned - steam 3 lbs littleneck clams and reserve the liquid
  • Add corn kernels for extra texture and sweetness
  • Stir frequently during final simmer to prevent sticking

Nutrition

Serving: 1.3cup | Calories: 285kcal | Carbohydrates: 28g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 890mg | Potassium: 650mg | Fiber: 2g | Sugar: 8g